Indian Magazine in Melbourne Australian indian magazine in Sydney indian community magazine in melbourne Indian Newspaper Magazine in Melbourne Indian Magazine in Sydney Bollywood News Magazine Australian indian News in melbourne Image Image Image

Made in India Magazine | October 30, 2020

Why Choose Us We Are An Audited Publication. Advertise With Us.

Select a Page
Scroll to top

Top

No Comments

Masala Keema Burger with Yogurt Dip

Masala Keema Burger with Yogurt Dip
Heena

Why is the world mad about burgers? Is it because they are insanely delicious or because of the reason that they can be prepared in a million different ways? Even though our dieticians and gym trainers advice us to maintain a distance from these devils-in-disguise, we simply can’t resist them. A solution to this puzzle is to prepare them at home, with the ingredients we love. Here is a protein-rich and masaledar recipe for an Indian style keema burger.

Ingredients:

• Mutton Mince/Keema – 200 gms
• Whole wheat buns (cut in half and toasted) – 4
• Paprika – 1 teaspoon
• Freshly ground black pepper – 1 teaspoon
• Serranos chilly/Jalapeno pepper finely chopped – 5-6
• Fresh Mint (Finely Chopped) – ½ cup
• Ginger-garlic paste – 1 tablespoon
• Egg (beaten) – 1
• Garam Masala – 1 tablespoon
• Dried mango powder – ½ tablespoon
• Coriander – 8-10 leaves
• Bread crumbs
• Tomatoes (sliced) – 2
• Lettuce
• Onions (caramelised) – 2
• Oil

Dip:

• Garlic cloves (crushed) – 10
• Hung yogurt – 1 cup
• Ginger juice – ½ tablespoon
• Coriander
• Lemon juice – ½ tablespoon
• Salt
• Lemon zest (grated) – 1 teaspoon

Method:

• Let’s start with the most important part of this preparation, making the tikkis (cutlets). To start with, transfer the meat to the mixing bowl and add chopped serranos chilly (you can also use jalapeno peppers), salt, ginger garlic paste and mix it nicely. Then heat some oil in a pan and cook the mix for just 2 minutes.
• Once the meat is cooked, add garam masala, dried mango powder, chopped fresh mint, coriander leaves, freshly ground black pepper and mix it nicely.
• Make medium sized balls of the mix and flatten them into the shape of tikkis. Dip the tikkis into the beaten egg and then roll them in bread crumbs. Make sure that every part of each tikki is nicely covered in the crumbs. Keep the tikkis in the freezer for about 20-30 minutes.
• Meanwhile, let’s ready the dip. Take the hung yogurt and transfer it in a mixer. Add to it garlic, ginger juice, salt and lemon juice. Grind it till the mix is smooth. Move it to a bowl and mix some fresh coriander. Sprinkle some grated lemon zest on the top. Now it is ready to be served.
• Now, heat some oil in the pan for shallow frying the tikkis. Make sure the oil is hot before putting tikkis in the pan. Keep turning them to ensure each side is cooked nicely. Wait till the meat is cooked and a crispy brown colour is achieved.
• Cut the buns into equal halves and toast or grill them.
• Put lettuce leaves on the bottom, place the tikki, pour some dip on top of it, then place thin tomato slices, caramelised onion, sprinkle some salt if you want and top it with another lettuce leaf. Place the other half of the bun on top and serve.

You may also like:
Fish Kofta Curry
Indian Fish Kofta Curry
Kadhai Gosht
The Regal Dish – Kadhai Gosht
South Indian Lemon Rice Recipe
South Indian Lemon Rice Recipe
Anglo-Indian Beef Stew
Anglo-Indian Beef Stew
LAMB KEEMA
LAMB KEEMA – JUST FOR LAMB LOVERS

3 ANDHRA POWDER RECIPES THAT YOU MUST HAVE

Submit a Comment

    Enquire About Advertising With Us

    error:
    Read previous post:
    Salman Khan 2002 Hit-and-run verdict

    After a long trial spanning over 13 years, Mumbai sessions court finally came up with a verdict on the infamous...

    Close