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Tuesday, May 20, 2014

Black eyed peas and Split green gram Burger patties

I love this recipe for green gram and black eyed peas patties because its easy to make as well as tasty, two of my favorite qualities in a recipe! They arent quite firm enough to toss grill, but are good for and very nutritious.
Want to know about calories in Indian food CLICK HERE TO VIEW CALORIE CHART

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:

Soak beans over night and cook them in a cooker, for 2 whistles. Cook them fine but keep an eye on it so that it may not turn mushy. Filter all water after cooking and dry them on a paper towel.

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

Friday, January 31, 2014

Moo Shu Chicken and Sesame Stir Fried Sugar Snap Peas

Last nights dinner was a little Asian themed spread that I helped one of my clients prepare. In addition to our take on Moo Shu Chicken, we also made some delectable Asian BBQ Shrimp Skewers and Citrus, Honey, Soy Baked Tilapia with Brown Rice. All of which was gobbled up before I could get a photo. If you are wanting to add some Asian flavors to easy weeknight meals, these dishes are great place to start. Give them a try!

A bit unorthodox for sure, but we wanted to brush up on the techniques for grilling boneless, skinless chicken breast so this Moo Shu Chicken started with grilled chicken seasoned with salt and pepper and a bit of canola oil. We grilled the chicken over medium heat so as not to develop too much color but to ensure they were thoroughly cooked. After letting the chicken breasts cool until easily handled, we shredded the chicken into bite size pieces. Meanwhile, in a very large skillet over high heat we stir fried 1 tablespoon of fresh ginger, 2 minced cloves of garlic and 1/2 bag of broccoli slaw and 1/2 bag of cabbage slaw for about 1 minutes. Then, we added the shredded chicken, tossed well to combine and added sliced green onions, soy sauce, fresh squeezed lime juice and a drizzle of Hoisin sauce. The chicken was already cooked through, so just a minute or two in the skillet to heat through and incorporate the flavors. As a substitute for the traditional pancakes, we used a very, very thin flour tortilla (Azteca brand) which we heated until pliable, added a spoonful of Hoisin sauce and topped with the chicken and slaw mixture. A little garnish of chopped green onion and it was a very tasty and healthy home cooked version of a Chinese restaurant favorite.

I mentioned by current seasonal obsession with snow peas and sugar snap peas in a post earlier this month. I love the crunchy sweet freshness of these peas and they are particularly delicious when enhanced with just a touch of sesame oil. To prepare these beautiful sugar snap peas, we heat a large skillet with 1 tablespoon canola oil and tossed in the peas, which had already had that inconvenient little string removed, and stir fried them for a minute or two. Then we added a dash of soy sauce and a drizzle of toasted sesame oil. A really perfect celebration of Spring freshness!