Wednesday, March 5, 2014

Kebab Roti Rolls and Potato Raita



"One must acknowledge the contribution that the kebab has made to this nation."
(~Queen Elizabeth II)





I just have to continue with another chappati roll, not only because I love the ease and taste of a dinner roll(ed) out for me, but simply because I had the sense to click some pics of these rolls and also because I'm missing chicken seekh kebabs...sigh! I do not quite understand what Queen Elizabeth was talking about when she spoke about the "contribution" of the kebab, but I do know that it has contributed to many a delicious fast food meal on my table! And a few mid-night snacks!!


Ingredients:

Chicken  (or mutton) seekhs.................3 (always good to have some in the freezer)
Onion...................................................1, chopped
Tomato................................................1, chopped
Spring onion (greens only)..................1-2, chopped
Green capsicum (bell pepper).............1/2, sliced
Salt to taste
Cream cheese
Chappatis...........................................3 or as required
Extra virgin olive oil

For Raita:

Curd
Boiled potatoes
Cream (optional)
Salt
Red chilli
Roasted cumin powder




Slice the kebabs diagonally. Heat a tsp of oil in a non stick pan and saute the kebabs to a mild brown burn. Remove, and add a tablespoon or two of oil to the same pan and drop in the onions. When they become translucent, add the chopped tomatoes. Cook until the tomatoes are soft. Now add the kebabs and mix well. Check salt. Add according to taste.Then throw in the spring onion greens and the capsicum slices. Stir and allow to cook for a minute or two. Remove from stove.


Spread the cream cheese on a chappati. Fill with a row of kebab mix in the centre. Fold the lower end of the chappati and then roll it into tube. Spear it with a toothpick to keep it from opening up. Folding one end helps to keep the filling from falling out when you eat.




Whip up the curd. Add a tbsp or two of cream, depending on quantity of curd. Add the red chilli, cumin, and salt. Break up the potato into a coarse mash, varying the size of pieces from tiny to small to medium. Mix into the curd. Check seasoning.


I wanted some veggies on the side so I sauteed some carrots, cauliflower and peas in extra virgin olive oil and seasoned it with salt and pepper. The options are open...so many choices of add-ons.

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