American Black Bean Burger

American Black Bean Burger - Side view

Eating regular meal for a Friday night dinner is a crime and we had two of our girlfriends visiting. The plan was to slip into the cozy rugs on the sofa and watch a movie together while gorging on the comfort food! My guilty mind thought of making something relatively healthy and I thought now will be the time to cook the black bean burgers!

Making BBB is very simple. Needs less ingredients and less time to cook. Its completely vegan and rich in flavors. We served the burgers with mustard mayonnaise along with the caramelized onions. Onions when caramelized add the burnt sweet flavor to compensate the pungent mustard and helps keep the bun moist, just the perfect amount! Here is the recipe to the comforting goodness:


1/4 kg black beans (soaked overnight)

1/8 kg chick peas (soaked overnight)

1 large onion

6 cloves of garlic

1 tbsp olive oil

3 tsp chilly powder

3 green chilies

Caramelized Onions:

3 large onions

2 teaspoon sugar

knob of butter.

Making the patty:

American Black Bean Burger - Beans

Pressure cook the beans with water just enough to soak all the beans. Add salt to taste. Make sure that the beans are not over cooked. 10 mins in a pressure cooker is enough.

In a wok, heat a little but of olive oil and add chopped onions and garlic paste. Toss in the green chilies. Wait till the onions are golden brown. Add the cooked beans to the wok and sprinkle it with the red chilly powder. Saute for five mins until all the beans are seasoned.

Grind the mixture in a grinder and make a fine paste. Add a little bit of besan for binding the paste! You may add extra chilly sauce if you want to make the patty feisty! Put away the mixture in the fridge for 10 mins.

Make patties of the mixture and shallow fry them in olive oil in a pan for 5 mins approximately! Your patties are ready!

Caramalized Onions:

Chop onions along the diameter to make onion rings.

In a pan, add a knob of butter, you can be generous if you will. Add onions and saute for five mins. When the onions turn golden brown and a dash of sugar to help caramelize the onions. Wait till it turns brown!

Assemble the burger with generous portions of the caramelized onions. You can also add a cheese slice on top of the patties while heating allowing the cheese to melt. These burgers taste great with the mustard mayo sauce and some jalapenos.

American Black Bean Burger - Top view



Since we seem to be surrounded by so many awesome culinary enthusiasts we decided to introduce another one of our guest chefs- Sunita aka tai atya. Tai atya shares our passion for food but she hardly gets the chance to experiment at home. So whenever we visit her or she visits us, that’s the time she loves to cook her heart out. Visits to her place are a true gastronomical treat. Today, we present to you Tai atya’s authentic south indian bhisibaelianna.

Summer vacations are all about spending time at our aunt’s place in Hubli, a humble city in Karnataka. When we were young we loved these visits because we got to enjoy pure south indian food cooked in our atya’s kitchen. As we grew up we developed this love for the amazing food and the zest to cooking it on our own. So on our recent visit to Hubli, we decided to learn how to cook the oh-so-awesome “Bhisibaelianna” which literally means piping “hot lentil rice”. A typical south indian delicacy that is both appetizing and appeasing.

The recipe seems complex but is actually pretty easy to make at home. and because of its spicy yet subtle taste it is the perfect food for a laid back dinner.


Bhisi-baeli-anna masala

1 cup dhane coriander
1/2 cup cummin seeds
1/4 cup black pepper
1/8 cup methi fenugreek seeds
1 cup chilli powder

Ingredients for Lentil Rice

1 cup rice
3/4 cup toor daal
3 medium onion
1/4 kg beans
3 carrots
3 medium potato
5 green chillies (slit)


Chopped vegetables

Ingredients for Tadka 
3 tsp Oil
Curry Leaves
2 Coarsely cut tomates

Making Masala

  1. Roast all the masala ingredients separately on a low flame.
  2. Blend them together to form an aromatic powder.

Cooking Rice

  1. Take one cup rice and add 3 cups of water. We want the rice to be sticky and a bit like porridge.
  2. We recommend using a rice/regular cooker to save time and energy! 🙂

Cooking Daal

  1. Add 2 cups of water to toor dal and add all the vegetables along with salt, tumeric and asafoetida.
  2. If you are using the regular cooker then you can cook the rice and toor daal together. Saving lots of time.

