Aampanna Milkshake….The Mmmmilkshake

You know those weekend mornings when you wake up, make your way to the kitchen, open the fridge and think to yourself.. what on earth do I make for breakfast because all I actually want to do is get back into bed?? Okay, not one, but mostly most of my weekend mornings are like that. But it’s such a tough choice for me. because I love my sleep, but ermm, I love my food too. Zzzz.. chomp chomp, it’s a tough call, but to each in its own time,… ha ha, get it?

Ok, I know you don’t. But I amuse myself.

Anyhoo, coming back to weekends and mornings and quick fixes for ravenous souls; the fun part of being in the Southern Hemisphere right about now is that its MANGO SEASON AKA Mango Shake Time.. shake shake… shaking her head and self while typing this out

use2

Oh, Mango shake how I love thee… It’s a summer weekend tradition (yes, we are that serious and sentimental about the weekend breaky time that we label things a tradition.. or maybe it’s just me).. and last weekend, I spiced it up by serving a chilled glass of Aampanna Milkshake as I call it.. and all you need are 3 ingredients.

Mango, Milk, and Mint…MMMMilkshake.. now do you get this? come ON

Featu

 

Everyone has their own version of how they like mango shakes; pulpy, non pulpy, thick, thin, less sugar, high on sugar.. Growing up, I remember the little brother liked to have the super liquid-y and extra sugary version, while I liked the pulpier version. Oh, the fights that ensued when only one version was made. But neither of us ever let go of the glass of milkshake, thick or thin.

use1

Anyhow, I still like my mango shake thick, chilled, and the sweetness contributed only from the mango. No added sugar for me in my mango milk shake. So while making the weekend-y mango shake for Arjun Singh and myself, as I drowsily took out the mango and milk from the fridge, I saw my cute little mint plant waving at me from its pot. (or maybe the it was the sleep, but I swear it called out to me). Some people invent medicines, I just mix ingredients.

use3

So I plucked the fresh mint and while whipping up the mango and milk, blended it in, and voila, milk aampanna. And yes, it tasted wonderful.

Ingredients

1 ripe mango

400 ml milk, preferably cold

4-5 mint leaves

Method

Blend all ingredients. Serve chilled.

Slurp Slurp.

Feat

This post is a part of the 3Girls and a #BlogAlong monthly link-up, hosted by Upasna from Life on My Plate, Pooja from A Bit of This and a Lot of That and yours truly!

This month we invite you to an Open House!!!
We wanted to leave the topic open this month, to enable more of you to participate and link-up with us!
ALL Stories are welcome, and blog posts can be ANYTHING UNDER THE SUN! Food, Travel, Lifestyle, Health, Gadgets, Current Affairs, Movie Reviews, Book Reviews, anything that floats your boat really. We want to hear it all…!

BlogAlong

To #BlogAlong with us, here’s what you have to do:

  1. Publish a new post or share with us an old post, if you will, on the monthly theme
  2. Don’t forget to include the #BlogAlong badge in your post. In order to get the code, click on the 3Girls and a #BlogAlong image in the sidebar on my blog or here itself, and it will lead you to the image URL
  3. We would also appreciate if you link back to your hosts, and follow us too. You can find me on InstagramFacebook, and Twitter, and ofcourse on WordPress :)
  4. Join the party by clicking on the inlinkz button below any of our posts, and adding your post to the blogroll
  5. Comment on each others posts and spread the love
  6. Promote yours and others posts on social media using #BlogAlong with the 3Girls

The link-up will remain open from Sunday, 8th November till the following Sunday !

 


I am also linking this post up to the yummylicious Foodie Friday link up at Annmarie’s blog. There are some seriously delicious things happening there!

1-copy-4

 

Wholewheat (Atta) Pancakes with Homemade Berry Compote

Tis the season of berries.. tra la la laaaa!

I told you I love spring, right. Reason # 5001 in my I LOVE SPRING list is because this is the season when berries are a-plenty and a-cheap. And we buy them by the bushel. And then forget about them if they are lying around in the back of the fridge. Uh-oh. Mushy berry alert!

Sundays bring with them the most time for me to make a leisurely breakfast, and for both of us to sit together and be lazy and enjoy our way through the meal. Wanting to be healthy yet have an indulgent brekkie, I decided to make us some atta pancakes, wholewheat for y’all, topped with a homemade berry compote.

use5

Remember the secret formula that I shared that all of us pancake lovers should know by heart?  Well, i decided to test it with wholewheat flour and see if it still worked its magic. Well, I was using plain old atta, and it needed a bit more liquid actually, so tweaked the recipe by adding half a cup more.

