Sunday, 4 May 2014

IDLI BURGER


IDLI BURGER


INGREDIENTS

Idlis / 1 day old idlis would also do
6 nos
BURGER PATTY
Boiled and mashed potatoes
4 large
Grated carrots
¼ cup
Minced onion
1 no small
Shredded cabbage
½ cup
Ginger                      
2 inch piece
Garlic
4 – 5 cloves
Green chillies
4 nos
Lime juice
1 lime
Salt
T.T.
Bread crumbs
As required
Corn flour
As required
Oil
To shallow fry
Coriander leaves chopped
5 – 6 sprigs
OTHER INGREDIENTS
Lettuce / salad leaves
6 – 7 leaves
Cucumber slices
1 cucumber
Tomato slices
2 tomatoes
Tomato ketchup
2 – 3 tbsp
Butter
2 – 3 tbsp
Coriander mint chutney
3 – 4 tbsp
Tooth picks
6 nos


METHOD:

BURGER PATTY
1.       Grind the ginger, garlic and green chillies to form a coarse paste.
2.       Excluding the cornflour mix up all the other ingredients. Mash them well.

3.       Add only as much breadcrumbs as needed for the patties to retain their shape.
4.       Divide into equal portions to make patties the size if an idli. Makes around 8 – 9 nos.Roll them in cornflour. Tap out the excess and shallow fry till golden brown on both sides.
ASSEMBLING
5.       Cut the idli in half such that you get two even sized discs.
6.       Butter the inner sides of the cut idli and apply tomato ketchup to one half and coriander mint chutney to the other.
7.       On the lower half of the idli keep a salad leaf and then put the patty.

8.       Keep a slice of tomato and cucumber on top.
9.       Cover the top with the other top half of the idli and secure the entire thing with a toothpick.

10.   Serve with more ketchup and chutney and arrange more slices of tomato and cucumber at the side.





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