Keema Boats

Ingredients

• Hot-dog Rolls 4
• Butter 3 tbsp
• Garlic paste 1 tsp
• Salt ½ tsp
• The filling:
• Keema 250 g
• Olive Oil 60 g ( ¼ cup)
• Onions, grated 125 g  (1/2 cup)
• Garlic paste 1 tsp
• Tomato puree 1cup
• Salt 2 tsp or to taste
• Garam masala ½ tsp
• Chilli powder ½ tsp or to taste
• Oregano, dried leaves 1 tsp ]
• Basil, dried leaves 1 tsp ] or 2 tbsp chopped leaves, each
• Corn, whole grained, boiled ½ cup

Preparation

• Mix together the butter, salt and garlic paste.

• Slit the rolls into two and scoop out the inside, leaving the boat shaped shell with a little edge all around.

• Apply the butter mixture in a thin layer all over the inside of the scooped out bread halves right up to the end of the edges and grill under a hot grill for 2-3 minutes, till slightly crisped and toasted a light brown at the edges. Keep aside.

• Heat the oil and add the onions and garlic.

• When onions are a light brown, add the keema over high heat and saute till it looks opaque.

• Cook over low heat till done and add the tomato puree, salt, garam masala, chilli powder, oregano and basil and stir-fry till fat separates.

• Mix in the corn and keep aside and fill into the ‘boats’. Garnish with the greens and serve.