To be honest, while I was cooking them, I was slightly put off by how boring they looked, and I was worried that they wouldn’t look pancake-y enough.

use3

But I was worrying needlessly. Once I made them all and stacked ’em up, look! Spot the difference, I dare you :)

use4

 

Ingredients

For the pancakes:

  1. Wholewheat flour: 2 cups
  2. Eggs: 1
  3. Buttermilk: 2.5 cups
  4. Unsalted butter, melted: 1/2 cup
  5. Powdered cinnamon: 1/2 tsp
  6. Baking soda: 1/2 tsp

For the compote:

  1. Mixed berries: 1 cup
  2. Water: 1/2 a cup
  3. Sugar, if needed: to taste

Method

For the compote:

  1. In a pan, mix the berries and water (and sugar, if using) and bring to a boil
  2. Simmer on medium heat and mash the berries in the bubbling water
  3. The consistency of the compote can be reduced to as much as you personally prefer; runny, or thick. The former should take about 20 minutes, while the latter should take about 30 minutes or so.

use1

 

For the pancake batter:

  1. Mix the dry ingredients (flour, cinnamon, baking soda) in a bowl and keep aside.
  2. In another bowl, mix your wet ingredients (egg, milk, butter).
  3. Now add the wet ingredients to the dry ingredients and voila, your pancake batter is ready, quick and easy. (Also, this batter can be stored in the fridge overnight, so you can actually make it a day in advance and quickly churn out pancakes in the morning, although with the extra fibre that wholewheat flour has, you might have to thin out the batter before making the pancakes)

For cooking the pancakes:

  1. Cover your serving plate with aluminium foil to store the pancakes in, in order to keep them warm while you make the entire batch.
  2. Heat up good quality non stick pan, to medium heat.
  3. Once the pan is nicely heated, take a ladle full of the batter, pour into pan, and using the base of the ladle spread out the batter to flatten it. If you want thicker pancakes (like I do), add on another ladle-full, and then spread out the mix in the pan. Otherwise for crispy, thin pancakes one ladle of batter should be enough.
  4. In about 2-3 minutes, the pancake should be ready to flip over to the other side. Cook both sides to your ideal consistency. If you like well cooked pancakes, keep on for 3-4 minutes each side, while browning both sides. If you don’t want browned pancakes, ensure you cook each side for less than 3 minutes.

use2

To serve:

Layer up your pancakes. Pour the fresh compote and maple syrup on it. Serve with or without fruits. And maybe some cream? :)

use6

Notes:

You can put on the compote before you start the pancakes. Saves time and it should be ready by the time you have made the pancakes.

The atta pancakes might have a slightly fibrous taste to them. If you think you might not be a fan of it, try masking it with some vanilla essence, or adding some dried fruits to the batter. I was brave enough and had them,with dollops of honey and compote :)

You don’t need to add butter or oil in the pan to cook the pancakes, as the batter already has butter incorporated in it. That is why the quality of a good non stick pan cannot be stressed enough.

Can you see bits of the butter bubbling away on the surface??
Can you see bits of the butter bubbling away on the surface??

These were an amazing alternative to the weekend fatty indulgence. 

If you try them let me know how it works out for you. Waiting to hear from y’all!

Peanut Butter and Banana Milkshake

Spring is sprung in Melbourne. And I couldn’t be more excited. It’s the season of fresh flowers, bright and sunny days, and cold cold milkshakes. Woo the hooooo!

And with winter on its way out, binge season is officially getting over and the love, no make that ladoo handles are showing. So guess whose new favourite weeknight and weekend morning activity is ‘Going to the Gym’…. I don’t love it but a girls gotta do what a girls gotta do to wear those sundresses, come summer.

So whipped up a yummy drink as a pre-workout treat and which can also multitask as a late morning breakfast if you like me wake up at 11, and want to have something before lunch. Coz the stomach is a-rumbling and you don’t want to be a -cooking. Haha.

Remember my Peanut Butter and Nutella Milkshake? Well, this is the healthy version of that, replacing the Nutella with a banana. And voila, a healthy treat is served. In a tasty serving for 2.

