Archive for June, 2016

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Burger! It’s mostly termed as a junk and unhealthy food but it can be as healthy as any food depending on the condiments and ingredients you pick and choose. A homemade burger, or for that matter any dish, can be tailor-made depending on individual choices. Like for example if you want to skip mayonnaise you can add homemade guacamole (instead of store bought since I like it fresh) which is not only healthy and natural but delicious too. I have attempted to make the burger as healthy and yummy as possible that you will probably not miss the burger from your favorite joint. Am I exaggerating? Nope, cause it tastes damn delicious and is full of healthy & nutritious ingredients which will make you forget all the guilt you have of burger. It’s free of trans fat, chemical & preservatives which you get in frozen burger patties. Here I have not used any cheese or mayonnaise, but of course if you are making this for kid you can’t omit cheese as its good for them. The key ingredient of this dish is soy granules which is made from soy beans and is protein rich. The Soy beans assist in controlling blood sugar and cholesterol levels. Besides the popular Tofu (Bean Curd), Soybeans are consumed in direct and indirect way in Indian and Asian cuisine. In most Indian grocery stores in the USA, you will be able to find Soy sauce, Soy nuggets, Soy granules, etc. So what are you waiting for. Do try this and let me know how you find it.

Ingredients :-

Soy granules 1 cup
Burger buns 4
Oil 4 teaspoons
Salt to taste
Onion 3 medium
Green Chilies, Chopped 2
Tomato Ketchup 6 tablespoons
Mustard Paste 2 tablespoons
Cilantro, finely chopped 2 tablespoons
Potatoes, Boiled and grated 2 medium
Fresh whole wheat bread crumbs 1/2 cup
Red Chili Powder 1 teaspoon
Tomatoes, Sliced 2 medium

Method :-

  • Roast the Soy granules for 4-5 minutes on medium heat until lightly roasted. Allow it to cool.
  • Soak the granules in sufficient water for 10 minutes. Squeeze the water out and put it in a bowl. Keep it aside.
  • Chop one onion and cut other two into roundels.
  • Heat two teaspoon of oil in a pan. Add chopped onion and green chilies and saute.
  • Add soy granules, two tablespoons of tomato ketchup, one tablespoon of mustard paste, salt, chopped cilantro and continue sauteing till dry.
  • Remove from heat and transfer into a bowl. Keep aside to cool it slightly. Add boiled and grated potatoes, bread crumbs and mix properly. Divide the mixture into four equal proportions.
  • Take one portion of the mixture and shape it into patties. Roll it into some more breadcrumbs and keep aside. Similarly make rest of 3 patties.
  • Heat little oil on a griddle pan. Place the patties on the pan and cook it both sides until golden brown.
  • Separate onion roundels into rings. Heat two teaspoons of oil in a pan and saute the rings until golden brown. Drain and set aside.
  • Cut the burger buns. Heat a tawa/griddle and roast the burger buns. Apply the remaining tomato ketchup to the burger bases, place some tomatoes roundel, caramelized onion rings over it and then place the patties over it.
  • I didn’t have lettuce so I sauteed some broccoli florets with garlic in one teaspoon of olive oil and placed it in top of patties. These broccoli are also side dish for burgers.
  • Similarly prepare rest of the buns. Apply mustard paste to the top half of the burger bun and place over it.
  • Secure with a toothpick and serve hot.

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Notes :-

  • Amount of chilies depend on your taste so you can increase or decrease accordingly.
  • Here I have used sauteed broccoli as side but if you want to go traditional but healthy way you can make baked potato wedges.
  • To make the burger even more healthier you can use one parboiled grated carrot to the mixture. 
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The summer is here finally and its time to stay hydrated and beat the torching heat by generous dollops of ice cream. I hardly know any person who doesn’t like ice cream except me. Yep, that’s right. I do not like store bought ice cream a lot since they are loaded with sugar and has artificial taste. Though I do like some flavors like Mango, Seetaphal (Custard Apple) specifically from Naturals (Ice cream joint in India) and Kulfis (different style of Indian ice cream). I love Bengali sweets a lot (I have grown up eating those since childhood) and simple cakes without frosting. I have only tried making ice cream couple of time with my favorite flavor Mango. Hence, I decided to try different flavors. The combination of Kesar and Pista is very popular and common in Kulfi so I thought of trying it with ice cream. This ice cream turned out very good and was very happy to make it. Homemade ice creams are not only good in taste but also defeat the store bought ones with the fresh flavors. This ice cream is very rich, luscious and creamy in taste with lots of flavors of Pista (Pistachio) and Kesar (Saffron). You don’t need any machine to make this as it can be made by simple hand mixer. This ice cream is full of Indian flavors and appeals to all including elders and especially kids. Enjoy it after a hearty meal and let yourself lose into rich aroma and indulgent texture.

Ingredients :-

Heavy Whipping cream, chilled
1 cup
Evaporated Milk, chilled 1 cup
Pistachios, half chopped and half grounded
1/2 cup
Saffron
few strands soaked in 1/4 cup whole milk
Condensed Milk, chilled
1 cup
Rose water few drops
Kewra Essence few drops

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Method :-

  • Take 2 big bowl and keep it in refrigerator for half an hour.
  • Take one of the bowls and beat the chilled evaporated milk until it increases doubled in volume.
  • In another bowl beat the chilled heavy cream until it holds soft peak and increases double in size.
  • Add the rose water, kewra water, doubled evaporated milk and condensed milk to the whipped cream and mix it with the help of beater on low speed until well blended.
  • Add the chopped and grounded pistachios and mix gently.
  • Pour it in air tight container and cover it with aluminum foil tightly so that there is no ice crystal formation. Finally put the air tight lid.
  • Let it set for about 6 hours or overnight.
  • Once set enjoy it with some garnished pistachios.

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Notes :-

  • The key for making ice cream is chilled ingredients. I have kept whipping cream, evaporated milk and condensed milk in refrigerator for at least 2-3 hrs.
  • Keep the containers/bowls and beaters in refrigerator in which you will whip cream and evaporated milk.
  • You can increase or decrease the quantity of condensed milk depending on your liking for sweetness.
  • Make sure the container in which you keep ice cream should be airtight.