Ground Round Cram
Ingredients
- Burger bread: 4 (cut into half, coated with butter & toasted )
- Mutton /chicken: 250g chopped
- Garlic: 1tsp chopped
- Ginger: 1 tsp chopped
- Green chilli: 1 tbsp. chopped
- Onion: 1 chopped
- Lemon juice
- Mint leaves: 3-4
- Parsley (optional)
- Eggs: 2. Boiled & cut into thin slices
- Mayonnaise: 2tbsp
- Tomato sauce: 1tsp
- Cabbage leaves: 4, blanched & sauted in butter
- Cheese slices: 4
- Oil
Method
Heat kadai and pour oil. Add chopped garlic and onion. Fry till the onion turns light brown. Add green chilli. Add meat cooked till it is completely soft and dry. Add mint leaves and seasoning. Grind it to a smooth paste. Shape it in the form of big tikka. Coat it with bread crumbs. In a non-stick pan, add butter and sauté both sides till they are golden brown.
Arrange: Toast the inner side of the burger bread and coat with butter. On top of it, add layers of cabbage leaf, sauce, tikka, a slice of boiled egg with little sauce on top and cover it with a cheese slice. Cover the burger with another half of the bread. Pierce a toothpick in the middle.
Desi Pizza / Mini Uttapam
Ingredients
Wet batter (one dessert spoon for each small one)
Mould (In case small mould is not available make one 8 inch size and cut it into portions)
- Onion 1
- Tomato 1
- Green chilli 1
Method
Chop the vegetables into small pieces and mix them. Heat a little oil in a pan, add the vegetables and seasoning. Keep the mix aside when ready.
Take a small non-stick frying pan, pour a dessert spoonful of batter, one each mould. The spread should be ¼ inch in height. Top it with the onion, tomato, green chilli mix and seasoning.
Simmer the gas, cover the pan for some time then lift the cover to check if the bottom has turned light brown. Put butter on top and flip it for two minutes on low flame. Flip it again, coat it with grated cheese and cover it till the cheese melts.
The dish is ready to serve.
Cool Mumma
Ingredients
- Fruit pulp of your choice (pineapple / strawberry /blueberry / mango)
- Fruits of your choice (Apple, grapes etc.)
- Vanilla ice cream
Method
Clean and deseed the fruits. Extract the pulp and add seasoning. Cut apple and grapes into small pieces. Take vanila ice cream and arrange it and the pulp in layers.
Pocket full of veggies
Ingredients
- Sandwich bread
- Beans
- Carrots
- Green chilli
- Onion
- Eggs: 2
- Salt: A pinch
- Oil
Method
One small cup of mixed vegetables will be needed for four slices of bread. Whisk the two eggs lightly, add salt and pepper. Keep the beans and carrot semi-boiled. Chop the onion into small pieces and keep ready.
Coat the bread with butter on both sides. Make a hole in it. Keep it aside.
Stuffing: Saute the partly boiled vegetables with onion slices in a pan. Add seasoning. Toast the bread in a non-stick pan, fill the hole with vegetables. Beat the eggs lightly with a fork and pour just enough to hold the vegetables. Cover it. Press a little with hand to make it firm. Wait till golden brown. Flip it to let the bread be crisp on both sides.
Serve hot with choice of your sauce.
Nazuki kebab
Ingredients
- ½ kg mutton /chicken boti (small piece)
- Bay leaf 2 (nos)
- Jeera ½tsp
- Garlic 1tsp
- Ginger 1 tsp
- Green chilli 1 tbsp (chopped)
- Onion: ½ cup (chopped), also cut in rings
- Lemon: Juice 1 tbs, also a slice
- Coriander leaf
- Garam masala (cinnamon, cardamom, clove, mace nutmeg crushed)
- Cornflour
Method
Heat kadai, add ghee and then sauté bay leaf and whole garam masala. Add chopped garlic, jeera powder, green chilli and onion. Once the onion turns light brown, add meat. Cook till it is completely soft and dry. Add seasoning. Grind it to a paste. Shape it in a form of tikka coated with light cornflour.
In a non-stick pan, add oil /ghee. Sauté the tikkas till both sides turn golden brown. Serve it with onion rings and a slice of lemon.
Stuffed fried idli
Ingredients
Idli rice 4 parts
Urad dal 1 part
Oil 2 tsp
Potato: 1
Carrot: ½
Idli mould
Whole jeera
Red chilli: 1
Curry pata: two strands
Mustard seeds
Onion: 1 (small)
Sambar powder: 1 or 2tsp
Method
For idli batter
Soak dal and rice separately for eight hours. Grind dal into a smooth paste, leave the rice slightly coarse while grinding. Mix both by hand, adding salt to taste. Leave aside for fermentation over eight hours. The other option is to buy wet batter.
In both cases, use upper froth to make idly and heavy part from the bottom for uttapam.
For idli stuffings
Boil a potato, ½ carrot. Heat 2tsp oil in a pan. Add a sprinkling of whole jeera, two strands of curry patta and one red chilli to the oil. Add one small onion and sauté until it turns pink. Add 1 or 2tsp sambar powder. Add ½ tomato and wait till the oil separates. Add boiled vegetable, cook and mix it properly. Add seasoning.
Get the idli mould ready. Keep it moist and coat the surface lightly with white oil or ghee. Fill half of the mould with batter, top it with coin size vegetable stuffing and cover it with batter. Steam it for seven to 10 minutes. (If you are using a pressure cooker, add a cup of water inside) Let it rest for another five to seven minutes. Demould it with a wet spoon. Next, heat the oil, add mustard seeds, red whole chilli and curry pata and fry the idlis lightly. They are now ready to serve.
Pulp of Joy
Method
Deseed a watermelon, extract the juice. Add sugar as per taste (optional), rock salt, 1/2 teaspoon black pepper and blend it. Refrigerate it. Shake it properly before serving. Decorate it with mint leaves.
Pictures by Arijit Jana