Putting the dish together:

  1. Once the rice is cooked and cooled, break the rice so that there are no lumps.
  2. Mix it well and ensure there are no visible lumps.
  3. Check the salt levels.
  4. Now, heat the oil add mustard seeds, asafoetida, tumeric and lots of curry leaves.
  5. Add coarsely cut tomato.
  6. Add the ground masala 3 tbsp.
  7. Cook until its tender.
  8. Add a bit of salt to taste.
  9. Once the tomato is cooked, add the daal and rice mixture.
  10. Mix all the ingredients.
  11. Add a bit of water to get the consistency of the porridge.
  12. Add ghee (4.5-5 tbsp) to make it glisten.
  13. Let it simmer for 10-15 mins.


Serve hot with nice papad and fried/roasted chilly!



Chips ‘n Dips

Here’s our next guest chef – Tanvi. A know-it-all gal, she’s an expert on almost everything. Geography, conspiracy theories, good and crappy music, books, travelling and the list continues. However, her love for food and knowledge of the same knows no bound! We present you her recipes of home-made dips!

Chips n Dips

Chips and dips are guaranteed party pleasers. Whether it is a sleepover, or a movie marathon, or simply chilling out with your buddies, everybody LOVES chips and dips! A big bag of chips or a big bowl of fries are gone in no time. To add a lil bit of change, we decided to try out some dips to go with the deep fried awesomeness. You can also dip veggies like carrots and cucumbers or a celery stick in these dips, if you want to serve healthy finger food.

These dips are pretty easy to make. One of them is a simple garlic mayonnaise and the other is a tangy mayonnaise dip. Being vegetarians, we had to look out for a no-egg recipe, but one that would still ensure a creamy, rich dip at the end.
Psst…the dips can also be used as sandwich spreads and / or salad dressings. Enjoy! 🙂

Garlic mayonnaise:


  1. Cream 1 cup
  2. Vegetable / Olive oil ¾ cup
  3. Garlic cloves 3-4, chopped
  4. Lemon juice 1 teaspoon
  5. Black pepper ½ teaspoon
  6. Salt To taste


  1. In a deep container, add the cream, garlic cloves, lemon juice, pepper and salt.
  2. Use a hand blender to mix all these ingredients.
  3. Add the oil, one little spoon at a time while blending the mayonnaise. Do not add the oil too much at a time; it will not thicken the mixture enough.
  4. Whip the mixture till the oil and the cream are blended completely.
  5. Serve with your favourite finger food!

Tangy mayonnaise:


  1. Mayonnaise (Do not add garlic) 1 cup
  2. Tomato ketchup 2 tablespoons
  3. Red chilli sauce / Tabasco sauce 2 tablespoons
  4. Onion ½, finely chopped
  5. Cucumber ½, finely chopped
  6. Black pepper ½ teaspoon
  7. Salt To taste


  1. Mix the mayonnaise, ketchup, chilli sauce / Tabasco in a bowl.
  2. Add the onion and cucumber.
  3. Season with salt and pepper and mix well.
  4. You can add more ketchup if you want an added tang.
  5. Chill the dip for some time, and serve with hot fries, or super crunchy chips!

Photo credit : mikdam

Merry Movie Marathon



The Salad Bar

Fresh Salad

Salads have always reminded me of Turpin High School. The cafeteria had lovely grilled cheese sandwiches, cinnamon rolls and an amazing salad bar. Being an exchange student and vegetarian, I hooked on those options real quickly. Initially salads only meant cucumber, tomatoes and capsicum. But slowly I got acquainted with lettuce, olives, jalapeños, cheddar cheese, ranch dressing and crackers. Not the healthiest of the salads, but sure made lovely lunches and amazing conversations to remember!

