Want to make a complete burger at home?? Yes ?? Check out the recipe then...

Complete Veggie burger meal is on my menu today and so is yours. :-)

Nothing exciting than baking your own burger bun.. Isn't it?  I did dream of doing it myself one day. So happy I did it today. Just loving the baking experience. Ofcourse it takes some patience to make it. :-) But believe me when you get such wonderful results, you feel it's worth to wait.


I followed Chef John's recipe to make the buns. Sharing the same here.
Once I had thesd lovely buns ready, I was more than ready to make aloo tikki ( potato patty) veggie burgers.

So let's start with it.

Burger buns
Ingredients ( to make 8 burger buns)
1 package (1/4 ounce) dry active yeast
2 cups all purpose flour( Maida) (seive it to remove any lumps or impurities)
1 cup warm water ( not to hot, 105°f.. you shud be able to touch it with ease)
1 egg
3 tbsp melted unsalted butter
3 tbsp powdered white sugar ( sieved)
1 1/4 tsp salt
1 tsp olive oil

For brushing and topping over the buns
1 egg beaten (can use water instead)
1 tbsp milk
1 tsp sesame seeds

Procedure
1) Put 1 pkg dry active yeast in a container or stand mixer container.
2) Add 1/2 cup of flour and 1 cup warm water.
3) Mix it well. Let it rest for 10-15 minutes. You will see bubbles forming.
4) Now add 1 whole egg, melted butter, sugar, salt and rest of the flour.
5) We need to knead a elastic sticky dough. Good to have a hand beater or stand mixer to knead the dough. Knead at low speed.
 If not available, first mix the ingredients well with a whisk or spatula and then knead a dough with hand.
6)You can use additional flour to make the dough of right consistency.
 It should be soft, tending to stick but not really sticking when you insert your finger tip.
Don't make it dry by adding more flour.
7)Now apply olive oil on all sides of container and move the dough such that it is coated with oil on all sides.
8)Form a ball of the dough moving palms from top to bottom, trying to get a smooth surface on top. Now cover the container with an aluminum foil. Let it rest for 2 hours in a warm place. I usually keep it in oven rack.
9) After 2 hours, you will see the dough risen to double. Now spread some flour on your work platform. Pat it with your fingers all over to form a big rectangle such that you can cut 8 equal pieces from it.
9) Now take a knife and cut the dough into 8 equal pieces.
10)Now take each piece and form a round ball. By moving palm form top to bottom, making sure you have smooth surface without any cuts or holes on top.
11)Flatten each ball in round patties shape, patting with your fingers all over.
You will have your buns of the same size.
12)dust the buns slightly with very little flour. Place them in baking tray lined with wax paper.  Leave good amount of space between each bun. Loosely cover all the buns with a plastic and keep it in warm place. Let it rest for an hour.
13)After an hour, you will see the buns, risen on top. Don't flatten it now. Let it stay like that.
14) Mix a beaten egg and 1 tbsp milk.
Now very gently brush it on all the buns.  Spread some sesame seeds on each bun.
15) Preheat your oven to 375°f. Bake the buns for 13-15 minutes. You will see brown color once they are done. Take them out and let them cool down.

So, the beautiful burger buns are ready. Make burgers of your choice using these buns.

I made quick aloo tikkis ( potato patties) to form veggie burgers. Used these ingredients for it. You can use your vegetables and sauces of your choice.
1) Thick Coriander Chutney (blend: 1 bunch fresh coriander+ 1-2 mint leaves + salt+ 1/4 tsp sugar+1 tbsp curd+ 1/2 tsp corainder cumin powder, green chilli one, 1/2 tsp ginger chopped, 1 tsp lemon juice, 5-7 roasted cashewnuts.)
2) mustard sauce
3) tomato ketchup
4) mayonnaise sauce
5) lettuce leaves, thin sliced onion rings, thin sliced tomatoes
6) For aloo tikkis:
3 boiled potatoes peeled and mashed, 1/4 cup green onions chopped finely, carrot chopped finely, cabbage chopped finely. 2 green chillies chopped finely, ginger chopped finely ( 1 tsp), 2 tbsp finely chopped coriander. You can use blanched peas too.
Dry ingredients: Bread crumbs around one cup( use some in patties batter to form a thick batter and rest for coating the patties) , 1 tsp salt or more, 1/2 tsp red chilli powder, 1/4 tsp freshly ground black pepper , 1/2 tsp lemon juice, 1/4 tsp dried mango powder, 1/4 tsp garam masala powder.

