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Black Bean & Squash Veggie Burgers

We always have people with a variety of eating preferences & palates attending our BBQ's. In response, I've always had fun experimenting with flavors and making new burgers for our get-togethers. This time I want to share one that was tried and tested with our family recently and is sure to be a hit at your summer BBQ's. This soy-free veggie burger is packed with flavor, that plays off the herby cilantro and spicy BBQ sauce, topped with an avocado slice on a sesame seed bun. Black Bean & Squash Veggie Burgers By  Emily (Cooking for Kishore) Ingredients 1 14 oz can of Black Beans, drained 1 Red Onion, choppped 1 Cup Cilantro, chopped 1 Tbsp Garlic, minced 1/2 cup Carrot, grated 1/2 cup Sweet Corn 1 cup Butternut Squash, cubed 1/2 tsp Fresh Ground Black Pepper 1/4 tsp Salt 1/2 tsp Cumin 2 Tbsp spicy BBQ sauce 1/4 cup Panko Breadcrumbs 6 Sesame Seed Buns Iceberg Lettuce, shredded Tomato, thinly sliced Avocado, thinly sliced Olive Oil Instructions Heat the Olive Oil in
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Rice Pudding - Milk Payasam


Growing up my Abuela would make her delicious rice pudding (Arroz con Leche) for special occasions and right before Christmas. It was always sweet and milky with lots of cinnamon and cloves. As kids we would try to find the cinnamon stick in the pudding because sugar seemed to gravitate towards them. It's been a long time since Abuela's made that delicious rice pudding, and the closest I've had to it was Amma's when we visited India. The textures are the same, the major difference between Abuela's and Amma's is that her's has cardamom. So I decided to bridge the gap with my recipe using my Chai Spice Mix which includes cloves, cinnamon, and cardamom.

Here's my recipe:

Rice Pudding - Milk Payasam

Emily (Cooking for Kishore)

Rice Pudding - Milk PayasamIngredients

  • 1/4 cup Long Grain Rice
  • 2 cups Milk
  • 1 12 oz can Evaporated Milk
  • 1/8 cup Sugar
  • 1 tsp Chai Spice Mix
  • 1/4 tsp Saffron

Instructions

  1. Place the rice, milk, and evaporated milk in a pot and bring to a boil.
  2. Keep stirring and simmer until the grains have expanded and the milk has reduced by half.
  3. Add the sugar and Chai Spice Mix and stir. After taking it off the heat add the saffron threads and mix.
  4. Serve warm or chilled.
Yield: 4
Prep Time: 10 mins.
Cook time: 30 mins.
Total time: 40 mins.
Tags: rice pudding, rice pudding recipe, arroz con leche, arroz con leche recipe, milk payasam, milk payasam recipe, festival recipes, south indian recipe


I have entered this post in Inheritance Recipes, hosted by  Pebble Soup and Coffee & Vanilla. 
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  1. MargotAugust 24, 2018 at 5:02 PM

    It looks absolutely delicious. I has been a lot colder lately here in Brighton so I'm drinking chai constantly. This sounds like the ultimate dessert for me. Thanks for submitting to the Inheritance Recipes!

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