GREEN JACKFRUIT ROTI TACOS
Preparation time: 15 minutes
Yields – 2 serves
Difficulty – Easy
Cooking time – 10 minutes
2 tablespoon olive oil
3 whole rotis
1 tablespoon chopped onions
1 teaspoon crushed garlic
1 ½ cup unripe jackfruit
1 teaspoon paprika
½ teaspoon ground cumin
1 ½ tablespoon barbecue sauce
Slaw & Salsa
1 Cup Shredded purple cabbage
2 tbsp mayonnaise
¼ cup chopped avocado
½ a lemon
½ tsp salt & pepper
1 tsp ground cumin
½ cup chopped tomatoes
3 tbsp grated cheese
8 sprigs dhania (coriander)
Instructions:
1. Pour olive oil in a pan and fry rotis till they turn brown. Set aside.
2. In the same pan, fry onions, garlic, paprika, and ground cumin. Add jackfruit and fry for a minute. Add BBQ sauce and cook for 5 mins or until jackfruit is cooked. Set aside.
3. Prepare slaw and salsa. Set aside.
4. Assemble taco and garnish with cheese, dhania and chilli flakes.
SPICY FISH TACO
Preparation time — 5 minutes
Yields — 2 serves
Difficulty — Easy
Cooking time – 7-8 minutes
2 roti
1 slice fish
½ teaspoon fennel seeds
½ teaspoon cumin seeds
½ teaspoon mustard seeds
1 teaspoon paprika
¼ teaspoon turmeric
½ teaspoon salt and pepper
Slaw
¼ cup shredded cabbage
¼ cup julienned onions
3 sprigs dhania (coriander)
Salsa
¼ cup chopped tomatoes
¼ cup chopped avocados
1 tbsp chopped spring onions
3 sprigs dhania (coriander)
¼ cup chopped cucumber2 tsp lemon juice
Instructions:
1. Prepare slaw and salsa and set aside.
2. In a pan, dry fry fennel, cumin, and mustard seeds (approx.: 4-5 mins).
3. Once done, grind the spices using a pestle and mortar or spice grinder.
4. Dry rub fish with ground spices, paprika, turmeric and salt and pepper.
5. Grill fish till cooked.
6. Assemble taco and garnish with dhania.
MOROCCAN CHICKEN
Preparation time: 10 minutes
Yields — 2 serves
Difficulty — Easy
Cooking time — 15 minutes
2 tablespoon vegetable oil
¼ cup julienned onions
1 tablespoon turmeric
½ tablespoon ground cumin
½ tablespoon paprika
3 sticks whole cinnamon
1 teaspoon crushed garlic
250g chopped chicken
1 tablespoon butter
2 teaspoon salt & pepper
1/3 cup diced eggplant
3 whole okra
½ cup chopped tomatoes
1 cup chickpea (cooked or canned)
1 cup orange juice
1 tablespoon sultanasraisins
1 tablespoon honey
1 tablespoon corn flour
¼ cup water
¼ cup water cress
1 teaspoon chilli flakes
Instructions:
1. In a pot pour oil and fry onions, garlic and spices.
2. Add chicken and mix to ensure chicken is coated with spices.
3. Add butter, salt & pepper, eggplants, okra, tomatoes chickpea and orange juice and cook for 10 minutes.
4. Add honey and raisins and cook further for a minute.
5. Serve hot with rice and garnish with water cress and chilli flakes.