Chicken Burger Recipe

I am on a cook at home spree. So whatever I crave for, I make at home. It's a great idea for me to try cooking new things and learn more cooking.

Chicken Burger Recipe

My latest cravings were that of a chicken burger. A juicy minced chicken patty, some lovely spread between crispy lettuce and soft buns. Well, I thought if I've imagined so much,  I might as well make it!

Chicken Burger Recipe

This burger combines the recipes of many burger specials I've seen on TV and online. The ideas which have appealed to me, I've taken them. I've come up with this recipe for my juicy chicken burger. All the ingredients are easily available to an Indian kitchen, so there are no worries there!

Chicken Burger Recipe

Chicken Burger Recipe

Preparation Time: 10 minutes
Making Time: 30 minutes

Makes:  4 burgers

Ingredients:

For the burger patties:

500 gms minced chicken
2 cups bread crumbs
1 tbsp mustard sauce
1 tbsp tomato ketchup
1 tbsp mixed herbs (oregano, basil, rosemary, thyme and parsley)
1 tbsp garlic powder
Oil to shallow fry
Salt to taste

For the burger spread:

4 tbsps mayonnaise
2 tbsps mustard sauce

For Serving:

4 burger buns
4 leaves of lettuce
1 medium tomato sliced


Method:

First take the chicken mince in a bowl. Add in the mustard, ketchup, garlic powder, salt and herbs.

Next, add in the bread crumbs and mix with very light hands. Using a lot of pressure with make the burgers dry.

Make 4 patties of this mixture and refrigerate for 20 minutes at least.

In a bowl mix together the mayonnaise and mustard sauce to make a yummy burger spread.

In a bowl take some ice water. Dip the lettuce leaves in it and keep for at least 15 minutes. Pat dry.

Heat oil in a flat pan till it becomes very hot. Lower the flame to a medium high and cook the chicken patties for 5 minutes on each side.

In the meanwhile cut the burger buns, spread the burger spread on it and put the lettuce and tomato slices on the lower half of the bread.

When the patty is done, put it on top of the tomato slice and serve!

You can also serve the lettuce and tomato on the side to prevent the burger from soggy.

Palak Paneer Recipe

So I hear winter is here. Not in Mumbai where it's still hot in the afternoons (come on weather, it's December!) But I see across India temperatures are mellowing. And I am seeing fresher greens in the market (my favourite part of winter!) so I have hope. 

Palak Paneer Recipe

Greens like the ones I see in the market are to be celebrated. And I do. I love these leafy vegetables so much that I get them home at least twice a week and make different versions of them. You'll hear more about these treats I make as we go.

Palak Paneer Recipe

Palak paneer is the qunitessential Indian spinach dish. Ask anyone to name an Indian dish with spinach in it and palak paneer will be in the top 3 (if not the top). And why not? This dish has soft cottage cheese cooked in a creamy, flavourful spinach gravy. Who can resist that? Here's my recipe of palak paneer for all you lovely people reading this.

Palak Paneer Recipe

Preparation Time: 10 minutes
Cooking Time: 20 minutes

Serves: 4

Ingredients:

30-35 spinach leaves separated from the stalk
5 cups water
2 tbsps oil
1 tbsp garlic paste
1/2 tbsp ginger paste
1 medium onion choppped
1 medium sized tomato
2 green chillies
1 1/2 tsp garam masala
200 grams paneer cut into 1 inch peices

2 tbsps cream
Salt to taste

Method

Bring the water to a boil. When it's done, dip the spinach leaves in it for about 2 minutes. Remove and run them under cold water. 

Blend these in a mixer with the tomato and green chillies.

Heat oil in a pan. Add in the ginger and the garlic paste. Fry for 30 seconds.

Add in the onions and saute till they turn pink.

Now add the spinach puree, garam masala and salt and cook for 2 minutes on a low flame.

Add in the paneer and cream and mix well. Keep for a minute.

Serve hot.

Gula Melaka Sheera with Caramelised Banana Topping Recipe

Hello dear readers. I am back. Sorry for being out for so long without so much as a word. My health took a bit of a tumble because of the weather. A cold and throat infection got to me! I was completely keeping away from any electronic devices. I just was not in the mood to type. Trust me, I have had quite an earful from quite a few people about being so offline!

Gula Melaka Sheera with Caramelised Banana Topping Recipe

During this last week, my one hubby has been by my side constantly. He was amazingly caring, kind and supportive. He took such great care of me, my doctor's appointments, medicines and my moods. I have known my husband since we were young 20 year old undergraduates and in this week I saw how mature my best friend has become. And how he has lovingly taken on the role of a husband.

