Peri Peri Paneer Burger Recipe

Creamy soft paneer tossed with veggies and peri peri spice mix was tangy, spicy and very flavorful.

Recipe Video on Youtube 😊

Peri Peri Paneer Burger Ingredients: 
2 To 3 Burger Buns
1 Medium Onion Finely Chopped 
2 Green Chilies Finely Chopped 
5 Sprigs Coriander Finely Chopped 
1 Medium Tomato Finely Chopped
1/4 Cup Finely Chopped Capsicum 
1/2 Inch Ginger Finely Chopped 
4 Pods Garlic Finely Chopped
2 Tbsp Peri Peri Masala
150 Grams Paneer Cubed 
Butter as required
2 Tsp Oil
Sour Cream as required

Prep:

Wash, Peel and finely chop 1  medium onion.

Wash and remove stem from 2 green chilies and finely chop.

Wash, peel and finely chop 1/2 inch ginger and 8 pods garlic.

Wash and finely chop tomato

Wash and remove the seeds from capsicum and finely chop.

Separate coriander leaves, wash and finely chop.

Cube paneer and reserve.

Method:

Heat a tawa with a tsp of butter. Slice the burger bun in half and place it on the tawa.

Toast the bun for a minute on each side and reserve on a plate.

Heat a wok with oil or butter on medium flame.

Combine and add all the veggies to the oil and fry for a minute.

Add the cubed paneer and peri peri masala.

If required add salt to the paneer.

Fry all the ingredients for 2 minutes and remove from flame.

Apply sour cream on both sides of the bun and reserve.

Place the peri peri paneer in the middle of the bun and top the bun with other half of the bun.

Serve the peri peri paneer burger...Enjoy!

Tawa Paneer Burger Recipe

Creamy soft paneer slightly pan fried spices and stuffed inside this burger was really delicious and packed with flavors. It hardly took me 10 to 15 minutes to prepare this entire dish. This recipe serves 2 to 3 generous portions.

Tawa Paneer Burger Recipe on Youtube Channel

Tawa Paneer Ingredients:

2 Burger Buns

1 Cup Cubed Onion Petals 

1 Cup Cubed Capsicum

1 Cup Cubed Tomato

100 Grams Cubed Paneer

1 Inch Grated Ginger

1 Tsp Kashmiri Chili Powder

1 Tsp Red Chili Powder

1/4 Tsp Cumin Powder

1 Tsp Garam Masala 

1/4 Tsp Turmeric Powder

1 Tsp Chat Masala or Pudina Masala

2 Tbsp Yogurt

1 Tsp Salt

4 Tbsp Oil

Prep:

Peel and wash 1 inch ginger. Grate the ginger and reserve.

Peel and wash 2 medium onions. Cube 1 1/2 the onions. Finely chop the remaining.

Wash and remove the seeds from 1 large capsicum. Chop the capsicum into cubes and reserve 1 cup. Finely chop the remaining.

Wash and chop tomatoes into cubes and finely chop 1/2 tomato and reserve.

Chop the paneer into cubes and reserve.

Method:

Heat a tawa on medium flame with 2 tbsp oil.

Add the grated ginger and fry on low flame for few seconds.

Add the cubed onion, paneer, tomato and capsicum togeather and fry for a minute.

Add 2 tbsp yogurt, Kashmiri chili powder, chilly powder, turmeric powder, cumin powder and garam masala along with salt. Mix and fry all the ingredients for two minutes on medium flame.

Add a tsp chat masala or pudina masala and fry for another minute and remove the paneer from the tawa and reserve on a plate.

Scrape excess masala from the tawa and reserve along with paneer.

Place the tawa back on low flame add a tbsp oil.

Slice the bun in half and place it on the tawa and fry the bun on both sides for a minute and reserve on a plate.

Layer the bun with the paneer masala and top with finely chopped onion, capsicum and tomato, close other half of the bun and serve the tawa paneer burger hot with potato wedges...Enjoy!

Indian Style Mutton Keema Hot Dog Recipe ( Mutton Keema Bun Burger Recipe )

I've grown up eating this dish as burger. Mom would always separate a batch of keema and cook it with basic ingredients, the used to be ultimate. Till date all my cousins and friends who visit us remember this burger and compliment mom. I dont know what spices she used but tweaked the recipe a bit and tried to prepare it close to the ones we had as kids.

