Posts Tagged ‘brocolli’

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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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DSC_0581Sometimes I look for recipes which are fun as well as easy to make and one of the first things which comes to my mind is ‘Pasta’. Most of of the people like Pasta and there are so many variations of Pasta dishes made across the world. Macaroni and cheese is favorite amongst kids so I thought to give it a try by baking macaroni cheese pasta made in muffin pan with pesto and lots of veggies. This can be eaten as a snack, for lunch box or as a dinner. You can put veggies of your choice. The muffin pasta contains many layers and the aroma which comes out of this dish will surely remind you of  a pleasant SPRING day with fresh scent all over. In this recipe, I have mixed the boiled macaronis with homemade pesto. You can skip making pesto but, personally, I like (any type of) pesto such as Basil, Parsley, Cilantro Lime, Sun dried tomato, etc. I have made basil pesto but you can use any type of pesto or even pizza sauce. So what are you waiting for? Just try this recipe for your kids, family or friends. I am sure no one can eat just one and they will thank for trying this recipe. 

Ingredients :-

For Basil Pesto:-

Basil Leaves, Gently packed 2 cup
Garlic cloves, Roughly chopped 2  large
Walnut, Toasted and chopped 1/2 cup
Olive oil 1/3 cup 
Parmesan Cheese, Grated 1/2 cup
Salt 1/2 teaspoon
Black Pepper Powder 1/4 teaspoon
Lemon Juice 1 tablespoon

For Macaroni Muffins:-

Small Macaroni Pasta 1/2 cup
Basil Pesto 1/4 cup
Mozzarella Cheese, Grated 1/2 cup
Parmesan Cheese, Grated 2 tablespoon
Bread Crumbs
1/4 cup
 Olive Oil
3 tablespoon
Chopped Vegetables 1 cup or As needed
Oregano/Italian herb 1 teaspoon
Salt to taste
Chilli Flakes, Optional 1 teaspoon

Method :-

  • Place basil, olive oil, walnuts, garlic and salt in blender and blend it until mix well.
  • Add Parmesan cheese and blend until smooth. Keep it aside.
  • Preheat the oven at 375 degree Fahrenheit/ 190 degree Celsius.
  • Boil macaronis as per package instructions. I generally add 1 tablespoon olive oil and 1 teaspoon of salt in the water so that pasta doesn’t stick to each other.
  • Drain it and keep it aside for cooling.After it cools down mix it with pesto and mozzarella cheese.
  • Grease a muffin pan with olive oil and dust it generously with bread crumbs. Tap off the extra breadcrumbs if any.
  • Fill the muffin pan with macaroni cheese mixture till half of the muffin holder size.
  • Top it with vegetable of your choice. I used red and green bell peppers(capsicum), blanched spinach, blanched broccoli, onion and tomato
  • Top again with mozzarella. Then evenly add Parmesan on each muffin holders.
  • Sprinkle bread crumbs on top of cheese and drizzle some olive oil on top of it.
  • Bake it for 15-18 minutes or until golden crust is formed.
  • Cool down for few minutes and spoon out carefully.
  • Enjoy it with side of Tomato/any soup and bread sticks or Enjoy it alone.

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Notes :-

  • You can blanch the vegetables in the same water in which you have boiled the pasta
  • You can even use spaghetti or noodle for this dish.
  • Don’t forget to dust the pan with breadcrumbs as it will help in holding the shape and crusty texture. Otherwise muffins will become soggy due to the water released from vegetables.