Gula Melaka Sheera with Caramelised Banana Topping Recipe

When I got better (thanks to his loving care), I wanted to thank him in my own way. So I created a dish, trying to put together things he'd love. First it HAD to be sweet. My husband has the proverbial sweet tooth. One of his most favourite sweets is sheera... so I thought why not make sheera for him with a twist. The twist comes by sweetening it with gula melaka which I still have in stock and which he likes! He also likes the bananas his grandma puts in the sheera we make as a prasad for Satyanarayan Pooja. I thought, why not add in a element of this. So I said lets add in some caramelised bananas on top for a lovely take on bananas in sheera. Thus was born my recipe of Gula Melaka Sheera with Caramelised Banana Topping.

Gula Melaka Sheera with Caramelised Banana Topping Recipe

Well, here's my warm and sweet thank you to my hubby. It was a big hit with him! The smile on his face was amazing! And this Diwali, I had a new recipe to make for the family too!

Gula Melaka Sheera with Caramelised Banana Topping Recipe

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4

Ingredients:

1 cup rawa
3 tbsps ghee
1 cup grated gula melaka or any other jaggery will do
3 cups heated  milk
1 tbsp butter
1 banana cut into chunks
3 tbsps sugar

Method

In a pan heat ghee. Add in the rawa and roast till brownish.

Add in the milk and let the sheera cook for about 7-8 minutes.

When it is almost done, add in the gula melaka/ jaggery and cook for anther 3-4 minutes.

In a shallow frying pan, melt butter.

Add in the banana and fry for about 30 seconds.

Pour in the sugar and let it caramelise on low heat for 3-4 minutes.

Arrange the caramelised bananas over the prepared sheera and serve hot.

Mixed Vegetable Thalipeeth Recipe

Cabbage, carrots and beetroots were never this interesting to eat!

Mixed Vegetable Thalipeeth Recipe

This thalipeeth is mainly made of vegetables with very little crushed peanuts and rice flour for binding. The taste of pan-fried crispy vegetables with salt, chilly powder and a dash of lemon juice makes this easy on our palate.

Mixed Vegetable Thalipeeth Recipe

The thalipeeth also has an interesting combination of textures. The slight softness of cooked vegetables goes really well with the crispiness that the rice flour and cooking brings to the dish.

Mixed Vegetable Thalipeeth

I served the thalipeeth with a chutney made of yoghurt, salt, red chilly powder, finely crushed peanuts and red garlic chutney (see recipe here). Plain yoghurt with just salt and red chilly powder will also go well with this.

Mixed Vegetable Thalipeeth Recipe:

Preparation Time: 10 minutes

Cooking Time: 5 minutes per thalipeeth

Makes: 6 thalipeeths

Ingredients:

1 1/2 cups grated cabbage

1/2 cup grated carrots

1/2 beetroot grated

1 tsp asafoetida powder

2 tsps red chilly powder

1 tbsp lemon juice

1 tbsp finely crushed peanuts

2 tbsps rice flour

Salt to taste

Oil for shallow frying

Method:

In a large bowl mix all the grated vegetables.

Add in the salt, red chilly powder and the asafoetida. Mix well with your fingers.

Next add the lemon juice, finely crushed peanuts and rice flour. Knead lightly with your fingers till a dough is formed. The vegetables will release water that will help the binding. This might take a couple of minutes. Add about a couple of tbsps of water if needed here. 

Take a cold tawa or a flat shallow frying pan. Don't heat it yet!! Spread about 2 tsps oil all over it. 

Make a ball of about 3 inch diameter from the dough and put it on the tawa . 

Wet your fingers a little and pat the dough ball lightly with them to flatten it. Do it from the center outwards till you get  a flat thalipeeth. It should be about 2 cms in thickness when done. 

Don't worry  about the shape. It's better when it's not  a perfect circle. It makes it look nice and rustic.

Make three holes in the center of the thalipeeth with your index finger (see picture). It will help the thalipeeth cook through.

Put the tawa on the gas now and start heating  it on a high flame. Lower the flame to medium high after about 1 minute. 

Cook the thalipeeth on a medium high flame for about 3 minutes till it is crisp and golden brown on one side. 

Flip and cook for another 2 minutes on the other side. 

Serve hot with chutney or yoghurt!

Tip: Let the tawa cool a little after making one thalipeeth. It makes it easier to pat the next one with your fingers. I use two tawas at a time to serve the thalipeeths faster. 

7 Amazing Cuisines Indians Should Not Miss!

We Indians tend to be wary of trying out new cuisines. We have our very particular preferences because of our traditional food habits. So here are some cuisines from around the world that Indians can start experimenting with. 

