Prawn Soup

Step 1:

Prawn with tail 250g

Salt 1/4 tsp

Ginger garlic paste 1/2 tsp

Pepper powder 1/2 tsp

Onion powder 1/2 tsp

Soya sauce 1 tsp

Marinate the above ingredients and leave the prawns on the side for 1 hour.

Step 2:

Corn flour Mix:

Vinegar 1 tbsp

Sugar 2 tbsp

Soya sauce 2 tbsp

Fish sauce 1 tbsp

Corn flour 1 tbsp

Water 1/2 cup

Sesame oil 2 tsp

Mix the above ingredients without any lumps, and keep aside.

Step 3:

Butter 2 tbsp

Dry chilli x2

Green chilli x1 - chopped 

Ginger garlic paste 1 tsp

Onion x1 - small, chopped 

Tomato x1 - small, chopped

Celery 

Mushrooms 

Baby corn

Carrot

Salt

Water 4 cups

Spring onion 

Cooked noodles 1 cup

Take a pan and add the butter. 

When the butter is hot, add the dried chilli, green chilli & ginger garlic paste.

Sauté for 1 minute.

Next, add the onion & tomato.

Sauté for another 2-3 minutes.

Next, add the vegetables and the marinated prawns and mix well.

Add salt & water. 

Cook for 10 minutes.

After 10 minutes, add the corn flour mix and spring onions. Cook for another 5 minutes.

After 5 minutes, your soup is done! 

Finally, when serving,  add the cooked noodles and spring onions on top. 

Best to enjoy when hot!

KEEMA ROTTI

Step 1 : for Dough

Flour 500g

Plain Greek yoghurt 2 tbsp

Ghee 4 tbsp

Sugar 2 tsp

Salt 2 tsp

Warm water 150ml

Take a small bowl and add the ghee, sugar, salt, and yoghurt. Mix everything until it has a cream-like texture. Keep aside. 

Take a large bowl, add the flour and yoghurt mix and mix them well.

Next, add the water little by little and knead the dough until soft.

Rest the dough for 2 hours. Keep aside.

Step 2: For Filling 

Beef 200g

Pepper powder 1 tsp

Turmeric powder 1/2 tsp

Chilli powder 1/2 tsp

Salt to taste 

Boil the beef with the above ingredients, then shred the boiled beef using a processor.

Step 3

Onion 200g

Salt

Pepper powder 1 tsp

Oil

Chilli flakes 1 tsp

Green chilli x1 - chopped 

Curry leaves  - 1 sprig, chopped 

Turmeric powder 1/2 tsp

Coriander leaves 

Lime juice 

Heat the pan and then add oil, onions, curry leaves, turmeric powder & salt. 

Sauté for 5-7 minutes.

Next, add the beef, pepper powder and chilli flakes. 

Adjust the spice level accordingly to your taste. 

Sauté for another 5-7 minutes. 

When it is done, finally add a little bit of lime juice and some coriander leaves on top.

Give it a good mix and keep it aside to cool down.

Step 4: The Rotti

Divide the dough into 8 equal balls. 

Work on 1 ball at a time.

Flatten the ball using your hands or a rolling pin. 

Roll it out slightly and then place about 4-5 tbsp of the stuffing in the centre and pull the edges up, seal and shape into a ball again.

Follow the same steps for the remaining dough. Rest the dough for another 10 - 15 minutes.

Sprinkle with a little flour if needed and roll out into a circle-shaped roti.

Heat a pan and cook both sides until golden. Cook the roti on a slow flame.

Finally, brush the top with melted butter on both sides.

Best when served hot!

Condiments to Compliment the Rotti

Garlic sauce 

Greek yoghurt 1 cup

Garlic powder 1 tsp

Black pepper powder 1/2 tsp 

Dried herbs 1/2 tsp

Mixed all the ingredients together till well combined. Add salt to your taste. Your garlic sauce is ready!

………….

Green Chutney

Coriander leaves 12 cups

Mint leaves 1/2 cup

Greek yoghurt 1/2 cup 

Green chilli x1

Juice of half a lemon

Small piece of ginger 

Small clove of garlic 

Add everything together EXCEPT the Greek yoghurt.

Blend until everything is smooth. 

If it is difficult to blend, add a little bit of water to help ease the process.

Then stir in the Greek yoghurt to the blended mix and salt to your taste. 

Your chutney is ready to be served with your delicious keema roti!

Enjoy!