Black Bean Patties/Cutlets

Patties/Cutlets are popular snacks in India. These are usually crumb coated so that they get crispy. This recipe is very simple to make just by mixing all the ingredients together. The cutlets are not coated in breadcrumbs in this recipe, yet turned out crispy and delicious. These can be eaten as snacks with ketchup or can be used as patties for burgers.

Black beans are rich in antioxidants, fiber, protein, Vitamin A and minerals like Iron, Calcium and Potassium.

Ingredients

• Black beans - 1/2 cup
• Sweet Corn - 2 tbsp, frozen(optional)
• Onion - 1, small sized
• Coriander powder - 1 tsp
• Chilli powder - 1/2 tsp
• Garam masala - 1 tsp
• Egg - 1
• All purpose flour - 1/4 cup
• Bread crumbs - 1/2 cup or as needed
• Salt - 1 tsp
• Oil - to shallow fry the cutlets

Method

1. Soak black beans in water with little salt overnight or about 8 hrs and pressure cook for 10 whistles. 
2. Drain the beans and let it cool completely.
3. Add all the ingredients along with the cooked beans except oil in a blender.
4. Pulse a few times until the ingredients are combined but still slightly chunky.
5. Transfer the mixture into a bowl. Add more bread crumbs if it is too wet or sticky. Mix well.
6. To make uniform size perfect patties, use the lid of a jar to shape the patties. Cover the lid in plastic wrap. Place some mixture inside the lid and press it down evenly. Flip the patty out. Repeat the same for all the patties.
7. Refrigerate the patties for about 1 hr.
8. Heat oil in an iron skillet. Shallow fry for 3 minutes on each side or until golden brown.
9. Use the patties for burgers or can be served as cutlets with ketchup/green chutney.

Notes

- To get all the health benefits of black beans, rinse the beans thoroughly in cold water and soak them. Bring the water to boil for about 2-3 minutes. Turn off the stove and leave it overnight or about 6-8 hours.

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Okra Yogurt Gravy|Vendakkai Mor Kuzhambu|வெண்டைக்காய் மோர் குழம்பு

Mor kuzhambu is a curd based gravy and is very common in most South Indian households. The recipe shared here is made with okra which is a popular version of this gravy. You can use any vegetables you like. It tastes delicious and goes well with hot rice and appalam.

Okra is low in calories and a good source of fiber which can help ease digestion. It contains potassium, vitamin B, C, folic acid and calcium.

Ingredients

• Lady's Finger/Okra - 10 -15 nos, chopped into 1 inch pieces
• Turmeric powder - 1/2 tsp
• Yogurt - 1 cup
• Salt - as required
• Sesame oil - 1 tbsp

    To grind

• Toor dal/Chana dal - 1 tbsp
• Boiled rice - 1 tbsp
• Grated coconut - 2 tbsp
• Green chillies - 2
• Ginger - 1/2 inch
• Cumin seeds - 1/2 tsp
• Coriander seeds - 1 tsp
• Curry leaves - 1 sprig

    For the seasoning

• Sesame oil - 1 tsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Shallots - 5, diced
• Asafoetida/Hing - a pinch
• Red chillies - 1, broken
• Curry leaves - few

Method

1. Soak toor dal and boiled rice in water for 15 minutes and grind along with grated coconut, green chillies, ginger, cumin seeds, coriander seeds and curry leaves into a smooth paste. 
2. Whisk the yogurt well and dilute in water as per the desired consistency.
3. Heat 1 tbsp of oil in a pan. Add chopped okra and salt. Saute them in medium flame until roasted for about 5 mins. 
4. Add 1/4 tsp of turmeric powder and sprinkle some water. Cook until slightly soft for about 1-2 mins. Do not overcook and make it soggy. Keep it aside.
5. Heat 1 tsp of oil in a pan and add mustard seeds.
6. When the mustard seeds start to splutter, add urad dal and fry until light brown.
7. Add red chillies, hing, curry leaves and shallots. Saute until the shallots turn golden brown.
8. Add the roasted okras, ground paste and 1/4 tsp of turmeric powder. Cook in low flame for couple of minutes.
9. Add yogurt to the gravy.
10. Adjust salt to taste and cook in low flame until it comes to a boil.
11. Turn off the stove and garnish with curry leaves.

