Katy Roll Casserole – a Spicy Masterpiece
Sometimes Indian cuisine conflicts with other cultures. For example, when I put a piece of American cheese on my puri and reheat it in the microwave for a delicious multicultural snack (a staple of my childhood), or eat leftover biryani to go with ranch dressing because I ran out of raita and ran out of ingredients. and I will do it myself. (I have done this several times, but this is the first time I admit it.)
Cuisine does not exist in a vacuum, which means I believe Indian food can be turned into a casserole and a kati roll is the perfect candidate. I came from a country where there was no double credibility: I never made kati rolls and never made casseroles. But I ate dozens of kati rolls and realized that casseroles are a pervasive genre that goes far beyond green beans in a can of mushroom soup. The favorite kati roll, which contains some kind of minced meat (or chicken or paneer) – usually with the addition of eggs – and wrapped in paratha (thin flaky Indian tortillas) wrapped in onions and chutneys will do just fine. open and place in a baking dish.
I decided to cook raita for the casserole, although it is not included in a typical kati roll. I prefer my food to be very spicy, and I wish I had some kind of creamy cooling agent to balance it out. (This is common in many cuisines – white halal carts sauce, blue cheese with buffalo wings, gyroscopic tzatziki, etc.) This further undermines the authenticity of the dish, but I think going against the canon of kati rolls is worth it. eventually.
As for the ingredients, you might need to supplement your regular spice rack with some Indian dishes, but if you do purchase them, take comfort in the fact that you can use them for many other dishes. Ginger and garlic paste can be used as a building block in any stir-fry, and paratha is one of the most popular ways to scoop out curries or dips. The rest of the ingredients are pretty versatile, and you probably know what to do with them without a hint.
From a health standpoint, this is probably not a reason to brag to a doctor about food, but I am not good at such matters. However, you can change the recipe to use leaner / less meat and / or low fat yogurt and still get delicious results. To make a kati roll casserole you will need:
Ingredients:
- 1 white onion
- Olive oil
- 1-1 ½ lb. ground beef (or any other ground beef)
- 1 tomato
- 1 bunch, cilantro
- 4 small green chili peppers
- Ginger and garlic paste
- 1 bag of kim seasoning (you can also use garam masala, taco seasoning, or your own spice mix and that will be fine).
- Salt
- Pepper
- 3 eggs
- Ghee / butter
- 6 parat
- Mint chutney
- 1 1/2 cups unflavored whole fat yogurt
- 1/2 cucumber
- 2 medium green chilies
Containers:
- 1 mixing bowl
- 1 large skillet or skillet
- 1 casserole
Dice the onion and heat a few sprinkles of olive oil in a skillet. When it gets hot, sauté the onions. You can use more onions, and in my opinion, the more onions in the dish, the better. This adds a nice texture and you can use less meat, which epitomizes the true Indian spirit. When the onions are translucent, add the ground beef.
While the beef is cooking, cut the tomato in half. Set one half aside (for decoration) and cut the other into cubes. Peel and finely chop fine green chili. Chop half of the cilantro.
When the beef is browned and no pink chunks are visible, add the diced tomatoes, chopped peppers, and chopped cilantro.
Add two tablespoons of ginger-garlic paste and spice mixture, stirring until all ingredients are evenly distributed.
After most of the liquid has cooked, split three eggs directly in the skillet and stir until small white / yellow spots are visible on the meat – it only takes a few minutes. When the egg is done, keep the skillet on very low heat. At this point try and add all the salt you need, because you haven’t done it yet.
The build process now begins.
Preheat oven to 350 ℉. Take a baking dish and brush the bottom with some butter or ghee. Add two parathaws to cover the bottom of the pan. Add a layer of meat about a quarter inch thick by smoothing with a spatula or large spoon. Don’t overdo the meat layer. If you have to spare, this meat mixture is the perfect option for a sloppy joe mix or the delicious fusion dish you’ve been waiting for when chopped tomatoes and pasta arrive.
Add another layer of paratha and spread a couple tablespoons of mint chutney on top. Add another layer of meat, smoothing and patting as before. Top with a last coat of paratha and brush with some ghee / butter on top. Put all this in the oven for 10 minutes.
Now about raita.
Add yogurt to a bowl. Chop the remaining cilantro, two medium green chili peppers, and half a cucumber. Add them to yogurt. Stir and refrigerate. Wright is ready.
After about 10 minutes, you may notice that the top layer of the paratha is curled up. Turn them over to curl, and let the casserole cook for another five minutes. Everything is now ready. Take it out of the oven and let it stand for ten minutes. Chop and place on a plate a few tablespoons of raita and some leftover vegetables. (This makes the photo very pretty.)
This casserole, in my design, is very spicy. This is offset by mint chutney for a herbal flavor and raita for a cooling effect. In terms of scale, I prefer my food to be almost unbearably spicy, but that amount of heat was substandard in that regard. My girlfriend, who has a lower heat resistance, found it tasty and not too spicy at all.
After the casserole has been eaten in about two and a half days, I can say that it worked well. It was fine the next day (and the next day). During all this time, the paratha was slightly fried in the oven, and the top layer of the casserole did not become too wet. The flavor and texture I was hoping for were present: paratha (from the middle / bottom layers), spicy, seasoned meat paired with mint chutney, with warmth offset by simple yet effective raita. Most importantly, I did not have nightmares in which my ancestors called me a traitor or claimed that I was disrespectful to my family, which was the main problem.
This dish for me is a delicious and savory reminder of the value of experimenting in the kitchen. (This casserole was even more enjoyable the next day. Reheated in a toaster and topped with a fried egg, it was the most decadent breakfast I’ve enjoyed lately.) Authenticity has its place and I couldn’t even dream of “innovating” some dishes like my mom’s gave or my grandmother’s chicken curry. But I think if you approach the concept in terms of respect and knowledge of your recommendations, it doesn’t hurt to try something new. Moreover, for an Indian American, perhaps placing Indian food on an American ship is a physical representation of preserving his heritage when placed in a new, unfamiliar container. (At least I could have imagined that on Chopped.)