Hers
His

Ingredients:

2 cups milk (low fat, skimmed, full-cream.. your call)

1 tbsp peanut butter (smooth or crunchy)

1 ripe banana

Pinch of cinnamon

Method:

Put all ingredients in a blender.

Blend.

Serve.

Wipe that milky moustache off your lips.

Enjoy :)

Homemade Nutty and Cinnamon Muesli

I had been wanting to do this for the longest while. Make a batch of  muesli at home. It sounded so simple. And thanks to the in-laws trips from India, I seemed to have every kind of dry fruit at home. So what was stopping me?

My inherent laziness. That’s all.

And also, the fact that at any given time we have 3 types of cereal lying at home. There’s the healthy bran flakes that Arjun Singh gets home, the Chocolate Pillows (from Aldi) that we both love, and the whatever-be-my-fancy-that-month batch of muesli/granola that I get from the supermarket (this month I am tripping over a dark chocolate and cranberry oat cluster pack from Carman’s Kitchen.. it’s supremely blissful).

I love milk and cereal for breakfast. And especially cold cold milk and a crunchy bite to my cereal. So last week when we ran out of our truck load of cereal (gasp!) and I didn’t want to make a trip to the market JUST for cereal, I decided to make some at home.

And trust me, it’s one of the easiest things on the planet. Plus super healthy too.

You need good quality oats, your choice of dry fruits, seeds, and nuts, honey/maple syrup, sugar, cinnamon and you are good to go. And because you are making this at home, you can control what goes in, the amount of sugar level, the level of crispiness or smokiness you want the cereal to have. It’s all super easy and simple.

Oats:

The thing with making muesli at home is that there is no fixed ratio of ingredients. Obviously the oats are the most in quantity, and it is better if you make it with traditional rolled oats. You can always try making muesli with quick cooking oats but do remember that if you are aiming to make granola (muesli that is baked for longer and thus chewier) and/or granola clusters, then traditional oats get better results. They change texture which quick cooking oats don’t. That’s what gets the oats to bind together and form those yummy crunchy clusters.

Muesli1

 The Add Ons

This is where you make up your muesli mix. Almonds, walnuts, cashews, pistachios, dried figs, dried prunes, dried apricots, seeds, coconut flakes, raisins. Put them all. Or put none. Okay, put some of these at least. It’s not muesli if its just dried oats and milk!

Word of advice: If you plan on adding chocolate chips, fresh fruit etc, do so in the last 5-10 minutes of the bake. Not from the very beginning.

Muesli 2

muesli3

muesli4

The Sugar and Syrup

This is the part where you add the honey or maple syrup or both and mix up everything. I sprinkled some vanilla sugar and a touch of cinnamon.

muesli5

The Bake

After giving it a thorough mix, lay it out on a baking tray and put it in a pre-heated oven to bake at 180 C for 10 minutes. After the 10 minutes, take them out and swirl the mix around with a spatula and put it back in the oven to bake for a further 10 minutes. This is so that the entire mixture gets baked evenly.

muesli6

muesli7

I baked this batch for about 25 minutes, mixing it up twice, and then taking it out of the oven to cool down. Once cool, store in an air tight jar. The smell of the nutty baked muesli will enliven the house.

muesli8

I can’t wait to make my next batch of breaky cereal. This one got over in 3 days. Hope you try it too. And hit me up with  a comment below if you have any questions, feedback, criticism or just want to say hi.

Happy munching!

:)

 

Meetha

The last few weeks have been maddeningly hectic. Family came visiting, I went vacationing, then Arjun Singh fell ill and time was spent in nursing.. all in all, action on the blog was lessening.

I'm a poet and I know it.

Anyhoo, I needed to reduce the count of draft posts vs published posts. And I thought I would start by sharing a simple pahaadi recipe with you all. It’s a sweet dish; the simplest sweet treat that anyone can whip up in 10 minutes.

Meetha, or as they say it in our side Mitha. Mitha feat

Mitha is essentially a sugar syrup cooked with fennel and boondi, and the memory of the first time I had it is so vivid in my head. The whole family had gathered together for a family occasion, and my naani had called a pahaadi cook to make the meal. We were eating on pattals (plates made out of leaves) and after finishing the main course I went to have the dessert, which was mitha. My mom told me to have it with some rice, and not knowing the right proportion of eating the dish, plus the fact that I eat rice like a truck driver, I took a ton of rice, and then poured an equal amount of mitha on it. Wrong idea. It was too sweet and too syrupy and too thin for my liking. And I complained. That’s when my mom showed me the right way to eat it. She took about a ladle of rice, and about 2 spoonfuls of the mitha and served that to me. What a world of difference THAT made. The mitha was not overtly sweet, and I could taste the fennel more than the sugar. And the whole dish was sweet rice rather than being sweet syrup with bits of rice.

