Disclaimer !

Well...I do not call all that I am putting here as my "invention" but "Inspired". This is also the reason I call this section as fusion and not authentic. After reading a few recipies if you realize that this was done by so and so in such and such way...very much possible, just that the version written here will be my way of doing it!!! If you like, you can go ahead and add "your touch" to all my food..but trust me I have done enough experiemnt with it before putting it up here !

Search Fusion Delicacy

Some Kind of Cutlet

1/2 cup minced onion
2 Tbs. peeled, minced fresh ginger
2 tsp. minced garlic
1 tsp. seeded, chopped fresh green chili (or to taste)
2 Tbs. finely chopped fresh cilantro
1/2 tsp. asafetida powder
2 tsp. ground cumin
2 tsp. ground coriander
3/4 tsp. salt
1 tsp. sugar
1/8 tsp. black pepper (preferably freshly ground)
Pinch of ground red chili or cayenne pepper (or to taste)
1 lb (1/2 kg) extra lean ground chicken or lamb
3 eggs, lightly beaten
1/2 cup breadcrumbs
Vegetable oil for pan-frying
Corn flour
Combine all spices in a large bowl. Gently mix in the ground meat without squeezing out the moisture. Pinch off a portion of this mixture, shaping it into a circular patty about 1 1/2 inches in diameter and 1/2 inch thick. repeat with the remainder.
Dip patties in the egg and corn flour batter and then coat them lightly on both sides with the breadcrumbs.
Heat 11/2 tablespoons oil in a skillet over medium low heat. Fry 3 or 4 patties at a time until cooked through, 5 to 6 minutes on each side; a toothpick inserted in the thickest part and moved gently to one side should not show a pink color. Do not press down on the patties during frying as this can cause the burgers to loose their natural juices.

No comments:

Post a Comment