Procedure to make tikkis(patties)
1) Transfer all the ingredients in a container. Mix it well. Taste it and if you need to add any more spice add it now.
2) Now rub little oil in your palm. Form medium sized balls and faltten each to form round patties.  Coat each of patties with bread crumbs.
3) Shallow fry the patties on a non stick pan until it is brown on each side. So the beautiful brown burger patties are ready.

Procedure to line up burger. You can do it your own way :-).
1) Cut each burger bun into two halves. Spread some butter on each open side and lightly toast it on a heated pan. You can skip this step if you want.
Spread some green coriander chutney on the base.
Place the potato patty here. Spread some tomato ketchup over it.
Line 2-3 tomato slices. Sprinkle some salt and pepper. Line up an onion slice. Sprinkle some salt and pepper.
Spread some mustard sauce and mayonnaise.
Add a layer of lettuce over it. Sprinkle some salt and pepper or all spices powder/garam masala. Top it with the other half of bun.


Enjoy the home style veggie burger at home. Make some potato or sweet potato or banana fries with it.  I am sure you and your family will love it..

Happy cooking my lovely friends...

Cheers,
Shweta 

Something Mughlai... The king of kebabs.. 'Nargisi Kofta' with Shahi Pulav

Nargisi Kofta with Shahi Pulav

This is 'the classic Mughlai dish'.  The king of kebabs. The Nargisi Kofta.
I am so glad that I made this. The taste takes you to a totally another world. I am happy to share the recipe with you..

Nargesi/Nargisi /Nargis kebab/kofta or Nargasi Shami kebab is named after Narcissus flower.. Because when the kebabs are cut they look like the flower's petals.

Nargisi kofta or kebab is a boiled egg coated with minced meat. I used chicken for the dish. You could use any other meat.

I served the koftas with a thick gravy and shahi pulav.

Let's start making it.

Ingredients for Nargisi kofta and its gravy:

Minced chicken (1/2 kg)
Whole Garam Masala ( pepper corns 3-4, black cardamom 3, cloves 3-4)
Poppy seeds (1 tbsp)
Cumin seeds ( 1 tsp)
Dried red chilli whole ( 2-3)
Ginger garlic paste ( 1 tbsp)
Fried Onion (2) ( 2 onions thinly sliced and deep fried)
Roasted Gram flour/ besan ( 2 tbsp). (Dry roasted for abt 10 minutes on medium flame to remove rawness of flour).
Boiled eggs ( 2-3) ( 1 is enough for one person as each kofta is very heavy :-))
Fried Onion paste for gravy ( 3 onion thinly sliced and deep fried. Transfer the fried onions and little curd (1 cup) in a blender to form a smooth paste).
Ghee (2 tbsp)
Red chilli paste( dried whole red chillies soaked in water for some time and blended in a mixer to form a paste) ( 1 tsp)
Cashew nut paste ( 8-10 roasted cashews soaked in warm water for abt 10 minutes. Later blended in a mixer to form a smooth paste) (1 tbsp)
Garam Masala powder (1 tsp)
Salt as per taste
Oil (1-2 tbsp as per need)

Procedure to make the Kofta..
- Heat a nonstick pan. Dry roast the whole spices. Add poppy seeds, red chillies and  cumin seeds.
- Add ginger garlic paste and the two fried onion slices. Saute for 2-3 minutes.
- Let the spices mixture cool down. Transfer it to a blender and blend it.
- Now add minced chicken and blend it again to form a coarse paste
- Now add some salt and gram flour. Mix it weII.  (Add little lemon juice, grated cheese, and any kebab masala if you wish. That's completely optional)
- Kofta batter is ready. Plastic wrap it.  Let it rest for 20 minutes in refrigerator.

- Meanwhile we can work on the gravy.
- Gravy: Heat ghee ( 2 tbsp) in a pan. Add fried onion paste. Saute it. Need not saute more as the onions are already fried.
- Add ginger garlic paste (1/4 tsp), red chilli paste, cashewnut paste. Saute for a while.
- Add little water. Add Garam Masala powder and salt. Let it cook for 1-2 minutes. A smooth silky gravy is ready.

Making the kofta.
- Run your palms with little oil. Take a little portion of kofta batter, make a round ball, and flatten it in your palm. Now place a boiled egg over it and try to cover it entirely with the batter. You should cover the egg in its entirety. No portion to be seen uncovered.
Repeat the same for other eggs.
- Heat some oil in a non stick pan and fry the koftas until each side is golden brown.
- Delicious Nargisi koftas are ready......

