Tofu burgers/tikki

I include tofu in most of my everyday cooking. It is a good substitute for vegans and also apart from being a very good source of protein has zero cholesterol. I had been planning to make tofu burgers since long. Once I made them mixed with boiled potatoes, they were quite good but then I wanted to avoid using potatoes. I had to blend them with something or they just disintegrate while cooking.
I added soaked and boiled black horse gram and the result was quite awesome. It had the added advantage of fiber.

Ingredients:
2 cups boiled horse gram (kala chana)
1 cup mashed tofu
7-8 soaked black mushrooms
1 big onion, chopped
1 tsp cumin seeds
1 bay leaf
2 tbsp roasted and pounded peanuts
1 tsp chana masala
1/2 tsp garam masala
1/2 tsp red chilli powder
2 green chillies
1/4 tsp black pepper
2 cloves of garlic
1 tsp ginger paste
1-2 green chopped chillies
9-10 mint leaves
2 tbsp coriander leaves
1/2 tsp kala namak or Himalayan black salt
2 tbsp oil
salt to taste

Method:
Take around 3/4 cup dried horse gram, soak them till they swell. Boil them till they are soft.
You can as an alternative use pre-boiled gram. You should have around 2 cups of boiled black horsegram.

Soak black mushrooms in water for around half an hour.
Pat tofu between kitchen towel to remove excess water. If the tofu has too much water put a weight over it for some time.

Heat oil, add cumin seeds, bay leaf. Add chopped onions and saute till soft.
Grind black mushroom into a paste. You can chop them into small pieces if you want.

In a bowl, mash black horse gram, add crumbled tofu.
Add all ingredients from roasted peanuts to black salt.

Mix properly, check for seasonings.

Make burgers depending on the size you want them.

Oil a non stick pan. Heat it and put your burgers/tikki on to the pan.
Do not disturb them at this time. They will break.
Flip to the other side when the underside becomes brown and crisp.

Remove to a plate.

I like eating it with a combination of sweet chilli sauce and spicy mint chutney.

My Notes:
You may substitute black horse gram with boiled and mashed red kidney beans or black beans.
Freeze the left overs. They become excellent mini meals. Just thaw, heat and eat!
Adjust the spice level to your taste.

No fry dahi vadas

Just the thought of chaats makes your mouth water and dahi baras or bhallas are one of the important accompaniment in any chaat.  My husband loves to eat them but I would always hold him back from taking a second serving.  The reason being, fried.  Although, the baras are immersed in water and squeezed taking some what of the oil also along with it but then also, whatever you may, oil is still there.

The wonder paniyaram chatti came to my rescue of making low fat dahi baras.  While, I was making paniyarams one day, the thought of making dahi baras in this chatti struck me.  The first batch was a disaster with baras hard and solid.  They were'nt as soft as the fried version.  But, on more trials, I figured out the secret ..... its the consistency of the batter.

So, now no frying :)

Drizzle a lavish amount of sweet tamarind chutney and enjoy the tangy taste....

Ingredients:
3/4 cup urad dal
1/4 cup moong dal

To be added while grinding:
1 tsp grated ginger or 1" piece
asafoetida
approx. 3/4 cup water

Optional ingredients to add to batter:
10 black peppercorns, cracked
1/4 tsp tsp cumin seeds
1 finely chopped green chilli

For assembling baras:
3 cups yogurt beaten and sieved
1/2 tsp black salt
1/4 tsp red chilli powder
1/2 tsp roasted cumin powder
1/2 tsp chat masala
2 tsp sugar
1/2 tsp black pepper powder
1/4 cup milk
1/4 cup water
salt to taste
sweet tamarind chutney

Method:
Soak the dals separately for 3-4 hours.  Do keep a watch, the soaking time varies with weather conditions. It takes a longer time during winters.

Add just enough water to dal to cover it and grind them adding ginger and asafoetida. Make sure to grind the dals separately.

Mix both dals together and get ready for some whisking.  Whisk and whisk till the batter becomes soft. Keep on addding cold water a little at time  in between.

Add cracked pepper and cumin seeds.

The batter should not be thick, it should be of pouring consistency. See the picture below.

Heat paniyaram chatti on medium heat, lightly grease it and pour a spoonful of the batter into each mould.

At this stage, if you want to have raisin and cashew in between, put it in the centre and cover with another spoon of the batter.

Cover the baras with a spoonful of batter.

The method below can also me used for making raisin and cashew filled baras.  I put 7 pieces each of cashews and raisin on the bowl. Scoop out the batter with a spoon making sure that the filling is inside and put it in the chatti.

Soon you would see the batter rise up a little, check the under side and flip it. Cook the other side and remove it on a plate.

Color is not going to be important because the baras would need to be soaked in water.

Heat some water, add salt, hing or asafoetida and let the baras soak in reasonably hot water for almost 2 hours.

Assembling dahi baras :
Squeeze out the water, place on a serving dish.  Meanwhile, prepare the yogurt.
Whisk yogurt, sieve and add white salt, black salt, a little black pepper, chat masala, roasted cumin seed powder, chili powder and sugar if you like. I like my yogurt to be sweet. But, you can omit this.

From this 3 cup flavored yogurt, take out 1/2 cup and add 1/4 cup milk and 1/4 cup water. Adjust salt to taste.  Pour this over the baras. Let the liquid absorb and now pour the thick flavored yogurt on top of baras.

Garnish with sweet chutney, a little chaat masala, coriander leaves and red chilli powder.

Enjoy your guilt free dahi baras.

My notes:
I do not add salt to the batter. I add salt to water for soaking the baras.
Add a pinch of baking soda if, desired or you see the baras not getting soft.
I like the yogurt to be slightly sweet so I add a little sugar.
Fresh pomegranate seeds, fine sev can also be added as garnishes.
If, the yogurt is sour, add milk to bring down the sourness.

You can add more yogurt if you like.