DHABA BURGER

INGREDIEnts

• Buns 4
• Beef Mince ½ kg
• Boiled potatoes 2
• Red chilli powder 1 tbsp
• Egg 1
• Corn flour 1 tbsp
• Salt to taste
• Tamarind paste ½ cup
• Tomato sauce 1 cup
• Ginger garlic paste 1 tsp
• Butter 1 small packet
• Mayonnaise 2 tbsp
• Hot fresh milk½ cup
• Chopped green chillies 4
• Sonth 1 tbsp
• Roasted and crushed cumin 1 tbsp
• Oil as required

how to make

Crush mix together ½ kg mince, 1 tsp ginger garlic paste and some salt. Cook it till the water dries amd chop it. Mash 2 boiled potatoes and mix it with mince.

Add in 1 egg, 1 tbsp red chilli and 4 chopped green chillies and make kabab out of it. Shallow fry them till they are golden brown. Grease the pan and roast the buns.

In a ½ cup tamarind paste add in 1 tbsp sonth, 1 tbsp roasted and crushed cumin. Cook it. Add some milk on the buns and spread 2 tbsp mayonnaise and butter.

Put the kabab over it, add in the tamarind paste and tomato sauce. Cover it with the other bun and serve

Tuna Burger

INGREDIENTS

• Tuna in Brine - 225 gms, drained, flaked
• Potato - 1, boiled, peeled, mashed
• Breadcrums - 1/4 cup
• Spring Onion - 1, finely chopped
• Egg - 1, small, lightly beaten
• Parsley - 1 tblsp, chopped
• Burger Buns - 4, halved
• Lettuce - few, chopped
• Tomato - 1, sliced
• Lime Wedges - few
• Lemon Juice - 2 tsp
• Salt as per taste
• Pepper Powder as per taste
• Mayonnaise as required

COoking procedure

Combine the tuna, potatoes, onions, egg, breadcrumbs, parsley and lemon juice.

Mix well.

Add salt and pepper.

Mix again.

Shape the mixture into small round patties and keep them on a tray.

Place the tray in the fridge for 15 to 30 minutes.

Heat oil in a large frying pan.

Fry the tuna patties until golden brown on each side.

Remove and drain excess oil.

Spread the mayonnaise on the buns.

Add one of the tuna patty, lettuce leaves and sliced tomato to one half.

Sprinkle some black pepper powder and cover with the other half.

Serve with lime wedges and sauce

CHICKEN SPIEDIE SUBMARINE ROLL SANDWICH

INGREDIENTS

• 1/2 cup olive oil
• 2 garlic cloves, finely minced
• 1/2 tbsp dried basil (or 2 tablespoons fresh basil, finely chopped)
• 1/2 tsp dried oregano
• 2 tsp grated zest plus 1 tablespoon juice from one lemon
• 1 tsp salt
• 1/2 tsp cumin powder
• 1/2 tsp pepper
• 1/4 tsp red pepper flakes
• 3 tbsp mayonnaise
• 1 tbsp red wine vinegar
• 4 boneless, skinless chicken breasts about 1 1/2 pounds
• 6 6-inch sub rolls, slit partially open lengthwise

how to make

Combine oil, garlic, basil, oregano, lemon zest, salt, pepper, cumin,and pepper flakes in a large bowl.

Transfer 2 tablespoons oil mixture to separate bowl and whisk in mayonnaise, vinegar, and lemon juice; refrigerate.

Sauce can be refrigerated, covered for 2 days.

Prick chicken breasts all over with fork, cut into 1 1/4 inch chunks, and transfer to bowl with remaining oil mixture.

Refrigerate, covered, for 30 minutes or up to 3 hours.

Remove chicken from marinade and thread onto skewers, about 5 pieces per skewer.

You can use either metal or wood skewers.

Grill chicken until browned and cooked through, 10 to 15 minutes, turning once or twice.

You can use an outdoor grill (either gas or charcoal), or useyour oven broiler or an indoor grill pan to do the job( you can also fry the chicken.

Transfer the chicken to sub rolls or bread, remove skewers, and drizzle with mayonnaise mixture.