Now what do you serve it with?? I thought why not make some shahi rice. The subtle taste and aroma of caramelized cumin and onions and it's minty flavor makes it a treat for the pallete.

Let's start making Shahi Pulav..

Ingredients:
Long sliced onions (1)
Oil (1 tbsp)
Black cumin (Shahi jeera) (1 tsp)
Sugar ( 1 tbsp)
Salt ( as per taste)
Ginger garlic paste ( 1 tsp)
Fried onions (1 tbsp)
Green chillies chopped (3)
Chopped mint (1/2 bunch)
Chopped coriander (1/2 bunch)
Rice soaked in water for 1/2 Hr ( 2 cup)

Procedure
Add oil in a heated non stick vessel.
Add shahi jeera. Add sugar. Saute until it turns brown.
Add onions. Saute until onions are cooked. Don't go by the brown color as the sugar makes it look brown.
Add ginger garlic paste and chopped green chillies. Saute for a minute. Add chopped  mint and coriander.
Add the soaked rice and double water.
Add salt. Stir well.
Let it cook in open for some time until 90 % of moisture is absorbed by rice.
At this point sprinkle fried onions over the rice.
Now cover the lid and let it cook for another 5 minutes.

Shahi pulav is ready.  You will be mesmerized with its aroma and flavour.

Now, let's do the plating.

Spread some silky smooth gravy over the plate. Cut a kofta vertically into two halves with a knife. Place the two halves over the gravy. Place some rice wherever you wish on the plate.

Enjoy the king of kebabs 'Nargisi kofta' with a silky gravy and shahi pulav.. Everyone will love it.

Enjoy friends..

Cheers,
Shweta 

Vegetarian Galouti Kebabs with Akki rotis and Shalgham (turnip) sauce

These days I have started doing lot of experiments in my kitchen.  Wanted to do something vegetarian yet delicious and something which wants to go into your mouth as soon as you see it... Yeah sometimes food wants you to taste it :-)

So here's something coming out of my kitchen that's mouth watering and you would  definitely want it to be part of your menu someday :-)

Rajma Galouti Kebabs with Akki rotis and Shalgham (turnip) sauce.

We will divide the procedure into three for ease of understanding.

1) Rajma Galouti kebabs
Ingredients:

Rajma boiled with Salt and water strained out - 1 cup
Salt as per taste
Cashews (8-10)
Sunflower seeds or pumpkin seeds (optional)
Saffron (optional)
Black cardamom ( 2)
Green cardamom (4-5)
Cinnamon (1 stick )
Cloves (4-5)
Poppy seeds ( khus khus) ( 2 tbsp)
Ghee ( 1 tbsp or more as per need)
Cumin seeds (1/2 tsp)
Ginger finely chopped ( 1 -2 tbsp)
Garlic finely chopped (3 cloves)
Green chillies finely chopped (2-3)
Grated raw papaya (1/4 cup) (optional but adds softness)
Khoya grated (1/2 cup) ( not to worry if you don't have it. You can skip adding it)
With pepper powder (1/2 tsp)
Lemon juice (1-2 tbsp)
Mint leaves chopped (5-6)
Coriander leaves chopped  ( 1/2 cup)
Dried mango powder (1/2 tsp)
Red chilli powder (1/2 tsp)

Procedure
1)Let's first roast all the dried whole spices
Heat a pan. Dry roast all the following on medium flame for about 3-4 minutes: cashews, saffron, cinnamon, cardamom green and black, cloves, poppy seeds.
Put everything in a blender and convert into a dry powder. Keep it aside.
2)Leit's prepare the kebab batter
Heat a non stick pan. Add 1-2 tbsp Ghee.
Add cumin seeds. Once it crackles, add ginger and garlic. Add green chillies. Saute it. Add khoya.
Add grated raw papaya.
Add the dry ground spices mixture that you blended earlier.
Add Rajma. ( Remember.. The rajma should not have any water in it.)
Add white pepper, salt, red chilli powder, anchor, and lemon juice. Add coriander and mint leaves.
3) Now we need to form a fine paste of the rajma batter. Put the mixture little by little in the blender to form a fine paste. It could be a little difficult but don't add water while blending. We need to keep it dry as much as possible.
4) Add 1 tsp ghee and mix it well. Keep the Batter aside for 15-20 minutes.
5) Now take a little portion of batter in your palm and form small ball. Flatten it to give it patty like shape. Repeat this for rest of the dough. Kebabs are ready to be fried.
6)  Heat an on stick pan. Add 1-2 tbsp Ghee. Put your kebab on the pan. We will shallow fry these. You will see golden brown color once a side is done. Repeat this for both the sides.
We will serve it with Shalgham sauce and any green Chutney. I prepared a quick mint chutney that goes with all kebabs.

