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Best Burger Sauce

Posted by Shilpa J on July 03, 2021

Serves: 6 - 8 burgers

Ingredients	Qty	Prep
Mayo	1/2 cup
Mustard	1 tbsp
Relish	2 tbsp	chopped pickles
Garlic powder	1/2 tsp
Onion powder	1/2 tsp
Red chili powder	1/2 tsp
Ketchup	2 tbsp
Pepper	to taste	optional

Method:

Combine all ingredients and mix well

american

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Vegetarian Ramen

Serves: 4 - 5 Ingredients Qty Prep Green onion 1 bunch chopped Garlic 4 cloves thinly sliced Ginger 2-inch piece thinly sliced Sesame seeds 1 tbsp Red chili flakes 1.5 tsp Canola oil as needed Salt to taste Tomato paste 2 tbsp Shitake mushrooms 8 large dried Butter 3 tbsp Kombu 4 x 3 piece Tamari 1 tbsp or more Baby bok choy 12 oz Ramen noodles 4 x 5oz Water 5 cups as needed Method: Soak the dried shitake mushrooms in hot water and start the water boiling (add salt) to cook bok choy/noodles Fry garlic pieces in oil on medium heat until golden brown, for 3 minutes Add sesame seeds and red chili flakes and stir for about 1 minute Remove oil, add salt to taste and set aside Chop bok choy into bite-sized pieces and add to salted water Stir until pieces are bright green and remove from water, set aside In the same pot finish cooking ramen noodles per package directions Fry white parts of spring onion and ginger on high until they start to char Add the tomato paste and cook until it turns d

Garlic Tomato Chutney

Serves: 2 Calories: 100/serving Ingredients Qty Prep Garlic 2 whole bulbs peeled Tomatoes 3 - 4 medium chopped Red chilis 3-4 medium broken Oil as needed Salt as needed Method: Fry garlic and tomato in little oil (very little) Add red chilis and salt, close lid for 5 minutes Grind to smooth paste and adjust salt, red chili powder to taste

Beans and Rice

Serves: 4 Ingredients Qty Prep White rice 1.5 cups Salt 1/2 tsp + Pepper 1/2 tsp Red chili powder 1/2 tbsp Cumin powder 1 tsp Oregano 1/4 tsp Oil 1/4 cup Salsa 8 oz Bouillon paste 1 tsp Water 3.5 cups Kidney beans 15 oz 1 can Method: Pour rice into a large cooker, add all masala powders along with oil and mix well Add the bouillon paste, salsa, kidney beans, and water Cook on medium heat until water is level with the rice Close the lid and cook for 10 minutes until rice is fully cooked Serve with sour cream, yogurt chutney, and shredded cheese for garnish Serve remaining salsa with chips on the side

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