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• Paneer (mashed)-250 gms
• Tomatoes sliced-2
• Green chillies sliced-1
• Coriander leaves to garnish
• Salt to taste
• Red chilli powder-1/4 teaspoon
• Turmeric powder-1/4 teaspoon
• Garam Masala-1/4 teaspoon
• Oil-2 tablespoons
• Kulcha-5
• Butter

• Heat oil in a pan.
• Add tomatoes & green chillies.

• Add turmeric,salt,red chilli powder & garam masala powder.
• Cook till the mixture leaves oil.

• Add paneer & cook till it leaves the sides of the pan.

• Garnish with coriander leaves.
• The filling is ready.
• Heat a tawa & put some butter on it.

• Coat the kulcha with the butter & cook from both sides.

• After cooking it from both sides, add the filling in the centre.

• Cut it into two halves & paneer kulcha is ready to serve.
• It makes a great snack when served with tomato ketchup.

• Rice-1 cup
• Neutrela chunks boiled-1/4 cup
• Water-2.5 cups
• Tomato chopped-1 medium sized
• Red chilli powder-1/4 teaspoon
• Salt to taste (approx 1/2 teaspoon)
• Garam masala powder-1/4 teaspoon
• Desi ghee (you can even use oil)-1 tablespoon
• Cumin seeds (jeera)-1/2 teaspoon

• Soak rice in water for around 10-15 minutes.
• Heat desi ghee (or oil) in a pan & add cumin seeds to it.
• As they crackle add chopped tomato & fry them till the mixture starts leaving oil.
• Add salt, red chilli powder & garam masala powder & mix well.

• Boil the neutrela chunks in hot water for 5-10 minutes & strain them.

• As the tomatoes leave oil, add the boiled neutrela to it.

• Fry neutrela in the tomatoes for around 2 minutes & then add soaked & washed rice to it.

• Fry rice for a minute or so & then add 2.5 cups water to it.
• Bring it to a boil & lower the flame & cover the pan half with a lid.
• Let them get boiled till the water gets dried up.
• As the water is dried up completely turn off the flame & cover completely with the lid for 5-10 minutes.
• Neutrela rice are ready to serve.

• Chicken Mixture
• Boneless Chicken 750 grams
• Ginger Paste 2 teaspoons
• Garlic Paste 1 teaspoon
• Green Chilies 20-25 pieces
• Black Pepper Powder 1.5 teaspoons
• Salt As per taste
• Cumin 2 teaspoons
• Poppy Seeds 1.5 teaspoons
• Almonds 10-15 pieces
• Lemon 1

• Boiled Carrots 2
• Boiled Eggs 2
• Boiled Potatoes 2
• For Frying
• Bread Crumbs For coating
• Egg For coating
• Ghee For frying

• In a bowl marinate chicken in ginger paste, garlic paste, green chili paste, salt, black pepper, green chilies and lemon juice. In a coffee grinder, grind poppy seeds, almonds and cumin into a powder. Then add this powder to the chicken mixture and chopperize this mixture.Follow the steps demonstrated in the show carefully to see how stuffing and frying is done.

Ingredients:

• 1/2 cup dry split green gram
• 1/2cup black eye peas
• 2 carrots grated
• 1/2 cup flour
• 2 slices bread, crumbled
• 1 tbsp of freshly chopped garlic
• 10 springs of cilantro/parsely/coriander  chopped
• 1/4cup finely chopped onion
• 1/2 tsp seasoned salt
• salt and pepper to taste
• oil for frying
• Amchur powder/chat masala---optional

Preparation:

Sautee the onions and garlic till soft, about 3-5 minutes in 1tbsp of oil. In a large bowl, mash the beans until almost smooth(Let the some beans remain intact). Add sauteed onions and the rest of the ingredients, except the oil, adding the flour a few tablespoons at a time to combine well. Mixture will be thick.

Form bean mixture into patties, approximately ½ inch thick. Take plain flour in a bowl and dust the patties with flour and  fry patties in a small amount of oil until slightly firm.
Make veggie burgers with your favorite vegges, I made them with slice of tomato, onion and american cheese, mayo and mustard!
enjoy!!! :)


Click here for Chickpea Vegetable Burger
Click here for blackeyed peas burger
Click here for Indian food calorie chart


Nutrition Information (From calorie count):Servings: 8
Calories per serving: 294
Calories from Fat: 11
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 25mg
Total Carbohydrates: 55.3g
Dietary Fiber:11.3g, 45% RDA
Protein: 16.8g
Vitamin A 0%, Vitamin C 1%, Calcium 10%, Iron 23%, based on a 2000 calorie diet

Sending for the event Fast food not fat food by UMA of My kitchen experiments

• Potatoes boiled and mashed ½ kg
• Corn flour 2 tbsp heaped
• Boiled chana daal 1 cup
• Salt 1 tsp
• Chili powder ½ tsp
• Crushed red pepper ½ tsp
• All spice ½ tsp
• Chat masala ½ tsp
• Green chilies chopped 2
• Coriander leaves chopped 2 tbsp

• Mint chatni
• Tamarind chatni
• Whipped yogurt 1 cup
• Sev 1 cup
• Papri 1 cup

• Jiggery 200 gm
• Tamarind 100 gm
• Cumin seeds 1 tsp
• Black pepper ½ tsp
• Dry ginger powder ½ tsp
• Salt ½ tsp
• Chili powder ½ tsp
• Chat masala 1 tsp
• Crushed red pepper 1 tsp heaped

• Soak jiggery and tamarind for half an hour in 2 cups water, rub with hand and remove juice, cook both together with salt, crushed red pepper, ginger powder, chat masala, cumin roasted and crushed till thick, remove, cool and use.

• Mint leaves 1 bunch
• Onion 1 chopped
• Salt ½ tsp
• Green chilies 4
• Yogurt ½ cup
• Khatai powder ½ tsp
• Raw mango 1
• Garlic 1 tsp

• In a blender put all ingredients and blend till smooth.

• In a bowl mix together mash potatoes with salt and crushed red pepper, heat 2 tbsp oil in a frying pan fry green chilies chopped, add salt, chili powder, all spice, chat masala, corn flour and boiled daal, stir fry for 5minutes, remove from flame and cool, take a small portion of mash potato, make a ball, flatten a little fill with daal mixture, fold the sides and pan fry until golden and crisp. Serve hot, top with yogurt, mint and tamarind chatni, sev and papri.