Mutton Keema Bun Burger Ingredients:
300 Grams Mutton Keema
2 Tbsp Oil
1 Cup Finely Chopped Onions
2 Tbsp Finely Chopped Mint and Coriander
1 Tbsp Finely Chopped Onions
1 Tsp Finely Chopped Ginger
4 Green Chilies Finely Chopped 
1 Tsp Ginger and Garlic Paste
1/4 Tsp Turmeric Powder
1 Tbsp Chilly Powder
2 Tbsp Coriander Powder 
200 Grams French Fries Ready to fry
1 Tbsp Garam Masala
1 Tsp Pepper Powder
Oil for frying
Salt as per taste

For Burger:
1/4 Cup Finely Chopped Onions
2 Finely Chopped Green Chilies
1 Tsp Parsley
1/4 Cup Grated Cheddar
1/2 Lime
Salt as per taste.

Prep:

Peel, wash and finely chop onions.

Wash and finely chop chilies.

Grate cheese and reserve.

Wash and finely chop mint and coriander.

Peel, wash and finely chop garlic and ginger.

Recipe Video on Youtube 😊

Method:

Heat a wok with oil on medium flame.

Add finely chopped onions and fry for a minute.

Add finely chopped ginger, garlic, mint and coriander to the onions and fry for a minute.

Add finely chopped chilies and ginger garlic paste and fry for a minute.

Once the onions and ingredients have fried, add turmeric, chilly powder and coriander powder and fry for a minute.

Add mutton keema, break and fry till the keema releases moisture.

Add 1/4 cup water and salt as per taste, stir well cover and cook, until well done.

Once the keema has cooked add garam masala and pepper powder stir and mix well, place on medium flame allow excess moisture to evaporate and reserve the keema in a bowl.

Heat a tawa add 2 tbsp oil.

Slice the bun into half. Place the bun on the tawa and toast on both sides.

Place the bun on a serving plate and stuff with keema, finely chopped onions, chilies, coriander and grated cheese, top with more keema place in micro wave for 30 seconds and serve as hot as possible...Enjoy! 

Lamb Burger Recipe Using Mutton Keema From Meamo Meats

How juicy and spicy do you like burgers? All I want is a very juicy, cheesy and spicy burger that's my kinda lamb burger. It all depends on the meat. I've used mutton keema from Meamo Meats. They are 100%  certified Jhatka butchers. What does Jhatka mean, it's fastest and less pain butchering. All meats are washed in turmeric and hygienically packaged and delivered to your door. For your Next order use VIDYA10 Promo code.

Meamo does not source the meat from third parties but processes it in a completely controlled state-of-the-art facility owned by them, following all authentic and scientific guidelines. Another secret behind their juicy and fresh meat is the antibiotic residue, hormone and chemical free policy. They also ensure that their poultry feeds only on organic matter. From the moment the meat is processed till it reaches your door, it is handled only by the Meamo team ensuring strict quality and hygiene control. 

Where to order Jhatka meats : https://meamo.in/

Lamb Burger Ingredients:
500 Grams Meamo Mutton Keema
3 Tsp Aval / Poha/ Avalakki Powder
10 Green Chilies
2 Whole Bulbs Garlic Peeled
2 Inch Ginger Peeled
1/2 Tbsp Pepper Powder
1/2 Tbsp Chilly Flakes 

1/2 Cup Shredded Mozzarella Cheese

1/2 Cup Shredded Cheddar Cheese
1 Tbsp Worcestershire sauce or 8 to 8 sauce
1/2 to 1 Tbsp Salt
Refined Oil as per use.

For Burgers:
Burger Buns
Mint Mayonnaise 
Lettuce 
Sliced Cucumber
Sliced Onions
Sliced Tomatoes

Recipe Video Link for Mint Mayo

Prep:

Wash the mutton keema in a fine mesh colander, allow to drain and reserve.

Peel and wash garlic, ginger and onions. Roughly chop ginger and onions to grind easily.

Separate lettuce from hard stems, wash thrice and place lettuce leaves in a colander allow to drain.

Remove stems from chilies, wash and reserve.

In a mixer jar add avalakki or beaten rice and grind to form powder. Reserve the ground avalakki in a bowl.

In the same mixer jar pulse and grind the mutton keema in batches and reserve in a bowl.

In the same mixer jar add ginger and garlic and grind to form a smooth paste and reserve in a bowl.

In the same mixer jar add chilies and grind to form a smooth paste and reserve in a bowl.

In the same mixer jar add onions and grind to form a smooth paste and reserve.

To the mutton keema start adding all the ground ingredients, onions, chilies, ginger and garlic, followed by chili flakes, pepper powder, salt and worcestershire sauce. Knead and combine all the ingredients in the meat. Add 3 tsp of ground beaten rice/ poha and knead the meat for 2 to 3 minutes. Cover and allow to marinate for 20 minutes.

Method:

Once the meat is firm using a cutter or small plate, apply oil and place portion of the meat and flatten to form uniform shape and reserve.

Heat a pan with 2 to 3 tbsp oil on medium flame. Once the oil reaches temp, place the meat patty gently in the hot pan cover and cook for 2 to 3 minutes, then flip and cook for 2 to 3 minutes covered on low flame.

Place 3 tbsp grated cheese on the burger or use cheese singles, cover and cook for another 2 to 3 minutes on low.

Heat a tawa on medium flame. Add 2 tbsp oil. 

Once the tawa reaches temp place on low. Slice the burger buns in half and place on tawa and toast for a minute on each side.

Apply 2  tsp mint mayo on the burger buns. layer with lettuce leaves, then place the meat patty and remove the burger from tawa and place it on a plate.

Layer with sliced cucumbers, onions and tomato and cover the other half of the burger bun and serve hot...Enjoy!

Pav Bhaji Burger Recipe

Perfect Sunday breakfast or brunch. Butter toasted pav buns, smeared with mint chutney and filled with spicy potato curry. Very satisfying and hearty meal. I enjoy this a lot because it is meatless and budget friendly. 

Pav bhaji Burger Recipe video on Youtube English Channel 😊

Ingredients for Pav Bhaji Burger:

8 Pav Buns / Dinner rolls for 3 

100 Grams Butter

1 Tbsp Kitchen King Masala

1 Tsp Chilly Powder

1/4 Tsp Turmeric Powder

1 Tsp Cumin Seeds

1 Large Onion

3 Boiled, Peeled and Crumbled Potatoes 

1 Tbsp Grated or Crushed Ginger and Garlic  (use equal amount)

1/4 Cup Cooked Green Peas

2 Tbsp Oil

5 Sprigs Coriander and curry leaves

Salt as per taste

We can also use capsicum and carrots in this recipe as per choice. 

We can prepare coriander chutney with coconut or without coconut for this recipe. I prefer my mothers traditional coriander chutney for this recipe. Prepare this chutney ahead of time detail video is posted on my English channel.

Prep: 

Boil 3 medium potatoes.

Peel and crumble the potatoes and reserve in a bowl.

Peel, wash and finely chop the onion.

Separate the coriander leaves, wash twice, drain and finely chop.

Wash and finely chop curry leaves.

Peel and wash equal amount of ginger and garlic. Add the ginger and garlic to a mixer jar and grind to form a smooth paste.

Boil the peas in enough water and 1/2 tsp salt. Drain the peas once cooked and reserve.

Prepare Bhaji:

Heat a wok on medium flame.  Add 2 tbsp oil and allow it to reach smoking point.

Place the flame on low and add cumin seeds allow it to sputter for few seconds.

Add ginger and garlic paste fry it for few seconds.

Add finely chopped onion and curry leaves fry until onion turns transparent.

Add asafoetida, chilly powder, kitchen king masala and turmeric powder fry for a minute.

Add peas and 1 cup water along with a tsp of salt allow the masala to boil and reduce.

Once the moisture from the masala has reduced, add the crumbled potatoes and mix well in the masala.

Fry the potatoes in the masala for a minute. Add coriander leaves and fry the potatoes till the moisture has reduced from the masala.

Prepare Pav Burger:

Peel, wash and thinly slice one onion into coins.

Wash and thinly slice one tomato into coins.

Wash and slice 5 to 8 cucumber slices 

Peel and wash raddish into thin coins.

Heat a tawa on medium flame.

Slice the pav buns into half, spread butter on the buns.

Toast the buns on medium flame on both sides for two minutes.

Once the buns are toasted, spread the coriander chutney in a even layer.

Place 2 to 3 tbsp of the potato masala in the middle.

Layer sliced onion, tomato, cucumber and raddish…serve the pav bhaji burger with ketchup...Enjoy!

Masala Pav Recipe

Masala pav is a famous street food snack. We enjoy this buttery and fluffy masala buns with chai. It can be stuffed with cheese or served with a side of butter and mint chutney.

Subscribe to me on Youtube English and Tamil Channels  for regular updates 😉

Ingredients: 
1 Pack Pav Buns 
1/4 Cup Finely Chopped Capsicum
1 Large Onion Finely Chopped
1 Medium Tomato Finely Chopped
5 Sprigs Fresh Coriander Finely Chopped
2 Finely Chopped Green Chilies 
1 Tsp Ginger and Garlic Paste
1/4 Tsp Turmeric Powder
1/2 Tsp Coriander Powder
1/2 Tsp Chilly Powder
1/4 Tsp Garam Masala (Kitchen King Masala)
1/4 Tsp Pav Bhaji Masala
1/4 Tsp Chaat Masala
1/4 Tsp Chilly Sauce 
1 Tbsp Tomato Ketchup
1 Tbsp Butter
1 Tbsp Oil
Salt as per taste
Finely Chopped Onion, Coriander, Capsicum, Butter and Lime wedges for Garnish...

Mint Chutney Recipe Video

Method:
Heat a pan on medium flame with butter and oil.

Add finely chopped onion, tomato, chillies, coriander, bell peppers, ginger and garlic paste fry all the ingredients for a minute.

Once the onion starts to turn transparent add chilly sauce, ketchup, chilly powder, turmeric powder, coriander powder, pav bhaji masala, kitchen king masala and chaat masala fry all the ingredients till raw flavor reduces.

Add very less salt to the masala since both the sauce and store bought masalas contain salt we can always adjust the salt later.

Add 2 to 3 tbsp water and cook the masala on medium flame the moisture should evaporate and oil should separate from the masala.

Spread the masala in a even layer and also place the heat level to low.

Slice the bun in half and place it on the masala. The bun will absorb all the fat and masala. toast on both sides. try to spread the masala evenly on the bun and serve.

Garnish with finely chopped coriander, onion and bell pepper enjoy this spicy and fluffy buns with chai.  😉

Chai Recipes From My Blog and Video Collection 😊

Chai Latte Recipe 

Moroccan Mint and Thyme Tea Recipe

Lemon Grass Tea Recipe

3 Burger Recipes Using Pulled Jack Fruit (Palakkai Burger Recipe)

Raw Jackfruit dishes at my house is relished without any complaints. In southern India jack fruit is considered to be auspicious, we prepare many traditional recipes using raw and ripe jackfruit. I have never tried using a jackfruit in a burger before this was my first attempt and we enjoyed all the 3 burgers. 

Many people dont know the properties of this fruit, it is rich source of vitamins, minerals, carbohydrates, electrolytes, fiber, fat and protein. Consuming jackfruit in vegetable or fruit form is equivalent to 4 rotis or 3 types of vegetables. 

Subscribe to me on Youtube English or Tamil for regular updates 😋

Jack fruit is easy to clean we will have to apply coconut or sesame oil to the knife and hands and start peeling the fruit or vegetable. Then chop the vegetable into large chunks and place it in large pot of water.

We can cook the jackfruit using a pressure cooker since i was preparing this pulled jack fruit burger I did not want to over cook the vegetable and used a heavy bottom pot to cook the vegetable to perfection.

To prepare 3 different burger recipes I used 650 Grams Jackfruit.
1 Vegetable Stock Cube
1 Tbsp Salt 
2 Liters Water
Heavy bottom pot.

Bring water to a rapid boil in add salt and stock cube place on low to medium flame and add jack fruit.

Keep stirring the jack fruit every 5 to 10 minutes and check if the vegetable has cooked. It took me 30 minutes to cook my jackfruit to perfection.

Once the jack fruit has cooked drain excess water using a colander and place the jack fruit back in the pot. Once the vegetable has cooled down gently pull apart the strands and reserve.

We can store the cooked jackfruit refrigerated in a airtight container upto a weeks time.

