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 tog

Kadai Paneer

Ingredients: 300 grams cottage cheese (paneer), cut into 1/2 inch cubes 1/2 tablespoons oil 1 teaspoon cumin seeds (jeera) 2 medium onions, finely chopped 1 tablespoon ginger-garlic paste 2 medium tomatoes, finely chopped 1/4 teaspoon turmeric powder 2 teaspoons red chili powder 2 teaspoons coriander powder Salt to taste 3-4 tablespoons yogurt 1/2 teaspoon dried fenugreek leaves powder (kasuri methi) 1 medium tomato, deseeded and cut into 1/2 inch cubes 1 medium onion, cut into 1/2 inch cubes and layers separated 1/2 medium green capsicum, cut into 1/2 inch cubes 1/2 teaspoon kadai masala Juice of 1/2 lemon Fresh coriander sprigs for garnishing Method: Heat oil in a non-stick pan. Add cumin seeds and when it changes colour, add onions and saute till golden brown. Add ginger-garlic paste and saute for 1 minute. Add tomatoes and saute till soft and pulpy. Add turmeric powder, chili powder, coriander powder, salt and saute for 1 minute. Add 1/4 cup water, mix and cook o

Rice Kheer

Ingredients: 1/4 cup Daawat Traditional Basmati Rice 4 cups full fat milk 2 tsps ghee 2 tbsps raisins 1/2 cup grain sugar 1/2 tsp green cardamom powder 1 tbsp slivered almonds + for garnish 8-10 pistachios, blanched, peeled and slivered + for garnish Dried rose petals for garnish Method: Take Daawat Traditional Basmati Rice in a bowl. Add water and wash it thoroughly and drain the water. Repeat this process 2-3 times. Add sufficient water again and set aside to soak for 20-25 minites. Heat ghee in a non-stick shallow pan. Add the raisins and saute till they puff up. Set aside. Bring milk to a boil in a non-stick pan. Drain the soaked rice and add into the boiling milk. Mix and cook on medium heat for 12-15 minutes or till the rice is cooked completely while stirring occasionally in between every few minutes. Once the rice has cooked, add sugar, green cardamom powder, almonds and pistachios and mix well. Continue to cook till the sugar melts and the mixture thickness slightl

feel the flavours

Search This Blog