Healthy Burger Wrap

What's in the name? Call it veggie roll, veggie frankie, burger, they all have one important part, a veggie patty.

Mummy makes the best veggie patty ever. I have never had a patty or a cutlet elsewhere that I can say was better than my mom's. What made hers unique was the use of beet root to impart color, flavor and sweetness to these patties. When we were small, mummy always had creative ways to present simple homemade food to make it more interesting for us. Although she never had burgers, she made burgers for us using her traditional cutlet recipe. Special burger buns with sesame seeds, slice of onion, few slices of tomatoes, and cabbage leaves, would be a feast for us. Yes you heard it right, I did say Cabbage. Lettuce leaves were not much popular and not readily available then. Mummy used cabbage leaves to create fresh crunch with veggie patty. Yes, I have a reason to call this roll a burger. :) Using mummy's patty recipe and topping it with onions, tomatoes, and cabbage, like she did, I am surely naming this one as a burger wrap.

Ingredients to make cutlets:
4 cups of mixed veggies (minced or grated) beans, carrots, beetroot and peas.
3 large potatoes (boiled, peeled and mashed)
2 tbsp. ginger and green chili paste (freshly ground)
Juice of 1 large lemon
1 cup poha or rice flakes
1/2 cup sooji or fine semolina as binder
1/2 cup sooji or semolina for crust
Around 1+1/2 tbsp salt or to taste

• Finely chop or grate veggies and arrange in a steamer to steam them.
• Boil potatoes. Peel and mash them well.
• Add steamed veggies to mashed potatoes.
• Let them cool slightly before mixing.
• Add green chili and ginger paste, salt, lemon juice.
• Add poha and sooji. these act as a binder and absorbs moisture from the veggies keeping all the nutrients in. Mix well. Add more poha or sooji if needed to bind cutlets.
• Mix well and take a taste test for salt and lemon juice. Add if needed.
• Roll cutlets into the shape you desire and roll them in sooji to coat it evenly to give a beautiful crust.
• Deep fry in medium hot oil till it turns golden brown and crisp.
• Serve with ketchup or green chutney.
• Enjoy!!

Mummy's Veggie Cutlet!

Finely chop beans. Mummy used a food processor too. We had a Singer brand food processor then, that could chop, grate, make dough, and would make cooking easy!
I too use my Cuisinart food processor to make this quick cutlet/patty.

In the same food processor, change to grating blade and grate carrots and beetroot.

Spread evenly on a sieve and steam veggies or lightly cook them in a pan with very little water.

Steam some peas too.

Add steamed veggies to boiled and mashed potatoes.

Add salt, ground green chillies, lemon juice.

Use flaked rice/poha and semilina/rawa as binding agents and to absorb excess water from the veggies.You do not want to lose the nutritive water by squeezing it away.

Mix well. Love this bright red color.

Here is the shape made by my mom. Heart shaped cutlets, mummy's favorite!! She would roll in semolina/rava and deep fry them till they turn golden and crisp. 

For my burger rolls: I pan fry long cutlet with very little oil till they turn brown on both sides.

To create a delicious, healthy bread base for the patty, I used 1/2 cup wheat flour,  1/2 cup jowar flour and 1/2 cup bajra flour.

Mix and add water little at a time to form lump-less pouring batter.

Add salt and a tsp. of chilli powder.

A pinch on baking soda.

Oh, did I show you my pinch measuring spoon?

:)

Pour on a hot griddle and make a crepe. Add few drops of oil and cook on both sides till it turns slightly golden.

Roll while it is yet hot and fresh.

Place a cooked cutlet, top with shredded cabbage, onions, tomatoes, salt pepper. Spread some tomato ketchup and mustard if you like.

Fold in the sides.

I found these cute burger cups at Target. You could create these cute cups or have your kids paint, to serve these burger wraps at their next birthday party. 

How fun and creative that would be!!

Add grated cheese or paneer for your kids.
I am sure, they will love it!

Enjoy this delicious Burger with a twist!!

11-Grain Bread

Once you start baking bread at home, it is impossible to stop with just one. I am sure you will soon experiment and create yours too. As a vegetarian, I am constantly in search of adding more protein to my diet without making significant changes in food. And, bread is something that I start my day with: a slice of bread and a cup of milk. I was adamant on adding protein to the first meal of the day. 

A very successful try! I cannot tell you how excited I am about this recipe. In spite of adding various course ground grains in this bread, it yet has a smooth and bread like texture, and can be enjoyed in sandwiches. This wholesome bread is sure to keep you full for a long time.

All set with the ingredients.

All purpose flour, whole wheat flour and 10 Grain mix.

When you cook or bake, there are various factors that would result in a successful end product. Not just the ingredients and the brand, but also the outside temperature, humidity, oven, type on mixing bowl or containers can yield to different end result. You should understand, communicate with and enjoy the ingredients you cook with.

Since we are using whole grains with bran, it is important to add more water compared to regular bread. 

Heat 2 cups of water in the microwave for about a minute till it reaches 100-110 F temperature.

Mix 1 pack (2 1/4 tsp.) active dry yeast and 2 tbsp. sugar. Mix well and let the mixture rest for 5 minutes.

Add 1 cup 10 grain mix to the yeast mixture. You could use 6 or 7 grain mix too.

Also, add 1 1/2 cup all purpose flour and 1 1/2 cup whole wheat flour.

Add 2 tsp. salt 2 tbsp. olive oil. Use a dough maker or wooden ladle to mix the dough.

This dough has more water, and will be more sticky. Remove the dough on the counter and knead it using some dry flour. You could just use a wooden spoon and knead the dough in the bowl.

Let the dough rest for at least an hour and a half. Cover with a moist towel.

Punch the dough. I used a steal ladle to punch and knead the dough in the bowl.

Love the air bubbles and the mesh created in the dough.

Grease a loaf pan, and pour the dough in it.

Spread the dough evenly for even bread rise.

Adding some extra protein and crunch by using flax seeds.

Adding my 11th grain, an extra one for luck!! 

Haha my Indian friends would surely know what I mean.

In India, we usually end numbers with 1 (instead of 0) to add good luck and prosperity.

Sesame seeds add additional nutrition and crunch to this bread

Grease your finger and gently push the seeds in the dough.

Cover and let the dough rise for 45 minutes- 1 hour.

Bake in a preheated 375F oven for 30-40 minutes.

Cool on a rack for 10 minutes.

Remove from the pan and let the brad cool completely while still on the rack.

Love the air pockets!! Beautiful!

Slice and enjoy your healthy sandwich.

I enjoyed a slice with spinach, tomatoes and olives.

How would you enjoy your bread??