Masala-Tofu Burger

Ingredients

1 medium white onion- finely chopped 

1 red/orange/green bell pepper- finely diced 

1 cup frozen peas-carrots mix 

4 small green chillies or as per taste

3/4 cup firm cubed tofu - drained well 

1 medium potato- boiled, peeled, diced

2 cloves garlic- minced 

1/2 tbsp black mustard seeds

curry leaves finely chopped 1-2 tsp

pinch hing (Asafoetida) 

1 tsp cumin pdr

1 tsp turmeric pdr

1 lemon 

1 tsp salt (or to taste) 

1/2 bunch coriander leaves- washed-finely chopped 

3/4 cup Breadcrumbs 

1/2 tbsp vegetable oil 

oil spray 

1 red/white onion- cut into thick slices 

2  tomatoes- cut into thick slices 

1/2 cup mint-coriander chutney spread 

4 burger buns 

 

Preparations

In a large skillet over medium-high heat, add spray with a generous amount and add oil.

Add mustard seeds and saute for 30 seconds-till you hear popping noises.

Add curry leaves- BE CAREFUL, they pop hot oil!

Add onions and peppers- sweat for about 30 seconds.

Add chopped garlic, chilies and turmeric.

Saute for about 5-7 minutes, until the onions and peppers are soft.

Add peas and carrots mixture, cumin powder and salt.

Saute for about 7-10 minutes- you want all the veggies to be soft and cooked through.

Meanwhile in a small bowl, add the cubed tofu, a pinch of turmeric, cumin powder, coarse black pepper and some cayenne pepper (totally optional!).

Mix and set aside to marinate for a bit.

Once the veggies are cooked, add the tofu- saute until slightly brown and soft enough that it crumbles.

Add juice form half a lemon and half of the chopped  coriander leaves.

Mix and add the diced boiled potato, and toss until everything is coated, soft and taste for salt/spices. Using a masher, mash the mixture until mushy and until the veggies are small. Set aside to cool. Once cooled, add a bit of the breadcrumbs and mix with your hands. Start forming into thick patties (mixture should make 4). If its still giving you a hard time, add more breadcrumbs. Make 4 patties, place on a plate and wrap with plastic wrap until ready to use.

In a small skillet sprayed with oil over medium-high heat, add one patty at a time. Cook for about 2 minutes on each side- until browned and crispy.At the same time, saute the thick slices of onion, until charred and slightly soft.

Spread a generous amount of the chutney spread on each side on the bread, place burger, onions tomato and coriander leaves.

Serve with a slice of lemon and reduced-fat chips on the side. 

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Green Vegetable Bake

 Ingredients

4 medium zucchini, sliced

2 green capsicums, sliced into strips

2 red capsicums, sliced into strips

2 Tbsp cornflour

4 cloves garlic, crushed

2 Tbsp Dijon mustard

1 Tbsp Worcestershire sauce

1 bunch sage, leaves picked, thinly sliced

3 sprigs rosemary, leaves picked, finely chopped

Sea-salt flakes and freshly ground black pepper, to season

Melted butter, to grease

4 potatoes, thinly sliced

3 red onions, sliced into rings

450g Perfect Italiano Perfect Bakes cheese

3 punnets cherry tomatoes, halved

2 cups chopped frozen spinach, thawed, squeezed dry

1 bunch flat-leaf parsley, leaves picked

Extra flat-leaf parsley, to garnish

 

 

 Instructions

Preheat oven to 180°C. Combine zucchini, capsicum and cornflour in a large bowl and toss to coat. Stir in garlic, mustard, Worcestershire sauce, sage and rosemary. Season and set aside.

Grease a 10-cup capacity baking dish with melted butter. Season potato with salt, then put 1/2 in bottom of dish. Top with 1/2 of the onion, then 1/5 of the cheese. Put 1/2 of the zucchini mixture on top, then 1/2 of the tomato, then another 1/5 of the cheese. Arrange spinach and parsley leaves over top, then add another 1/5 of the cheese. Repeat with remaining ingredients.

Cover with baking paper and foil, then bake for 45 minutes. Remove paper and foil and bake for a further 20 minutes or until cheese is golden. Cool for 10 minutes. Garnish with extra parsley, then serve.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs