Hamburger Recipe - foodtastify

Ingredients:

• Ground lean beef : 1 pound

• Hamburger bun (split) : 4 pieces

• Egg (large) : 1 piece

• Bread crumb (dried) : ¼ cup

• Onion (minced) : ½ cup

• Tomato (cored and thinly sliced) : 1 piece

• Garlic clove (peeled and minced) : 1-2 pieces

• Worcestershire : 1 tablespoon 

• Iceberg lettuce leaves (rinsed and crisped) : 4 pieces

• Red onion (thinly sliced) : 4 pieces

• Mayonnaise : ¼ cup

• Ketchup : ¼ cup

• Cheese (sliced) : 4 pieces

• Pepper : ¼ teaspoon

• Salt : ½ teaspoon

Instructions:

1. In a bowl, mix ground beef, egg, onion, bread crumbs, worcestershire, garlic, salt and pepper until well blended. 

2. Divide mixture into four equal portions and shape each into a patty about 4 inches wide.

3. Lay patties on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill. Close lid on gas grill. 

4. Cook patties, turning once, until browned on both sides and no longer pink inside, 7 to 8 minutes total. Remove from grill.

5. Lay buns, cut side down, put them on the grill and cook until lightly toasted, 30 seconds to 1 minute.

6. Spread mayonnaise and ketchup on bun bottoms. Add lettuce, tomato, patty, cheese and onion. Set bun tops in place.

Gulab Jamun Recipe - foodtastify

Ingredients: 

For sugar syrup -

• Sugar : 1 cu

• Water : 1 cup 

• Cardamom (powdered) : 3 pieces

• Lemon juice : 1 tablespoon

• Rose water : ½ teaspoon

For gulab jamun - 

• All-purpose flour : 3 and a ½ tablespoons

• Milk powder : 9 tablespoons

• Milk (warm) : 4-5 tablespoons

• Semolina : 1 tablespoon

• Ghee (clarified butter) : 1 teaspoon

• Baking soda : 1 pinch

• Lemon juice : 1 teaspoon

Instructions: 

For sugar syrup -

1. Take sugar in a wide pan.

2. Add water in it and get to a boil.

3. Simmer for 4 minutes till the sugar syrup turns slightly sticky.

4. Add cardamom powder and rose water.

5. Also add lemon juice to stop crystallization process.

6. Cover and keep aside.

For gulab jamun - 

1. Take milk powder in a large mixing bowl.

2. Add flour, semolina, baking soda, ghee and lemon juice and crumble well.

3. Slowly add milk little by little and knead well. Knead to a smooth and soft dough.

4. Make small balls with the dough greasing ghee to hands. Make sure there are no cracks on balls. Else, there are chances for gulab jamun to break while frying.

5. Heat the ghee on low flame and when the ghee is moderately hot, fry the balls stirring in between.

6. Fry till the balls turn golden brown.

7. Immediately, drop the hot jamuns into hot sugar syrup.

8. Cover the lid and rest for 2 hours. Flame should be turned off.

9. Finally, the jamuns have been doubled in size and are ready for serving.

Fish Fingers Recipe - foodtastify

Ingredients:

• Fish (cut into fingers) : 300 gram

• Maida : 2 tablespoons

• Rice flour : 1 teaspoon

• Egg : 2 pieces

• Bread crumb : 1 cup

• Cornflour : 2 teaspoons

• Baking soda : ¼ teaspoon

• Lemon juice : 2 tablespoons

• Turmeric powder : ½ teaspoon

• Red chilli flakes : ½ teaspoon

• Black pepper (crushed) : ½ teaspoon

• Ginger garlic paste : 1 teaspoon

• Salt : ½ teaspoon

• Oil

Instructions : 

1. Add fish fingers in a bowl and add salt, lemon juice, turmeric powder, red chilli flakes, crushed black pepper and ginger garlic paste.

2. Mix well and keep aside for 10 minutes.

3. Mix maida, rice flour, cornflour, eggs and baking soda in another bowl.

4. Add the marinated fish in this mixture and keep aside for another 10 minutes.

5. Coat the fish fingers with bread crumbs.

6. Heat oil in a pan.

7. Deep fry the fish fingers until golden brown on medium heat.

8. Drain on a plate lined with kitchen tissue.

9. Serve hot with ketchup or tartare sauce.

Mutton Rezala Recipe - foodtastify

Ingredients: 

