Makes 4 patties
INGREDIENTS:
1/2 pound medium russet potato (about 1 large), peeled, chopped into small pieces
2 ounces green beans (about 5), chopped into small pieces
2 ounces carrot (about 1 small), chopped into small pieces
4 ounces green cabbage (a small wedge), chopped into small pieces
1/4 cup peas, fresh or frozen
2 ounces cauliflower (about 3 florets), chopped into small pieces
2/3 cup water
Salt
1/2 cup fresh bread crumbs, if needed
1 cup + 1 tablespoon canola or peanut oil
1/4 cup minced shallot
1 small green serrano chile, minced
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne (optional)
1/2 cup rava (farina/cream of wheat) or fine dry bread crumbs, for dusting
4 fresh hamburger buns (optional)
COOKING DIRECTIONS:
1) Place the potato, green beans, carrot, cabbage, peas, and cauliflower in a large saucepan. Add the water and salt and bring to a boil. Reduce the heat, cover, and cook until the vegetables are completely soft—about 10 minutes. Let cool and mash well, but do not puree the mixture; a little lumpiness is fine. If it gets too loose, add some fresh breadcrumbs.
2) In a small skillet, heat 1 tablespoon of oil over high heat and sauté the shallot and chile until well browned—about 3 minutes. Stir in the cumin, turmeric, and cayenne and sauté for another minute.
3) When cool, mix into the mashed vegetables and taste for seasoning; add a little more salt if necessary. Form into 3-1/2-inch-wide and 1/2-inch-thick patties, coat with the dry rava, and set aside.
4) Heat the remaining 1 cup of oil in a large skillet until rippling. Lower in the patties and shallow-fry until browned on both sides—about 2 minutes per side.
Quick Cooking Tips
Fresh breadcrumbs help soak up excess moisture in the vegetable mixture. To make them, grind a couple of slices of fresh white or wheat bread in a food processor. Dry breadcrumbs, on the other hand, are generally used to coat something you are about to fry. You can buy them, or just make your own by first toasting some bread until crisp, then grinding into a fine powder.
Did you know that turmeric is good for you? Turmeric is important in Ayurvedic medicine and is often infused in boiling water to make a tea. It is used to relieve gastrointestinal discomfort and to promote digestion. It is also believed to be a remedy for liver disorders and an anti-inflammatory agent for treating chronic illnesses such as asthma, and it is used in ointments and creams as an antiseptic to treat cuts and burns.
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How to Make Refreshing Green Mint Relish
This is the best version of the ubiquitous fresh green mint relish found on every Indian restaurant table. As a dip, this relish is taste so good. By the way, this version has a little kick to it, but you can halve the amount of chile if you have a lower tolerance for heat.
Cilantro is widely used in Latin American, Caribbean, and Asian cuisines; the stems and roots, as well as the leaves, are added to many dishes. Mexican fresh salsas and guacamole are flavored with cilantro, as are ceviches in Peru, Mexico, and other countries. Cilantro is the Spanish word for coriander, and this may be why it is now used to describe the fresh leaf of the plant.
Makes 1 cup
INGREDIENTS:
1 cup fresh mint leaves, packed tightly
1/2 cup fresh cilantro (also called coriander or Chinese parsley)
2 medium green serrano chiles
1/2 cup chopped tomato
1/4 teaspoon ground cumin
1/4 teaspoon Ginger Paste (refer to recipe below if you want it homemade)
2 tablespoons freshly squeezed lemon juice
Salt
RECIPE INSTRUCTIONS:
1) Place the mint, cilantro, chiles, tomato, cumin, ginger paste, lemon juice, and salt to taste in a blender jar and puree until very fine. Scrape down the sides of the jar often. Although you shouldn’t need any more liquid to get the mixture going, it’s okay to use a tablespoon or two of water.
2) Taste and adjust the salt. Transfer to an airtight, nonreactive container and refrigerate until ready to use.
This relish will keep in the refrigerator for a week.
Why Cilantro is Good for You?
