Fried Cheese Burger

Ingredients:

200 grams mozzarella cheese block, cut into 2 inch squares

4 mini burger buns

1 cup bread crumbs

1/2 tsp garlic powder

1 tsp onion powder

1/2 tsp dried mixed herbs

Salt to taste

1/2 tsp red chilli flakes

1/2 cup refined flour (maida)

Crushed black peppercorns to taste

Butter for toasting

Oil for deep frying

Layering

Ketchup- mayo for applying

Lettuce leaves as required

Tomato slices as required

Onion slices as required

Crushed black peppercorns to taste

Salt to taste

Pickled jalapeno slices as required

Black olives for garnish

Method:

Spread bread crumbs on a plate. Add garlic powder, onion powder, dried mixed herbs, salt and red chilli flakes and mix well.

Take refined flour in a bowl. Add crushed black peppercorns, salt and pour 1/2 cup water and mix till well combined.

Dip the mozzarella squares into the refined flour mixture, coat with the bread crumbs mixture, and repeat the process one more time.

Place the prepared mozzarella squares into the freezer for 1-2 hours.

Slit the burger buns in half.

Heat butter in a non-stick grill pan, place the burger buns and toast for 30 seconds.

Heat sufficient oil in a kadai, gently slide in the frozen mozzarella squares and deep fry on medium heat till golden brown and crisp. Drain on an absorbent paper.

To make the burger, apply some ketchup- mayo on the burger bun base and place some lettuce leaves. Place the fried cheese and arrange tomato slice and onion rings. Sprinkle crushed black pepper corns, salt and arrange some pickled jalapeno slices over it. Arrange some more lettuce leaves on top. Apply some ketchup- mayo on the base of the remaining burger half and place it on top to make a burger.

Secure it with a toothpick and garnish with black olives. Serve immediately.

Comments

Dahi Bhalle

Ingredients: 1 cup split skinless black gram (dhuli urad dal), soaked Overnight and drained 500 gram yogurt Oil to deep fry Salt to taste 1/2 tsp Cumin seeds 1 tbsp raisins 1 tbsp gram flour (besan) 1/4 tsp asafoetida (hing) 2 tsps sugar Black salt as required Roasted Cumin Powder, as required Red chili powder, as required Green chutney, as required Sweet tamarind chutney, as required Method: Heat sufficient oil in a kadai. Put the grams in a large mixer jar and grind with a little water till smooth. Transfer the batter into a bowl, add salt and whisk well so as to incorporate air into the batter. Add cumin seeds and raisins and mix well. Add gram flour and mix well. Dampen your fingers and drop small amounts into the hot oil and deep fry till golden. Put water at room temperature in a large bowl. Drain the fried bhalle and drop into this water. Add a little asafoetida to the water and let the bhalle soak for a while. Put the yogurt in a muslin cloth, gather the edges...

Chocolate MilkShake

Ingredients: 1/2 cups fresh cream 1/2 cups chopped milk chocolate 1/2 litre chocolate ice cream 4 cups milk Melted white chocolate as required Sweetened whipped cream as required Chopped white chocolate for garnish Chocolate syrup for garnish Crushed chocolate wafers for garnish Method: Heat a non-stick pan. Add fresh cream and once the mixture comes to a boil, add milk chocolate and mix well. Once the chocolate melts, take the pan off the heat and set aside to cool down. Add ice cream in a blender jar. Add the prepared fresh cream-chocolate mixture, milk and blend well. Drizzle white chocolate in the serving glass. Pour the prepared milk shake. Pipe whipped cream on top. Sprinkle white chocolate and drizzle chocolate syrup on top. Serve chilled garnished with chocolate wafers.

Rajma

Ingredients: 1 cup kidney beans (rajma) 3 tbsps ghee 1/2 tsps cumin seeds 2 bay leaves 1 inch cinnamon stick 2 large onions, finely chopped 3-4 green chillies, chopped 1/2 tbsps ginger-garlic paste 2 cups fresh tomato puree 1/2 tsps red chilli powder 2 tsps coriander powder Salt to taste 1 tsp Punjabi garam masala powder 3 tbsps chopped fresh coriander leaves 2 tsps lemon juice Fresh cream for drizzling Fresh coriander sprig for garnish Method: Wash kidney beans for 2-3 times with sufficient water and soak for 7-8 hours. Heat ghee in a pressure cooker, add cumin seeds and let them change colour. Add bay leaves and cinnamon stick and saute till fragrant. Add onions, mix and saute till they turn golden brown. Add green chillies, ginger-garlic paste and saute for 1-2 minutes. Add tomato puree, mix and cook for 3-4 minutes or till the fat separates. Add red chilli powder, coriander powder and salt and mix well. Cook for 2-3 minutes. Add soaked kidney bea...

feel the flavours

Search This Blog