Cauliflower chickpea burger, Tandoori chicken bites and Chocolate chip muffins for Backyard Blasts
Are your ready for backyard blasts with cauliflower chickpea burger, Tandoori chicken bites and chocolate chip muffins.
Ingredients
- For Cauliflower Chickpea burger
- ½ head cauliflower
- 1 teaspoon salt
- 15 oz 425 g chickpeas, 1 can, drained, rinsed
- ½ cup small onion finely chopped
- ½ cup red bell pepper finely chopped
- ½ tablespoon ginger garlic paste
- 2 tablespoon fresh cilantro finely chopped
- ¼ teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon curry powder
- ½ teaspoon coriander powder
- ½ teaspoon cayenne pepper
- 4 Ball Park Tailgaters Crustini Buns
- Hellmann’s Mayonnaise and mustard mix made with equal amount of Mayonnaise and mustard
- 1 to mato sliced
- Lettuce
- Sliced red onion
- Tandoori chicken bites
- 2 Tyson Chicken breasts thawed and cut into 3 inch pieces
- For Tandoori marinade
- 1 tablespoon ginger and garlic
- 2 tablespoon tandoori masala
- 1 tablespoon paprika
- 1 teaspoon Cayenne pepper
- 1 tablespoon pepper
- 1 juice of lemon
- 1 teaspoon salt
- 2 tablespoon fat free sour cream/Greek yogurt
- 1 tablespoon Cajun seasoning
- For grilled hot dogs
- 4 Ball Park Beef Franks
- 4 Ball Park Tailgaters Brat Buns
- Mustard
- Ketchup
- Sweet relish
- For Chocolate chip Muffins
- 1 cup / 130g all-purpose flour
- 1 teaspoon /4g baking powder
- Scant ½ cup /80g granulated sugar
- ¼ teaspoon salt
- ¼ cup/ 52g Country Crock Original
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ cup milk
- ¾ cup /132g semi-sweet chocolate chips
Instructions
- For Cauliflower Chickpea burger
- Preheat oven to 350˚F/180˚C.
- Place a towel over a large bowl. Using a box grater, grate the head of cauliflower down to the stem over the bowl. Add ½ teaspoon salt to the cauliflower, mix it in, and allow it to sit for 20 minutes. After 20 minutes, squeeze out excess water from the cauliflower and return it to the bowl.
- To this add chickpeas, onion, bell pepper, garlic, cilantro, and spices to the cauliflower. Using a potato masher, mash the ingredients until thoroughly mixed together.
- Take a heaping ¼ cup mixture and shape it into a patty using your hands. Repeat with the remaining mixture to create four patties.
- Take the patties and place them on a parchment paper-lined baking sheet and bake for 20 minutes.
- Place mayonnaise and mustard mix (made with equal amount of mayonnaise and mustard) on both sides of buns, then place lettuce, and cauliflower chickpea patties, then tomato, and sliced onion and again bun.
- Enjoy!
- Tandoori chicken bites
- Cut the chicken, coat with marinade and marinate for about 3 hours or overnight.
- If grilling, preheat your grill at 400 degrees and cook chicken 6 minutes on each side.
- If broil place the marinated chicken pieces in baking sheet sprayed with cooking oil and broil high for 6-8 minutes or until internal temperature reads 165 F Serve with yogurt sauce
- For grilled hot dogs
- Grill the beef franks until has grill marks, then place it in hot dog buns, topped with mustard, ketchup and sweet relish.
- For Chocolate chip Muffins
- Preheat oven to 375 F and line muffin tins with 6 liner and set aside.
- In a big bowl sift flour, baking powder and salt and set aside.
- Another bowl beat ¼ cup/ 52g Country Crock Original spread and sugar well. To this add egg and beat once again, then add milk and vanilla extract and mix once again.
- To this add dry ingredients and mix until it just mixes in, make sure not to over mix. Then gradually fold in the chocolate chips.
- Transfer the dough to prepared muffin tins and bake at 15-17 minutes or until a toothpick comes out clean.
- Enjoy.
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!