Classic American Chicken Burger

Classic American Chicken Burger

By  Chef Shilarna Vaze (Chinu)
From   Firangi Tadka

Prep: 15 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Type: American

Key Ingredients:

The name says it all – just relish it with tall glass of chilled lemonade

Serving Suggestion : Serve with a glass of chilled lemonade.

Health Tips:

Brown burger buns

Ingredients

  • Chicken mince (murgh ka keema) 250 gms
  • Burger buns 4
  • Red chilli flakes 1 tsp
  • Dried mixed herbs 1 tsp
  • Garlic paste 1 tsp
  • Salt to taste
  • Black pepper powder 1 tsp
  • Egg 1
  • Refined flour (maida) as required
  • Breadcrumbs (ground toasted bread slices 2 ro 4 tbsps
  • Oil 2 tsps
  • Mayonnaise 4 tbsps
  • Tomato ketchup 2 tbsps
  • Mustard paste 1 tbsp
  • Large onion, sliced into rings 1
  • Lettuce leaves or cabbage leaves a few

Methods

  • Take chicken mince in a bowl, add chilli flakes, mixed herbs, garlic paste, salt, black pepper powder and mix. Add egg and bread crumbs and mix well.
  • Dust your hands with a little refined flour, take 2-3 tbsps of mixture and shape into a round patties and coat with breadcrumbs.
  • Heat 2 tsps oil on a non-stick tawa, place the patties on it and shallow-fry. Flatten it with spatula and shallow-fry each side for about 6 minutes or till evenly golden on both sides. Cover while frying so that the mixture gets cooked completely.
  • After patties are cooked, cut buns into half and toast both halves on the same tawa so that they get the patty flavor.
  • On the inner sides of all the halves, spread some mayonnaise, followed by ketchup and mustard paste. Place a patty on the lower half of each bun, top with onion rings and a few lettuce leaves. Cover with the upper half of buns to complete your burger.
  • Serve immediately.

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American Mixed Fruit Floats

American Mixed Fruit Floats

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 30 minutes

Cook: 5 minutes

Method: Easy

Course: Snack

Type: American

Key Ingredients:

  • Pineapple
  • Melon
  • Orange

A delightful dessert, it will be enjoyed by both children and adults

Ingredients

  • Coconut, grated 3 tbsps
  • Pineapple (annanas), cut into small cubes 1 cup
  • Melon (kharbooj), cut into small cubes 1 cup
  • Orange, peeled, seeded and cut into small pieces 1
  • Orange juice 1 cup
  • Vanilla ice cream as required

Methods

  • Heat a non-stick pan, add coconut and toast on high heat for 5-6 minutes or till well browned.
  • Set aside a few pieces of pineapple, melon and orange.
  • Put remaining pineapple, melon, orange and orange juice in a mixer and blend.
  • Half fill serving glasses with this mixture. Top with scoops of ice-cream, reserved fruit pieces and roasted coconut and serve immediately.

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Chocolate Brownies

Chocolate Brownies

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 40 minutes

Cook: 25 minues

Method: Easy

Course: Snack

Type: American

Key Ingredients:

  • Cooking chocolate
  • Butter
  • Refined flour
  • Walnuts

There must be very few who do not enjoy a brownie – serve it with vanilla icecream and feel satiated

Ingredients

  • Cooking chocolate / dark chocolate 200 gms
  • Butter 250 gms
  • Castor sugar 350 gms
  • Cocoa powder 80 gms
  • Eggs 4
  • Refined flour (maida) 65 gms
  • Baking powder 1 tsp
  • Walnuts (akhrot), chopped ½ cup

Methods

  • Preheat oven to 200º C.
  • Take chocolate and butter in a bowl, place it on a double boiler and melt, stirring continuously.
  • Take sugar, cocoa powder, refined flour and baking powder in another bowl and mix well.
  • Pour the melted butter and chocolate mixture into the dry mixture whisking continuously so that there are no lumps.
  • Add eggs, one at a time, and continue to whisk till well mixed.
  • Line a baking dish with butter paper and pour the batter into it and level it. Sprinkle walnuts on top.
  • Place the baking dish in the preheated oven and bake for 25 minutes.
  • Take the dish out of the oven and set aside to cool. Cut into squares and serve.