Mitha4

And as is true everywhere, every household has their own way of making this dish. But my father, the awesomeness that he is, has an APL and BPL version of mitha. For those of you who are still figuring that one out, APL is Above Poverty Line, and BPL is Below..  :/ (yeah, I don’t get his sense of humour too at times)

He actually shared the BPL version with me first because he said it’s not that I am poor, but so lazy that I won’t spend more time than needed in the kitchen. How well he knows me. Hugs to you, dad!

I am going to share both the versions here, and depending on how much time and resources you have, take your pick :)

Mitha5

Version 1

Ingredients

  1. Ghee, 2-3 tbsps
  2. Cloves, 2
  3. Cardamoms, 2
  4. Cinnamon stick, 1 small
  5. Sugar, 10 tsps
  6. Water, 250 ml
  7. Fennel (saunf), 1/2 tsp
  8. Boondi, 2 tbsps
  9. Dry fruits (sliced almonds, raisins)

Method

  1. In a pan, preferably with a thick base, like a wok or kadhai, heat the ghee
  2. To this, add the cloves, cardamoms, cinnamon, and dry fruits. Roast them for a minute or 2
  3. Add the fennel
  4. Then add the sugar and water, and bring to a boil
  5. After one boil, simmer the mixture until it reaches the desired thick consistency of a syrup
  6. Add the boondi, and serve hot with steamed rice

Mitha1

Version 2

Ingredients:

  1. Sugar, 10 tsps
  2. Water, 250 ml
  3. Fennel (saunf), 1/2 tsp
  4. Boondi, 2 tbsps

Method:

  1. Heat a kadhai, or work. Add sugar, saunf and water.
  2. Bring to a boil, and then simmer until it reaches the desired thick consistency of a syrup
  3. Add the boondi, and serve hot with steamed rice

Mitha3

 

I am sharing this over at Angie’s amazing blog party Fiesta Friday at The Novice Gardener

 

Creamy Avocado Egg Salad

We got a new plant and it’s all pink and green. I thought Arjun would never agree, but voila, he <3’ed it too. Yay. It’s just the most gorgeous thing ever. I love it. And hopefully we are taking good care of it: watering it, sunning it, even talking to it.

ps2.jpg

We are buying plants now. Wow.  Whole new grown-up territory.goes and wolves down 2 bags of fairy floss  There, that feels more like it.

Any suggestions on what we should name it, if any?
Any suggestions on what we should name it, if any?

Anyhoo, I had been craving a good egg salad for a while now. The last I had it was when I was in Derby, and I used to just pick up a pack of standard retail store egg salad – all mayo, raisins, mustard, boiled egg, and an assortment of other trimmings that made it what it is. Sounds ugh now, but I used to devour it like crazy then.

But fairy floss candy aside, my taste buds have now evolved. To the extent that I actually DON’T like mayonnaise anymore. Especially store bought egg mayo. I love garlic aioli in certain places, and I am sure the home made version of mayo is always awesome (never made it myself). But I just didn’t want to make an egg salad with mayo.

So Google baba helped me find out that a good substitute for mayo is greek yogurt and/or avocado. Awesome-saucesome.

eggs1.jpg

 

avo1.jpg

The first time I made this salad, I didn’t have any yogurt around and ended up using a spoon of garlic aioli (Australian for garlic flavoured mayonnaise). So even though it was tasty and all, I wasn’t satisfied. But then I made this recipe with greek yogurt  and what a difference it made.

tomato1.jpg

 

springo.jpg

 

mix2.jpg

When made, this recipe will last for a good 3-4 days in the fridge in an air-tight container. Seal it as tightly as possible as with the avocados, there is a tendency to brown. However, if you are not using the avocados, this will last for a day or so more with no browning.

eggsalad1.jpg

Read on, and make at the earliest:

Ingredients

  1. 4 boiled eggs, chopped to whatever degree of fineness you like
  2. 1/2 avocado, mashed
  3. 1 tomato, diced
  4. 1 cup spring onions, diced
  5. 2 tbsps greek yogurt
  6. 2 tbsps feta cheese, optional
  7. 1 tsp dill
  8. 1 tsp oregano
  9. salt, pepper to taste

Makes 4 sandwiches, or 6 single toast servings easily

Method

Combine all ingredients in a bowl. (If you are boiling eggs as you are chopping and adding, add tomatoes in the end, as it leaves some water.) Spoon onto toasted bread. Layer it up with spinach, lettuce, some ham maybe. Serve and enjoy.