When I got back, we started to adopt those recipes and now, its become a part of our varied food palette. Slowly we moved from cream based dressings to healthier versions. But, once in a while, we do tip off to the other side just as a treat!

1. Cherry tomatoes
2. American corn
3. Capsicum
4. Onions
5. Lettuce
6. Bell peppers
7. Olives
8. Jalapeños
9. Red chillies
10. Cheddar cheese
11. Mayonnaise
12. Ketchup


1. Boil the corn and let it cool down.

American corn

2. Chop and halve the cherry tomatoes. Slice the olives and jalapeños.

Lettuce and baby tomatoes

3. Chop capsicum, onions, and bell peppers (julienne). Chop the red chillies finely.

Bell peppers and chillies4. Coarsely chop the lettuce.
5. Combine all the veggies. Sprinkle the red chillies over. For a zing, add dried garlic powder. 😉 Sprinkle the cheddar cheese.

Shreds of cheese
6. For the dressing, mix the mayonnaise ketchup and a bit of salt.
7. Spread the dressing over the salad and toss it to mix well.

And voilà, there’s your salad treat!



Warm veg pie on a lazy sunday afternoon

5-Veg Pie-One

Sunday afternoons usually tend to be lazy. Having worked all week long and most of Sunday morning; Sunday afternoons bring in a lull in the house. It also means nobody is in a mood to cook. Everyone is looking forward to having a movie marathon with scrumptious food to keep us company. Home-cooked vegetable pies are the perfect item for the occasion. Easy to cook, hassle-free dish yet tasty, flavoursome and filling; its the perfect recipe for a Sunday lunch.No “jhanjat” of elaborate cooking and extensive cleaning afterwords.Just assemble them and put them in the oven and they’re ready in no time. Filled with vegetables, tangy tomato sauce, crunchy pastry base and loaded with stringy cheese; these pies are the very definition of a laid back Sunday lunch!!

1-Veg Pie-Dough

Kneaded dough


1 cup all purpose flour (maida)
1/8 cup butter
salt to taste

Mix the flour, butter and salt with your finger tips. Do not over knead it, otherwise it shall lose the crumbly nature.
Add ice-cold water to make the dough. The dough will be a little crumbly.
Roll out the dough to about 2mm thickness.
Arrange the dough in ramekins to make small sized pies. Large pie pans can also be used.
Bake in pre-heated oven at 200C for 10 mins.

3-Veg Pie-Gravy

Totamto sauce

Tomato Sauce:
100 ml tomato puree
1 medium finely chopped onion
4 tsp finely chopped garlic
2 tsp oil
tomato ketchup
black pepper
salt to taste

Heat the oil in a pan. Add onions and garlic. Sauté until the onions change their color.
Add the purée, ketchup and salt. Cook until the sauce thickens
Add the seasoning – black pepper and oregano. Seasoning can vary from person to person.
Let it simmer for a while. Keep aside.
Note: If purée is not available, you can use ripe tomatoes. Blanch the tomatoes, de-seed them and blitz it in a mixer to create a pulp.

2-Veg Pie-Chopped Veggies

Variety of vegetables

Vegetable Pie:
1/4 cup bell peppers
1/4 cup chopped onion
1/4 cup capsicum
1/4 cup mushroom
1/4 cup sweet corn
2 tsp finely chopped garlic
1/4 cup Mozzarella cheese
2 tsp oil
seasoning – salt and pepper to taste

Heat the oil in a pan. Add onions and garlic. Sauté until the onions change their color.
Add the chopped vegetables until half cooked.
Add the seasoning and let it rest.

4-Veg Pie-Filled Cup

Ready to be baked

Spread the tomato sauce over the pre-baked pastry.
Arrange the vegetable topping over the sauce.
Add the grated cheese on the top.
Bake in a pre-heated oven at 200C for 5-8 mins or until the cheese bubbles.

Freshly baked pie over a movie is surely an afternoon delight!!

