Recipes

Salsa Rajma Biryani

Ingredients:
1 cup basmati rice, uncooked
1 cup bottled Salsa
½ cup thick coconut milk
1 cup water
1 tsp each: garam masala, ground cumin, ground coriander, dried oregano
salt to taste
½ tsp each: turmeric, chili powder,
cumin seeds
2 tbsp vegetable oil
1 inch piece ginger, grated
2 cloves garlic, grated
1 onion, finely chopped
2 cups cooked Rajma (kidney beans)

Bring large pot of water to boil. Add rice, cook on medium heat until just tender, about 8 minutes. Do not let it overcook and become mushy. Drain, spread on tray to cool.

Combine salsa, coconut milk, water, salt and spices in bowl.

Heat oil in large non stick wok or karhai on medium high heat. Add cumin seeds, splutter 30 seconds. Add ginger and garlic, saute 1 min. Then add onions and saute for 5 minutes or until lightly browned.

Add salsa mixture and rajma. Stir gently to mix, cook on medium heat 5 minutes or until mixture has thickened slightly. Add rice, combine gently, cover and cook on medium low heat for 20 minutes or until all moisture has been absorbed and rice is dry and fluffy.
Serve garnished with chopped fresh coriander if desired.
Serves four

 

Masala Chicken Burgers


This recipe is a great way to incorporate South Asian flavours into burgers. The cheese in the meat really helps keep the patties tender and flavourful. This is a healthy, quick and delicious meal that the whole family will enjoy!   

Ingredients:

For burger patties:
4 cloves garlic
1 inch piece ginger
1 medium cooking onion, quartered
8 sun dried tomato halves
1 cup fresh coriander
1 cup fresh mint leaves
2 slices bread, broken up
1 cup shredded cheddar cheese
1 egg
Salt to taste

1 tsp each: garam masala, ground coriander, ground cumin
½ tsp: cayenne pepper, ground black pepper
1 lb (450g) ground chicken
For burgers:
4 hamburger buns
1 cup baby greens
4 slices each: cheese, tomato, red onion
4 tbsp green chutney

 
Combine all ingredients for patties, except ground chicken, in food processor. Process until minced. Add chicken and process again until everything is well blended. Transfer to a bowl, refrigerate covered for 1 hour.
When ready to grill, preheat barbecue to medium heat. With dampened hands, divide patty mixture into four equal portions. Shape them into smooth patties. Place on barbecue and grill for about 18-20 minutes, turning once, until patties are cooked through and lightly browned.
To assemble burgers, divide greens on bottom of buns, top with a grilled patty. Add cheese slice, onion and tomato over top. Spread chutney on top half of buns and place over top of burger.
Serves four