Grilled Potato Cheese Burger

You can make the Burger by using varieties of stuffing. Considering the health part we will be using potato stuffing which is purely homemade recipe. I often eat burger from street side stores but I prefer not to use too much of oil like them, but still you will get the same taste. This Grilled Potato Cheese Burger is a perfect recipe for kids. They will really love it.

Servings:4

Ingredients:

Potato – 3 medium, mashed

Green Peas – ½ cup

Onion – 3/4^th cup chopped

Onion – 1 medium sliced

Coriander seeds – 1 tbsp

Cumin seeds – ½ tbsp

Cumin powder – 1 tbsp

Chili powder – ½ tbsp

Turmeric powder – 1/4^th tbsp

Bread crumbs – 1 and ½ cup

Round Sandwich bread – 8

Mayonnaise – ½ cup

Lettuce leaves – 3 to 4 whole leaves

Tomato – 2 medium, sliced

Cheese slices – 8 slices for each burger

Green Chutney – 8 tbsp  

Oil – 2 tbsp, olive oil is preferable 

Sesame seeds – 1 tbsp

Salt – as per taste

Preparation:

Heat oil in a pan. Add coriander seeds, cumin seeds, add onion, green peas. Keep the mixture and keep aside. 

In a bowl take mashed potato and all powder spices (cumin, chili and turmeric), add bread crumbs (1/2 cup) and also add onion/peas mixture, salt. Mix well.

Take small portion from the potato mixture, make a ball and flatten it, taking water in the palm, so that in doesn’t stick to your hands. Every time when you make the ball and flatten it follow the same process.

Mix all the flatten potato mixture with the bread crumbs, press a little bit to remove the moistures.

Preheat a non-stick pan, grease the pan with very little oil and place all the potato patties on the pan and start to grill them on both sides till they becomes brownish in colour.

Cut the sandwich breads into half.

When potato patties are grilled, then grill both side of the sandwich breads for crunchy feeling with little sesame seeds on the top of the sandwich breads.

Everything is done, now it’s the time to dress your Burger.

Add greenchutney, mayonnaise on the inside of each sandwich. Put lettuce leave, sliced tomatoes, sliced onions, potato patty and cheese slice on the top and cover it by the other half of the bread. 

Serve Burger with tomato sauce, coriander mint chutney or any sweet chutney.   

Chicken Verta

Chicken Verta is a popular dish and a very common item in dhabas, restaurants and even in street also. Minched chicken with spices, yougut and butter make this a delicious side dish.

CHICKEN VERTA

Servings: 4

Ingredients:

Chicken mince (boneless) - 500gms

Ginger paste - 1 tbsp

Garlic paste - 1 tbsp

Tomato - 50 gms, chopped

Onion paste - ½ cup

Cashew nut paste - 50 gms

Cloves – 4 pcs

Green Cardamom – 4 pcs

Bay Leaves – 2 pcs

Turmeric powder – ½ tbsp

Coriander powder – ½ tbsp

Cumin powder – ½ tbsp

Kashmiri Red chili powder – ½ tbsp

Dried Fenugreek Leaves (kasuri methi) – 1 tbsp (crush a little bit by your hands)

Butter – 1 tbsp

Fresh Cream – 2 tbsp

Yogurt – 100 gms

Salt – as per taste

Oil – 1 big spoon

Preparation:

First, take a small bowl, pour some water in it and add all powder spices and mix with water (Turmeric powder, Coriander powder, Cumin powder and Kashmiri red chili powder) and keep it aside.

Take a pan, heat oil, add cloves, green cardamom, bay leaves, onion Paste and fry well till the onions become light brown.

Add ginger and garlic paste, fry for few seconds, then add chopped tomatoes.

When it is done then add the spices mixture and sauté it for a minute.

Add chicken mince, salt, cashew paste, yogurt and sauté it well.

Add butter, crushed fenugreek leaves and cook for 15 / 20 mints on low flame covering the lid.

Finally add cream and cook for a minute, switch off the oven and cover the lid of the pan for another 5 minutes.

Serve Chicken Verta with naan, paratha or roomali roti.

Mango Flavoured Bhapa Misti Doi

Misti doi, a creamy traditional Bengali dessert and most common in any special occasion. In any special occasion misti doi used to be in the menu list served at the last or at the end of menu list. Now, we rarely find misti doi and instead of it ice-cream is being served.

Usually, Misti Doi is being prepared by slowly cooking milk, sugar and adding yogurt to ferment the milk. But Mango Doi is made differently, as it requires ready-made yougut, adding mango pulp and then it needs to be baked to prepare this creamy, rich, mouth-watering Aam (Mango) Flavoured Bhapa Misti Doi.  

AMER (MANGO FLAVOUTED BHAPA MISTI DOI

Servings: 4

Ingredients:

Condense Milk – 1 big can

Curd – 1 and half cup,

Mango Juice – 1 cup
Mango pulp - 1/2 cup

Milk – ½ cup

Preparation:

In a blender, add condense milk, curd, mango juice, mango pulp and milk and blend it well .