• Mutton : 1 kg

• Green chilli : 10 pieces

• Red chilli (dried) : 6-8 pieces

• Vegetable oil : 1 tablespoon

• Ghee (clarified butter) : 3 tablespoons

• Kewra essence : 1 teaspoon

• Sugar : ½ teaspoon

• Salt : 1 and a ½ teaspoons

For marinade - 

• Curd (lightly beaten) : 1 and a ½ cups

• Milk : 1 cup

• Ginger : 3 inch

• Garlic : 8-9 cloves

• Bay leaf : 3-4 pieces

• Cardamom pod : 8-10 pieces

• Clove : 8-10 pieces

• Ground mace : 1 teaspoon

• Ground nutmeg : ½ teaspoon

Instructions:

1. Soak the dried red chillies in warm water for 10 minutes.

2. Chop and grind the ginger and garlic together, to make a fine paste.

3. Add the remaining marinade ingredients, along with mutton and mix well. Leave it to stand unrefrigerated for 3-4 hours or overnight in the fridge (bring to room temperature before cooking).

4. Remove the meat from the marinade and put the marinade aside.

5. Heat oil and ghee in a pan over high heat. Add the meat, salt and sugar. Stir and fry for 8-10 minutes, until the meat is lightly browned.

6. Reduce the heat to very low. Add the marinade.

7. Cover and cook for 1 hour or until the meat is tender.

8. Add the green and red chillies. Cook for a further 5-10 minutes.

9. Add the kewra essence and stir for a fes seconds.

10. Serve hot with rice or phulka.

Idli Recipe - foodtastify

Ingredients:

For idli - 

• Idli rice : 2 cups

• Urad dal : ½ cup

• Poha (flattened rice) : ¼ cup

• Salt : as per taste

For sambar powder - 

• Urad dal : 1 teaspoon

• Chana dal : 1 teaspoon

• Fenugreek (methi) : ½ teaspoon

• Asafoetida (hing) : ¼ teaspoon

• Cumin : 1 tablespoon

• Coriander seeds : ¼ cup

• Red chilli (dried) : 20 pieces

• Coconut oil : 1 teaspoon

• Curry leaves : a few

For sambar - 

• Toor dal (boiled) : 1 cup

• Eggplant (cubed) : ½ piece

• Tomato (chopped) : 1 piece

• Carrot (chopped) : ½ piece

• Potato (cubed) : 1 piece

• Beans (chopped) : 5 pieces

• Shallot (halves) : 4 pieces

• Chilli (slit) : 2 pieces

• Fenugreek (methi) : ¼ teaspoon

• Asafoetida (hing) : 1 pinch

• Mustard : 1 teaspoon

• Turmeric : ¼ teaspoon

• Jaggery : ½ teaspoon

• Drumstick : 5 pieces

• Tamarind extract : ¾ cup

• Coriander (chopped) : 2 tablespoons

• Curry leaves : a few

• Water : 1 cup

• Oil : 2 teaspoons

• Salt : 1 teaspoon

Instructions: 

For idli - 

1. Wash and soak rice, poha and urad dal separately for 4-5 hours.

2. Drain and blend in a blender together with salt and poha till smooth.

3. Transfer the batter in a big vessel and cover and keep to ferment for 6-8 hours.

4. Grease the idli molds and pour the batter in each mold.

5. Steam the idlis for 15-20 minutes, till done.

For sambar powder -

1. In a pan, heat coconut oil and roast methi.

2. Keeping the flame on low, add coriander seeds, cumin, urad dal and chana dal.

3. Roast until the spices turn golden brown.

4. Further, add dried red chilli, few curry leaves and roast until the chillies turn crisp.

5. Cool the spices completely and transfer to the blender along with hing.

6. Blend to a slightly coarse powder and sambar powder is ready.

For sambar - 

1. In a large kadai, heat oil and splutter mustard, methi, one pinch hing and few curry leaves.

2. Add shallots and chillies and saute for a minute till it changes colour.

3. Add tomato and continue to cook.

4. Add carrots, potatoes, beans, drumstick and eggplant. Saute for 2 minutes or until vegetables shrink slightly.

5. Further, add  turmeric, jaggery, salt and water.

6. Mix well, cover and boil for 10 minutes or until the vegetables are almost cooked.

7. Now add tamarind extract and mix well.

8. Cover and boil for another 10 minutes or until the raw smell from tamarind disappears.

9. Additionally, add toor dal, water and mix well.

10. Boil for a minute or until the froth appears.

11. Add 4 teaspoon of prepared sambar powder. 

12. Mix well making sure there are no lumps formed.

13. Boil for a minute, until the flavours are well absorbed.

14. Add coriander leaves and mix well.

15. Finally, enjoy sambar with hot steamed idli.