2) Shalgham sauce.
You can use any other sauce of your choice. I am on an experiment spree and knowing the fact that turnip is not widely used in Indian kitchen.. So I am using it for my sauce.
It has a radish kind of flavor.

Ingredients:
Ghee (1 tbsp)
3-4 turnips peeled and cut into medium sized pieces.
Garlic finely chopped (1/2 tsp)
Ginger finely chopped (1/4 tsp)
Onion chopped (1/2 medium sized)
Green chillies finely chopped  (2-3)
Tomato peeled and pureed (1)
Salt as per taste
Red chilli powder (1/2 tsp)
Turmeric powder (1/2 tsp)
Dried mango powder (1/2 tsp)
Garam Masala powder ( 1/4 tsp)
Lemon juice (1/2 tsp)

-Take a pressure cooker or any covered lid vessel. Heat and Add ghee. Add onions. Saute for a while. Add ginger, garlic and chillies. Saute for a while. Add tomato puree. Saute. Add turnips. Add salt, red chilli powder and rest of the spices. Add little water and pressure cook for 10-12 minutes. If it is too watery, let the water get evaporated by additional heating for few minutes.
- Let it cool down. Now transfer everything in a blender and convert it into a fine paste of a thick smooth consistency. Your sauce is ready.

3) Akki rotis.
Akki rotis are made up of rice flour and various spices added. These are very crisp and delicious. I made them in small round shapes to give a new look to dish.

Ingredients.
Rice flour ( 1 and 1/2 cup)
Onions finely chopped ( 1)
Carrot grated (1/2 cup) ( if you don't want to add, skip it)
Fresh Coconut grated ( 1/4 cup)
Salt ( 1 tsp)
Red chilli powder ( 1/2 tsp)
Chana daaI roasted( 1 tsp)
Curry leaves ( 4-5)
Coriander leaves ( 1/2 cup)
Green chillies finely chopped (3-4)
Ginger grated ( 1 tsp)
White sesame seeds (1 tsp)

Procedure..
- Transfer all the ingredients in a bowl and mix it well.
- Prepare a dough adding little by little water. It should be medium soft consistency such that you can roll it out with a rolling pin.
If not add little rice flour to form right consistency. Spread little oil over the dough.
- Roll out a wax paper. Sprinkle some rice flour. Put the entire dough over it. ( or you can do it in batches).  Sprinkle some rice flour over the dough.
- Using a rolling pin, roll out the dough into a medium thick sheet.
- Using a cookie cutter or any round container, cut out round pieces. While picking up the pieces, use greased spatula and be gentle, as it could break.
- Heat a nonstick pan with oil. Spread the oil all over the pan.  Add 3-4 akki rotis together in the pan and roast each till it becomes golden brownish on both the sides.
Now your Akki Rotis as ready.


Time to do plating. Put a small roti piece on the plate. Layer it with a Rajma kebab. Again layer it with an Akki roti piece.  Now swirl a layer of shalgham sauce and any green Chutney.

Garnish with coriander leaves.

Vegetarian Galouti kebabs would be soft and mouth melting...Akki rotis will give a crunchy crispy taste. Shalgham sauce will add its own taste.

So what are waiting for??? Taste it now and relish it forever.

Happy cooking friends!!!

Cheers,
Shweta

Fancy way of wrapping up stuffed paneer in an envelope..Check the Paneer Envelopes with Spinach Orange Rice and Spinach creamy sauce..

Dear friends.. I cooked this wonderful looking and savory dish yesterday. Wanted to get a feel of having a meal in a flight. Something light in form of a baked wrap. So why not have it in style? Paneer Envelopes served with Spinach Orange Rice and Creamy spinach sauce. That's inspired from one of the Masterchef season-4 dishes.

Here's the recipe..

Paneer Envelopes with Spinach Orange rice and Creamy Spinach Sauce..