Pour the mixture in a microwave bowl, put the lid tightly on the bowl or you can wrap the bowl with a foil paper.

Preheat the oven 100 degree C and put the bowl inside the microwave oven for 20 to 25 minutes.

Check after 25 minutes whether the top is set. If it is done then switch off the oven.

Leave it inside the oven for few hours.

Take it out from the oven, allow it to cool.

Put the bowl in the refrigerator.

Serve chilled. You can dress it with pomegranate, mango slices or any other fruits.

Spicy and Stuffed Mutton Shami Kabab

Lot of restaurants do not use stuffing for mutton shami kababs, but to get a real good effect we will be using the stuffing. My kababs are really good and yummy alongwith miny chutney. Squeeze a little bit of lemon juice, green chilli and sliced onions. I’m sure everyone will love our Spicy and Stuffed Mutton Shami Kababs whenever you will try it. So, let me share this preparation.  

SPICY and STUFFED MUTTONSHAMI  KABAB

Servings: 6 to 7

Ingredients:

Mutton - 500g, boneless and cut into small pieces

Oil - 4 tbsp

Shahi jeera - 1 tbsp

Onion - 2 medium, chopped

Ginger/Garlic paste - 2 tbsp

Green chilli - 5/6, chopped

Coriander leaves - 1/2 cup, chopped

Red Chilli powder - 1 tbsp

Garam Masala - 1 tbsp

Chana Dal - 150 g, boiled

Egg white part - 2, cut into very small pieces

Egg yolk - 2, crushed

Butter or Ghee - 2 to 3 tbsp

Preparation:

To make shami kababs, first you should cook the meat. So, add a very little oil in a nonstick pan. Heat the oil, add shahi jeera and chopped onion and salt. 

Make sure the onions are slightly brown. Then add ginger/garlic paste, chopped green chillis, chopped coriander leaves and mutton pieces. 

Let it cook till the meat is tender and all the moistures are evaporated, so that it becomes almost dry.

Then add red chilli powder,garam masala powder and mix it well with the mutton mixture. If there is any moisture remains, then dry it out. 

Then add boiled chana dal (needs to be boiled separately). You should note that the quantity of chana dal should be 1/4th of the quantity of meat.

When the meat is ready, put the meat mixture in the blender to make it a fine paste. Make sure that a kind of fibre or thready like things left, so that when you take a bite of the kabab it tastes excellent.

Once your mixture is ready taste it and if required add some more salts or garam masala powder. Can add some more chopped coriander and mix it well. 

For stuffing:

In a bowl, take pieces of egg white and crushed yolk separately, add chopped onion (2 tbsp), pinch of salt, little bit chilli powder, mix them all.

Take a portion of meat mixture and stuff it with egg white and yolk mixture, seal it in all sides and make it into a nice patty shape. Prepare all the kababs like this.

Now, in the nonstick pan add little butter or ghee and heat it. Spread the kababs on it. Once one side is done then turn it to other side and cook.

Serve this delicious Stuffed Mutton Shami Kababs with sliced onions, bit of lemon juice and any mint chutney. I'm sure this kababs will taste better than any restaurant kababs.

Spicy Potato Stuffed Shimla Mirch

Stuffed shimla mirch can be cooked by using verieties of stuffings as per your choice. We usually use the green shimla mirch (capsicum) which is also the high source of vitamins A & C. This Spicy Potato Stuffed Shimla Mirch is an amazing dish. The stuffing which is used to make this recipe enhances the flavours and gives a distinct taste. 
Here we will use a very simple but delicious stuffing that is readily available in your kitchen.

SPICY POTATO STUFFED SHIMLA MIRCH

Servings: 2 to 3
Ingredients:

Shimla Mirch (capsicum) – 4 medium

Potato – 2 medium, mashed

Green Peas - 1 tbsp, boiled (optional)

Onion - 2 tbsp, chopped

Paneer – 3 tbsp, grated
Ginger/Garlic paste – 1 & 1/2 tbsp
Coriander leaves – 1/4^th cup, chopped
Turmeric powder - 1/8 tbsp

Cumin seeds – 1 tbsp 
Garam Masala - 1/4 tbsp

Dried Mango powder – 1 tbsp 
Raisin – 8 or 10, cut into small pieces 
Chilli powder - 1 tbsp 
Salt – as per taste
Lemon juice - 1 tbsp 
Oil - 3 tbsp 

Preparation:

In a bowl combine the mashed potatoes, boiled green peas, chopped onions, grated paneer, ginger/garlic paste, chopped coriander, cumin seeds, turmeric powder, garam masala powder, dried mango powder, pieces of raisins, chilli powder, salt and lime juice and mix well.

Heat oil on a nonstick pan and add the potato mixture into the pan and fry the mixture for 5 to 6 minutes in low flame. When the mixture is fried, switch off the flame and allow it to cool.

Cut the top side of the capsicums in round shape, remove all the seeds.

Now, start putting the potato mixture inside the capsicum from the top side and press a little bit so that the capsicums are fully filled up with the mixture . Do the same thing for rest of the capsicums.

