Cheese Rajma Burger Recipe Without Onion and Garlic: A Healthy and Tasty Homemade Option

Sandwich makers are widely used in modern kitchens, allowing for the quick preparation of sandwiches filled with potatoes, cheese, or vegetables. However, many appliances often remain unused in the cupboard because people are accustomed to using them only for making sandwiches.

Experts note that a sandwich maker can be used much more creatively than just for grilling sandwiches. With a smart approach to using this small kitchen appliance, one can prepare many dishes without needing to take out separate pans or grills. Master Chef Pankaj Bhadauria shared several such clever ways to use a sandwich maker.

Ways to Use a Sandwich Maker

Firstly, the device is suitable for baking stuffed vegetables. You can make incisions in eggplant, zucchini, or bitter melon, fill them with your favorite spices, brush them with a little mustard oil, and bake them in the sandwich maker. This allows you to get vegetables that are crispy on the outside and aromatic inside, without requiring a large amount of oil in a pot.

Secondly, the sandwich maker can replace a tandoor for preparing chicken skewers made from cheese or soy meat. If you want to eat paneer tikka or soy chap at home, you just need to marinate the cheese or soy meat in yogurt and spices. Then, by threading them onto skewers, you can cook them in a lightly oiled sandwich maker so that they cook thoroughly and acquire the taste of grilled meat.

Thirdly, besides savory dishes, it can be used to prepare sweet snacks, such as crispy waffles. For this, you need to prepare dough from flour, milk, sugar, baking powder, and vanilla extract. After brushing the sandwich maker with a little oil, you can bake the dough and then serve the waffles with fruits and cream.

The fourth method is making crispy potato hash browns. You need to grate the potatoes and thoroughly remove excess liquid. Then, salt, black pepper, a little butter, and cornstarch are added to the grated potatoes. Small patties are formed from this mixture and then baked in the sandwich maker until golden brown, achieving a crispy exterior texture and a soft interior.

Finally, the sandwich maker simplifies the process of making stuffed paratha. Instead of spending time frying paratha in a pan, you can wrap the filling in dough, brush the sandwich maker with oil or ghee, and press the paratha. This allows the paratha to cook evenly on both sides and become very crispy, which can be served with yogurt, pickles, or chutney.

When you hear the combination of rajma and rice, your mouth starts to water, but the long cooking process often makes people give up on their favorite dish. Usually, it requires chopping onions and tomatoes, then frying spices to prepare the sauce, and after that, waiting for the rajma to cook. Thus, to make a delicious and beloved rajma, you need to spend quite a bit of time in the kitchen.

But what if there is a way to cook rajma without preparing a separate sauce and without frying onions and tomatoes in oil? Today we will tell you about such a method of cooking rajma, where you won't need to fry the spices. All ingredients will be added directly into the kitchen appliance.

The feature is that although the method of cooking rajma has been changed, the taste will remain the same as in a cafe and will be approved by all family members. Let's find out what this method is.

Ingredients

The recipe lists the following components: aromatic spices, ground spices, and ingredients added at the end.

Cooking Method

First, thoroughly wash the rajma, which was soaked in water overnight, and place it in the pressure cooker. Then add chopped onions, tomatoes with cuts, garlic cloves, grated ginger, and green chili.

Next, add all whole spices, such as cumin, large cardamom, bay leaf, green cardamom, cloves, and cinnamon. You also need to add Kashmiri red pepper powder, coriander powder, turmeric, garam masala, and salt.

Now add 3-4 tablespoons of ghee and about 3 cups of water, mix all ingredients well, and close the pressure cooker lid. There is no need to preheat the oil and fry the spices or prepare a sauce from onions and tomatoes.

Cook over medium heat for about 4-5 whistles (signals). After that, turn off the gas and allow the pressure in the pressure cooker to release naturally.

As soon as the pressure completely drops, open the lid. Carefully remove the tomatoes with tongs and peel them. Then mash the tomatoes thoroughly and return them to the pressure cooker, mixing well with all the remaining rajma.

After that, cook in the pressure cooker without the lid over medium heat for about 10-15 minutes. This will allow the rajma sauce to thicken, and the flavors of all the spices to fully blend.

Finally, add fried methi, finely chopped fresh herbs, and one tablespoon of ghee, mix. The ready hot, thick, and spicy rajma is ready. It is served with jeera rice, sprinkled with a little fresh herbs on top.

During the sacred festival of Ganesh Chaturthi, it is customary to offer worship to Lord Ganesha using modaks. However, during the festive season, there are concerns about impurities and adulterated mawa in the sweets sold in the market. Instead of buying expensive and counterfeit sweets to welcome Bappa, it is recommended to prepare crispy and aromatic Mawa Modaks from regular dry grain that you have at home.

Thanks to the outer shell made of high-quality coarse dry grain and the rich filling of mawa and nuts, the taste of these modaks becomes so delightful that they will win the hearts of everyone who receives them as prasad for Bappa.

For the outer shell: 1 cup of fine dry grain, 1.5 cups of milk, 1 tablespoon of ghee, 1/2 teaspoon of cardamom powder, 2 tablespoons of crushed sugar.

For the filling: 1/2 cup of mawa (khoya), 2 tablespoons of grated coconut, 2 tablespoons of cashew and almonds (finely chopped), 1 teaspoon of chirunji, a pinch of nutmeg and cardamom powder, 2–3 tablespoons of crushed sugar.

First, sauté the mawa in a pan over low heat for 2–3 minutes until light pink. Then add the chopped cashews, almonds, chirunji, grated coconut, nutmeg, and cardamom powder, after which turn off the gas. When the mixture cools slightly, add the crushed sugar and set aside.

In a pot, bring 1.5 cups of milk, 1 teaspoon of ghee, and 2 tablespoons of crushed sugar to a boil. Then reduce the heat and gradually, stirring constantly, add the dry grain to avoid lumps. Continue stirring until the grain has completely absorbed the milk and the mass starts to pull away from the sides of the pot. Turn off the gas and cover the dry grain with a lid for 5 minutes to steam well.

When the dry grain is slightly warm, knead it by hand for 2 minutes, lubricating your hands with a small amount of ghee, until it resembles dough. Lightly grease the modak molds with ghee. Place a small amount of the dry grain mixture on both sides of the mold and form an indentation in the center with a finger. Then, place the prepared mawa and nut filling into this central hollow, and cover it with a small amount of the dry grain mixture, sealing the mold from below. After removing the mold, you get a beautiful, clean, and delicious Suji Mawa Modak. Similarly, prepare all other modaks and offer them to Bappa.