6-Veg Pie-Two


Tortilla & Burritos

A classic Mexican food with stuffing ranging from simple beans to well-done meat, from veggies to typical avocado, Burritos is a perfect blend of beautiful flavors. And for a well-done burrito, a freshly cooked torilla does the trick!!



1 cup corn flour ( perhaps a lil coarse to give texture)
1 cup all purpose flour
1/4 tsp baking powder
salt to taste
luke warm water


1. Combine all the dry ingredients in a bowl and add the water slowly.
2. Knead until smooth. The dough should be slightly sticky but should not crack or be hard. Add a little more water or flour if needed.
3. Cover and let it set for 10 minutes.
4.  Take a piece of the dough and shape it into a ball of the size of a large golf ball.
5.  Roll out the dough into a circle.
6. Heat a pan , add a little oil to grease it. Cook the tortilla for a minute of two. Don’t forget to flip and cook.

The tortillas are ready for use!! 🙂



For The Refried Beans
1 1/2 tsp oil
3 tsp finely chopped garlic
1/2 cup finely chopped onions
1 cup finely chopped tomatoes
1/4 cup finely chopped capsicum
1 cup soaked, cooked and drained rajma
1 tsp chilli powder
1 tsp roasted cumin seeds powder
salt to taste

Other Ingredients
4 tortillas
1 cup finely chopped tomatoes
1 cup finely chopped lettuce
1 cup finely chopped spring onion
8 tbsp sour cream
8 tbsp grated cheese


For the refried beans

  1. Heat the oil in a deep pan, add the garlic and onions and sauté till the onions turn translucent.
  2. Add the tomatoes and sauté for another 3 to 4 minutes.
  3. Add the capsicum, rajma , chilli powder; cumin seeds powder and salt, mix well and cook for 5 minutes or till the mixture is dry and keep aside.

Bean Filling

Wrapping it up

  1. Place a tortilla on a clean dry surface and arrange ¼th of the refried beans in a row in the centre.
  2. Arrange ¼ cup each of each tomatoes and spring onions over it.
  3. Finally sprinkle 2 tbsp of cheese and 1 tbsp of lettuce over it and roll it up tightly.
  4. Wrap a tissue paper around each burrito and serve immediately.

Primera experiencia de la comida mexicana

Food endeavors always work as a way to trot down the memory lane. Every family has a ‘remember the time when she added salt instead of sugar’ or ‘ the time when he thought “well, how important is baking powder in a cake mix”‘. Every first experience has a story associated and a memory created with it. No matter how many times you cook that dish, you are always taken back to the time it was first cooked by you. Be it Good, Bad or downright Ugly. 🙂

Mexican Cuisine will always bring back the memories of an exhausted sunday lunch.It was a farewell for few of our friends. Exhausted, simply because of the round the clock plans we had the previous 2 days  🙂 .Being our first attempt at this cuisine, we were clueless.. Any amount of prep seemed insufficient and the time seemed to fly. The batter for tortilla was messed up, the rice was a little pungent and the nachos had no hopes of making it on the menu. One of our friends decided to take a nap,while we fix up the chaos. Even though, we were all over the kitchen fighting little battles at different fronts, our friends made it easier to figure things out, with wonderful conversations to keep company and some not-so-great songs in the background!

After a couple of trial-&-errors, we got everything under control. Nice  freshly cooked tortillas ,nachos with salsa and cheese dip,burritos and a lovely, hot tomato rice sure make a delightful and hearty lunch. After the lunch came the hardest part, not the cleaning but saying ‘GoodBye’. However many times you say it, its always hard. With promises of staying in touch and hoping for a better tomorrow, we said our bittersweet goodbyes.

Within the next week or so, we decided to cook burritos again. Though the food was amazing, a few people were dearly missed. But, Mexican food will always remind me of them.

The following couple of posts will cover our this meal. Our ” Primera experiencia de la comida mexicana “.. our experience with mexican food!!

Mexican Meal