Skip to main content

Featured

Posted by

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
Post a Comment
Read more
Labels
Posted by

Sweet & Spicy Tomato Pickle - Andhra Style



Day 7 of Tomato Week- For the last day, I decided on a recipe that is used as a longer way to preserve and enjoy summer tomatoes, a traditional South Indian Tomato Pickle. One of the first South Indian culinary techniques I learned from Amma was how to make pickles, Shrimp Pickle to be exact. South Indian Pickles are a great way to preserve produce and are used as an accompaniment to add or enhance flavors in a dish. This sweet, spicy & tangy Tomato Pickle is a delicious addition to idli, dosa or served with piping hot basmati rice.

Here is my recipe:

Sweet & Spicy Tomato Pickle - Andhra Style Cooking for Kishore

This sweet, spicy & tangy Tomato Pickle is a delicious addition to idli, dosa or served with piping hot basmati rice.

Ingredients

Coconut Rice
  • 500 g (1 lb) - about 2 Large Tomatoes, chopped
  • 10g - about 15 Dried Red Chili Peppers, broken up
  • 1 Bay Leaves, broken up
  • 2 pieces of Mace
  • 3 Cloves
  • 2 - 1" pieces of Whole Cinnamon Stick
  • 5 g (1 tsp) Fenugreek Seeds
  • 5 g (1 tsp) Ground Nutmeg
  • 200ml (6 oz) Vinegar
  • 40 g (2.5 Tbsp) Salt
  • 50 g (3.5 Tbsp) Vegetable Oil

Instructions

  1. Heat the oil and add the chilis, bay leaves, mace, cloves, cinnamon, fenugreek, and nutmeg, heat until fragrant.
  2. Add Tomatoes, sugar, salt, and vinegar, making sure to mix throughly. 
  3. Lower the heat and stir periodically. Cook down until thickened, about 45mins - 1hr. Remove the cinnamon sticks.
  4. Put pickle in a sterilized glass jar and allow to cool for 24hrs before consuming. Serve hot with rice, idli or dosa and Enjoy!
  5. Pickle will keep in the fridge for 3-4 months.
Yield: Serves
Prep Time: 5 mins.
Cook time: 60 mins.
Total time: 65 mins.
Tags: tomato pickle recipes, tomato pickle, Indian Cooking, pickle dishes, south indian recipes, telugu recipes ugadi, ugadi dishes, sweet and spicy tomato pickle, andhra style pickle, vegan, Vegetarian

Nutrition

Calories: 29 per serving

Email Post
Labels:

Comments

Post a Comment

Popular Posts