NUTRELA
BURGERS (Serves 8) 
Cutlets:
|
treated Nutrela granules |
1½ cups |
|
finely chopped ginger |
¾ cup |
|
chili powder |
1 tsp. |
|
cloves & cardamoms
powdered |
4 each |
|
Maida |
1 tbsp |
|
raw Nutrela granules |
½ cup |
|
chopped garlic |
1 tsp. |
|
each of salt, pepper and
prepared mustard |
½ tsp. |
|
bread |
4 slice |
|
Vanaspati |
|
In
1 ½ tbsp. vanaspati, fry onion, ginger and garlic over a low flame,
till onion appears transparent. Add Nutrela granules, chili powder, salt
and pepper. Fry for one minute. Remove from heat Dip slices of bread in
water, squeeze out water and add slices to the fried mixture. Add
prepared mustard, maida and knead well. Divide into six parts. With
moist fingers shape into Cutlets and deep fry in vanaspati to a reddish
brown color.
To
assemble burgers:
|
cutlets (as given
above) |
6 pieces |
|
tomato |
12 slices |
|
round rolls of bread, halved
and spread with butter and prepared mustard |
6 round rolls |
|
lettuce cup / leaves |
12 leaves |
On
lower half of roll, place lettuce leaf, onion, cutlet another onion,
tomato, lettuce cup, respectively. Top with another half of the roll.The
burger may be toasted or grilled before serving. Serve with French fries
or waters, Cole slaw and tomato ketchup.