Homemade Chicken Burger / Use Paneer instead of Chicken for Vegetarian Burger.

Homemade Chicken Burger using fresh and healthy ingredients is what I cooked today. Amazing taste and experience.  The freshest and most delicious Chicken Burger I ever had.  For Vegetarians, you can use Paneer instead of Chicken, rest all the ingredients and preparation method is same as chicken burger.  I cooked this in Four stages.  First stage was preparation of Chicken Pattice. Second stage was preparation of sauce or spread. Third stage was preparation of toppings or add on’s. Fourth stage was preparation of Coleslaw.

Recipe:

First Stage (Preparation of Chicken Patties) :

Ingredients:

  • Boneless Chicken – 500 gms – cut into small pieces.
  • Bread crumbs –  to prepare this take 8 to 10 pieces of fresh bread and grind them in a grinder.  Bread crumbs are ready.
  • Lime Juice – 2 tbs.
  • Garlic – 10 cloves – roughly chopped.
  • Onion – 1 large size – rougly chopped.
  • Carrot – One -grated.
  • Mozerella Cheese – Half cup – grated.
  • Egg – One.
  • Extra Virgin Olive Oil – 6 to 8 tbs.
  • Fresh Coriander Leaves – Half cup – finely chopped.
  • Fresh Thyme leaves – 2 tbs – finely chopped.
  • Mustard paste – 1 tsp.
  • Tumeric powder – Half tsp.
  • Garam masala powder – Half tsp.
  • Red Chilli powder – 1 tsp.
  • Chat masala powder – 1 tsp.
  • Salt to taste.
  • Coriander powder – 1 tsp.
  • Butter – 2 to 4 tbs.
  • Butter Paper – as required.

Method:

  • Take the onion and garlic grind it into a paste in a grinder.
  • Add chopped boneless chicken into the grinder along with onion and garlic paste. Grind it into a paste.
  • Remove this chicken/onion/garlic paste in a large mixing bowl.
  • Add salt to taste, garam masala powder, red chilli powder, chat masala powder, coriander powder, tumeric powder, mustard paste in the mixing bowl along with chicken/onion/garlic paste.  Mix them well using your fingers and palm.
  • Then add 2 tbs of extra virgin olive oil, egg, grated carrot, coriander leaves, thyme leaves, grated cheese, lime juice, to the chicken mixture and mix them well using fingers and palm.
  • Finally add 3 to 4 tbs of bread crumbs to the chicken mixture.  Mix them well.
  • Make equal and even sized balls of the chicken mixture.  Chicken pattice ball size should be around 2 inch diameter.
  • Take a large flat tray.  Place butter paper on the tray.  Gently brush olive oil on the butter paper.  Spread some bread crumbs on the butter paper.
  • Take the 2 inch diameter chicken pattice balls and gently flaten it using both your palms.  Apply little oil on your palms to prevent chicken pattice on your palm. Flaten it to about one centimeter or little more thick size.
  • Place this flattened chicken pattice on the bread crumbs spread, on the tray. Sprinkle some bread crumbs on top of the flattened chicken pattice.
  • Repeat the above steps for all the remaining chicken pattice balls.
  • Take a flat frying pan.  Add 2 tbs of extra virgin olive oil and one tsp of butter in it. Heat up the frying pan.
  • One the oil is medium hot, place the chicken pattice on the hot oil.  Fry it on medium flame from both sides until the chicken are cooked properly.
  • Remove the cooked chicken pattice and keep it aside in a tray.
  • Chicken Pattice is ready.

Second Stage (Preparation of Sauce / Spread):

Ingredients:

  • Butter (melted) – 4 tsp.
  • Mayonnaise – 4 tsp.
  • Sweet Chilli Sauce – 2 tsp.
  • Chilli Garlic Sauce – 2 tsp.
  • Tomato Ketchup – 4 tsp.
  • Salt – just a pinch.

Method:

  • Just mix all the above six ingredients in a mixing bowl.  Berger Sauce is ready.

Third Stage (Preparation of Toppings / Add-ons):

Ingredients/Method:

  • Tomato – Medium size – 3.  Cut them into round slices.
  • Cucumber – 3. Cut them into round slices.
  • Fresh Ice Berg Lattuce Leaves – 8 to 10 pieces.
  • Cheese Slices – 8 to 10 slices.
  • Keep the above ingredients ready.

