Ingradients:
Preparation:
Chop potato, tomato and onion. Cook potato, tomato,
green peas, cream of rice and cornmeal together adding ½ cup
of water. Smash, add salt and red pepper.
Knead into smooth dough, add coriander leaves and chopped
onion, mix. Spread into approximately 4 inch round,
½ inch thick burger patty in fry pan smeared with
vegetable oil. Cover and cook till brown. May cook on open
grill as well. Turn once or twice and till done.
Serve on bun with lettuce and tomato slice.
Makes 3-4 burgers.
Ingredients
Preparation:
Defrost spinach in microwave for 5 min. Mix it with buttermilk, flour and little water in mixture for 5 min. Add salt, sugar, pepper, Heat the pan and worm the oil, add mustard seeds and cumin seeds, when sizzling is over add asafetida, and turmeric powder, add peanuts and roast, then add spinach mixture and 2 cups water. Boil for 7 to 8 min. Serve hot with rice. 3-4 serving.
Ingredients:
Preparation:
Cut the chicken into small pieces. Chop ginger finely. Mix
turmeric powder, yogurt and ½ tsp. table salt. Marinate chicken
pieces in yogurt mixture for l hour. Wash rice with
cold water twice and drain water. Cut onions into long slices.
Heat Crisco in saucepan, add cinnamon, cardamom, bay leaves
and fry for few seconds, add cut onions, and chopped garlic
and ginger . Fry till brown, add chicken and stir
till cooked. Then add rice and stir for few minutes, add cumin
powder, chili powder, ½ tsp. salt, 4-cup water, and 2 tsp.
lime juice. Stir occasionally; keep on medium heat till
three quarters water dried up. Reduce to very low heat. Cover
the pan and cook for 10-15 min till done.
Serve with salad. Make 6-8 services.
Ingredients:
Grind ginger, garlic, coriander leaves and
jalapeno pepper, add 1-2 tsp water and make into paste.
Add yogurt, salt, and mix. Clean and cut chicken into
pieces, marinate chicken pieces with above paste
for 1 hour. Fry coriander, cardamom, cloves, cinnamon,
in 1 tsp vegetable oil,then grind into powder. Chop onions and grind
to paste, fry this onion paste in 1 tsp crisco till brown. Add marinated chicken and fry for 2 minutes. Add
all ground masala, enough salt, 1 tsp lemon juice and
Add 1/2 cup water and cook for 30 minutes.
Serve with paratha, chapati, bread or rice along with salad of sliced onion, tomato,
lemon and cuccumber. Enough for 4 servings.