Dawn’s Kebabs and Roti

TRH Dawn's Kebaabs and Roti's.jpg

Roti
Ingredients:
Flour sifted
Pinch of salt
Oil
Hot water

Method:
For every cup of flour add 2 Tablespoons of oil. Egg.
If you add 5 cups of flour use 10 tablespoons of oil, then add 5 cups of hot water, you can judge as you go along with the water.
Kneed for a bit, then roll out and form a round.
Grease a frying pan or thawa with oil or margarine.
Place roti on hot pan till done.
5 cups of flour makes about 20 roti’s
NB: you can use more cups of flour and oil as needed. Enjoy!!

Recipe credit: Hazel Cochrane

Mince Kebabs Chutney
Kebabs
Ingredients:
1kg mince
1 large onion
1 small bunch mint
1 egg
1 tbs ginger and garlic paste
1 tbs dhania jeera powder
1 tsp tumeric
1 tsp chilli powder
Salt to taste

Method:
Mix all the ingredients together, roll in balls and bake in a greased oven tray at 200C for 20-30 minutes until brown.

Chutney
Ingredients:
1 small onion
1/2 tsp each of mustard
1/2 tsp jeera seed
2 sprigs curry leaves
5-10 chillies depending on your taste
½ tsp turmeric
1 tsp chilli powder
2 grated tomatoes
1 tsp crushed garlic
1 packet of a good quality powered tomato soup (I used Knorr)

Method:
Fry 1 small onion in very little oil with a ½ tsp each of mustard and jeera seed.
Add curry leaves and 10-12 chillies depending on your taste.
Add ½ tsp turmeric and 1 tsp chilli powder.
Cook on low heat for +- 5 mins until spices are cooked.
Add 2 grated tomatoes, 1 tsp crushed garlic and cook on medium heat until cooked soft.
Mix a packet of a good quality tomato soup (I used Knorr) with 2 cups of cold water and add to the braised tomatoes together with ½ cup of boiling water mixed with 1 stock cube of your choice and the baked kebabs and cook on medium heat for +-15 mins.
Serve with rotis or spaghetti
Enjoy 😘

Recipe credit: Irene Dasari
Prepared, tried and tested by: Dawn Ally

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