Fourth Stage (Preparation of Coleslaw):

Ingredients:

  • Fresh Green Cabbage – Finely / Thin sliced – 2 cups.
  • Fresh Grated Carrots – 2 cups.
  • Mayonnaise – 2 tbs.
  • Honey – 1 tsp.
  • Salt to taste.
  • Apple Cider Vinegar – 1 tsp.

Method:

  • Take a large mixing bowl.  Add Mayonnaise, salt to taste, Apple Cider Vinegar, Mayonaise and mix them well until it turns like fine thick paste.
  • Add sliced green cabbage and grated carrot to the bowl.
  • Gently mix them well.  Keep it aside. 
  • Coleslaw is ready.

Assembling/Preparation of Chicken Burger:

  • Take good quality Burger Bun.  Cut them in Half.
  • Take a flat pan and add 2 tsp of butter and heat it up.  Once the butter melts, place the Burger Bun on the hot pan and roast it for 2 to 4 seconds on both the sides.  Do this for all the Burger Buns.
  • Take a serving plate.  Place the hard part of the butter roasted bun on the plate.
  • Apply Sauce/Spread prepared earlier on the Bun.  Place a layer of Ice Berg Lattuce Leaves on the Bun/Sauce.  Place Chicken Pattice cooked earlier on the top of Lattuce Leaves.  Place one Cheese Slice on top of the Chicken Pattice.   Place sliced cucumber on top of the cheese slice.  Place sliced tomato on top of cucumber.  Again spread the Sauce on top of tomato and cucumber as required.  Place the Coleslaw on top of the spread Sauce.  Gently place the other half of the Burger Bun on top of the Coleslaw.  Very gently press it from top.
  • Homemade Chicken Burger is ready to be served.
  • Happy Eating.

Poori Bhaji

Poori Bhaji is a simple, delicious and Vegetarian Indian Dish, which is eaten as breakfast and also during lunch/dinner as a whole meal as well.  Poori Bhaji is cooked in almost every household in India and easily available in any restaurants.

Recipe:

Ingredients for Poori:

  • Whole Wheat flour – Four cups.
  • Water – as required to prepare the wheat flour dough.
  • Salt to taste.
  • Cummin seeds – 2 tbs – roasted and crushed to powder.
  • Ajwain (Carom) seeds – 2 tbs – roased and crushed to powder.
  • Oil – 2 tbs.
  • Cooking Oil (for deep frying) – Half Litre.

Method to cook Poori:

  • Take a large mixing bowl.
  • Add whole wheat flour, powdered cummin and ajwain, Oil (2 tbs), salt to taste and water as needed.  Keep mixing it with your fingers and palm.
  • Knead the dough by adding required water until the dough is soft.  
  • Cover the dough with moist cloth and leave it for 30 minutes.
  • Take circular rolling board and rolling pin.
  • Make small balls (2X2 inch Dia) of the dough.
  • Place the dough ball on the rolling board and using rolling pin, flatten the dough to thin layer.  Using a circular cutter, cut this flattened dough with the cutter to have a proper round shapped Poori.
  • Take a deep frying pan or kadai and add half litre of cooking oil.  Heat it up.
  • Gently and very carefully place this round shapped flat poori dough in the hot oil.
  • Fry in on both the sides until it is light golden brown in colour.
  • Remove the Poori and serve hot.
  • Happy Eating.

Ingredients for Bhaji:

  • Potatoes – 1 kg – cleaned with water.
  • Green Chillies – 4 pieces – finely chopped.
  • Curry Leaves – 10 petals.
  • Coriander Leaves – 1 cup – finely chopped.
  • Lemon juice – 2 tbs.
  • Salt to taste.
  • Onion – 3 Large size – Sliced into long pieces.
  • Mustard seeds – 1 tbs.
  • Urad Dal (white gram) – 1 tbs.
  • Cooking Oil – 2 tbs.
  • Tumeric powder – 1 tsp.

Method to cook Bhaji:

  • Boil the Potatoes along with water until potatoes are completely boiled.  Peel off the skin of the potatoes.  Preferable break the boiled potatoes with finger into 1X1 inch size without using knife for cutting boiled potatoes.
  • Take a deep pan or kadai.  Add cooking oil and heat it up.
  • Add mustard seeds and urad dal into the hot oil and allow it to crackle.
  • Add chopped green chillies and stir well.  Fry it for a minute on high heat.
  • Add curry leaves and fry it for a minute.
  • Add sliced onion and stir it well.  Cook the onions on high heat until the onions become translucent.
  • Add tumeric powder and salt to taste.
  • Stir well for a minutes.
  • Add boiled potato pieces and keep mixing well.  Stir and  cook until potatoes are coated with the masalas.
  • Sprinkle few drops of water on the potatoes.  Mix them well.
  • Reduce the heat to lowest and cover the kadai with a lid.
  • Allow the potatoes to cook in its own steam for about 7 to 10 minutes.
  • Open the lid, and mix the potatoes well.
  • Add chopped coriander leaves and lemon juice to the cooked potatoes.  Mix it well and turn off the heat.  Cover it with a lid and leave it for another ten minutes.
  • Serve the Hot Poori & Bhaji and enjoy this simple but delicious Vegetarian meal.
  • Happy Eating.

