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
This year we celebrated Ugadi on the following Saturday with a table full of friends! We had Mango Rice, Carrot & Cucumber Curd Salad,Tomato Rasam, Spinach Coconut Dal, Potato Fry, Papadums, Tamarind Chutney, Onion Pakora, Paneer Vada, Paneer & Peas in Spiced Tomato Sauce, a spread of Indian Sweets and of course a little Ugadi Pachadi. This year, since we had an abundance of potatoes from St. Patrick's Day, it seemed fitting to finally add the recipe for Potato Fry that is ubiquitous at our table. This tasty toasted potato side dish has just the right amount of savory spices and crunch that compliment almost every meal.
Here's my recipe for Spicy Potato Fry:
Spicy Potato Fry
Cooking for Kishore
This tasty toasted potato side dish has just the right amount of savory spices and crunch that compliment almost every meal.
Ingredients
1 lb Yellow Potatoes, cleaned
1 tsp Cumin Seeds
1 tsp Mustard Seeds
1/2 tsp Ground Turmeric
1/2 tsp Asafetida powder (Hing)
1 Dried Red Chili
A Few Curry Leaves
Bunch of Cilantro, chopped
2 Tbsp Ghee
Salt
Instructions
Boil or Steam the potatoes whole, until fork tender. Let them cool and roughly cube them.
In a large frying pan heat the ghee on medium high heat. Add the mustard seeds, cumin seeds, red chili, and curry leaves.
When the seeds start popping add the potatoes stir to coat. Sprinkle the asafetida powder, turmeric and salt over them and stir.
Cook potatoes till lightly browned on the edged, about 5 minutes.
Turn off the heat and add the chopped cilantro and salt to taste. Serve and Enjoy!
Yield: Serves 4
Prep Time: 10 mins.
Cook time: 5 mins.
Total time: 15 mins.
Tags: Spicy Potato Fry recipe,South Indian Spicy Potato Fry recipe,Indian Vegetarian recipe,vegan recipes,comfort food,south indian cuisine,ugadi recipes,south indian festival recipe
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