Zucchini Carrot & Sweet Potato Vegan Burger / Patty / Tikki

Burgers don't always have to be about meat, and this recipe proves that Zucchini , Carrot ,Sweet Potato and a few spices can make a delicious and vegan / vegetarian burger.

The fresh, juicy zucchini and mouthwatering spices makes a truly refreshing, filling and fit-friendly burger. Zucchini adds just the right amount of flavor and moisture to these burgers.These burgers are moist, flavorful, seasonal, and delicious.

Prep Time: Under 15 min
Cook Time: Under 15 min
Recipe Source:- chefinyou

Ingredients:-

Zucchini:- 2 small ( 1 Cup grated )
Carrot:- 1 small ( 3 1/4 Cup grated)
Sweet Potato:- 1 small ( 1 Cup boiled & grated)
Salt
Carom seeds/ Ajwain:- 1 Tsp
Garam Masala:- 2 Tsp
Red Chilli powder:- 1 Tsp
Baking Powder:- 1/2 Tsp
Corn starch :- 3 Tsp
All Purpose Flour:- 1/4 Cup
Bread Crumbs:- 1/4 Cup
Oil For Frying

Procedure:-

1) Grate the Zucchini , boiled potato & Carrot.

2) Place zucchini in a colander and add 1 tsp Salt to it. Toss to combine and set aside for at least 30 minutes.

3)Squeeze the water out of zucchini. You can use your hands or use a cheesecloth.

4)Mix everything in a bowl. You can at this point do a taste test to see if you want more salt. Season accordingly.

5)Mix until well combined.

6)Make small (lime sized) balls.

7)Form into patties. Repeat for rest of them. At this point you can also refrigerate these in the fridge (for about 20-30 min) which will help to hold them up well while frying. It also helps to avoid oil retention. Its not strictly necessary to do this.

8) Add 1-2 tbsp of oil to your Cast iron pan (or as desired to coat the bottom of a non stick skillet. Note that regular non stick will require less amount of oil) . When hot, add the patties.

9)Cook them until golden-reddish brown on both the sides. Takes around 5-6 minutes each side.

Serve hot with ketchup / Chilli sauce/ vegan Yogurt or vegan sour cream.

Enjoy..:)

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Broccoli & Carrot Nutty Vegan Stir Fry

Stir-frying is one of the easiest and best ways to eat vegetables. This is a great recipe for making your own Indian spiced stir fry at home.

Broccoli & Carrot Nutty Vegan Stir Fry

Preparation Time:- 10 minutes
Cooking Time:- 15 minutes
Serves:- 2

Ingredients:-

Broccoli florets:- 1 1/2 Cups
Carrot, peeled & cut into small cubes:- 1/2 Cup
Onion, peeled and thinly sliced:- 1/4 Cup
Ginger & Garlic Paste:- 1/2 Tsp
Toasted unsalted Cashews:- 2 Tbsp, roughly chopped
Oil:- 1 Tbsp
Cumin seeds:- 1 Tsp
Salt
Turmeric powder:- 1/4 Tsp
Red Chilli Powder:- 1/4 Tsp
Garam Masala Powder:- 1/4 Tsp

Procedure:-

1)Heat the oil in a pan, when hot add cumin seeds , as soon as they start to crackle, add ginger & garlic paste saute for 1-2 minutes.

2) Add onions and cashews, cook until onion become translucent.

3) Add all the spices, carrot and broccoli, mix everything well.

4) Cook for 4-5 minutes.

Serve hot..Enjoy:)

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More Vegan Recipes

Notes:-

1) You can use any other nuts or mix of nuts too.

2) Frozen broccoli & carrot can be used also.

3) If using fresh veggies , steam or microwave them before adding to the stir fry for faster cooking.

4) Serve them as a side dish or fill the pita bread or make a wrap with this stir fry.

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Corn Aur Gajar Ka Paratha / Corn & Carrot Indian Style Bread (Step By Step Pics )

Parathas are the best way to add vegetables in your kids diet.My 5 year old daughter is not a big fan of corn but she loved these parathas when i served it with yogurt , as she can't taste any corn in it , that is the magic of grinding and adding directly in the dough.

Ingredients:-

Aatta / Whole Wheat Flour:- 2 Cups
Salt
Haldi / Turmeric Powder:- 1/2 Tsp
Lal Mirchi / Red Chilli Powder:- 1/2 Tsp
Ajwain / Carom Seeds:- 1/2 Tsp
Chaat Masala:- 1 Tsp
Onion( finely chopped):- 2 Tbsp
Shredded Carrot:- 1/3 Cup
Corn kernels( I used canned ones):- 2/3 Cup (blend it into a smooth paste)
Water as needed
Oil

Procedure:-

1) Place everything (except water) in a big bowl or plate.

2) Mix everything well.

3) Add little water at a time to make smooth dough.

4) Let it rest for atleast 10 minutes.

3) Make a small lime size ball out of the dough.

4) Roll it into a circle shape.

5) Heat tava or non stick pan on medium heat & cook the paratha from both sides by brushing it with oil..

Serve warm paratha with curd or any sabzi you like..

Enjoy:) Read More......