Notes

- The ground paste should be thick and smooth so use as little water as needed while grinding the ingredients.

- Do not cook in high flame or boil the gravy after adding yogurt as the yogurt will curdle.

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Avocado Pesto Grilled Cheese Sandwich

This sandwich is delicious, nutritious, quick and makes a perfect breakfast. It is stacked with layers of pesto, avocado and cheese. I have used Artisan bread in this recipe but you can use any bread you like. 

Avocados are high in healthy fats and loaded with fiber, potassium and antioxidants. They are weight-loss friendly, heart healthy, tastes delicious and could go with many types of food.

Ingredients 

• Bread slices - 4
• Pesto sauce - 4 tbsp
• Avocado - 1, mashed
• Cheese slices - 2
• Butter - 1 tbsp

Method

1. Spread the butter on one side of a bread slice and place it buttered side down.
2. Spread the top of the slice with 1 tbsp of pesto sauce, half of mashed avocado, and place a slice of cheese.
3. Spread the butter on one side of the second bread slice and spread 1 tbsp of pesto sauce on the other side.
4. Place the pesto side down onto the sandwich.
5. Heat a pan and grease with butter.
6. Place the sandwich in the pan and toast until both sides of the bread are golden brown.
7. Repeat for the second sandwich.

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Potato and Broccoli Stir Fry

Potato and broccoli stir fry is delicious served as a side dish for rice or chapathi. It is very quick and easy to prepare. Broccoli and potatoes are a very simple combo of healthy and comfort food.

Broccoli is one of the best health-boosting foods and it has numerous health benefits. It is one of the cruciferous vegetables and to receive the health benefits include broccoli as part of your diet at least 2-3 times per week.

Ingredients

• Broccoli florets - 1 cup
• Potato - 1 cup, chopped
• Turmeric powder - 1/4 tsp
• Chilli powder - 1/2 tsp
• Salt - to taste

     For the seasoning

• Oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp

Method

1. Wash broccoli florets in hot water and keep aside.
2. Heat oil in a pan and add mustard seeds. Once the mustard seeds start to sputter, add cumin seeds.
3. Add the chopped potatoes, turmeric powder, chilli powder and salt. Stir fry the potatoes in medium flame until they are half-cooked.
4. Now add the broccoli florets and stir fry for another 5 minutes.
5. Adjust salt to taste and serve hot.

Tips

- Do not add water while cooking potatoes. Cover and cook in low-medium flame to cook faster.

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Tomato Dosa|Thakkali dosai|தக்காளி தோசை

Tomato dosa is another South Indian variety of dosa. It is a perfect breakfast/dinner dosa recipe and is loved by people of all age groups. This instant no ferment dosa is slightly spicy, tangy and tastes delicious.

Ingredients

• Raw rice - 1 cup
• White urad dal - 1/4 cup
• Fenugreek seeds - 1/4 tsp
• Tomatoes - 3, medium sized
• Red chillies - 3
• Baking soda - 1/2 tsp (optional)
• Salt - as required
• Oil - to cook dosa

Method

     Preparation of Batter

1. Wash and soak rice, urad dal and fenugreek seeds together for 3-4 hrs.
2. Add roughy chopped tomatoes, red chillies and soaked rice-dal mixture in a blender and grind them together into a smooth batter.
3. Transfer the batter to a bowl. Add baking soda and salt. Mix well.
4. Keep it aside for 30-45 mins.
5. Tomato dosa batter is ready.

     Preparation of Dosa

1. Heat a tawa and grease with oil.
2. Pour a ladle of batter and spread it in a circular motion. Drizzle some oil around it and cook covered in medium flame till golden brown on both sides.
3. Repeat the same with remaining batter.
4. Serve hot with coconut chutney or any chutney of your choice.

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