My interest in food started when I was quite young, helping my mom flip tikkis when there were guests, grinding the chutney and other non-critical kitchen jobs. About 16 years ago, I shot the Sundrop oil campaign (the photo on the oil can is by me). And I have been cooking and shooting food ever since. The kids (I have two) really love what dad cooks. Here’s a recipe for shami kabab burger.
1/2 kg mutton keema
1/4 cup onion finely chopped
1 tbsp chopped ginger
1 tbsp chopped garlic
2 tbsp besan
1/4 cup chopped coriander and mint leaves
1-1/2 tsp. salt
1 cup water
1 beaten egg
Oil for shallow frying
1. Pressure cook the keema, ginger, garlic, salt and water for 10 mins.
2. Open cooker let it cool, then add besan, beaten egg, coriander and mint leaves, knead for five minutes.
3. Divide into six portions, flatten between palms to form a round patty. Shallow fry on a griddle for three to four minutes.
4. To make the burger, slit the burger bread, apply mayonnaise (optional), then lettuce leaves, shami kabab, cheese slice, onion slices, tomato slices and finally the burger bread.