Note: Adding avocado is completely up to you. It just makes the salad a tad bit creamier. In case you want to make this without the avocado, please do increase the yogurt by 1 tablespoon or more.

eggsalad2.jpg

 

Let me leave you with some more egg salad recipes. Take your pick what you want to cook with. Maybe mine, maybe theirs :)

http://www.yummly.com/recipes/egg-salad-julia-child

Bon Appetit!

Maani

Maani_Collage

Growing up, dal and rice was a constant meal feature for lunch at home. How I loved eating dal and rice with my favourite pickle, or even simply curd. But most of the times, my mom also added another accompaniment to this meal : Maani. And when all of this got leftover, the next day for breakfast, she would tudko it all together. Tudko as in cook up some onions in ghee/oil and then add the leftovers to this, heat them through, add salt, and tudke chaawal (tempered rice) would be ready. In fact, in a lot of our family get-togethers that’s all we consume and look forward to. We all purposefully make more than necessary, because we wanted to have tudke chaawal for breakfast the next day.

Coming back to the dish on hand, I grew up eating a sweet and sour version of Maani, which my mom made with amchur (dried mango powder) and very little gur. So it was definitely more sour than sweet, but tangy. However, my mom in law is from Himachal too (yayie!), and in her house, the dish is called Khatta, which means sour. She uses only imli as the souring agent and that’s the version my husband loves. In fact I am addicted to it too and we both fight to finish off the bowl. But I miss the amchur-gur version of it also as it has it’s own unique taste when paired with a simple black dal and rice.

While the dal (chana and split urad mix) and rice are the basic items in the meal, Maani is what adds the zing. It is essentially a sour/sweet and sour dish which is made up of besan (chickpea flour) imli/amchur/gur and small black chickpeas (kala channa), or black eye beans (rongi), or even boondi and potatoes.

So read on for the recipe,

Besan.jpg

tadka3.jpg

Garlic.jpg

 

ImliAmchur1.jpg

Ingredients

  1. Mustard oil – 2 tbsps
  2. Mustard seeds – 1.5 tsp
  3. Fenugreek seeds (methi daana) – .5 tsp
  4. Onions – finely diced, 1/2 of a small onion
  5. Garlic – 2-3 cloves, finely chopped
  6. Chickpea flour (besan) – 1 tbsp
  7. Amchur – 3 tbsp/ Tamarind paste – 2 tbsp
  8. Gur, if using – 2 tsp
  9. Black chickpeas/Black eye beans – boiled – 1.5 cups
  10. Turmeric powder : 1 tsp; Red chilli powder : 1 tsp ; Coriander powder : 1.5 tsp; Garam masala powder: 1 tsp
  11. Salt, to taste

Method

You can choose to make this dish with chickpeas/beans/boondi/potatoes. Do keep in mind that if using chickpeas or beans, do boil them before hand or pressure cook them so that they are soft. And if using potatoes, then chop them and add them at the proper time and cook them through. If using boondi, then no need to take any extra cooking precautions.

  1. In a kadhai, heat the mustard oil to a usable temperature (make it very hot so that it doesn’t sting as such)
  2. To this oil, add the mustard seeds, methi daana, jeera, onions, garlic and green chillies.
  3. Once the onions and garlic are slightly browned, add the other spices ~ turmeric, coriander powder, garam masala, salt
  4. Add the besan to this mixture and cook it until it’s properly roasted (turns slightly brown and gives off roasted smell, not burnt)
  5. To make it sour: Add imli/amchur ; To make it sour and sweet: Add amchur and gur
  6. Add the boiled beans/boiled chickpeas/boondi and water to this mix. Bring to a boil.
  7. Lower the heat and simmer until it reaches the consistency you like. Turn off the gas and finito! Serve with dal and rice.

My father (supervisory recipe checker) did not want me adding any touched up images of the final product. Let the actual colour shine through, he says. So I complied to his wishes.