1. Thai Cuisine

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Thai food… ooh la la! Thai cuisine is based on the philosophy of a balance of five tastes in every dish: salty, sweet, spicy, sour and bitter. This is very close to our Indian philosophy of balancing six rasas. Thai cuisine is also very adaptable to vegetarian cooking. And they even do curries! No wonder it has started becoming such a popular cuisine in India.

Dishes to try: Apart from the quintessential red and green Thai curry, try Pad Thai (flat noodle in a spicy sauce), Som Tam (spicy raw papaya salad), Khao Pad (fried rice), Thai Pineapple Fried Rice and their Stir-Fried Greens. Wash it down with some refreshing Lemongrass juice and end on a sweet note with a dessert of sticky rice with Thai mango. 

2. Turkish Cuisine

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Turkish cuisine has many influences that make for tastes which Indians will enjoy. Turkish cuisine has a lot of dips and Mezze platters for spice lovers. It uses a lot of fresh vegetables for salads and vegetarian meals. And for the meat eaters they have fantastic kebabs.

Dishes to Try: At the heart of Turkish cuisine are their lavish Mezze platters which you simply should not miss! Their Icli Kofte (minced meat croquettes), lamb Kebabs, Dolma (stuffed vegetable dish) are fantastic too. You can have some ayran (salty yoghurt drink) or Turkish mint tea to digest the meal. Don’t forget their Baklava and Lokum if you like your sweets!

3. South African Cuisine

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South African cuisine has a variety of vegetable and meat dishes for the Indian palate. It uses a lot of spices in cooking, and like our garam masala it has different spice mixes for curries. It has also been greatly influenced by Indian immigrants over the years. So there are a lot of dishes which have origins in traditional Indian cooking.

Dishes to Try: Their Chakalaka (vegetables in onion and tomato gravy), Potjiekos (a slow-cooked meat and vegetable curry), Boerewors (spicy grilled sausages),  and Bredie ( a hearty meat stew made in winters) are to die for! You can drink their traditional local beer or rock shandy (South African style lemonade) to quench your thirst. For the sweet tooth they have Koeksisters (fried twists dunked in sugar syrup) and Malva pudding. 

4. Brazilian Cuisine

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Like Indian cuisine, Brazilian cuisine varies greatly from region to region. This means there is a wide variety of food for all our preferences. For fish lovers, North Brazilian cuisine is the way to go while meat lovers can opt for South Brazilian cuisine. Brazil also has a lot of rice and bean dishes, fruits and breads for vegetarians.

Dishes to Try: Feijoada (a stew of meats and vegetables served with rice), Moqueca (salt water fish stew in coconut milk), Acarajé (black-eyed peas’ fritters) are all great to chow down.  In desserts, you can try Beijinho (candy of condensed milk and coconut) and Quindim (a baked custard).  If you’re thirsty from all the eating, look no further than Cachaça (a distilled spirit made from sugarcane), Cajuína (non-alcoholic drink of cashew apples) and cocktails made from a combination of these with other mixers!

5. Mexican Cuisine

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Mexicans use chilli peppers in their food like we use our red chilly powder! That makes their dishes spicy and appealing to chilli-starved Indians across the world. They also use corn and beans and it’s easier to adapt their cuisine to a vegetarian version. Just order with no meat and only beans, and you’re good to go!

Dishes to Try: Chilaquiles (corn tortillas with red or green salsa and chicken and egg toppings) huevos rancheros  (eggs cooked in a spicy pepper and tomato sauce), torta cubana (Mexican version of a sandwich), pozole (slow cooked corn stew with meats) and tacos al pastor (Mexican version of a shawarma) are great apart from the nachos and burritos. For dessert, try their churros dipped in chocolate, flan (an open pastry with a sweet filling) and sopaipillas (fried breads with sweet accompaniments)  . In beverages you have tequila, cervaza preparada (a beer and tomato juice cocktail) and pox for alcoholics whereas teetotalers can sip on the spicy Aztec Hot Chocolate or refreshing fruit aguas frescas. 

6. Italian Cuisine

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Italian cooking is quite similar to Indian cooking. The best food is homemade food from mom’s kitchen. There are family recipes that are highly secretive and passed down from generation to generation. And there are no measures except a handful of this or a pinch of that! They use a lot of fresh herbs and flavourings that are absolutely delightful to the Indian palate.

