How to Know if You Have West Nile Virus - When just floating peacefully in the water with their brood mates, the Culex mosquito larvae in the image above does not look very frightening. But in th...
Wednesday, December 17, 2008
Recipe Source: My friend Kalyani. She told the recipe long back. But I tried out recently.
Ingredients for the Vegetable Patty & Cutlets:
Potatoes --- 3 big
Carrots --- 4 big
Frozen Green Peas --- 1 cup
Oil --- 2 tblsn + for deep fry
Ginger-Garlic Paste --- 1 tsp
Salt --- to taste
Red Chilly Powder --- 1 tsp
Garam Masala --- ¼ tsp
All Purpose / Maida Flour --- 1 tsp + ¼ cup
Corn Flour --- 1 tsp
Chilly Garlic Sauce --- 1 tsp
Tomato Ketchup --- 1 tsp
Coriander Leaves --- 15 stalks
Cake Rusks or Bread Crumbs --- to dip the cutlets
Other Ingredients for the Burger:
Hamburger Buns --- 4 buns
Tomato Ketchup --- as required
Ripe Tomato --- 1 medium
Lettuce --- 8 leaves (small)
Ranch Sauce (for dressing) --- as required (I have used ‘Hidden Valley’s ‘The Original Ranch’)
Black Pepper Powder --- a pinch (Optional)
Process Of Making Cutlets & Burger Patties:
Boil, Peel & Grate Potatoes.
Peel the skin of carrots. Chop and add these to the pressure cooker bowl. Clean and add a cup of frozen green peas too. No need to add water in the bowl. Just add water at the bottom of the pressure cooker.
Pressure cook it for 3 whistles. Wait till the pressure goes off.
Drain the water from the pressure cooker bowl if any. Mash the cooked carrots and peas with the help of the masher.
Add the stuff to a muslin cloth or a neat and new hanky. Squeeze it tightly to remove the excess water from the vegetables. Try to remove all the moisture from the vegetable. (Don’t skip this step) Keep it aside.
Chop 15 strands of coriander leaves. Keep them aside.
Heat 2 tblsn of oil in a wide non-stick pan.
Add 1 tsp of ginger-garlic paste. Sauté for a while.
Add cooked, mashed & squeezed carrots and green peas.
Add a tsp of corn flour and a tsp of all purpose flour.
Add a tsp of red chilly powder, a quarter tsp of garam masala, enough salt, a tsp of ketchup and 1 ½ tsp of chilly garlic sauce.
Stir fry till the rawness of ingredients and the excess moisture from the vegetables goes off. At the same time the bottom should not be burnt. Look at the bottom how clean it is. Try to use a non-stick pan for this.(Do this step perfectly.)
Add chopped coriander leaves. Stir fry for a minute.
Turn off the heat.
Add mashed potatoes. Mix well. Adjust salt and mix well.
Make soft and small round balls. Give a shape to them as you wish. Keep them aside. (I made 4 patties for burger and 7 as cutlets.)
Heat oil in a steel pan for deep fry. (Next time I will try to shalllow fry the vegetable patties instead of deep fry.)
In the meanwhile, take a bowl add ¼ cup of all purpose flour. Add equal amount of water and mix without lumps. Add ¼ th cup of water again and make a thin batter out of it.
Grind 4 cake-rusks to a coarse powder. You can use bread crumbs too.
When the oil is at right hot. Dip the cutlets or burger patties in the maida batter just to coat them. Take the cutlets or burger patties immediately out of it. Don’t let them stay in it. Drop them immediately in the cake-rusk powder or break crumbs.
Drop them gently in the hot oil and fry till golden brown.
Have / Serve the cutlets with tomato ketchup.
In the same way, fry the burger patties too.
Process Of Making Burger:
Divide the hamburgers into half. No need to toast them.
Place the vegetable/burger patty which you have made on one of the tops of the burger like this and add little ketchup on the top of it.
Place sliced tomato on the top of it.
Add little Ranch sauce as a dressing. I like this so much. So, I will add more than required.
Add chopped lettuce or a small lettuce leaf on the top of it.
Cover it with another half of the burger.
Have it. (By looking at theses pics again I want to eat burgers. I looooooove Burgers.)