Ingredients
1 kg of lean minced beef
3 onions chopped finely
6- 8 large potatoes cut into cubes
2 tablespoons of vegetable oil
Fresh garlic -about 6-8 cloves and
One big piece fresh Ginger all peeled and grated on fine side of grater
A bunch of fresh coriander roughly chopped
2-3 tablespoons of roasted masala
2 teaspoons of turmeric powder
1 teaspoon of paprika
1 teaspoon of red chili powder
2 teaspoons of salt
3 cardamom pods
And some stick cinnamon .
A few curry leaves
1 can of garden peas or 1 cup of frozen peas
Method
In a large pot (a big soup / stock pot is best) heat oil and add the onions , salt and whole spices and fry till golden brown . Next add mince meat, garlic and ginger and cook and stir for about 15 minutes. Add spices and let braise with the meat for a minute or so . Add a cup of hot water and cook on medium heat for about 30- minutes, stirring occasionally and adding a bit of water when needed . Now add the cubed potatoes and 2 cups of water . Cook on medium heat until potatoes are almost soft then at this stage add your peas . Just before serving add chopped coriander . Serve with Basmati rice or Roti .
Flaky Roti
Ingredients
1 kg of cake flour
1-2 teaspoons of salt
2-3 tablespoons of oil
+- 2 cups Warm water
150grams of butter
Put a cup of flour one side to work/ knead the dough. It's better to have a wet dough and just knead in the remaining flour .
Method
Mix flour, salt and warm water in a large bowl, now add remaining flour until a soft elastic dough forms. Cover and leave on side for a few minutes to rest .
Then take bits of the dough to form a small tennis-ball-size balls - take some oil and rub the balls so to prevent dough from drying out -
Now roll each one out on a lightly oiled surface to form a round big disc . Spread a layer of butter on the discs , roll them up to form a long thin sausage. Roll up each end of the sausage to form an s-shaped roll and then fold one side on top of the other.
Cover with clingwrap and Place the roti in the freezer for 30 minutes or in the fridge for a few hours . Roll out each bun the size of a dinner plate again and fry in a non stick big pan or frying pan until its golden on both sides . Do not fry too long ..it will turn out hard .
I try to roll out my roti dough as thin as possible and my surface are always oiled with vegetable oil , my butter is room temperature , this ensures a very light , fluffy and crispy roti .
An electric frying pan is also great for frying roti - Do not use a small pan , you will then end up with a thick roti , with uneven cooking at the edges .
1 kg of lean minced beef
3 onions chopped finely
6- 8 large potatoes cut into cubes
2 tablespoons of vegetable oil
Fresh garlic -about 6-8 cloves and
One big piece fresh Ginger all peeled and grated on fine side of grater
A bunch of fresh coriander roughly chopped
2-3 tablespoons of roasted masala
2 teaspoons of turmeric powder
1 teaspoon of paprika
1 teaspoon of red chili powder
2 teaspoons of salt
3 cardamom pods
And some stick cinnamon .
A few curry leaves
1 can of garden peas or 1 cup of frozen peas
Method
In a large pot (a big soup / stock pot is best) heat oil and add the onions , salt and whole spices and fry till golden brown . Next add mince meat, garlic and ginger and cook and stir for about 15 minutes. Add spices and let braise with the meat for a minute or so . Add a cup of hot water and cook on medium heat for about 30- minutes, stirring occasionally and adding a bit of water when needed . Now add the cubed potatoes and 2 cups of water . Cook on medium heat until potatoes are almost soft then at this stage add your peas . Just before serving add chopped coriander . Serve with Basmati rice or Roti .
Flaky Roti
Ingredients
1 kg of cake flour
1-2 teaspoons of salt
2-3 tablespoons of oil
+- 2 cups Warm water
150grams of butter
Put a cup of flour one side to work/ knead the dough. It's better to have a wet dough and just knead in the remaining flour .
Method
Mix flour, salt and warm water in a large bowl, now add remaining flour until a soft elastic dough forms. Cover and leave on side for a few minutes to rest .
Then take bits of the dough to form a small tennis-ball-size balls - take some oil and rub the balls so to prevent dough from drying out -
Now roll each one out on a lightly oiled surface to form a round big disc . Spread a layer of butter on the discs , roll them up to form a long thin sausage. Roll up each end of the sausage to form an s-shaped roll and then fold one side on top of the other.
Cover with clingwrap and Place the roti in the freezer for 30 minutes or in the fridge for a few hours . Roll out each bun the size of a dinner plate again and fry in a non stick big pan or frying pan until its golden on both sides . Do not fry too long ..it will turn out hard .
I try to roll out my roti dough as thin as possible and my surface are always oiled with vegetable oil , my butter is room temperature , this ensures a very light , fluffy and crispy roti .
An electric frying pan is also great for frying roti - Do not use a small pan , you will then end up with a thick roti , with uneven cooking at the edges .
Source: CapeMalayCookingWithFatimaSydow
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