Farzana Contractor picks her favourite
olive recipes by Chef Saby for you to recreate and relish 

Sabyasachi Gorai Ambassador, Olives from Spain

Rolls are also an Indian favourite. Baida roti, for example, or kheema roll. Here is a kathi roll with a difference, sliced olives!

Chicken Olive Kathi Roll

•  5 rotis of refined flour (maida)
•  300 pcs boneless chicken
•  15 g ginger-garlic paste
•  15 g salt
•  20 ml pure olive oil
•  5 g roasted cumin powder
•  2  g coriander powder
•  5 g red chilli powder
•  3 g chaat masala
•  30 g onions, sliced
•  15 g fresh coriander leaves, chopped
•  15 g bell peppers, sliced
•  30 Spanish black and green olives, sliced

Mix ginger-garlic paste and salt and marinate chicken cubes in it for an hour preferably in the refrigerator. Heat oil in a pan and sauté chicken cubes till done.
Add roasted cumin powder, coriander powder, red chilli powder, chaat masala and salt. Mix sliced onions and sliced Spanish black and green olives.

For the kathi rolls
Put one tsp pure olive oil on a tawa and lightly heat the rotis. Place six to eight pieces of cooked chicken and sprinkle with remaining green chillies and coriander leaves.
Spread the sliced green and black Spanish olives, a spoonful of onion and carrot mixture on the roti and sprinkle salt.

Roll the roti tightly over the stuffing and serve.

You have tried biryani and pulao with many ingredients but have you made one with olives? This one with potato and olives is indeed interesting. Remember, soak the Basmati rice long enough for it to cook in the least amount of water.

Mint & Olive Pilaf with Potatoes

•  30 ml pure olive oil
•  1 onion, thinly sliced
•  1 potato, peeled and cut into dices
•  10 g ginger, chopped
•  20 g mint leaves, chopped
•  1 green chilli, chopped
•  150 g Basmati rice, soaked, rinsed and drained
•  300 ml water
•  salt to taste
•  15 g cumin seeds, roasted and crushed coarsely
•  15 Spanish black olives, sliced

Heat the oil in a large saucepan over medium-high heat and sauté the onion until brown, about 5 to 7 minutes.
Add the potato, Spanish sliced black olives, ginger, half the mint, and the green chilli and cook, stirring, about 2 minutes.
Add the rice and sauté for 3 minutes. Add the water and the salt. Bring to a boil over high heat. Reduce the heat to the lowest setting, cover the pan, and cook until the rice is done, 10 to 15 minutes.
Remove from the heat and let the rice rest for about 5 minutes. 

Transfer to a serving platter, sprinkle the roasted cumin and the remaining mint leaves on top, and serve.

Indians love samosas. Whatever the stuffing.And you will find a samosa crop up even on a pavement cart in New York! In our country, of course, you will get it at the tiny shops on the street or even in fancy coffee shops at a 5-star hotel. The most amazing ones come from our kitchens. Try this one stuffed with olives. Lovely!


For the dough
•  500 g refined flour
•  70 ml olive oil
•  5 g ajwain
•  salt to taste
•  150 ml water

For the stuffing
•  7 Spanish green olives, sliced
•  500 g potato (boiled), peeled and chopped)
•  70 ml olive oil
•  5 g cumin seeds
•  5 g turmeric powder
•  2 g red chilli powder
•  2 green chillies, chopped
•  10 g ginger, chopped
•  juice of 1 lime
•  15 g coriander leaves
•  Salt to taste to taste
•  20 g green peas
•  5 g chaat masala powder
•  5 g fennel seeds
•  5 g garam masala
•  15 g cashew nuts, chopped

Mix all the ingredients for the dough except water and rub thoroughly. Sprinkle water and make a hard dough. Set aside for 10 minutes. Divide the dough into round portions as per the size of the samosas required.
Chop the Spanish olives, green chillies, ginger and the coriander leaves. Heat the olive oil and add cumin, when crackling, add ginger and salt. Add the rest of the ingredients excluding the final four and sauté for five minutes. Mix in the rest of the ingredients, including the potatoes and mix well.
Roll each portion of dough into a thin oval shape cut into 2 semi-circles. Apply water on the straight edge of the semi-circle. Fold the straight edge, bringing together the watered edges, seal the watered edges into a triangular pocket. Stuff the potato mixture and then seal the upper edges. Repeat with the rest.

Deep-fry in oil till golden brown and serve.



  Kids Culinarie

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