Veggie Sandwich/Burger with potato dill patty
I am torn between giving my PhD the single-minded seriousness it deserves and playing a dilettante at anything that catches my fancy - research, cooking, blogging etc... Today the dilettante won. Not the scholar. Not that the 2-3 months since my last post were spent immersed in research, just spent thinking about it, procrastinating on what could be done, chasing chimeras for better non-linear stiffness design etc...
So today, I thought I should document my experiments in the kitchen at least weekly. Forcing me to just sit down and write might help me write my papers and thesis.
My son is a poor eater, but he gobbles up burgers and sandwiches a lot more willingly than rotis or rice. With all the talk about gluten (arguably) being bad for your diet, concerns about quality of manufacturing, quality of ingredients, I am loathe to buy bread/bun more than once a week. My compromise, even for the weekly once purchase, is to buy multigrain breads/buns. Frankly, they make lousy sandwiches, the bread ends up tasting like cardboard 4 hours after I make it (fresh sandwiches are ok). My son douses his sandwiches in Tomato Ketchup so doesn't notice. Today I came up with a simple solution - a somewhat thin, thin enough to keep moist, thick enough not to make the bread soggy and fall apart, white sauce on both slices of bread (the patty side, not the outer side ;)
White Sauce
2 tbspoon finely chopped spring onions
1 tbspoon wheat flour
3 garlic pods peeled and finely chopped
1 tspoon butter
1 tsp oil
1 cup milk
1/2 cup grated cheese
Heat the fats, add the garlic, then spring onions and finally wheat.
Stir until wheat is roasted.
Gently pour milk while stirring continuously.
When the mix begins to thicken, add the cheese. Stir until fairly thick.
Potato patties
2 medium sized potatoes, boiled in their jackets
1/2 cup black-eyed peas, soaked overnight, pressure cooked.
1 onion finely chopped
1/2 bell pepper finely chopped
2 tbspoon oil divided
mustard, jeera 1 spoon each
1 tsp red chili powder
1/2 tsp chaat masala/kitchen king masala/min masala/garam masala
Chopped fresh herbs of your choice 1/2 cup, I had dill, mint or coriander or combinations work just as well.
roasted chickpea flour/bread crumbs as required
Optional lettuce, tomato slices and onion slices.
Drain black eyed peas, peel potatoes, mash together
Heat 1 tsp oil, add the mustard jeera, let it pop
Add the garlic and onions and fry until golden
Add the bellpepper and fry
Let cool. Add salt and mashed vegetables and mix thoroughly
Add chili powder, masala and herbs and knead the mix.
Add chickpea flour if the mix is wet. Shape into patties
Cook on a well oiled pan at medium heat until golden on both sides.
Toast bread, apply the sauce on both side
Place the patty and sliced vegetables and lettuce on one bread, top with the other.
Pack or serve
So today, I thought I should document my experiments in the kitchen at least weekly. Forcing me to just sit down and write might help me write my papers and thesis.
My son is a poor eater, but he gobbles up burgers and sandwiches a lot more willingly than rotis or rice. With all the talk about gluten (arguably) being bad for your diet, concerns about quality of manufacturing, quality of ingredients, I am loathe to buy bread/bun more than once a week. My compromise, even for the weekly once purchase, is to buy multigrain breads/buns. Frankly, they make lousy sandwiches, the bread ends up tasting like cardboard 4 hours after I make it (fresh sandwiches are ok). My son douses his sandwiches in Tomato Ketchup so doesn't notice. Today I came up with a simple solution - a somewhat thin, thin enough to keep moist, thick enough not to make the bread soggy and fall apart, white sauce on both slices of bread (the patty side, not the outer side ;)
White Sauce
2 tbspoon finely chopped spring onions
1 tbspoon wheat flour
3 garlic pods peeled and finely chopped
1 tspoon butter
1 tsp oil
1 cup milk
1/2 cup grated cheese
Heat the fats, add the garlic, then spring onions and finally wheat.
Stir until wheat is roasted.
Gently pour milk while stirring continuously.
When the mix begins to thicken, add the cheese. Stir until fairly thick.
2 medium sized potatoes, boiled in their jackets
1/2 cup black-eyed peas, soaked overnight, pressure cooked.
1 onion finely chopped
1/2 bell pepper finely chopped
2 tbspoon oil divided
mustard, jeera 1 spoon each
1 tsp red chili powder
1/2 tsp chaat masala/kitchen king masala/min masala/garam masala
Chopped fresh herbs of your choice 1/2 cup, I had dill, mint or coriander or combinations work just as well.
roasted chickpea flour/bread crumbs as required
Optional lettuce, tomato slices and onion slices.
Drain black eyed peas, peel potatoes, mash together
Heat 1 tsp oil, add the mustard jeera, let it pop
Add the garlic and onions and fry until golden
Add the bellpepper and fry
Let cool. Add salt and mashed vegetables and mix thoroughly
Add chili powder, masala and herbs and knead the mix.
Add chickpea flour if the mix is wet. Shape into patties
Cook on a well oiled pan at medium heat until golden on both sides.
Toast bread, apply the sauce on both side
Place the patty and sliced vegetables and lettuce on one bread, top with the other.
Pack or serve
\\
Comments