IMG_6653

Note: If you are making this dish with potatoes, then add chopped potatoes at step 6 and simmer until the potatoes are cooked through. Also, I have added some curry leaves to the tempering (along with mustard seeds and the rest, but that’s just a personal preference, it isn’t mandatory or anything. Whatever tickles your yummy-bone!

Most of the ingredients measurements have been given on a not very precise scale, am being honest. I have been cooking this dish for eons and know what works for me. BUT having said that, I am here to help. If you like the dish more sour, then skip gur and cook it with imli. If you want to try the sweet and sour, then use amchur and gur. And once cooked, adjust seasonings of either to your own personal taste.

I am also linking this post to my friend Pooja’s #bitofthisandlotofthat weekly writing challenge. This week’s theme was childhood memories and while I haven’t delved into a whole specific story behind this,  my mom cooking all of these yummies remains an integral part of all my childhood memories. Plus, I really wanted to kick off posts on Himachali food, so in a way Pooja’s challenge gave me the boost. And I spoke a little about here http://wp.me/p4ALtY-cn

Click here to head over to her blog if you want to know more about the challenge and contribute. And contribute you should. It’s so much fun to read so many collective stories at the end of the week. Am loving her blog and this challenge!

 

Burger-ama

My favorite month of the year just got over and in all the excitement of my birthday, my hectic work days,car-hunting weekends etc etc I realised, it’s literally the last day and last hour of this month and I had to put up my Fabilicious August post.

Eeeee….

So without any of the flowery drama and nonsensical caboodle, presenting August’s Fabilicious Food star; The BURGER!

August Burgerama
August Burgerama

 

In my foodie book, a burger is just the most complete meal ever. (I said complete, not balanced, shhh). I mean, whenever I am confused as to what to order when eating out, the safest thing to fall back onto is a burger. And when that burger comes served with guilt-as-hell fries, or crunchy coleslaw, my day is made!

So to end off this month on a gluttonous, yet joyous note (coz come on, EVERYONE loves a good burger), leaving you with some of the most delectable-looking burger recipes I found online.

1. BBQ Turkey Burgers with Chipotle Slaw

It’s got the burger, the bbq sauce, and the slaw. What more could I want? Recipe by Danae at http://www.reciperunner.com

BBQTurkeyBurgers1
Image taken from http://www.reciperunner.com

 

2. Beetroot Burger with Crispy Kale

Aren’t beetroots just so divine… the taste, the color, the nutrition.I am all for more beetroots in my diet, and when it comes in the form of this amazing burger, say hallelujah!  For all you beetroot lovers, here’s an amazing beetroot burger recipe which comes served with an awesome tahini paste, and crunchy kale chips. All say thank you to Isadora at http://www.shelikesfood.com

Image taken from www.shelikesfood.com
Image taken from http://www.shelikesfood.com

3. Chicken Burgers and Yogurt Pesto Sauce

Aah, the classic chicken burger. Jovita at http://www.myyummyaddiction.com has this super easy grilled chicken burger recipe and her picture of the meal is so fresh and inviting, I just had to share it with you all.  Lettuce, tomato, cheese and the chicken: aah, classic burger heaven!

Image taken from www.yummyaddiction.com
Image taken from http://www.yummyaddiction.com

 

 4. Chicken Teriyaki Burger

Kudos to the blog, http://www.portandfin.com, I am actually tempted to try grilled pineapple with my chicken burger. Hmmmm.

Image taken from www.portandfin.com
Image taken from http://www.portandfin.com

  5. Herb and Cheese Burger

How delicious does that sound; herbs and cheese. Its the middle of the night and I am so hungry. This burger recipe has the cheese stuffed into the pattie. My God, my God! Head on over to http://www.catzinthekitchen.com for the details.

Image taken from www.catzinthekitchen.com
Image taken from http://www.catzinthekitchen.com

 

6. Chipotle Burger with Corn Fritters

I have definitely saved the best for the last. Just look at this burger beauty.How scrumptious is this! Its got the yummazing patty, some lovely flavors and best of all, it comes with this amazing recipe for corn fritters. You have got to make these today. I know I am. Thank you Tieghan at http://www.halfbakedharvest.com

Image taken from www.halfbakedharvest.com
Image taken from http://www.halfbakedharvest.com

So, which one of these beauties is gracing your kitchen today?