 

Jowar Bhakri

Jowar is commonly called by various names across India- jwaarie, jowar, jola, or jondhalaa and is used to make bhakri, jowar roti, or jolada rotti. Its English name Sorghum, comes from the family it belongs to, Sorghum Vulgare. Extensively cultivated in India by Farmers, jowar is a staple source of nutrition in areas that are arid, and it also does not need special care for growing. There are 30 varieties of Sorghum, only one of which is used for human consumption. It is the 5th most important cereal in the world.

As jowar is gluten-free, it is beneficial for their good health and wellbeing. Jowar is a high-end source of phosphorus, calcium, protein and fibre. The presence of iron and copper helps regulate proper blood circulation, which fuels cell growth, hair repair and enhances overall functioning of the body.

I cooked Jowar Bhakri which turned out to be delicious and healthy.  Note down the recipe and try cooking at home.

Ingredients:

  • Jowar Flour (available in Indian Supermarkets or Jowar pulses are easily available which can be grinded to flour) – Half Kg.
  • Very little Salt (optional).
  • Luke warm water (for preparing Jowar dough).

Method:

  • Take a mixing bowl.
  • Add 400 gms of Jowar Flour to the bowl.
  • Add very little salt, which is optional.
  • Slowly add luke warm water to the flour and keep mixing it with the flour.
  • Keep adding the water as and when required until the proper Jowar flour dough is ready.  
  • Dough should be smooth.
  • Wrap the bowl (having Jowar dough) with a moist cloth and keep it aside for at least 30 minutes.
  • Prepare small balls of two inch diameter.
  • On a flat surface, sprinkle some leftover Jowar flour and place a ball of Jowar dough on it.
  • Very slowly press it using your finger and palm,from all sides until the dough is flat and round in shape.
  • Take a flat hot pan / tawa and heat it up.
  • Gently lift and place the flat round shaped Jowar dough on the tawa.
  • Carefuly apply or rub water on the top surface of the flat jowar dough placed on the hot tawa.
  • Cook it about 20% on one side and flip it over.  
  • Cook it about 20% on the other side also.
  • Light a burner of your cooking stove.
  • After Jowar Bhakri is cooked around 20% from both sides, lift if with a clip tong and place it on the fire of your gas burner.
  • Flip it over to the other side on the gas burner.
  • Donot allow it to burn, accordingly adjust your burner flame.
  • Cook the Jowar Bhakri completly from both sides.
  • Jowar Bhakri is ready to eat.
  • Jowar Bhakri should be served hot and this Bhakri goes well with any veg or non-veg curry or gravy dishes.

Moong Dal and Dil Leaves Sabji

Moong Dal and Dil Leaves Sabji (Vegetable) is cooked with simple ingredients but high in nutrients, specially Dil leaves. Enjoy cooking and eating this Vegetarian dish.

Ingredients:

  • Fresh Dil Leaves – Cleaned and finely chopped – 4 cups.
  • Moong Dal (Lentil) – 2 cups.
  • Onion – 2 medium size – finely chopped.
  • Tomato – 2 small size – finely chopped.
  • Green Chilli – 4 small – finely chopped.
  • Garlic – about 6  cloves – finely chooped.
  • Tumeric powder – half tsp.
  • Salt to taste.
  • Hing (Asafoetida) powder – half tsp.
  • Cooking Oil – 2 tbs.

