Tag: Indian

Indian veal curry burger – Gordon Ramsay’s version

Indian veal curry burger


This veal curry burger has all the flavor and color of Indian spices thanks to the delicious Madras curry sauce.

That of the curry burger is a simple recipe to make and of great effect, to be personalized with your favorite curry spice blend. I have always loved Madras curry, a mixture based on turmeric, coriander, cumin, fenugreek, paprika, pepper, mustard seeds, chilli, ginger, fennel seeds, garlic and cardamom.

I like to make the sauce with Greek yogurt, to make it creamy and light. But if you want to try a variant of Greek yogurt, I invite you to taste mine curry mayonnaise.

You can also use different types of meat for your burger, from chicken to beef, through lamb or turkey. I wanted to use the veal burger from the veal of Casa Vercelli.

This product is obtained only from the meat of fine calves, born, raised and selected in Italy, this minced meat is tasty and versatile, suitable for many recipes. It is digestible, has very little fat and a high content of proteins and amino acids.

post made in collaboration with Vitello di Casa Vercelli

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ingredients for 2 curry burgers

WHAT

  • 2 burger bun
  • 150 g of Greek yogurt
  • 1 tablespoon of Madras curry (or your favorite curry)
  • 50 ml of olive oil
  • 2 veal burgers
  • 1 red onion
  • 1 teaspoon of sweet paprika
  • extra virgin olive oil to taste
  • mixed salad to taste
  • a bunch of coriander
  • half a lime

curry-burger-of-veal-cover

HOW TO PREPARE THE CURRY BURGER

First, I peeled the red onion and cut it into wedges. I placed it on a baking sheet covered with baking paper, sprinkled with seed oil, sprinkled with paprika and seasoned with salt and pepper. I baked for 25 minutes in a hot oven at 200 degrees.

In the meantime, I cooked the 2 veal burgers without seasoning on a very hot grill pan for 8 minutes, turning them halfway through cooking.

Meanwhile, I mixed the curry spice mixture with the oil and Greek yogurt until the mixture was smooth and homogeneous.

Finally, I dressed the salad with oil, chopped coriander, lime juice, salt and pepper. If you don't like fresh coriander you can replace it with simple parsley

Everything is ready to whip up our curry burger: bread, curry sauce, veal burger, baked onions and lime salad.

Click.

curry-burger-of-veal-cover

Palak Pakora: Indian spinach pancakes – Gordon Ramsay’s version

Palak Pakora: Indian spinach pancakes


There are many versions of Indian pancakes made with chickpea flour, gathered under the name of Pakora, a fried appetizer also served as a snack and street food. Today I want to let you taste the Palak Pakora, fried meatballs with fresh, crunchy and fragrant spinach.

It is not the first time I cook Pakora, the irresistible Indian pancakes made with chickpea flour. After a taste of mine Rice Pakora, today is the turn of a seasonal ingredient, the fresh spinach, which give life to colorful and super scented meatballs of spices and seeds.

Making them is really simple, you don't need to blend or pre-cook: just gather all the ingredients and shape, with strictly wet hands, these delicious spiced pancakes. To cook them, however, there are no loopholes, if you want to fry them you have to do it by immersion, to prevent the mixture from losing cohesion and you end up with a sautéed dish and no longer meatballs. Deep frying, especially in small, narrow and tall pans, allows you to obtain a result that is paradoxically drier than "two fingers of oil" in a pan.

If you want to stay even lighter, I invite you to read the recipe for Baked Pakora by Cristina – Good Food Lab.

Palak Pakora: Indian spinach pancakes

ingredients for 8 Indian pancakes – palak pakora

WHAT

  • 100 g of chickpea flour
  • 150/200 g of fresh baby spinach
  • 1 red onion
  • 3 cm of fresh ginger
  • 1 clove of garlic
  • 2 tablespoons of seeds (coriander, cumin, black mustard, fennel)
  • 1 teaspoon Madras spice (or your favorite curry powder)
  • Salt and Pepper To Taste
  • fry oil

LIKE

I gathered in a large bowl the onion cut into rings and then coarsely chopped with a knife, the hand-broken spinach, the seeds, the powdered spices, the peeled and chopped fresh ginger, the thinly sliced ​​garlic, a pinch of salt and pepper. After mixing well, I also added the chickpea flour and a few tablespoons of warm water, stirring again to "bind" the ingredients.

If you are concerned that they may lose compactness during cooking, add 1 egg to the mixture.

With wet hands, I grabbed a fistful of compound that I crushed and then shaped into a meatball. I repeated the operation, always with wet hands, until I finished the mixture (in my case I got 8 palak pakora).

In a tall, narrow saucepan, I heated the oil (I use the peanut oil) and, with the help of a spoon / scoop for ice cream (like this one so to speak*) I accompanied the Indian pancakes in oil and fried 2 or 3 at a time. It will take 3 minutes.

I served my Indian pancakes with a squeeze of lemon (or lime) juice and a sprinkle of black pepper.

Click.