The nutritional profile of cilantro seeds is different from the fresh stems or leaves. Leaves are particularly rich in vitamin A, vitamin C and vitamin K, with moderate content of dietary minerals. Although seeds generally have lower content of vitamins, they do provide significant amounts of dietary fiber, calcium, selenium, iron, magnesium and manganese.
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How to Make Ginger Paste Easily at Home
In Japan, especially thick rhizomes of ginger are believed to be especially potent. The common use of ginger in men’s toilet water may stem from the traditional belief that ginger is an aphrodisiac.
Although ginger is cultivated throughout India, the type from Cochin, which is widely exported, is usually considered the best. Jamaican ground ginger has a more delicate aroma and taste and is especially highly regarded. Lower-quality ground ginger may contain a lot of fiber and should be avoided.
If you can find a good brand of ginger paste commercially, go ahead and buy a bottle like this one, Laxmi Ginger Paste.
If store-bought is not an option, follow the quick and easy recipe below. And don’t forget these rules: Homemade ginger paste should never be stored at room temperature. Store in the refrigerator for a maximum of 2 weeks (write the expiry date on the jar) to prevent bacteria from forming. Commercial ginger pastes usually contain citric acid to prevent this, so they keep for up to 3 months in the fridge.
Makes 1/2 cup
INGREDIENTS:
4 ounces fresh ginger, peeled and coarsely chopped
2 tablespoons canola oil
3 tablespoons water
RECIPE INSTRUCTIONS:
1) Place the ginger in a blender jar. With the motor running, first add the oil and then the water. Blend until you get a smooth paste, scraping down the sides often. Transfer to a clean, glass jar, cover, and refrigerate immediately.
Quick Tips
You can use the zester attachment on your Microplane to finely grate ginger to order, then substitute for ginger paste in the recipe.
Ginger is good for you. Ginger is considered a digestive and is said to help prevent motion sickness. Ginger tea can be drunk to soothe a sore throat or provide a nice, warming lift, or it may be taken before traveling.
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Quick and Easy Sweet Potato Beer Fries Recipe
These fries are so yummy and delicious that you might never eat sweet potatoes any other way again. They are the perfect side to your favorite veggie burger.
Makes 4–6 servings
INGREDIENTS:
3 pounds sweet potatoes, scrubbed
1 bottle organic beer of your choice or any kind of beer
3 tablespoons olive oil
2–3 cloves garlic, minced
1/2 teaspoon oregano
1 teaspoon coarse sea salt
Freshly ground black pepper to taste
COOKING DIRECTIONS:
1) Preheat the oven to 425°F. Line a baking sheet with parchment paper or nonstick foil and set aside.
2) Cut the potatoes into 1/4-inch-thick pieces with the skins left on. Place the potatoes in a large bowl, add the bottle of beer, and let the potatoes soak for 15 to 30 minutes.
3) Drain the beer and toss the potatoes with olive oil, garlic, oregano, salt, and pepper until well coated.
4) Spread the fries on the prepared baking sheet in a single layer. Bake for 45 minutes to 1 hour, tossing 3 to 4 times (the length of time will depend on how done you like them and how thick they are cut). Remove the fries and serve immediately.
Why Sweet Potato is a Superfood? It's Nutritional Content
A 7-ounce (1-cup) serving of sweet potatoes contains 65 percent of the minimum daily amount of vitamin C. Sweet potatoes are also high in calcium, folate, potassium, beta-carotene, and vitamin A. In fact, 700 percent of the recommended daily allowance of vitamin A is met with just one serving of this super food.
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References:
Britt Brandon. 2015. Ginger For Health: 100 Amazing and Unexpected Uses for Ginger. Adams Media. ISBN-13: 978-1440591433
Ruta Kahate. 2012. Quick-Fix Indian: Easy, Exotic Dishes in 30 Minutes or Less (Quick-Fix Cooking). Andrews McMeel Publishing. ISBN-10: 1449409776
Sarah Davies and Kristy Taylor. 2014. The Naked Kitchen Veggie Burger Book: Delicious Plant-Based Burgers, Fries, Sides, and More. Lyons Press. ISBN-13: 978-0762793297
Related Cooking Video: Veggie Burger Video Recipe for Vegetarians by Bhavna
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