Method:

  • Rinse the Moong Dal in water properly.  Soak this dal in luke warm water overnight.  Just before you start cooking, drain out all the water from Moong dal, and keep Moong dal aside.
  • Take a deep Pan or Kadai.  Add cooking oil and heat it up.
  • After the oil is heated up, add finely chopped garlic and stir continuously for a minute.
  • Add finely chopped green chillies and stir it continuously for 2 minutes.
  • Add Asafoetida powder and stir well for about a minute.
  • Add finely chopped onion and cook it on high heat until onions become translucent.
  • Add finely chopped tomatoes and cook it on high heat until tomatoes are perfectly cooked (skin seperating from pulp).
  • Add tumeric powder and stir well for a minute.
  • Add soaked (water drained) Moong dal into the Kadai and stir continuously for 4 to 5 minutes.
  • Add finely chopped Dil Leaves and mix it well for couple of minutes.
  • Add salt to taste and mix it well.
  • Turn the heat to Medium flame.
  • Cover the Kadai with a lid having space on it to add water.  Add a cup of water on the lid.  This prevents steam from coming out and the vegetable cooks in its own steam.  Cook it for 7 to 10 minutes with lid covered.
  • Turn off the heat and donot remove the lid for another 10 to 15 minutes.
  • Remove the lid and mix the vegetable well.
  • Moong Dal and Dil Leaves Sabji is ready to eat with Chappatis (Indian flat bread).
  • Happy Eating.

Crispy Potato Wedges

Delicious, crispy home made Potato Wedges shallow fried in Extra Virgin Olive Oil and little butter.  Very yummy.  Take down the recipe and try at your home.

Recipe:

Ingredients:

  • Medium to Large Size fresh Potatoes – 4 to 5 pieces – cleaned/washed with water and sliced into long triangular pieces along with skin.
  • White Pepper powder – 1 tbs.
  • Salt to taste.
  • Chat Masala – 1 tsp.
  • Corn Flour – 1 and half cup.
  • Extra Virgin Olive Oil (normal cooking oil can also be used) – 4 to 6 tbs.
  • Butter – 2 tbs.

Method:

  • Take mixing bowl.
  • Place the Corn Flour into the bowl.
  • Add Chat Masala into the bowl.
  • Add Salt to taste into the bowl.
  • Add white pepper powder into the bowl.
  • Mix all the ingredients well using a spoon or fingers.
  • Add sliced potatoes into this corn flour mixture.
  • Nicely coat the potatoes with corn flour mixture and leave it for ten minutes.
  • Take a fyring pan and add extra virgin olive oil as well as butter.  Heat it up on medium heat.
  • Once the oil is heated up.  gently add potatoes coated with corn flour into the hot oil.
  • Donot cover the frying pan with any lids.
  • Fry the potatoes from all sides by flipping them, until it turns golden brown. Remove it and keep it on a plate.  Do this for all the remaining potatoes.
  • Hot and Crispy Potato Wedges are ready to eat.  Serve Hot.
  • Happy Eating.

Paalak Paneer

After a long break, I cooked Paalak Paneer (Spinach Cottage Cheese) which turned out to be very rich and delicious.  Try cooking this Vegeterian delicacy at home.

Recipe:

Ingredients:

  • Fresh Paalak (Spinach) Leaves – 500 gms.  Clean it with fresh water.
  • Fresh Paneer (Cottage Cheese or Tofu) – 500 gms – cut into cubes of 1 X 1 inch size approx.
  • Pure Ghee (Clarified Butter) – 2 tbs.
  • Fresh Cream – 50 to 75 gms.
  • Cooking Oil – 4 tbs.
  • Black Pepper – 1 tbs.
  • Cinnamon stick – 2 inch
  • Clove – Half tbs.
  • Jeera (Cummin) seeds – 1 tsp.
  • Small Green Cardamom – 2.
  • Brown Cardamom – 1.
  • Bay leaves – 1 large.
  • Coriander seeds – 2 tbs.
  • Methi Dana (Fenugreek seeds) – Half tsp.
  • Star Anise -1.
  • Mace (Javetri) – 2 to 3.
  • Pure Fresh Haldi (Tumeric) – if available – 1 inch.  If not available use 1 tsp of Turmeric powder.
  • Red Chilli Powder – 1 tbs.
  • Green chilli- 1.
  • Salt to taste.
  • Aam Chur (Dry Mango) powder – 1 tsp.
  • Onion – 3 medium size – finely chopped.
  • Tomato – 3 small size – finely chopped.
  • Ginger – 1 inch – finely chopped.
  • Garlic – 10 to 12 cloves – finely chopped.
  • Fresh Coriander leaves – 2 tbs – finely chopped.