Healthy Spinach Carrot Pulao / Palak Gajar Pulav

Spinach offers twice as much fiber as other greens. It is a good source of iron & loaded with vitamins and minerals, some of which are hard to find in other foods. For more info click here

I love making rice pulao with different combination of veggies..Here is the recipe of one of my favorite veggie combination in pulao..

Ingredients:-

Ghee or oil:- 2 tbsp
Cinnamon stick:- 1 inch
Black cardamom :- 2
Cloves:- 4
Cumin seeds/Jeera:- 1tsp
Carom seeds/Ajwain:- 1/2 tsp
Mustard seeds:- 1/2 tsp
Ginger (chopped):- 1 tbsp
Onions ( Chopped):- 1/4 cup
Potato:- 1/2 cup (cut into small cubes)
Carrot (Grated):- 1/2 cup
Spinach:- 1 bunch (chopped roughly )
Salt as per taste
Red chilli powder:- 1/2 tsp
Garam masala:- 1 tsp
Rice:- 2 cups
Water :- 4 cups


Procedure:-

Wash the rice and set it aside.

1)Heat the ghee/oil in a pan, add Cinnamon, cardamom, cloves.
2) Add cumin, mustard and let it splutter.
3)Add ginger & onions , cook till onions are transparent.
4) Add potato and saute it for 2-3 minutes
5) Add carrot and spinach & cook for couple of minutes..
6)Add salt, red chilli powder & garam masala , mix it will.
7) Add rice and water and stir everything well..
8) Let it cook on high till water starts to bubble.
9) Simmer the heat and cook the rice till all the water is evaporated..

Serve hot with your favorite curry & curd








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Banana-Carrot Loaf (LOW FAT)

Whenever i go to supermarket i always buy bunch of bananas because i know if by any chance they go bad, i can use them to make so many things or i must say i want them to ripe soon so that i can try something new with those babies..This recipe is from Costco Cookbook which we got on Thanksgiving..Here is another entry for JFI-Carrots

Ingredients:-

Non fat cooking spray
3/4 cup Apple sauce
1 cup Sugar
2 eggs or 4 egg whites
1 3/4 cups All purpose Flour
1 tsp salt
3/4 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 cup grated carrots
1 cup mashed bananas

Procedure:-

1) Preheat oven to 350 F, coat 9- by- 5 inch loaf pan with cooking spray
2) In a bowl combine applesauce, sugar & eggs, beat until light & fluffy
3) In separate bowl, combine flour, salt, baking soda, baking powder & cinnamon. Add to the batter and blend well
4)Fold carrots & banana into the batter.
5) Pour batter into the prepared pan
6) Bake for 60-65 minutes or until toothpick inserted into the center comes out clean.

Makes 10 servings

TIP:- Dust lightly with confectioners sugar or spread with whipped low fat cream cheese and chopped nuts.

Store in a refrigerator uncovered..Enjoy:)






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Carrot Fried Rice

Here is my version of Carrot Fried rice..These rice are not only appealing to eyes because of beautiful orange color of carrots but also to the stomach..It has the perfect balance of salt & sweetness..This is my entry for JFI:Carrots

"A carrot a day provides a hefty dose of vitamin A" a nutrient that fights infection, allows you to see well at night, and helps maintain healthy skin, hair and bones.DO YOU KNOW carrot come in a variety of colors like white, yellow , purple & red.

Carrot is most popular & versatile vegetable used for not only to make sabjis(savory dishes) but also to make different kinds of sweets/desserts.Carrots contain more sugar than any other vegetable but they are natural sugar which are easily assimilated.

It not only tastes good, it has so many health benefits and is highly cleansing.it is an excellent source of pro-vitamin A, vitamins C, D, E, K, B1 and B6.It is rich with biotin,potassium, calcium, magnesium, phosphorus organic sodium, and some trace minerals.

To store carrots put it in a plastic storage bag and keep them in the coldest part of the refrigerator with the highest humidity. They should keep fresh up to two weeks.

Ingredients:-

Carrots( Grated):- 1 cup + 1/4 cup
Cooked Rice:- 5 cups
Onion:- 1/3 cup
Peas:- 1/2 cup
Almonds(chopped):- 1/4 cup
Garam Masala:- 1 tsp
Salt as per taste
Ghee:- 2 1/2 tbsp (Or vegetable oil)
Cumin seeds:- 1/2 tsp
Mustard seeds:- 1/2 tsp
Dried Cranberries:- 2 tbsp
Lemon juice of half lemon
Green cardamom:- 3
Cinnamon stick:- 1 inch
Bay leaf:- 1
Cloves:- 3

Procedure:-

1)Cook the rice and cool it completely.
2) Heat ghee in a pan. Add Cumin, mustard, Bay leaf, Cloves, cinnamon & cardamom.
3) When seeds starts spluttering add almonds and fry until light brown.
4) Add cranberries and saute for a minute.
5) Add Onion and fry until onions are translucent.Don't brown the onions.
6) Add carrot, peas & salt ,cook for 3-4 minutes.
7) Add cooked rice, garam masala ,lemon juice & mix well.

Serve hot or at room temperature..Enjoy:)

If you like the recipe please leave your comments.








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