BEEF LAYERED STACKED PANCAKE (ADUKKU ROTI) – serves 24

INGREDIENTS

Beef minced 750 grams

Eggs 04 numbers

Egg whites 02 numbers

Milk powder 02 tablespoons

Water 08 tea cups

Egg yolks 02 numbers (for egg wash)

Green peas boiled 100 grams

Potato diced and boiled with little turmeric powder 200 grams

Onions chopped 250 grams

Ginger chopped ½ teaspoon

Garlic chopped 01 tablespoon

Mint leaves 25 grams

Curry powder 02 table spoons

Chili powder 01 tablespoon

Pepper crushed ½ teaspoon

Spice powder ¼ teaspoon (cloves, cinnamon, cardamoms)

Soya sauce 01 tablespoon

Vinegar 01 teaspoon

Corn or sunflower oil 03 tablespoons

Capsicum diced 03 numbers (no seeds)

Tomato 03 numbers (cut into small pieces)

Curry leaves chopped 02 tablespoons

Cumin powder ½ teaspoon (roasted and powdered)

Rampe small piece

Salt to taste

METHOD

STEP ONE

Mix pancake batter in a bowl with the flour, eggs, egg white, milk powder, water and salt to taste (the batter should be of semi thick pouring consistency). Strain into another bowl and prepare eighteen (18) pancakes (two ladles and spread in circular motions) on a slightly oil griddle or large non stick pan.

STEP TWO

Roast the curry and chili powder slightly add the minced beef, vinegar and soya sauce. Keep cooking on low heat till the beef is dry. Heat a pan on medium flame with the oil; add the ginger, garlic, rampe and onion. Keep stirring for about two to three minutes now add the capsicum, tomato and rest of the ingredients. Remove from stove without further cooking. Mix this with the beef and add salt to taste, discard the rampe.

STEP THREE

Place a pancake on a flat surface and place alternate layers of the filling finishing off with a pancake (six pancakes per adukku roti for 06 persons).

STEP FOUR

Roll out the pastry; keep on a slightly oiled baking tray and carefully Place the filled pancakes. Seal the edges with water, egg wash and place decorations as per the talent. Apply egg wash on the decorations and bake in a pre heated oven set at 240 for thirty five minutes (35). Please check your oven from time to time to avoid burning the top (adjust heat as and when necessary).

PASTRY

Flour 400 grams

Margarine 100 grams

Water sufficient

Salt to taste

METHOD

Sieve flour thrice into a bowl put the soft margarine and work with the fingers till it resembles breadcrumbs. Add salt and water little by little and neat into soft dough.

DECORATIONS

Mix 01 tablespoon of rice flour with 03 tablespoons of wheat flour and 01 teaspoon of corn or vegetable oil. Add little water and egg yellow colouring and knead well. Dust a board with flour, roll out thin and cut out rounds with the lid of food colouring bottle. Make roses by placing a piece of rolled out dough and pasting the petals with water. Press firmly at the bottom and cut off excess dough. Open out the petals carefully. Leaves could be made by pressing one end of the round and pulling the other end. Cut the pastry into strips and make small roses and plaits or rope design. Place on the pastry and egg wash before baking.