Pulled Jackfruit Tandoori Burger...

Ingredients:

200 Grams Cooked and Shredded Jackfruit

1 Tbsp Ginger and Garlic Paste

1/2 Tsp Garam Masala or Tandoori Masala

1 Tbsp Chilly Powder

1/2 Tsp Pepper Powder

1 1/2 Tbsp Dried Fenugreek or Kasoori methi

1 Large Onion Finely Chopped

Fist Full Mint and Coriander Finely Chopped

3 Burger Buns

Mayo or cheese spread

Salt as per taste

2 Tbsp Oil

Method:
Heat a wok with 2 Tbsp oil. Add the ginger and garlic paste fry till raw flavor reduces. Add the dry masalas and fry for a minute. Add the shredded jackfruit and fry in the masala for a minute on low flame. Add 2 tbsp water and salt as per taste stir all the ingredients and cook until raw flavors reduce. Place on high flame and allow the excess moisture to evaporate remove from flame and reserve.

Heat a pan or skillet. Cut the burger bun into half place on hot pan and toast on low flame add 1 tsp of oil or butter and toast until the edges turn char slightly remove from flame spread with cheese spread and fill the bun with the filling top with cabbage salad or with onions and tomato and serve hot...Enjoy 😋 

Chilly Basil Pulled Jackfruit Burger...

Ingredients:
200 Grams Cooked and Shredded Jackfruit
1 Large Onion Finely Chopped
3 Birds Eye Chilies Finely Chopped
1 Tbsp Ginger and Garlic Paste
Fist Full Mint, Coriander, Basil Leaves Washed and Finely Chopped
3 Burger Buns
Cheese Spread or Mayo
2 Tbsp Sesame or Olive Oil
Salt as per taste...

Method:
Heat a wok with 2 Tbsp oil. Add the ginger and garlic paste fry till raw flavor reduces. Add the chopped onions, basil, coriander, mint and chilies and fry for a minute. Add the shredded jackfruit and fry in the onion and basil masala for a minute on low flame. Add 2 tbsp water and salt as per taste stir all the ingredients and cook until raw flavors reduce. Place on high flame and allow the excess moisture to evaporate remove from flame and reserve.

Heat a pan or skillet. Cut the burger bun into half place on hot pan and toast on low flame add 1 tsp of oil or butter and toast until the edges turn char slightly remove from flame spread with cheese spread and fill the bun with the filling top with cabbage salad or with onions and tomato and serve hot...Enjoy 😋 

Pulled Jackfruit in BBQ Sauce...

Ingredients:
200 Grams Cooked and Shredded Jackfruit
1 Onion Finely Chopped
Fist Full of Mint and Coriander Washed and Finely Chopped
1 Tbsp Ginger and Garlic Paste
1 Tbsp Paprika
1 Tbsp Italian Seasoning 
2 Tbsp Mustard Sauce
2 Tbsp Tomato Ketchup
1/2 Tbsp Pepper Powder
2 Tbsp Worcestershire Sauce
2 Tbsp Oil
3 Burger Buns
Cheese Spread Or Mayo
Salt as per taste

Combine 1 Tbsp Paprika, 1 Tbsp Italian Seasoning , 2 Tbsp Mustard Sauce, 2 Tbsp Tomato Ketchup, 1/2 Tbsp Pepper Powder, 2 Tbsp Worcestershire Sauce, Pepper powder, paprika and italian seasoning mix well and store the sauce over night in the fridge.  

Method:
Heat a wok with 1/2 cup water and bring to a rapid boil add the sauce, ginger and garlic paste stir reduce on low flame. Occasionally keep stirring, once the sauce thickens reserve half the amount of sauce.

To the wok add the jackfruit, onion, coriander and mint alsong with 2 tbsp oil and salt as per taste stir and fry all the ingredients. Add 2 tbsp water and cook until raw flavors reduce. Place on high flame and allow the excess moisture to evaporate remove from flame and reserve.

Heat a pan or skillet. Cut the burger bun into half place on hot pan and toast on low flame add 1 tsp of oil or butter and toast until the edges turn char slightly remove from flame spread with cheese spread and fill the bun with the filling top with BBQ Sauce and cabbage salad or with onions and tomato and serve hot...Enjoy 😋