Veggie Burger with Potato, Moong Beans and Paneer
My mother would make Moar Kuzhambu (spiced buttermilk soup if you must) when she had yogurt that had gone too sour for eating. I make paneer (Indian Soft Cheese). Boil milk, after 5 minutes, stir in the yogurt and a tsp of lemon juice or vinegar. Turn the heat on to a low and stir milk occasionally until the whey looks fairly clear and all the solids separate. Drain onto a cheesecloth and use. You can save the whey also to mix chapathi dough, cook daal or even rice. I use this paneer in Paneer Butter Masala or veg burgers. I had Burger Buns, Barely sprouted Moong beans, Potatoes, Cucumber and the usual fixings for a veggie burger. I had to make my son his fortnightly Burger Lunch. Mung beans tend to be a tad soggy despite using little water for cooking. Adding Pottukadalai powder helped dry up the patty. A much healthier options than using bread crumbs for this purpose. I made the first batch of patties at 6.30 am and the ...