Back for more already, huh?

During this series, I want to show you that vegetarian barbecues don’t just have to be about veggie sausages and tired-looking veggie burgers. If they were then the barbecue world would be a really, really sad place. Well, for me anyway. Whenever I’m asked to attend barbecues I pray and pray that I won’t be sitting in a corner eating some store-bought meat-free burger. Yawn. To my dismay, unless I bring my own food this is usually the case at such affairs. Is some decent barbecue nosh really too much to ask our carnivorous chums for?

Allow me to demonstrate: These burgers are made from green bananas, chickpeas and a load of fresh flavours, and boring they ain’t.

No, no, no; the green bananas don’t impart any particularly banana-ish flavour. They have a deliciously rich texture akin to probably the richest, creamiest, firmest sweet potato your taste buds have ever encountered. The taste however, is only slightly sweet and absorbent of any flavours you fancy adding. Why Sanjana, they sound perfect for making burgers!

And indeed, they are.

Green bananas are abundant in a cuisine very close to my heart, East African. This type of cooking shows us that the most impossible of impossible flavour combinations can work as harmonious culinary fusions; with regards to this recipe, the unlikely combination is earthy yet fresh. Each flavour and texture is balanced by a contrasting counterpart.

Binary opposites, anyone?

Yes. Let’s!

*Soft, sweet and earthy green bananas > Heaps of fresh coriander and lemon

*Nutty chickpeas and sesame seeds > Fruity olive oil

*Warming chillies and garlic > Cooling, moisture-adding sour cream

*Smooth, yielding green banana burgers > Encased in a toasted, crisp semolina coating

*Smooth, yielding green banana burgers which are encased in a toasted, crisp semolina coating > All inside a soft burger bun with refreshing spinach leaves, lettuce and tomatoes. Oh and not forgetting that essential slice of rich, tangy cheddar cheese.

Could this sound any more like an M&S advert?

Probably.

Shall we press on?

Matoki (Green Banana) Burgers
(makes approximately ten 3-inch X 1/2-inch burgers)

Ingredients

For the Burgers

10 small green bananas, boiled with the skins on (but pierced) until tender
1 240g tin white chickpeas, drained and washed (Kabuli channa)
1 large onion, minced
1 large clove garlic, minced
4 green chillies (or to taste), minced
1 tbsp extra virgin olive oil
3 tsp sesame seeds
Juice and zest of one lemon
1/3 cup coriander, chopped finely
4 tbsp sour cream (or plain yogurt)
1 tsp white pepper
Salt to taste

For the Burger Coating

Coarse semolina to coat both surfaces and sides of each burger

To serve

Burger buns and burger toppings like baby spinach, lettuce, tomatoes, cheese, onions, peppers, plain yogurt, etc. Be creative. Go wild.

Method

1. In a small pan, heat the olive oil and gently sauté the onion, garlic, chillies and sesame seeds until aromatic. Don’t let it brown. Set aside.

2. Mash together the peeled green bananas and chickpeas. You could use a food processor but be sure to pulse it briefly because we want some texture in there. Overmixing could also make the mixture too moist.

3. Add in all of the other ingredients for the burgers including the sautéd onions, garlic, sesame seeds and chillies and combine thoroughly.

4. Using your hands, mould the mixture into burger shapes avoiding any cracks. I moulded mine into 3 inches wide by scant 1 inch thick. Lightly coat each burger in semolina and set aside.

5. Once all of the mixture is used up, place on a baking tray lined with cling film and cover with more cling film. Refrigerate until you’re ready to barbecue them. This will give them time to firm up. At this point you could also pack them into the freezer for future use.

6. When you’re ready, grill the burgers on both sides until golden. Note: You can also oven-bake these, or cook them in a domestic grill.

7. Serve with all the trimmings!

Next time you’re invited to a friend’s BBQ and are expecting veggie sausages… Bring your own Matoki Burgers. Even the meat eaters will pinch some!

The post The KO Rasoi BBQ Season: Matoki (Green Banana) Burgers appeared first on Sanjana.Feasts.

