The Indian burger

From Washingtonian.com

How To Build a Better Burger, part 6

The Indian Burger

By Mitul Tuli of Heritage India

21/4 pounds ground chicken
2 eggs, lightly whisked
1 tablespoon cumin powder
1 teaspoon yellow-chili powder
1 teaspoon white pepper
4 teaspoons vegetable oil
1/3 cup whole cashews, ground
2/3 cup finely chopped onion
1/2 cup finely chopped ginger
1/3 cup fresh cilantro leaves, chopped
1 teaspoon garam masala
5 tablespoons butter, melted
2 tablespoons mayonnaise
3 tablespoons mint chutney (recipe follows)
2 tomatoes, sliced
1/2 red onion, sliced
1/4 cup cilantro leaves, chopped (for garnish)
Salt to taste
4 buns

Preheat the oven to 300 degrees.

In a bowl, mix the chicken with the eggs, cumin, yellow-chili powder, white pepper, and vegetable oil. Season with salt. Set aside for 15 minutes. Fold in the cashews, chopped onion, ginger, 1/3 cup cilantro, and garam masala. Divide into 4 patties.

Roast the patties in the oven for 8 minutes, basting once with butter. When the burgers are cooked through, remove them from the oven.

Slice 4 buns in half. Spread one side with mayonnaise and the other with mint chutney. Place a burger on each bun and garnish with tomato, red onion, and chopped cilantro leaves. Serve with more mint chutney on the side.

Mint chutney (makes 2 cups):

31/3 cups fresh mint leaves
12/3 cups fresh cilantro leaves
3 tablespoons lemon juice
2 jalapeno peppers
1/2 red onion, chopped
1 tablespoon chopped ginger
5 tablespoons yogurt
1 tablespoon chat masala
1/2 teaspoon kashmiri red-chili powder
1/2 teaspoon salt

Put the mint, cilantro, lemon juice, jalapenos, onion, and ginger in a blender and puree into a smooth paste. Transfer to a bowl and stir in the yogurt, chat masala, and chili powder. Season with salt.

Samosas

From Book of Yum

Ingredients

BytheBay’s Knish Dough:
1 7.5-ounce package Chebe All-Purpose Gluten-Free Bread Mix
2 large eggs
2 tbsp oil or softened margarine
5 tbsp milk, liquid milk substitute, or water
3 tbsp oil or beaten egg, set aside
My recipe of Masala for Dosa (In files or see below) 1/2 or 1/3 of recipe.
Nonstick cooking spray

Directions

Preheat oven to 375 degrees. Combine ingredients for dough and knead until fully combined. Roll out dough inside a gallon ziploc bag with the sides cut open. (This makes it easier to roll out the dough, as it doesn’t stick to the bag as badly as it would stick to the rolling pin.) There should be enough dough to do this several times. If you have one, use a dough press and lay one layer of dough lightly over the press, place filling evenly on one half of the press. Fold over press and press lightly to seal edges. Take a sharp knife and cut the excess dough outside the crimping edges. Open press and carefully peel samosa off, being careful not to handle the pretty, crimped edges. Place on baking sheet. Spray with nonstick cooking spray and bake for 20 to 25 minutes or until golden brown.

Notes

I know samosa are supposed to be deep fried, but this is a healthier and extremely tasty variation on a traditional recipe. Besides, it’s way easier to bake than fry, right?

By the way, DH and I usually polish off a recipe in a night, so it doesn’t matter, but they do get a bit chewy the next day. Happily, if you stick them in the oven for 10-15 minutes, they will get all crispy and yummy again. Mmmm…