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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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Tomato Rasam


Day 5 of Tomato Week- Over the hump and on to the straight away, today we're doing a soup course! Rasam is a traditional South Indian light, tangy soup, usually served with rice. I usually include it when putting together our festival menu, but it is a quick tasty soup that's on our regular dinner rotation. This tangy Tomato Rasam is a delicious & fast soup dish, enjoyed on it's own or served with piping hot rice.

Here is my recipe:

Tomato Rasam Cooking for Kishore

This tangy Tomato Rasam is a delicious & fast soup dish, enjoyed on it's own or served with piping hot rice.

Ingredients

Coconut Rice
  • 1.5 Tbsp Toor Dal
  • 2 Cups Water
  • 2 Large Tomatoes, chopped
  • 1 Green Chili, chopped
  • 1 tsp Garlic Ginger Paste
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Black Pepper, ground
  • 1/4 tsp Asafetida Powder
  • 1/2 tsp Ground Turmeric
  • 1/2 tsp Rasam Powder Mix
  • 1 tsp Ghee
  • Bunch of Cilantro, chopped
  • Salt to Taste

Instructions

  1. Clean Toor Dal, add to 1 cup of Boiling water and cook until tender, about 20-30 minutes.
  2. Chop Tomatoes, cilantro and green chili. Add the Tomatoes, water, chili, half the cilantro, turmeric, rasam powder and garlic ginger paste to the cooked dal. Cook for another 10 minutes till tomato is fork tender and fragrant. Lower the heat.
  3. Heat 1 tsp Ghee and add mustard seeds, cumin, black pepper, and asafetida. When the mustard seeds start to sputter and pop, pour into the rasam and stir.
  4. Serve hot with rice and Enjoy!
Yield: Serves 4
Prep Time: 5 mins.
Cook time: 40 mins.
Total time: 45 mins.
Tags: tomato rasam recipes, tomato rasam, Indian Cooking, rasam dishes, south indian recipes, telugu recipes ugadi, ugadi dishes, vegan, Vegetarian

Nutrition

Calories: 39 per serving

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