Mmmm, totally satisfying meal tonight. You know the kind. It doesn’t have to be fancy or frilly food, it’s just right. It doesn’t have to be a big elaborate meal or taken ages of menu planning, it’s just right. Somehow everything just comes together and as you eat the last bite from your plate, a contented smile passes across your face. You know what I mean. That’s tonight.
I had found a recipe for Bombay Sliders earlier in the week, and planned tonight’s dinner around that, carrying the Indian food theme throughout. It’s been forever since I made Bhel Puri and Indian Potato Salad, so those rounded out the meal nicely. With fresh cilantro, vegetables, ground turkey and low-fat yogurt popping up everywhere, it was pretty darn healthy to boot, and oh.so.satisying. Delish.
Since I went to the Indian grocery store to pick up a few items this afternoon, I figured I’d save myself a trip to the regular grocery store and picked up the rolls for the Bombay Sliders (love the name!) there. That was probably my only mistake. The bread was a little harder than it should have been, but other than that, for a new recipe, it was packed with flavor and definitely worthy of repeating (especially once grill season kicks off!) … and judging by the amount of leftovers, or lack thereof, I’d say it was pretty unanimous. The recipe comes from the current issue of Bon Appetit magazine and features a curry topping, along with sliced cucumbers and red onions. It packs a teensy bit of heat, but nothing that you can’t handle.
I first made the Indian Potato Salad about a year and a half ago, when my old Supper Club did a theme of “BBQ with a twist.” It’s very simple to make and includes a few spices commonly found in Indian food. It tastes better the first day (I remember not loving the leftovers as much), so if you make it, eat up!
And the Bhel Puri? A favorite Indian appetizer/snack of mine that was first introduced to us by our old neighbors. Another healthy recipe and the hardest part is boiling potatoes, and anyone can handle that. It comes together in a snap and tastes so good.
Alright, enough about dinner. On with the pups.
Next up, it’s sweet memories of Ender from Plant and Animals: All Sorts of Yumminess:
A cutie from Alpine Berry stops by for a quick visit:
Recipe courtesy of 3/07 Bon Appetit magazine
Dinner rolls work well as buns for these mini burgers. Allow three burgers per person and top with tomato, red onion, and cucumber slices.
Makes 4 servings (3 burgers each).
1 cup mayonnaise, divided (I used 1/2 cup mayo)
6 1/4 teaspoons curry powder, divided (I used 3-1/2 teaspoons)
1 1/2 tablespoons plain yogurt (I used 3/4 tablespoon)
1 1/2 tablespoons ketchup (I used 3/4 tablespoon)
1 garlic clove, minced
2 pounds ground turkey
6 tablespoons chopped fresh cilantro
1/4 cup minced green onions
2 tablespoons minced peeled fresh ginger (I used 1 tablespoon ginger paste)
2 teaspoons ground cumin
3/4 teaspoon hot chili powder or Hungarian hot paprika
1 teaspoon salt
1 tablespoon olive oil
12 small dinner rolls, cut horizontally in half, lightly toasted preparation
Mix 3/4 cup mayonnaise, 2 1/4 teaspoons curry powder, and next 3 ingredients in small bowl for sauce. Let stand at room temperature while preparing sliders.
Place turkey, next 6 ingredients, remaining 1/4 cup mayonnaise, and 4 teaspoons curry powder in large bowl. Mix with fork or hands just until blended (do not overmix). Divide mixture into 12 equal portions. Using wet hands, form each portion into patty about 1/2 inch thick.
Preheat broiler or heat 1 tablespoon oil in heavy large skillet over medium-high heat. If broiling patties, brush rimmed baking sheet with 1 tablespoon oil and arrange patties on sheet. Broil (or cover patties in skillet and cook in batches) until cooked through, pressing patties down lightly with spatula before turning over, about 3 minutes per side (or 4 minutes per side if cooking in skillet).
Place patties on bottom halves of rolls. Top each patty with sauce. Cover with roll tops. Place 3 sliders on each of 4 plates and serve.
Sweetnicks‘ Notes: I roughly halved the sauce ingredients and still had plenty leftover.