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Stuffed Bell Peppers

Stuffed Bell Peppers

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 20 minutes

Cook: 25 minutes

Method: Moderate

Course: Snack

Type: American

Key Ingredients:

  • Red
  • Green and Red capsicums
  • Chicken
  • Rice

This dish is quite wholesome – it has vegetables, chicken, rice and aromatics

Ingredients

  • Medium red capsicum, a thin slice off the top, cored to make a cup 2
  • Medium green capsicum, a thin slice off the top, cored to make a cup 2
  • Medium yellow capsicum, a thin slice off the top, cored to make a cup 2
  • Oil 3 tbsps
  • Garlic clove, finely chopped 1
  • Medium onion, finely chopped 1
  • Boneless chicken, boiled and shredded 100 gms
  • Salt 1 tsp
  • Black pepper powder 1 tsp
  • Medium carrot, thinly sliced 1
  • Tomatoes, finely chopped 1 cup
  • Rice, cooked 1 cup
  • Brown sugar 1 tbsp
  • Mexican seasoning 1 tsp
  • Processed cheese, grated 6 tbsps
  • Tomato ketchup (optional) as required
  • Mexican seasoning – grind together
  • Cumin seeds 1 tsp
  • Red chilli flakes 2 tsps
  • Oregano 1 tsp

Methods

  • Finely chop the tops of the capsicums.
  • Heat 1 tbsp oil in a non-stick pan, add garlic and onion and saute on high heat for 2-3 minutes.
  • Add chicken, salt, black pepper powder, finely chopped tops of the capsicums, carrot and tomato and mix well.
  • Add rice, brown sugar, Mexican seasoning, salt and mix well to complete stuffing.
  • Put the stuffing into each capsicum, top with 1 tbsp cheese on each and a drizzle of tomato ketchup.
  • Heat remaining oil in a wide non-stick pan, place these stuffed capsicums in it. Cover and cook for 10 minutes.
  • Place them in serving platters and serve hot.

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Waldorf Salad

Waldorf Salad

By Chef Amrita Raichand
By Mummy Ka Magic

Prep: 20 minutes

Cook: 0 minutes

Method: Easy

Course: Snack

Type: American

Key Ingredients:

  • Milk
  • Olive oil
  • Sour cream
  • Crushed walnuts
  • Green and black grapes
  • Apples
  • Celery

This popular American salad is presented like a butterfly especially for children

Ingredients

  • Mayonnaise
  • Milk 250 ml
  • Olive oil 100 ml
  • Salt to taste
  • Black pepper powder to taste
  • Lemon juice 2 tbsps
  • Dressing
  • Mayonnaise ¼ cup
  • Sour cream ¼ cup
  • Walnuts, crushed 2 tbsps
  • Fresh parsley, chopped 2 tbsps
  • Salad
  • Green grapes, sliced ½ cup
  • Black grapes ½ cup
  • Apples, chopped 2
  • Fresh parsley, chopped 2 tbsps
  • Garnish
  • Iceberg lettuce leaves a few
  • Apple slices a few
  • Fresh celery sticks a few
  • Black grapes a few
  • Whole walnuts a few

Methods

  • To make mayonnaise, take milk in a bowl, add olive oil gradually and whisk well. Add salt, pepper powder and lemon juice and whisk again.
  • To make dressing, take ¼ cup mayonnaise in another bowl. Add sour cream, walnuts and parsley and whisk again.
  • Take green and black grapes in a mixing bowl, add apples and celery and toss. Add dressing and mix.
  • Spread iceberg lettuce leaves on a serving platter and place the salad on it in an oval shape.
  • Place walnuts in the middle in a line and on either side of this arrange the apple slices overlapping each other. Use black grapes to make eyes and celery sticks to make antennas.
  • Serve immediately.

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Almost Egg Benedict

Almost Egg Benedict

By Chef Jasmine Dsouza
By Namaste Breakfast

Prep: 15 minutes

Cook: 25 minutes

Method: Moderate

Course: Snack

Type: American

Key Ingredients:

  • Bread slices
  • Eggs
  • Parsley
  • Unsalted butter

Unlike the traditional egg benedict there is no bacon in this but it is really tasty all the same

Ingredients

  • Brown bread 4 slices
  • Eggs 4
  • Fresh parsley 4 sprigs
  • Hollandaise sauce
  • Egg yolks 4
  • Unsalted butter ½ cup
  • Red chilli powder 1 pinch
  • Salt to taste

Methods

  • Heat some water in a deep non-stick pan. Keep a bowl over it. When water in the pan begins to boil, put the egg yolks in the bowl and keep stirring with a spatula.
  • Add 1 tbsp butter at a time, and keep stirring till it the mixture is well blended.
  • Add salt and red chilli powder and mix well.
  • Keep a round cookie cutter on each bread slices and cut out roundels. Toast these roundels in a toaster. Arrange the toasts on a serving platter.
  • Heat some water in a tempering pan, when the water comes to a boil, break an egg and carefully lower it into the boiling water. Carefully lift the white portion of the egg with a fork and put it over the yolk till it is completely covered. Cook over medium heat till the egg is done.
  • Drain the water carefully, and gently slide the egg over a toast.
  • Cook the remaining eggs in the same way and put them over the remaining toast.
  • Drizzle some hollandaise sauce over each poached egg, garnish with a parsley sprig and serve immediately.

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