Dishes to Try: Pizzas, pastas and risottos are all good, but try their risi e bisi (rice and peas dish like our khichdi), eggplant parmesan, robust spiced meatballs and preserved meats. Pair the meats with amazing local wines and round up your meal with the ever-popular tiramisu and gelato or the lesser known panna cotta (pudding of cooked cream), cannoli (fried pastry dough tubes filled with ricotta-based creamy filling or Zuppa Inglese (custard based dessert).

7. Spanish Cuisine

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Spanish cuisine is gaining popularity in India, mainly due to the culture of tapas which are small dishes had with a drink while bar-hopping. The cuisine of Spain is primarily focused on fresh ingredients, seafood and lightly flavoured sauces. Their use of olive oil and garlic is legendary. They also use a lot of herbs like paprika (smoky chilli pepper), saffron, oregano, rosemary and thyme, cheeses and hams and sausages.

Dishes to Try:  The most famous tapas are Gambas al Ajillo (garlic shrimps), Patatas Bravas (chunky fried potatoes topped with spicy sauces) and Tortilla Espanola (Spanish omlette). You should not miss Paella (seafood and rice dish), Spanish fish and clams in Garlic Wine Sauce, Jamon Serrano and Chorizo Sausage. Spanish wines go great with their food. And you can end on a sweet note with Panellets (small cakes and cookies), quince paste (jelly), teja (dumpling shaped confectionary with sweet filling) or crème brulee.

Wholewheat Banana-Walnut Pancake Recipe

Aai baba recently took a trip to Singapore for my sister-in-law's convocation. They've come back loaded with a lot of food goodies for the home and me. One of the best ones is a bear-shaped pancake pan that tai has sent for me as an early birthday gift!

Wholewheat Banana-Walnut Pancake Recipe

She saw how many pancakes I and later hubby had devoured last year in Singapore at her place. And she very thoughtfully sent me the pan to make more. Now that the pan's here, I HAD to make pancakes!

Wholewheat Banana-Walnut Pancake Recipe

I prefer not to use maida (all-purpose flour) as far as possible. So I made these pancakes with wholewheat flour. A problem that people think wholewheat flour has is that it makes for denser pancakes. To that I say, "Nope!" Once you get the eggs frothy, these pancakes are anything but dense. Add in bananas and walnuts with a sprinkling of sugar and you've got yourselves a quick breakfast treat!

Wholewheat Banana-Walnut Pancake Recipe

Preparation Time: 10 minutes
Cooking Time: 3 minutes per pancake

Makes: 4 pancakes

Ingredients:

3 eggs
2 cups wholewheat flour
1 large banana
5 walnuts de-shelled
2 tsps powdered sugar
1/2 cup water

Butter for brushing the cooking pan
Powdered sugar for sprinkling on top.

Method:

Peel the banana and cut it into small chunks of about 3 cms each.

Cut the walnut kernels into 4-5 pieces.

In a bowl, break the eggs. Whisk with a beater or fork in quick circular motions till a thick layer of froth is formed at the top.

Fold the flour and sugar in gently. Add water, banana chunks and walnuts and mix gently.

Heat a pan. Brush it with butter on one side. Pour a quarter of the batter and cook till golden brown on one side. Flip and cook on the other side,

Use a sieve to sprinkle the powdered sugar on top and serve hot!

Garlic Chutney Recipe

This fiery red garlicky chutney can be a life-saver. It's a 3-ingredient recipe that takes very little time to make. And it can be stored for up to a month in the freezer.

Garlic Chutney Recipe

And there are so many uses of this chutney. Add it to pav bhaji (recipe here) while cooking after the tomatoes are done and before you add the potatoes. Use it as a topping for your ragda patties (recipe here). Add it as a spread to your frankie (recipe here). Mix it into your dal ke parathe (recipe here) dough for an extra zing! Or serve it as an accompaniment to your wada pav (recipe here), bhajiyas/ pakoras (recipe here) and cutlets (recipe here). 

Garlic Chutney Recipe

The uses of this 'wonder' chutney are only limited by your imagination! 

Garlic Chutney Recipe

Preparation Time: 40 minutes

Making Time: 5 minutes

Makes: about 1 cup of chutney

Ingredients:

20 dried whole red kashmiri chillies

2 cups warm water to soak

30-35 cloves of garlic

1 tsp corriander powder

2-3 tsps water to grind

Salt to taste

Method:

De-seed the kashmiri chillies. A trick to do this is to use a scissor, cut the top open and squeeze till the seeds all fall out.

Soak the deseeded chilles in the warm water for half an hour. Drain the water away.

In a grinder, grind together the soaked chillies, garlic, corriander powder and salt with a little water to form a smooth paste.

Store in a clean airtight container in the freezer.