Ro­tis with akni and sam­bals

RO­TIS WITH AKNI AND SAM­BALS

YOU Winning Recipes - - CONTENTS -

An­nelien passed on valu­able cook­ing tips and even showed me how to make a roti with a cha­p­ati roller. Her roti recipe is so good and calls for very lit­tle fat. She uses them as wraps with a healthy chicken fill­ing. I love the taste of Malay mince curry, or akni, which I’ve wrapped in her un­sur­pass­able ro­tis with fresh sam­bals.

AKNI

SERVES 8 Prepa­ra­tion time: 30 min (in­clud­ing sam­bals) Cook­ing time: 15-20 min

oil 2 onions, sliced into rings 4 gar­lic cloves, finely crushed 15 ml (1 T) freshly grated ginger 1 cin­na­mon stick 1 bay leaf 750 g lean mince 15-20 ml (3-4 t) mild roasted curry pow­der 5-10 ml (1-2 t) ground cumin 15 ml (1 T) turmeric 5 ml (1 t) ground co­rian­der 1 can (400 g) peeled toma­toes large hand­ful of chopped fresh co­rian­der salt and black pep­per 500 ml (2 c) car­rots and peas chut­ney to taste (op­tional)

TO SERVE

zest of 1 lemon large hand­ful of fresh co­rian­der 8 ro­tis (recipe on page 47) and sam­bals

1 Heat a lit­tle oil in a heavy-based saucepan and stir-fry the onions, gar­lic and ginger with the cin­na­mon stick and bay leaf un­til the onions are soft. 2 Add the mince and fry un­til no longer raw. 3 Add the rest of the spices, toma­toes and fresh co­rian­der, sea­son with salt and pep­per and stir for 1 minute. 4 Re­duce the heat, cover and sim­mer un­til fra­grant and done. Add the veg­eta­bles, cook un­til just done, and add the chut­ney to taste (if us­ing). 5 To serve Grate lemon zest over and sprin­kle fresh co­rian­der on top. Ar­range akni and sam­bals (recipes be­low) of your choice on each roti, fold and serve.

SAM­BALS

Tomato sam­bal: Chop a hand­ful of cherry toma­toes and 1 small red onion. Mix, add a lit­tle brown vine­gar, cas­tor sugar and 1-2 chopped green chill­ies. Mix and sprin­kle a hand­ful of chopped fresh co­rian­der on top.

Ba­nana sam­bal: Slice 5 ba­nanas and mix with 30 ml (2 T) lemon juice and 60 ml (¼ c) toasted co­conut.

Cu­cum­ber sam­bal: Dice ¼ cu­cum­ber, add a hand­ful of chopped mint and 1 chopped red chilli and fold into 125 ml (½ c) full-cream plain yo­ghurt. Make this sam­bal just be­fore serv­ing as the cu­cum­ber draws wa­ter.

Pineap­ple sam­bal: Chop 1 pineap­ple, add a hand­ful of chopped fresh co­rian­der and 1 chopped red or green chilli and mix.

Ap­ple raita: Chop 2 Granny Smith ap­ples, add 250 ml (1 c) chopped fresh mint, 1 chopped gar­lic clove, a pinch of masala, 30 ml (2 T) lemon juice and 60 ml (¼ c) plain yo­ghurt and mix.

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