- 500g hot chicken kebabs
- 1 large potato
- 2 teaspoon dhania (coriander) chutney (savoury dip)Rice-
- 1⁄2 onion (sliced)
- 1 cup basmati rice
- 2 cups water
- 1⁄2 teaspoon Jeeru (Cumin)
- 1⁄2 cup frozen mixed veg
- 1⁄4 teaspoon turmeric
- 3⁄4 teaspoon rough salt
- Spice for rice
- Woolworths butternut spaghetti
- Rough red chilliesSauce-
- 1⁄2 cup Balsamic vinegar
- 1 teaspoon honey
- 1 clove garlic
Grease a piece of foil with oil. Mix kebabs altogether and spread mixture onto foil making a flat rectangle.
Wash and poke potato all over. Wrap in kitchen paper Bake potato in microwave for few minutes until cooked through. Peel and mash and add chutney to mash.
Place mash in center of mince rectangle. Fold one side of mince over mash and repeat with other side. Wrap gently into a log with foil and place in preheated at 180degC oven for 15-20min until baked through.
Braise onion in oil with Jeeru (Cumin) until lightly golden. Add water, salt and turmeric. Cover pot and bring to a boil. Once boiling add rinsed rice with veg and cook till 3⁄4 water evaporated. Drop to lowest heat and allow rice to fluff up. When done, season with spice for rice to taste.
Cut the corner of the bag and cook in microwave for 2.5minutes. Allow steam to release. Melt a little butter, add salt and chillies to it. All to taste. Open packet, pour butter over spaghetti, lightly toss to coat.
Place ingredients in saucepan and boil for 10-15 minutues until thickened. Remove clove and use.