Palak Pakora: Indian spinach pancakes

Indian millet, chickpea and courgette croquettes – Gordon Ramsay’s version

Indian millet, chickpea and courgette croquettes


These millet croquettes are inspired by Indian Pakora, pancakes mixed in chickpea flour and scented with spices.

In addition to being vegetarian, my millet croquettes they are naturally gluten-free, as often happens in the preparations of this country, thanks also to the presence of chickpeas, both whole in the form of flour.

I enriched these crunchy cereal and legume burgers with seeds and spices and served them with a very fragrant and colorful mayonnaise. You can customize it with your favorite blend of spices or with one of your choice, such as turmeric, paprika and, why not? Saffron.

I chose the Madras curry *, a mix of spices that I love very much, consisting of turmeric, coriander, cumin, fenugreek, paprika, pepper, mustard seeds, chilli, ginger, fennel seeds, garlic and cardamom.

This recipe, just like quinoa salad, is one of the 3 pantry recipes designed for I open the pantry and cook by chef Andrea Samà, chef instructor of Glion Institute of Higher Education, an international Swiss school offering bachelor's and master's degrees in hospitality management.

If you are curious to discover all the recipes we have learned from Glion's chef instructor, download the FREE EBOOK, full of tips, practical tips and delicious recipes. CLICK HERE FOR THE FREE DOWNLOAD.

post made in collaboration with Glion – Sommet

Indian millet, chickpea and courgette croquettes

INGREDIENTS FOR 4 PORTIONS

for the millet croquettes
  • 120 g of millet
  • 1 egg
  • 50 g of dried chickpeas (or 150 already cooked)
  • 2 courgettes
  • ½ teaspoon of cumin seeds
  • ½ teaspoon of fennel seeds
  • ½ teaspoon of coriander seeds
  • 1 clove of garlic
  • 1/2 red onion
  • 3 cm of fresh ginger
  • 50 g of chickpea flour + to taste for breading
  • 2 tablespoons of olive oil
  • Salt and Pepper To Taste
for the spiced mayonnaise
  • 2 egg yolks
  • 100 ml of seed oil
  • 50 ml of olive oil
  • a bunch of coriander (or parsley)
  • Salt to taste
  • lemon juice to taste
  • vinegar to taste
  • 1 tablespoon of curry spices

HOW TO COOK MILLET CROQUETTES

First I dealt with the dried chickpeas, which I soaked for 12 hours and cooked for about 90 minutes in a saucepan over low heat. I drained and let it cool.

Alternatively, you can use 150 g of pre-cooked chickpeas, carefully drained.

Then I cooked the millet in boiling salted water for about 15 minutes, carefully drained and left to cool.

In the meantime, I washed and cut the green part of the zucchini into sticks (keeping the white part) and browned them in a pan with a drizzle of oil and a pinch of salt. Once golden I kept them aside. In the same pan I heated another tablespoon of oil with the crushed garlic (which I will then remove), the sliced ​​red onion and the peeled and grated ginger. I combined the seeds and seasoned the sautéed, then I also added the rest of the zucchini, cut into irregular pieces.

In a mixer I coarsely blended the sautéed with chickpeas, egg and half of the millet, by hand I combined and mixed the other half of the millet, the courgettes into sticks and the chickpea flour (previously toasted in the oven for a few minutes to remove the raw chickpea flavor).

With wet hands I formed my millet croquettes (but you can use a pasta bowl to create more regular burgers) which I breaded in other chickpea flour.

At this point you can fry the millet meatballs by immersion in seed oil or bake them in the oven at 180 ° for 15/20 minutes and then sauté them in a pan to create a crispy crust.

millet croquettes, how to prepare them

FOR THE CURRY MAYONNAISE

In a graduated cylinder, I combined the eggs, a teaspoon of curry spices (my favorite is the Madras Curry blend), lemon juice, a dash of vinegar, salt and coriander (or parsley).

With an immersion blender I mixed the ingredients for the first time to chop the aromatic herbs, then I started emulsifying with the seed and olive oil until the desired consistency was obtained.

HOW TO SERVE MILE CROQUETTES

I served my croquettes hot with the curry mayonnaise on the side, a few slices of lime, fresh coriander (or parsley) and a sprinkling of black pepper.

Click.

AT SCHOOL WITH I OPEN THE PANTRY AND COOKING AND GLION INSTITUTE

As I have already told you here, this recipe is part of the incredible training day in which I participated a few weeks ago with my colleagues and friends from the Apro la Dispensa e Cucino project, to share Glion's educational offer in the hospitality management landscape with our readers.

Glion's training follows the Swiss model of education all’Hospitality management, which combines academic rigor, practical cooking and hotel service, theoretical courses, management and professional internships.

Here is the incredible professional training offer that I was able to "taste" for one day in my very little experience:

Degree courses: International Hospitality Business with the specialization in: Luxury Brand Strategy – International Hotel Development and Finance – International Event Management.

master's degree: Luxury Management and Guest Experience – Finance, Real Estate and Hotel Development – Hospitality, Entrepreneurship and Innovation – International Hospitality Business.

Indian millet, chickpea and courgette croquettes

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