Ingredients for Envelopes 

All purpose flour (1 cup)

Baking powder (1/4 tsp)

Sugar (1 tsp)
Salt (1/2 tsp)

Ghee ( 2 tsp)

Milk ( 2-3 tbsp) for kneading the dough

Ingredients for stuffing:

Onions finely chopped (1) 

Tomatoes blended into paste  (3)

Cottage cheese / Paneer ( 1 or 1 and 1/2 cup )

Green chillies finely chopped (1)

Ginger garlic paste ( 1 tsp)

Garam Masala powder ( 1/4 tsp)

Dried Mango powder ( 1/4 tsp)

Coriander powder ( 1 tsp)

Cumin powder ( 1/2 tsp)

Turmeric powder (1/4 tsp)

Salt as per taste 

Red chilli powder (1/4 tsp)

Dried fenugreek ( 1/4 tsp) 

Ingredients for spinach rice

Rice(1 cup) soaked for 20 minutes 

Fresh Orange juice (1 cup)

Remaining portion of water (1 cup or more) to steam cook the rice.

Salt (1/4 tsp) 

Sugar (1 tsp)

Spinach blanched in boiling water in an open vessel with little salt and sugar ( 1 packet or 1 bundle of 1/2 kg) and blended into a paste ( leave around 1/2 cup paste for spinach sauce )

Ginger garlic paste (1/4 tsp)

Finely chopped onion (1/2)

Tomato puree (1/2 cup)

Cumin seeds (1/4 tsp)

Whole Garam Masala ( 3-4 cloves , 1 cinnamon stick, 4-5 black pepper corns, 1-2 bay leaves)

White pepper powder (1/4 tsp) 

Coriander powder (1/4 tsp)

Cumin powder (1/4 tsp)

Garam Masala powder (1/4 tsp)

Ingredients for spinach sauce

Blanched spinach paste ( 1/2 cup)

Butter (1/8 cup)

Sour cream or curd ( 2 tbsp)

Salt as per taste 

Sugar ( 1 tsp)

Procedure 

1) First let's make the envelope dough.

Mix all the dry ingredients first. Add ghee. Now add milk little by little and knead a soft dough. Apply little oil over it. Let it rest for 10-15 minutes.

2) Let's prepare the stuffing.

-Heat a nonstick pan. Add 2 tbsp oil in it. Add onions and little salt. Add ginger garlic paste. Let onions become golden brown. Add tomatoe puree. Let the oil separate out from it. Now add all dry spices.

-Let the mixture become little thick.

-Now add small pieces of cottage cheese / paneer.

-Sprinkle dried fenugreek.

Paneer stuffing is ready. Keep it aside. 

3) Preheat oven to 350 degree Fahrenheit.

4) Let's  continue with the envelope. Divide the dough into 2-3 balls. 

Take one at a time on a flat platform. Sprinkle some flour over the platform and roll it out with a rolling pin into a thin sheet.

5)Cut it out in a square shape with a pizza cutter.

6)Put thin strips vertically at about 1 cm distances to form stripped envelope pattern. Leave around 1.5 cm margin from borders. That will help to seal the envelope.

7) Grease both the sides of sheet with butter.

8) Let's start the filling now. Put a layer of spinach leaves so that the stuffing does not come out. Sprinkle some salt. Add the filling here. Add based on the sheet size. Again layer it with spinach leaves. Fold the sides one by one to form a closed envelope.

9) Repeat the same with the rest of the dough to prepare stuffed envelopes.10) Bake it in the oven for 25-30 minutes. Turn sides when you see it brown in color.

10) Once both the sides as brown, your paneer stuffed envelope is ready.

11) While the envelopes are getting baked, let's work on rice.

Mix your rice with orange juice and water. Add sugar and salt. Steam the rice. Meanwhile let's start with preparing spinach gravy for rice.

- Take 2 tbsp oil. Add whole Garam Masala spices and cumin seeds.

- Add onions and ginger garlic paste and let it turn golden. Add tomato puree.

- Let the oil separate out.

- Add spinach and all other spices. Let it cook for 5 minutes.

- Now add the cooked steamed rice in this gravy. Mix it well.

- Let it cook for 5 minutes.

- Your spinach rice is ready.

12) Let's prepare our spinach sauce now.

Take all the sauce ingredients in a blender and form a smooth paste.

Now all our elements are ready. So let's start with the plating.

Spread some sauce in the plate. Put the paneer envelope over it. Plate the rice wherever you wish. I also served beet root pickle ( beet root soaked in Vinegar and spices.) with it. 

I am so so sure that your loved and your loved ones would love it....

Happy cooking.

Enjoy,

Shweta