Kebaabs

1 kg chicken fillets minced (washed and drained well for a few hours)

⅓ each, green/yellow/red peppers grated(water squeezed out a bit)

1 small tomato grated

2 onions grated(squeeze some of the water out)

½ bunch green Dhania(chopped)

Salt to taste

2 Tblsp crushed green chilies

1 Tblsp crushed garlic

1 heaped tsp red ginger Masala

1 tsp ground Dhania

1 tsp ground jeero

1 tsp black pepper

1 tsp Rombo rossi)Amina’s

1 tsp bbq spice

1 tsp Portuguese peri peri spice

½ tsp rustic garlic & herb spice

1 tsp peri peri spice

3 slices of bread, toasted slightly if it’s too fresh(soaked in water and squeezed out)

1 egg

1 cup bread crumbs

Mix above well and leave it for a few hours or overnight is best

In the fridge to marinade well..

I leave it for a day or 2 before making the kebaabs..

Keep a dish of water handy as to wet your hands for moulding made easy.

Shape the kebaabs into oval logs or rounds

Freeze for a few minutes to firm if it’s a bit too soft.

Wet your hands, shape kebaabs, and every time your hands get sticky, just wet it again.. makes shaping kebaabs a breeze.

Fry in med hot oil(not too deep or too shallow) for a few minutes

Turn it around and fry another 2-3 minutes

Take it out with a slotted spoon and drain excess oil on toweling paper.

Arrange kebaabs in a Pyrex.

Creamy Garlic butter sauce..

2 Tblsp butter

125ml fresh cream

1 Tblsp mayonnaise

Salt & pepper to taste

A dash of aromat

A dash of Cajun spice

¼ tsp green chilies

¼ tsp garlic

The juice of a lime or ½ a lemon

Add everything  in a saucepan

Bring it to boil,  then add 1 level tsp maizena mixed with a little milk to the mixture

Let it come to boil

Stir all the time until it comes to boil, then take it off the heat

Pour the sauce over the kebaabs

Place the Pyrex in a hot oven for about 5 minutes before serving

Garlic Butter Naan/Pita’s  by Monowara Mohamed Bhamjee

Ingredients:

5 cups cake flour

2 tsp’s baking powder

2 Tblsp sugar

1 tsp salt

1 pkt instant dry yeast

5 Tblsp Cremora  milk powder(or any other brand of milk powder)

3 Tblsp butter(melted)

3 Tblsp oil

1 cup lukewarm water

1 cup milk

Method:

Sift the dry ingredients. Add the sugar and dry yeast

Add the liquid and knead it for about 10 minutes into a soft and elastic dough

Place it in an oiled bowl. Cover with cling wrap and let it rise in a warm place for about an hour or until doubled in size

Knock it down and make about 20 balls. Depending on the size you want to make it,

Roll it out into thickish discs, cover loosely with cling film

Let it rise for about 30 minutes, then grill it on med low heat.

Spread garlic butter and cook it till light brown. Not too long. Otherwise, it gets hard..

Garlic Butter..

60g butter(softened) not melted

1&½ Tblsp garlic

1 tsp rustic garlic and herb spice.

Some fresh or dried parsley.

Mix well.