Kati Rolls

Kati Roll (Kathi Rolls) originated from the streets of Kolkata (previously known as Calcutta) , India. The basic concept of Kati rolls is Kati Kabobs rolled up in a Paratha or Roti. However, a lot of variations of Kati rolls have been introduced since its earliest roots. I feel in love with this food when I was a young kid in Nepal. There is a food joint in Kathmandu called the Bawarchi (chef or cook), and they use to serve awesome rolls. Here is my variation of the famous Kati Rolls and I am topping the rolls with freshly made Avocado Salsa. 

Ingredients For the Chicken: 

1) 1 and Half red onions thinly sliced 

2) 2 Red Bell Peppers thinly sliced 

3) 2 lbs of sliced boneless Chicken Thighs 

4) 2 finely chopped green chilies and half fine chopped Habanero chili 

5) 1 stick of cinnamon, 5-6 cardamom, 5-6 cloves 

6) 1 table spoon of Cumin, Coriander and Curry powder 

7) 1/2 table spoon of Turmeric

8) 5 cloves of garlic thinly chopped 

9) 1/2 stick of ginger finely chopped 

10) 2-3 Bay leaves 

11) 1 tea spoon of Cumin Seeds 

11) Oil, Salt & Pepper 

Ingredients For the Avocado Salsa 

1) 2 ripped avocado 

2) 1/2 fresh lime Juice & Zest 

3)  Coriander leaves (cilantro) finely chopped 

4) 2 plum tomatoes finely chopped 

5) 1 and half shallots finely chopped 

For the paratha or roti, I substituted it with store bought Tortillas. Beat two eggs and slightly flavor it with salt & pepper (just a pinch) 

Directions for cooking Chicken: 

In a hot pan, roast your spices (cardamom, cloves, & cinnamon). It's an essential part of cooking to actually roast the spices in order to enhance their flavor. 

Pour some oil on the hot pan and add the bay leaves. Keep it on high heat for about minute and half while your lid is covered and then take it off the heat. Put it aside for about a minute. This way your oil gets nicely flavored. You can now get rid of the spices. 

After you take the spices out, on high heat add cumin seeds and cook until it turns dark. Then add your chilies, garlic and ginger and cook it for a minute on medium heat ( you don't want to burn the garlic too much).  Add you chicken and turn the heat to high. Normally, chicken in kati rolls are made in a big tawa (flat cookware at very high heat) but since lot of people don't have that, it is very essential to cook the chicken on high heat throughout. 

After you have cooked the chicken for about 4-5 minutes, add the cumin, coriander, curry and turmeric powder. Add salt & pepper for taste.  Cook it for about another 5-7 minutes. 

When the meat is almost cooked (golden brown) add the chopped onions and bell pepper. Cook for another 3 minutes. 

Add chopped cilantro and set it aside. Now it's our turn to make Avocado Salsa. 

Directions For Avocado Salsa:

This is a very simple Salsa to make. In a bowl, take some extracted avocado, tomatoes, shallots, finely chopped chilies and mix it well. Add salt & pepper for taste and then squeeze in fresh lime juice and zest. 

It's a very vibrant salsa and gives a kick to the kati rolls. Now its turn to make our prepare our tortillas.

In a hot pan, place your tortillas and heat it on one side. Add your beaten eggs on top of the tortillas. 

Add the egg in the middle and slowly spread it around. At this point lower your heat to medium. Once you have a thin crust forming on the outside, flip the tortillas and cook the part where you poured the eggs. 

Assembly Time: 

Cooked eggs side up, layer it with chicken and avocado salsa in the middle ( or on the side which ever you prefer). Roll the tortillas. 

Bon Apetite 

And there you have it. Simple, delicious and one mean looking Kati Roll. Enjoy and I hope you guys try this recipe cause its good :). Some more pictures below. 

Egg Stew

This recipe is a modified version of Egg Curry. I was playing around with couple of ingredients and wanted to create a different kind of stew with mixture of variety of peppers. So, here it goes.

Ingredients:
1) 6 hard boiled eggs
2) 1 red onions finely chopped
3) 3 tomatoes finely chopped
4) Thin slices of Green and Red bell peppers
5) 1 or 2 dried red chili
6) 1 tea spoon cumin seeds
7) 1 table spoon of Cumin and Coriander powder
8)1 tea spoon of Amchur (Mango Powder)
9) Salt & Ground Pepper (Taste)
10) 4 cloves of Garlic finely chopped
11) 1 tea spoon of garlic & ginger paste
12) Couple of star anise (optional)
13) 3 table spoon of good white wine vinegar
14) 1 tea spoon of Turmeric powder
15) 1/4 cup of cream

Heat some oil in a pan. Cut the eggs in half. Use a sharp knife or a string to cut the eggs so that the yolks stay in place. Put them face down as shown in the picture above.

Turn the eggs over as it turns light brown and cook for couple of minutes. Take the eggs out after it's cooked and put it aside.

 In a deep pan or pot, heat some oil. Add cumin and cook it till it turns dark. Add the chopped chili and garlic. After the garlic turns brown, add the onions and cook until the onions turn brown. To take the water out of the onions add some salt. Then add ginger garlic paste, star anise, turmeric, cumin & coriander powder and cook for about 3 minutes. Cooking the spices well is essential.

Add the red and green bell peppers. Cook them for 5 minutes with the lid closed under medium heat. Then add white wine vinegar, amchur and salt & pepper.

 Add tomatoes and cook it for another 10-15 minutes under medium heat. At this point add the cream and put the lid back on. Cook it for another 10 minutes.

Take the mixture put it in a food processor. This helps to break down the peppers and gives you a nice consistency.

Put the mixture back into the pan. At this point taste the mixture. One thing I always say to people is taste taste and definitely taste your food before you serve. At this point, add the eggs and cook it under low heat for another 5 minutes.

Bon Apetit 

Your egg stew is now ready to be served. If you want you can garish with a little coriander leaves (cilantro)