Method:

  • Clean the Paalak leaves with water and blanch it in hot water for 5 to 8 minutes.  Add half tsp of salt during this process.
  • Remove the blanched Paalak and place them in cold water bowl.  This will help to retain the bright green colour of Paalak.
  • Remove the Paalak from cold water after 5 to 8 minutes and place it in a bowl.  Use hand blender to blend it into fine Paalak Paste.   Keep it aside.
  • Take a deep frying pan and add 4 tbs of cooking oil.  Heat it up.
  • Add Paneer cubes in batches and fry it until very light golden brown from all sides. Do this for all the paneer.  Keep the paneer aside.  Donot throw away the oil.  This same oil will be used for cooking Paalak Paneer dish.
  • Take a flat Pan and heat it up.  Add all the dry whole masalas to it and roast it for 2 to 3 minutes.  Add chopped ginger, garlic, green chilli and fresh tumeric and roast them for another 2 to 3 minutes.  Don’t allow them to burn.
  • Take a mortar passle (Stone crusher).  Add all the above roasted ingredients into the stone crusher (use grinder if stone crusher is not available).  Add less than half cup of water.  Crush these ingredients into fine paste.  Keep it aside.
  • Take a large deep Kadai (Pan) and add the same oil used to fry Paneer.  Heat it up.
  • Add 1 tsp of cummin seeds and allow it to pop.
  • Add chopped onion and fry it until golden brown.
  • Add masala paste (crushed into fine paste in stone crusher) to the kadai.  Mix them well.  Add little water to prevent the masalas from burning. Keep stiring and fry the masalas for 3 to 4 minutes.
  • Add chilli powder, salt to taste, aam chur powder to the kadai and keep stiring for 2 minutes.
  • Add chopped tomatoes and keep stiring until tomatoes are properly cooked.
  • Add fried Paneer into the kadai and gently stir it to prevent the Paneer from breaking.  Add One cup of water and keep stiring this mixture slowly.
  • Cover the kadai with a lit and reduce the heat to minimum for 3 to 4 minutes.
  • Add Paalak paste to the kadai and gently stir them well.  Cover it with a lid and allow it to cook on slow heat for 4 to 5 minutes.
  • Add Ghee to the kadai and again gently stir it.
  • Add Fresh Cream to the kadai and gently stir it until fresh cream is mixed well. Cover the kadai with a lid and allow it to cook on slow heat for another 4 to 5 minutes.
  • Turn off the heat.
  • Take a serving bowl and transfer the Paalak Paneer in it.  Garnish the Paalak Paneer with some more Fresh Cream and serve hot.
  • Paalak Paneer goes well with Roti, Paratha, Naan or even Fresh Bread.
  • Enjoy Eating.

Lachha Paratha

Lachha Paratha is typically a north Indian dish but easily available in Restaurants across India.  Lachha Paratha can be cooked on Tawa (which I did) and also in a Tandoor (Charcoal Oven).  This plain paratha is quite filling but tastes very good, which can be eaten along with any gravy dishes.

Recipe:

Ingredients:

  • Wheat Flour – 5 cups ( for 6 to 8 persons).
  • Curd (Dahi or Yoghurt) – 1 cup.
  • Salt to taste.
  • Ghee (Clarified Butter) – 250 to 300 gms.
  • Water – as required to knead the dough.

Method:

  • Take a large kneading bowl.  Add 4 cups of Wheat Flour (keep one cup of flour aside).
  • Add salt to taste.
  • Add Curd or Yoghurt.
  • Add 2 to 3 tbs of Ghee.
  • Mix them well using your palm and fingers.
  • Add water little by little as required and keep kneading the dough until it is soft.
  • Once the dough is ready, cover it with a moist cotton cloth and leave it for at least 30 minutes.
  • Make small (paratha) balls of around 2 inch diameter of all the dough.
  • Take Chapati Rolling Pin and Board.
  • Apply some dry wheat flour on the Rolling Board.
  • Place one Paratha ball on the Rolling Board.
  • Flatten the Paratha ball evenly by using Rolling Pin and make it in a thin round shape.
  • Apply Ghee on the flat surface of the rolled dough.
  • Sprinkle some dry wheat flour evenly on the surface of the Ghee.
  • Gently roll the flattened dough (with ghee and dry wheat flour on it) from one end towards the other end.  
  • Pull this rolled long paratha dough from one end towards inner side until the other end (see picture). 
  • Flatten tis rolled dough again in round shape.
  • Repeat the above five steps again ( need to do this to have crispy multiple layers of Lachha Parata).
  • Take a Tawa (flat pan).
  • Add 1 tbs of ghee and allow it to melt.
  • Place the rolled paratha dough on the medium heated Tawa.
  • Roast or cook this paratha on medium heat from both sides and apply ghee on both sides while roasting.
  • Lachha Paratha is ready to be served hot, along with any gravy dishes.
  • Enjoy Eating.