Indian Spiced Black Bean Burger (without bun)
Basic Burger:
1 14oz can of black beans (drained and rinsed)
1 egg
1/3 cup plain bread crumb (
i put in corn meal instead)
Cooking spray (
used olive oil)
Seasoning:
1/2 small onion (finely diced)
1 jalapeno (finely diced)
1 tablespoon Vindaloo style curry paste (
just used what I though was curry powder)
1/2 teaspoon ground tumeric
1/2 teaspoon smoked paprika
(didn't have any)
1/2 teaspoon ground cumin seed
1/2 teaspoon garlic powder
(didn't have any so added fresh chopped)
1/2 teaspoon dried coriander
1/2 teaspoon salt
Add all ingredients (excluding oil) to a mixing bowl
Mix with a spoon to distribute seasoning
Crush beans with a potato masher or the back or a fork until about half of them are crushed and filling will hold together
Score bean mixture in bowl into 4 even sections
Form each section into a 1/2 inch thick patty
Heat a non-stick skillet to medium heat and spray generously with cooking spray
Cook 3-4 minutes on each side or until patties are crispy and golden
Indian Relish really yummy, sweet and sticky!
2 red bell peppers, chopped
1 sweet onion , peeled and chopped
1 cup white wine vinegar
1 cup sugar
1 tablespoon crushed red pepper flakes
In a medium saucepan over medium heat, mix together red bell peppers, onion, white wine vinegar, sugar and crushed red pepper flakes. Bring to a boil, then reduce heat to simmer. Stirring occasionally, cook 30 minutes, or until thickened. Refrigerate 4 hours or overnight before serving.
Five-Minute Indian-style Cabbage
1/2 head green cabbage, cored and sliced into 1/4″ wide ribbons
(used half red cabbage, half green=much prettier)
1 tablespoon vegetable oil or ghee (clarified butter), or mustard oil, or more to taste
1 tablespoon black mustard seeds
(used yellow)
1/2 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
shredded coconut
optional garnish: cilantro, lemon juice
Heat a large skillet or wok over a medium-high flame. Add the oil, wait 10 seconds, and immediately add the mustard seeds.
As soon as they start to pop, add the rest of the spices and any optional ingredients and stir-fry for 10 more seconds. Move quickly here so you infuse the flavor in the oil but don’t burn them.
Add the cabbage and salt, and stir-fry until crisp-tender or tender, your preference. Taste and adjust seasoning.
Garnish with cilantro and/or lemon juice.
Serves 4 as a side dish
Basmati Rice
yield: Makes 6 servings
active time: 15 min
total time: 40 min
Traditional Indian recipes for basmati rice call for soaking the rice, but we find that it isn't necessary in this case.
2 cups basmati rice (14 oz)
2 tablespoons unsalted butter
3 1/3 cups water
1 teaspoon salt
Rinse rice in several changes of cold water until water runs clear. Drain well in a fine-mesh sieve. Melt butter in a 4-quart heavy pot over moderate heat, then add rice and cook, stirring, 2 minutes. Stir in water and salt and bring to a boil over high heat. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat. Let stand, covered and undisturbed, 5 minutes. Fluff rice gently with a fork.
I wish I could've made this too but we didn't have enough milk:
Sabudana Kheer: Tapioca Pudding with Saffron and Nuts
Ingredients: (serves 3-4)
1/4 cup + 1 tablespoon small sized tapioca pearls (the Asian small pearl works best for the pudding)
3 cups milk, whole milk (* See Notes)
scant 1/2 cup sugar
a big pinch of very good quality saffron
4-5 small green cardamoms, seeds ground
5 tablespoons slivered almonds, or charoli/chironji
almond flakes or chopped pistachio for garnish
Notes:
Use any kind of milk, or a combination of milk and cream. If you desire a creamy pudding, use a combination of milk and cream, or all half and half.
If you like a pudding of thicker consistency, use less milk for this amount of Tapioca pearls.
To make it vegan/lactose free, use Almond Milk. The flavor is really good with the flavor of almond.
Preparation:
Crush the cardamom seeds (discard the skin of the cardamom) and the saffron to a powder with a mortar and pestle.
Toast the nuts very lightly.
Wash the tapioca pearls; soak the pearls for about 5-8 minutes and drain them. Set it aside and let it sit for about 15 -20 minutes. They will plump a little and dry off, and will not be sticky. (If you are not using the small pearls, the Tapioca pearls will be needed to be soaked a little bit longer; drain and let the big pearls plump for about an hour)
In a thick bottomed pot, bring the milk to a slow boil at low to medium heat. Keep stirring the milk to prevent it from sticking at the bottom of the pot and scorching. Add the ground cardamom and saffron to the milk.
Simmer the milk for about 15 minutes while constantly stirring. Add the toasted nuts and tapioca pearls to the pot and cook with the milk till they plump and softens. This should not take longer than 5 minutes. You will see them bigger, swollen and kind of translucent. Press a pearl between your fingers; the center should be cooked too. Now add the sugar and the slivered almonds. Simmer, while stirring till the sugar is dissolved. Switch off the heat and cool.
Chill the pudding till ready to serve.
Garnish with nuts and serve chilled.
