Kebabs with Roti

India is on my mind and in my heart. Feeling nostalgic so I cooked a very traditional Indian dinner today complete with traditional Indian cookware.

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Mince Kebab Chutney

KEBAB:
Ingredients

1 kg lean mince (beef, lamb or chicken)
1 tablespoon ginger/garlic
Fine salt to taste
2 tablespoons tomato puree
1 large onion (finely chopped or grated)
½ teaspoon freshly ground black pepper
2 tablespoons crushed dried red chillies
2 tablespoons crushed green chillies
½ cup yoghurt
1 tablespoon dhunia/jeera powder
2 slices bread (soaked in water and crushed)
2 tablespoons gram flour
2 teaspoons gharum masala
1 large egg
½ bunch dhunia (finely chopped)
½ bunch shallot (finely chopped)

METHOD KEBABS:

Add all ingredients to mince. Mix well and roll into golf sized balls and shallow fry on stove or grill in oven until golden brown.

CHUTNEY:
Ingredients

3 to 4 large onions (slivered)
5 large tomatoes (grated or roughly ground in a food processor)
3 green chillies (slit or you may grind them with the tomatoes)
½ cup cooking oil
2 to 3 cloves garlic (crushed)
Salt to taste
2 teaspoons chilli powder (or more)
½ teaspoon turmeric powder
1 teaspoon sugar
1 sprig curry leaves
½ bunch dhunia (chopped)

METHOD CHUTNEY:
Heat oil and add onions. Fry until onions softened and lightly golden brown. Now add garlic and fry a further 1 minute. Add spices, sugar and salt and allow to fry on low heat (2 to 3 minutes). Add tomatoes and cook until all water evaporated and chutney dry. If too dry, add a little water.
Set the fried kebabs in the chutney and garnish with greens. Serve with roti and a salad.

Basic Roti

Ingredients:

2 cups white bread flour (sifted)
1 teaspoon fine salt
1 tablespoon ghee (clarified butter)
± 1 cup boiling water

Method:
Sift flour and salt into a dish. Rub in ghee and make a soft, pliable dough with the rapidly boiling water, adding a little at a time because you may not need all the water.
First mix the water and flour using a fork (as it will be too hot to handle with your hands), then when the dough is easier to handle, knead it well using your hands. Dough must be soft and pliable to get perfectly soft rotis. Can be made in a food processor. If dough is too soft and sticky, add more flour. If too stiff, add more water and ghee.
Divide dough into 8 to 12 pieces, kneading each piece well before rolling out into circles on a floured surface. Cook on a lightly buttered thawa or frying pan, lightly greasing each side with a little melted butter or ghee until golden brown on both sides. Enjoy!

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