Mixed Vegetable

INGREDIENTS:

1 cup each of capsicum(bell pepper), potatoes, cauliflower

2 tbl spn cashews

1/2 cup onion

1 tea spn kasoori methi

1 tea spn garam masala

1 tea spn chilli powder

1/2 cup tomato

1 tea spn cumin seeds

1 tea spn ginger paste

1 tea spn garlic paste

Oil & Salt

METHOD:

Heat two cups water and add cashews, 1/4 cup onion and tomatoes. Cook for few minutes.

Grind to smooth paste.Heat oil and add cumin seeds. When they start popping, add onion, ginger-garlic paste and fry for few minutes. Add all the vegetables, chilli powder, garam masala, salt. Mix well. Cover and let it cook on a low heat for few minutes (add little water if required). Add kasoori methi, mix well.Now add the cashew paste. Cook till it starts boiling and gets thick.

Serve with chapatis.

Koftay Burger / Kofta Burger

INGREDIENTS:
For the Burgers:
1/2 small onion, cut into chunks
4 cloves garlic, peeled
3 tablespoons chopped fresh parsley
1 tablespoon ground coriander
1 teaspoon salt, preferably sea salt or kosher salt
1 teaspoon ground cumin
1/2 tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
1 1/2 pounds lean ground beef or lamb
6 naan or pita breads For the Raita:
1 cup plain yogurt
1 medium cucumber, peeled and grated
1 large clove of garlic, minced or pressed
1 tablespoon chopped fresh cilantro

Salt and freshly ground black pepper, to taste

METHOD:

For the Burgers: Place all ingredients except the ground meat in a food processor fitted with the metal blade. Pulse until the mixture forms a paste. Place the ground meat in a bowl and stir in the mixture from the food processor. Mix well. Cover and refrigerate for several hours.When ready to serve, heat a grill to medium-high. While the grill heats, form the meat mixture into 6 patties. Grill for 3-4 minutes per side, until desired doneness is reached. Serve in the naan or pita bread with the Raita.

For the Raita: Combine all ingredients in a bowl. Cover and refrigerate until ready to use.

Burger - Hamburger

INGREDIENTS:

• 1 ½ pounds of Lean Ground Beef (Qeema)
• 4 Hamburger Buns or Kaiser Rolls
• Salt (to taste)
• Black Peppers (Pisi Kaali Mirch) (freshly ground - to taste)
• 2 tbsp. of Butter (melted)
• 4 slices of chedder cheese (optional)
  
• 4 Fried Eggs (optional)
• 1 Tomato (thinly sliced) (optional)
• 1 small Onion (peeled & thinly sliced) (optional)
• Lettuce (cut into ¼" slices) (optional)
• Sweet Pickle Relish (optional)
• Ketchup (optional)
• Mustard (optional)
• Mayonaise (optional)

METHOD:

1. Preheat barbecue grill; brush and oil the grates. Lightly wet your hands with cold water; gently form ground beef into 4 patties, about 1-inch thick and larger than your bun. When forming patties, handle as little as possible. Loosely packed burgers are crisper on the outside and juicier inside. Poke a hole in the center (this will stop the hamburger from rising in the center and your not burnt on the edge and only medium in the middle. The hole will close while cooking. Season with salt and pepper.
2. Place patties onto hot grill. Cover barbecue with lid, open any vents, and cook 4 to 5 minutes; turn patties over and cook another 4 to 5 minutes (only turn patties once) or until cooked to desired doneness (do not press patties with spatula while cooking as juices will escape and the meat will dry out). Remove from grill and transfer onto a serving plate. (It is recommended that you cook the Hamburger patty to 160 degrees to eliminate e-coli.)
3. Brush the hamburger buns or Kaiser rolls with melted butter; toast them on the grill, cut side down for 30 to 60 seconds. remove from grill and place on individual plates. Place the cooked meat onto the bottom slice of the bun and add accompaniments of choice.