When the stuffing is done, heat oil in the same pan, place the stuffed capsicums topside down one by one.

Cover the lid of the pan, cook on low flame for 10 to 15 minutes. Check them and if you find the skin of the capsicums become soft and pale, it means the your Spicy Potato Stuffed Shimla Mirch preparation is ready.

Serve hot with rice, pulao, chapatti, paratha.

Mattar Paneer Stuffed Paratha

Any kind of stuffed parathas are delicious and tasty and each one has its own identity so far the taste is concerned. My Mattar Paneer Stuffred Paratha stuffed with paneer and boiled peas with a touch of tandoori masala make this paratha yummy with raitas, pickle.

MATTAR PANEER STUFFED PARATHA

Servings: 3 to 4

Ingredients:

Whole Wheat Flour – 1 cup

Refined Flour – 1 cup

Ghee – 2 tbsp

Salt – as per taste

White Oil – for frying parathas

Paneer (or chenna) – 1 cup

Green Peas paste – 1 cup
Tomato - 1 medium, chopped

Tandoori Masala – ½ tbsp.

Sugar – 1 tbsp

Ginger paste – 1 tbsp

Green Chilli paste – 1 tbsp

Cashew Nut – 2 tbsp, crushed into small pieces

Preparation:

First I will tell you how to make the chenna dry, take a piece of cotton or muslin cloth and place it on a colander, put the chenna in the middle of the cloth. Wrap the chenna with the cloth from all sides and squeeze the cloth slowly to remove water. Make it completely dry and keep aside. If you use dry paneer, then its easier to prepare the stuffing.

In a bowl, add wheat flour, refined flour, salt and mix them with your hand. Then add ghee and again mix it. After that start adding water slowly to make a soft dough. Cover the dough with a wet cloth for 20/25 minutes.

For Stuffing

Grated Paneer and Green Peas Paste

Heat oil in a pan, add ginger, green chilli paste and fry for a minute, add chopped tomatoes and fry in low flame for another one minute.

Then add squeezed chenna or paneer , green peas paste, tandoori masala, sugar, salt and cashew pieces and mix them well. Fry them for 5/6 minutes in low flame till the mixture is fried and becomes dry.

Now take a portion from the dough, flatten it and put the stuffing in the middle of it. Cover the stuffing from all sides to make it a ball.

Roll this in paratha shape and place it on the nonstick pan.  Shallow fry both sides without oil.

Then apply white oil and fry them till the colour becomes light brown.

Serve this wonderful Matar Paneer Stuffed Paratha with raita, vegetable curry, pickles etc. 

Besan Dhokla - Yellow Spongy Veg Recipe

If you are in hurry, the process of fermentation, which I do, can be avoided to make it fast. You can mix all the ingredients like – Gram Flour, Semolina, beaten yogurt, turmeric, green chilli and garlic paste, lemon juice, baking soda and mix them well to make a smooth batter and make sure there is no lumps. Then add Eno Salt, the secret of this recipe and stir continuously in one direction. The quantity of the mixture will become double and by using Eno Salt you need no advance preparation. Immediately after you prepare the mixture pour it into the square shaped bowl as described below to prepare nice, soft, spongy Besan Dhokla.

BESAN DHOKLA

Servings: 3 / 4

Ingredients:

Gram Flour (besan) – 2 cups
Semolina - 2 tbsp (optional)

Yogurt – 1 cup, beaten

Warm water – as required

Turmeric powder – ½ tbsp.

Green chili and Ginger paste – 1 tbsp

Baking soda – 1 tbsp

Lemon juice – 1 tbsp

Mustard seeds – 1 tbsp

Green chili – 9/10 ocs

Mint Leaves (pudina) – as required

Eno Powder – 1 small sachet or packet

Salt – as per taste

Oil – 3 tbsp for cooking, and 1 tbsp for greasing the bowl

Preparation:

In a bowl take gram flour (besan), semolina, add yogurt and lukewarm water and mix to avoid lumps. Add salt and mix again to make a semi-solid paste. Leave it aside for 4 hrs.

When it becomes fermented add turmeric powder, green chili ginger paste. Mix again.

In a small bowl mix lemon juice, baking soda, oil (1/2 tbsp) and add to the batter of besan mixture and whisk briskly.

Boil water in the steamer. Grease a square shaped bowl (having at least 4 to 5 inch height) with oil. Place the square shaped bowl (thali) in the steamer.  

Finally mix eno powder in the batter and immediately pour the batter in the squred shaped bowl (thali) and cover the lid of the steamer. Wait for 20/25 minutes. Switch off the flame.

Open the lid of the steamer. Insert a knife into the dhokla, it it comes out nicely then your dhokla is ready. Take out the square shaped bowl from it.

In other pan heat oil and add mustard seeds, green chili and mint leaves (pudina patta). Fry for a while. Add on the top of the ready dhokla.

Your yellow, soft, spongy Besan Dhokla is ready. Serve with green chutney and imli (tamarind) chutney.