Tuesday, December 2, 2014

Mexi Hot Dog buns

Mexi Hot Dog buns

For the Tikkis ...
1 Cup Boiled n mashed Rajma,
[Soaked for 5 - 6 hrs then pressure cooked]
1 Tbsp Boiled Corn coarsely ground, opt
1 Boiled Potato mashed well,
1 Tbsp Carrot grated,
1 Tbsp Paneer grated, opt
1 Green Chilly cut finely,
1 - 2 cloves of garlic grated,
4 Tbsp Bread crumbs,
1 Tbsp Corn flour,
1 Tsp Lime juice,
1 -2 Pinch powdered Sugar opt,
1\4 Tsp Red chilly powder,
Salt to taste.
To coat on top Bread crumbs,
Mix all ingredients mentioned needed for the tikkis.
Give shape of tikki and coat in bread crumbs.
Put in the fridge until use.
Put a non stick tava spread some oil and place the tikkis.
Lower the heat then drizzle some more oil .
Now flip the side n drizzle oil to cook until golden brown.
For the Hot Dog Buns
2 Buns cut into halves with butter applied,
2 Lettuce leaves, for each bun
8 Tomato thin round slices, with sprinkle of salt n pepper,
8 Cucumber thin round slices, with sprinkle of salt n pepper,
1\4 Cup Mayonnaise spread.
[ For the mayonnaise spread mix..
2 - 3 Tbsp Eggless mayonnaise,
1 - 2 drops Mustard sauce,
2 Tsp Tomato sauce,
2 Tbsp of each Cabbage.
Saute Onion rings in a pan with butter, add few drops 

of tomato sauce, salt n pepper powder to taste.
Assemble the hot dog buns ..
On the bottom piece of the burger bun apply the mayo
mixture on it place lettuce and on it 2 - 3 tikkis .
Now arrange the tomato, cucumber and onion slices.
Close with the top piece of bun.
Cut n Serve..

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