Indian Feast II

We continue with our Indian adventure and this week we will cook with goat, mangos and wholewheat flour.

You need:

Tikka marinade:
large red chilli
1 teaspoon of ground ginger
1/4 teaspoon of ground cloves
1teaspoon of ground coriander
1/2 teaspoon of turmeric
1 tablespoon of ground cumin
1 tablespoon of black onion seeds
1 teaspoon of fennel seeds
2 tablespoons of tomato puree.
200g plain natural yoghurt
Juice of half a lime
You will also need 4 goat or lamb cutlets

Lassi:
2 mangos with
1teaspoon dried rose petals
10 mint leaves
1/4 teaspoon black cardamom
8 ice cubes
Half a lime
300g plain natural yoghurt

Roti:
350-400g wholewheat flour
1 tablespoon fennel seeds
2 tablespoons black sesame seeds
1/2 tablespoon vegetable oil
Pinch of baking powder
A handful of fresh coriander leaves (roughly chopped)
140ml water

Serves 2

Tikka Marinade:
Just get all the ingredients to a blender and blend together
Pour over the cutlets
Once thoroughly coated, leave to marinate in an oven proof dish, covered with cling film, for up to 30 minutes at room temperature or up to 2 hours in the fridge
Roast in a preheated oven at two hundred degrees centigrade for about 20 minutes or until cooked as you like it
Leave to rest for 5 minutes

For the Lassi:
Add the ingredients to a blender and blend until smooth (add more water or yoghurt to reach the desired consistency)

For the Roti:
Pour 200g of wholewheat flour into a bowl
Then add the fennel seeds, black sesame seeds, vegetable oil, baking powder, coriander leaves and the water
Mix together, adding more flour in increments of about 50g
You want soft dough, but shouldn’t be sticky
Knead briefly in the bowl
Leave it to rest for 30 minutes
Dust the surface with flour and divide the dough into 4
Start rolling out, keep them moving to avoid sticking
Once it’s thinner than a pound coin, brush lightly with oil on the upper and lower quarters, then fold these over so they meet in the middle of the sheet
Repeat this process on the folded roti, making a neat square, and leave to rest for 10-15 minutes
Once they have rested, roll them out again – to a thickness of about one millimetre
This time it might be worth tucking the corners in to create a more manageable, rounded shape
Fry in a dry pan on a high heat, keeping an eye on them, as they cook quickly
Have a peek at the underside, and as soon as it begins to colour, flip it over