This is going to be a very short post. My head’s not being supportive today, but I do want to make sure I get a GMT post out on Tuesday.
Today’s GMT is not really indian but more fusion food. Its amazing how we Indians have “indianized” almost all cuisines possibles and I have to say while I cringe on americanization of Indian cuisine I do love indian flavors in some of my favorite cuisines- Indian chinese FTW! Today I am Indianizing (is that a word?) an italian classic- pizza! Cringe all you want but its so good!
If you remember I have done this before. Remember the chicken tikka pizza from the blog? One of my friends tried it and this is what she had to say. Today I am posting a butter chicken pizza recipe. If you love butter chicken you will love this.
I love a good veggie burger. With V vegetarian on two days of the week, one of them being a Saturday, veggie burgers are a great option for me to take to a potluck or get together so that he has something to eat and I don’t have to spend too much time making them. Since veggie burgers are so easy to put together these also make a great weeknight meal and can be perfect to pack in the lunchbox. I love the black bean burger recipe that I have posted in the past but for a while I had been thinking of doing a chickpea burger. After looking at different recipes online, I combined elements of a few of them and came up with the recipe for these vegan Chickpea and Walnut Masala Burgers that I am posting today.
While most veggie burgers are crumbly, these chickpea burgers benefit with the moisture that grated carrots lend to the patty. Prompted by the #iheartwalnutcontest I decided to add toasted walnuts to the burgers and they do make a great addition to these meatless burger patties. A little roasted cumin, garam masala and chillies make these burgers flavorful and my new favorite recipe.
For convenience I used canned chickpeas, but you could soak and boil the chickpeas.Instead of regular burger buns I like serving these with whole wheat english muffins or sandwich bread because I like the bread to patty ratio. I serve it with some garlic tahini sauce, but tzatziki dip would also taste great.While I don’t have a gluten intolerance, for people who prefer gluten free you can use gluten free bread to make the bread crumbs. You could also add cheese to the patty mix, but I wanted to keep them vegan so that they cater to a wider range of people with different dietary restrictions. Cheese lovers can just add a slice of cheese on top!
There are a few recipes I got courtesy my mom. One of them is this chicken tikka. Actually its part of the butter chicken (the indian version of chicken tikka masala recipe) that she handed out but now I make it stand alone too when I want a quick dinner for weeknights. Serve it with some pita/paranthas or naan, choose to make this salad or use it as a filling in chicken tikka pasties.
I love chicken tikka. I love tandoori chicken too, but when I don’t want to deal with bones, chicken tikka is the way I go. This makes a great appetizer to make for get togethers, plus leftovers are always used to make rolls the next day.
For the rolls, I half cook paranthas and break an egg on it, slather some mint chutney, ranch (or you could use mayo), some ketchup, sauteed onions and bell peppers and add the chicken tikkas. Yum! The only problem of writing a food blog is when you start writing about a particular recipe, you feel like eating that dish. I feel like eating chicken tikka wraps now. But today is Tuesday and V does not eat meat. Well…Marriage!
