Desi Burger

Pregnacy brings along cravings;but for me it has brought sudden desire to cook n cook n cook.

So here is one of the outcomes of this desire-Desi burger.
We dont have veg burger options here in the outlets,and Om has always been wanting to eat BURGER!
So i tried to make this version of "THE BURGER".
We need:
Ingredients

For the veg patties
1 cup mixed vegetable(boiled) 2 boiled potatoes (mashed) 1 tsp roasted cumin powder
1/4 cup assorted nut(sliced) 1/4tsp garam masala salt to taste
ghee/oil/butter
semolina 1 cup
For the burgers
10 to 12 burger buns

For the filling
a few cucumber slices
tomatoes slices
sliced celery
capsicum(red,green,yellow)
tomato ketchup
mango chutney
chaat masala

we can use the vegetables of our choice.mango chutney can be replace with mint chutney or mustard sauce or any other dip of our choice.

Method
To make the patties:
Mix all the ingredients to make the veg patties in a bowl.
Shape into small flattened rounds and roll on the semolina on both sides.Cook on both sides on a pan(griddle) with ghee/oil/butterkeep aside.



to make the burger:
Cut each bun horizontally into two.Spread a little tomato ketchup on one and mango chutney on the other half
Place the veg patty on top.Spread the vegetables
of you choice with a pinch of chaat masala in between .
Cover with the upper half of the bun and slide in a toothpick.
Heat the burger on the pan on both sides.
Repeat with the remaining buns.

Cluster beans with lentil(parappu usili)

I have always loved this South Indian delicacy and make the way my Periamma makes.
For parappu usili
We need:


Cluster beans (gawar phalli)250gm
Toor dal (split pigeon peas) – 1/3 cup
Channa dal (Split bengal gram) – 1/3 cup
Dry red chili – 2
Turmeric powder – 1/2 tsp
Salt
Asafoetida

for seasoning we need:
_Cooking oil Oil
– 1 tsp Mustard seeds
– 1 tsp Urad dal
– few curry leaves
_ Dry red chili – 2

method:

• Soak channa dal and toor dal for 2 hours .
  
• Remove the ends and cut beans to small pieces and add it to a small pan .
  
• Add just a little water , 1/4 tsp of turmeric powder and a little salt. Cover and cook over medium heat till it becomes tender.
• Adding just the right amount of water will preserve the nutrients of the beans.
• Drain the dal completely and set it aside for sometime.
• Grind it along with dry chilies, 1/4 tsp of turmeric powder little salt, a pinch of asafoetida.
  
• Make small balls and steam cook in idli plates for 8 to to 12 minutes.
• Remove from pan. let it cool down and grind it.
  
• Heat oil in the same pan and add mustard seeds. When it splutters, add urad dal and curry leaves and green chillies.
  
• When urad dal becomes golden brown, add the cooked vegetable and the dal.
• Mix well and toss for a few seconds till the dall turns little crispy.
• And now its ready.

Note:
We are adding salt to the beans also so add the salt to the dal accordingly.