Recipe "Indian cakes with daikon (muli paratha) to skewers of turkey (tikka masala) with cucumber Wright":
For cakes (4 pcs.):
- Vegetable or ghee for frying; flour - for dusting
- Wheat flour - 600 g
- Daikon radish - 600 g
- Water - 300 mL
- leaf mustard, sesame
- the seeds of black mustard
- Powdered sweet paprika
For the sauce (raita)
- dlinnoplodny cucumber - 1 piece.
- salt - 1/2 tablespoons
- yogurt (thick) - 200 ml
- mikrozelen mustard leaf - 1 bunch
- black mustard 1/2 tsp
- sesame oil 1/2 tsp
For barbeque (2 servings)
- turkey breast (best fillet of hip, it turns out more juicy) - 400 g
- sweet pepper (two different colors) - 1 pcs .;
- freshly squeezed lemon juice - 1/2 lemon
For the marinade:
- cardamom (a) - 3 boxes with seeds
- coriander - 1 teaspoon of seeds
- bay leaf 1 pcs.
- turmeric and chili pepper (ground) - 1/2 tsp
- 200 ml cream
- kefir - 50 ml
- salt, ground black pepper - to taste
- ginger root - 1 cm
- olive oil - 3 tablespoons
- Garlic - 2-3 cloves
- fennel, nutmeg, cloves (ground spices) - 1 pinch each
- Turmeric powder - 1/4 tsp .; ground black pepper - to taste
- coriander - 4 sprigs
Number of servings
The complexity of cooking
Meeting with friends, Birthday, Children's Party, Lunch, Carnival, New Year's Dinner, Picnic, Christmas, Romantic Dinner, Dinner, Buffet
Step by step recipe for cooking
Daikon Radish rub a coarse grater, add salt and leave for 10-15 minutes, squeeze the juice. Radish juice is used for the test - it will give added flavor to our lozenges!
Sift the flour; adding a liquid (water with radish juice), knead the dough. It should be soft and keep the shape well. The dough and cover with a clean 15-20 minutes for proofing.
Knead the dough, wrap foil and proofed again on another chas.Dlya filling: fry 2-3 minutes in oil squeezed daikon with turmeric, cool; Add coriander, pepper, mix well.
Roll out the dough into a sausage and cut intoa la carte crepes. Each pancake roll in a circle (d = 15 cm). Billets cakes fry in a well-heated dry frying pan on both sides until gotovnosti.Vylozhit in the middle of the finished cake stuffing and gently bend it in half.
Turkey breast cut into chunks (with walnuts)add lemon juice in a mortar and peremeshat.Razdavit cardamom, cumin, coriander and bay leaf, add the ground spices, stir. Garlic and ginger rub, add spices and grind into a homogeneous mixture of spices - is garam masala. Mix the sour cream and yogurt, garam masala, salt, pepper. Gradually add olive oil and whisk everything until smooth. Turkey slices submerged in the marinade, cover with foil and refrigerator 2 hours.
Prepare a traditional Indian sauce, or Wright( "Paradise" - the seeds of black mustard). Peeled cucumber rub a coarse grater, add salt and leave for 10-15 minutes, then squeeze the juice of cucumber, dry. Mix the yoghurt, cucumber weight and chopped greens leaf mustard. In the hot oil to fry the sesame seeds of black mustard to cod and pour in the yogurt with cucumbers, stir. Let it brew sauce for about an hour.
Skewered chunks of turkey satay on skewers way,alternating with squares of sweet pertsa.Zharit grilled until golden brown on all sides, turning frequently. Note: we have issued satay skewers way. A feature barbeque satay is what fills only 2/3 length skewers - so easy to hold with her hands, and there are no instruments. This method is common in Southeast Asia.
Post on a wooden platter with Indian flat bread and cucumber muli paratha Wright as a sauce.