Thursday, January 31, 2008

Veg Burger

  • Seeded hamburg rolls - 2
  • Cheese sheets - 2 nos
  • Butter - 1 tbp
  • One small tomato sliced
  • Half of a small onion sliced
  • Lettuce leaves - 2
  • Soya vadi/bite - 1/2 cup
  • One small potato
  • Two slice of bread
  • Maida - 2 tbp
  • Water - 1/2 cup
  • Chilli powder - 1/2 tsp
  • Cooking oil - 3 tbp
  • Garam masala - 1/2 tsp
  • Salt and ketchup to taste

Preperation Method

  • Soak soya in hot water for about 5 min, then drain soya from water and grind it.
  • Peel potato and smash it after cooking.
  • Take 1 tsp of oil in a pan and saute chilli powder, garam masala, soya and potato.
  • Add salt and 1 tsp of ketchup into the mixture and remove from fire.
  • Grind the bread slices to make powder.
  • Mix maida with half cup of water.
  • Make a medium sided ball with the soya mixture and shape it like a thick cutlet.
  • Dip this in maida mix and then in bread powder.
  • Take one tbp of oil in a pan and roast the burger till it becomes golden brown.
  • Take one slice of hamburg roll, keep the burger on it, then cheese, tomato slices, onion slices, some ketchup, lettuce leaf.
  • And on the top keep the seeded slice of humburg roll with some butter in it.


  • Banana (half ripe - nethra pazham) - 2 nos.

  • Grated paneer or egg - 4 tbp or 2 nos .

  • Grated coconut - 1 tbp.

  • Sugar - 2-tbp.

  • Raisins - 10 nos

  • Cashew nuts chopped - 10nos

  • Ghee - 2 tsp

  • Cardamom powder - 2 pinch.

  • Oil for frying.
Preperation method
  • Steam the bananas for about 8/10 mins.

  • Remove the skin and cut the bananas into two and also remove the black seeds in the center.

  • Grind the banana to smooth dough with out adding any water and keep aside.

  • Mix the grated paneer/eggs with sugar.

  • Heat 2 tsp. of ghee in a pan and add the grated paneer/egg mixture and stir it for about 3/5 mins .

  • Add the grated coconut, cashew nuts and raisins into it. Then add cardamom powder and remove from the fire .

  • Put some ghee on your palms and take small balls of the banana dough and flatten on your palm into a small purri.

  • Put 2 tsp of panner/egg mixture in it and fold the edges and press lightly.

  • Roll it with your hands, and shape it like small rolls.

  • Heat oil and deep fry to golden brown and serve hot with tea/coffee.

Bread bonda


  • Bread slices (remove the edges) - 6

  • Green peas (half cooked) -50 g

  • Carrot, medium sized - 1(make it into small pieces)

  • Tomato, medium sized - 1 (make it into small pieces)

  • Potato, medium sized - 1 (smashed)

  • Chilli powder - 1/4 tsp

  • Coriander powder - 3/4 tsp

  • Garam masala - 1/2 tsp

  • Water - 1/2 cup

  • Salt to taste

  • Cooking oil to fry

Preperation Method

  • Take 2 tsp of oil in a heavy bottomed kadai and heat it.

  • Add chilli powder and coriander powder into it and stir.

  • When it turns brown, add half cooked green peas and carrot into it and stir for a minute.

  • Then add tomato, and cook for 3 minutes (you can also add 2 tsp of water to cook).

  • Add smashed potato along with salt and garam masala and mix well.

  • When it is cool, make six small balls out of it.

  • Take a bread slice, soak it in the water and remove the water by squeezing with your hand.

  • Keep the masala ball in the bread and cover it with the edges.

  • And deep fry these bread balls in oil until it becomes reddish brown.

  • Serve hot with ketchup.

Coconut caramel pudding

  • Tender cocount pulp - 1 cup

  • Coconut milk - 1/2 cup

  • Condensed Milk - 1/4 tin

  • Bread slices - 2 nos

  • Sugar - 1/2 cup or as reqd

  • Cashewnuts(chopped) for garnishing

  • Coconut(finely grated) - 5 tbsp

  • Ghee - 2 tbsp
For the caramel

  • Sugar - 2 tbsp

  • Water - A little
Preparation Method

  • Blend the tender coconut.

  • Add the soaked bread pieces, coconut milk, suger and condensed milk.

  • Take 2 tbsp of sugar in a heavy saucepan and stir it till it becomes brown.

  • Add a little bit of water and put on a low flame.

  • Take a bowl and butter it well.

  • Add the caramel on top of this and top it with coconut mixture.

  • Keep for 30 minutes or so.

  • Refrigerate the pudding.

  • Take 5 tbsp of grated coconut, cashewnuts and add 4 tbsp of sugar and fry in ghee, till it becomes brown.

  • Take the pudding from refridgerater and keep it in a plate upside down

  • Garnish the pudding with the fried coconut and sugar.