After falling in love with paneer kofta, I decided that I wanted everyone to be able to enjoy my recipe for soft, delicious kofta in that silky sauce- minus the paneer. I know that paneer isn’t to everyone’s liking due to its high fat content and trust me, you will never miss the paneer in this recipe. Those with high cholesterol should steer clear of saturated fats which is why I have used angelic olive oil in this recipe. Almonds, like all nuts contain natural oils (the good kind) which contribute to the sauce’s rich and creamy consistency. I love using pureed nuts in place of cream in Indian sauces, as they deliver wonderful buttery textures and flavours. I like to call it ‘cheating the system’. Having said this, it is also important to remember that if you have high cholesterol, to always eat these good fats in moderation.

I created this Springtime Kofta recipe with spiced green bananas in a beautifully silky pea and almond sauce for those who love rich foods, but cannot eat them as much as they would like. That includes me.

This recipe is perfect for the season, with its bright colours and fresh flavours. Peas are the epitome of Spring and when pureed, they bring a beautiful lightness to the dish. You can find a little more information about kofta and their origins here.

Springtime Kofta with Spiced Green Bananas and Pureed Pea and Almond Sauce
Serves 4

Ingredients

For the Kofta

1 ¼ cups boiled and mashed green bananas- That’s around 7 small ones (Note: Always boil green bananas with the skins on, but pierce them a couple of times)
½ tbsp coarse cornmeal, soaked in ¼ cup warm water
¼ tsp cinnamon powder
1 tsp garlic, minced
2 tsp ginger, minced
1 tbsp onion, minced
1 ½ tsp whole cumin seeds
1 tbsp green mango, grated (optional)
2 medium hot green chillies (or to taste)
¼ tsp turmeric
1 tsp coriander seed powder
1 tbsp all purpose flour, plus extra for dusting
1 tsp baking powder
2 tbsp fresh coriander, chopped
Salt to taste
2 tbsp virgin olive oil (not extra virgin)

For the Pea and Almond Sauce

1 cup skinless whole almonds, blanched for 15 minutes (If you only have almonds with the skin on, blanching them for 15 minutes will allow the skins to slip off anyway- convenient, I know)
2 tsp garlic, minced and sautéd
½ cup onion, minced and sautéd
2 cups peas (I used frozen)
¼ tsp fennel powder
½ tsp cardamom powder
½ cup milk (use water for a vegan recipe)
2 medium hot green chillies (or to taste)
Salt to taste
1 tsp kasoori methi (optional)
¼ cup fresh coriander (to garnish)
½ cup chopped fresh tomatoes
2 cups water

Method
1. Combine all of the ingredients for the kofta, minus the cumin seeds, garlic, ginger, onions and chillies.

2. In a small pan heat 1 tbsp of oil and sauté the cumin seeds, garlic, ginger, onions and chillies. When this is aromatic remove it from the heat and add it to the rest of the kofta mixture.

3. Roll the kofta mixture into small oval shapes and place them on a plate dusted with flour. Refrigerate these for at least 30 minutes.

4. Brush the kofta with a little oil and place them in a preheated oven at 180 degrees Celsius, for 10 minutes. Note: Do not let them brown too much or they will begin to flatten too much. A little flattening at the bottom is normal, just re shape them a little when they’ve cooled down.

5. In a blender, puree the almonds, onions, garlic and chillies with 1 cup water.

6. Place the almond puree in a large pan and cook for around 10 minutes until it is creamy and aromatic.

7. In a blender, puree the peas with the milk and add this to the almond mixture.

8. Add around a cup of water to the sauce to adjust the consistency.

9. Add the fennel powder, cardamom powder, kasoori methi (crush this between your palms) and season with salt.

10. When you are ready to serve, assemble the dish no more than 5-10 minutes before and garnish with coriander and tomatoes.

Enjoy with naan, rice and plenty of fresh salad for a perfect springtime feast!

The post Springtime Kofta! appeared first on Sanjana.Feasts.