FARRO AND MUSHROOM BURGERS
INGREDIENTS:
• 3/4 cup/125 g Farro
• 1/2 kg. /1 lb Red Potatoes (about 3 large)
• 1 sprig fresh Rosemary
• 1 sprig fresh Thyme
• 6 tbsp/85 g Unsalted Butter
• 1 tsp freshly ground Black Pepper
• 1/2 kg/1 lb Button Mushrooms, finely chopped
• 1 1/4 tsp Sea Salt
• 5 to 8 tbsp/75 to 120 ml extra-virgin Olive Oil
• 3 small Onions, finely chopped
• 1 tbsp dry White Wine, dry Vermouth or water
• 1/2 cup/50 g finely grated Parmigiano-Reggiano Cheese
• 1 cup/50 g Panko Bread Crumbs
• Makes 10 patties
NOTE: If you can’t find Farro, you can make the burgers with quinoa or millet instead.
METHOD:
Bring 2 1/4 cups/540 ml water to a boil in a medium saucepan. Add the Farro, return to a boil, cover, and reduce the heat to medium-low. Cook until the farro is tender, for about 30 minutes. Turn off the heat, fluff the Farro with a fork, cover, and set it aside.
While the Farro cooks, boil the Potatoes. Bring a large saucepan of water to a boil, add the Potatoes, return the water to a boil, and cook until a paring knife easily slips into the centre of the largest Potato, for about 20 minutes. Drain and set aside. Once the Potatoes are cool, peel them and place them in a large bowl.
Remove the needles and leaves from the Rosemary and Thyme branches, and place them in a large frying pan along with the Butter and Black Pepper over medium-high heat, stirring occasionally. Once the herbs start cracking, after about 1 1/2 minutes, add the Mushrooms, and Salt. Cook the Mushrooms until they release their liquid and the pan is dry again, 6 to 7 minutes, stirring often. Transfer the mushrooms to the bowl with the potatoes and set aside.
Heat 1 tbsp of the Olive Oil over medium-high heat in the frying pan. Add the Shallots and cook until they are soft and just starting to brown, about 2 minutes. Add the Wine (or Vermouth or Water) and stir to work in any browned bits from the bottom of the pan. Turn off the heat and scrape the Shallots into the bowl with the Mushrooms, and Potatoes. Add the Parmigiano-Reggiano Cheese along with the Farro. Use a potato masher or fork to mash the ingredients together.
Form the mixture into 10 patties. Place the Panko in a shallow dish and press the top and bottom of each patty into the panko to evenly coat. Heat 1/4 cup/60 ml olive oil in a clean large frying pan over medium-high heat. Add 5 patties and cook on each side until nicely browned and crusty, 8 to 10 minutes total. Remove the patties from the frying pan and place them on a plate. Repeat with the remaining patties, adding more oil between batches if necessary. Serve hot.
-By Chef Suvir Saran
SOYA MUSHROOM KEEMA
INGREDIENTS:
• 1/2 cup Soya Keema
• 5-6 Button Mushrooms
• 2 tbs Peas
• 1 medium-size Onion
• 3 medium-size Tomato Puree
• 2-3 Garlic Cloves
• A small piece of ginger
• 1/2 cup Curd
• Fresh Coriander
• 1.5 tsp Ghee
• 1.5 tsp Oil
SPICES:
• 1 tsp Cumin Seeds
• 1 piece of Cinamon Stick
• A small piece of Mace
• Black Cardamom and Green Cardamom
• 1 Bay leaf
• 1 tsp Red Chilli powder
• 1.5 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 1 tsp Garam Masala
• Salt per taste
METHOD:
Boil 1 cup water & cook 1/2 cup Soya Keema for 5-7 minutes. Drain water and wash Soya Keema with clean water. Squeeze out all the water (Keema should not be too watery)
In a pan, heat Oil and Ghee. Add Bay Leaves, Cinnamon Stick, Mace, Both Cardamoms, Cumin Seeds for few seconds and then add Garlic Cloves. Cook Garlic for one minute. Add finely chopped Mushroom and Onion. Add salt per taste
Cook for 10 minutes till you get a golden colour. This step is very important, don’t miss it. Now add Coriander Powder, Garam Masala, Turmeric powder, and Red Chilli powder. Mix and cook for few seconds. Now add Tomato Puree and fresh Peas. Cook Tomatoes for few minutes.
Add pre-cooked Soya Keema. If required, add some water. Cover and cook for 10 minutes on a medium flame. Add Curd and fresh Coriander. Serve with Masala Bread
-By Meghna Kamdar, Chef & Food Blogger, Supporter of the Right To Protein initiative
BERRY REFRESHING
INGREDIENTS:
• 1 glass Buttermilk
• Chopped Ginger
• Chopped Green Chillies
• 1 spoon Indian gooseberry (Amla) powder
• Curry Leaves
METHOD:
• Take a mixer jar and add a glass full of Buttermilk to it
• Add some chopped Ginger and a Green Chilly
• Add a spoon of Indian gooseberry powder to this mix
• Churn the ingredients well
• Make a tadka of Curry Leaves, and Mustard Seeds and pour it on the Buttermilk mix
• Serve chilled
-By Chef Jatin Mallick, Chef & Co-owner, TRES