FISH BURGER

INGREDIENTS

• Fish fillet 4
• Salt ½ tsp
• Black pepper ½ tsp
• Mustard powder ½ tsp
• White vinegar 2 tbsp
• Flour 2 tbsp
• Egg 1
• Bread crumbs as required
• Cheese slices 4
• Burger buns 4
• Ingredients for tartar sauce
• Mayonnaise ½ cup
• Lemon juice 1 tbsp
• Pickled cucumber chopped 2 tbsp
• Coriander leaves chopped 1 tsp
• Onion finely chopped 1 tbsp
• Egg white (boiled and chopped) 1 tbsp

COOKING DIRECTIONS

Marinate fish with salt pepper, mustard, vinegar, flour and egg.

Roll in bread crumbs. Fry till light golden.

Cut your bun in halves. Heat and spread with butter and mayonnaise.

Put cheese slice. Then fish fillet.

Top with tartar sauce. Cover with bun.

Serve hot with fries.

Buttermilk Fried Chicken

INGREDIENTS

• (3 pound) frying chicken, sliced up in chunks
• 2 cups buttermilk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp poultry seasoning
• 1 tsp celery seeds
• Vegetable oil for deep-frying
• 2 cups tempura batter mix

COOKING process

In a large bowl, stir together buttermilk, garlic powder, onion powder, poultry seasoning and celery seeds.

Place chicken in buttermilk mixture and refrigerate for at least 7-8 hours or overnight.

In a large frying pan or wok, heat oil to 325 degrees F.

Drain chicken in a colander to remove any excess buttermilk.

Place tempura batter mix in a large zip lock bag; add chicken.

Close top and gently shake bag to coat chicken with tempura batter mix.

Remove chicken and fry, turning pieces over after 2-3 min.

Continue to fry, turning occasionally, until browned on all sides.

Serve hot!

BEEF CHAPLI KABAB

INGREDIENTS

• Minced beef 1/2 kg
• Marrow bone uncooked, use marrow only 1
• Medium onions, finely chopped 4
• Spring onions, finely chopped 250 g
• Preferably cornmeal or flour 125-150 g
• Green chillies, finely chopped 15-20
• Fresh coriander, finely chopped 1 bunch
• Dried red chillies, crushed 1/2 tsp
• Coriander seeds 1 tsp
• Egg, beaten 1
• Dried pomegranate seeds, pounded well 1 tsp
• Tomato slices
• Salt

Cooking process

Mix all the ingredients except egg and tomato, kneading well.

Shape into 1/3 inch thick 5 inch wide patties. Fry on low heat.

If patties shrink excessively, add more cornmeal. Fry one kabab to test the mixture first.

Garnish each patty while frying, with one tsp beaten egg in the middle.

After a minute place a slice of tomato over the egg.

Spicy Chicken Balls

INGREDIEnts

• 1 lb chicken breast boneless
• ½ tsp black pepper
• ½ tsp ginger garlic paste
• 1 egg
• salt to taste
• bread crumbs as needed
• oil for frying
• 4 tbsp cheddar cheese grated
• For chutney:
• 2-3 green chillies
• ¼ cup coriander
• ¼ cup mint
• ¼ tsp cumin
• ¼ tsp salt

how to cook

Grind the chicken breast, salt, black pepper and ginger garlic paste into a fine paste.

Take a small portion of the paste in your hand, put a little chutney and cheese and form into a ball.

Dip into egg and then bread crumbs. Repeat this process again and put in the freezer for 1-2 hrs.

Deep fry on medium heat till golden brown.

Caramel Pudding

Ingredients

• 2 ½ cup milk
• 4 eggs
• ¾ cup sugar
• 1 tsp vanilla essence
• ½ tsp nutmeg
• Sprinkles for garnishing

how to cook

Add a few drops of water to ¼ cup of sugar in a thick bottomed pan. Heat the sugar till it caramelizes.

Pour the caramel into a mould and let it settle by cooling.

Mix the eggs and the remaining sugar together in a large bowl and blend till the sugar has dissolved.

Now add the milk, vanilla essence and nutmeg and blend again.

Pour the mixture into the mould. And bake in a preheated(350 F) oven for about 45 min. or till the custard is firm.

Chill it in the refrigerator for an hour or two, garnish with sprinkles and serve chilled.