STEP-BY-STEP COOKING RECIPE
Grate daikon radish with a coarse grater, salt, leave for 10-15 minutes, squeeze the juice. Use radish juice for dough – it will give an additional taste and aroma to our cakes!
Sift the flour; adding liquid (water with radish juice), knead the dough. It should be soft and well kept in shape. Cover and remove the dough for 15-20 minutes to proof.
Knead the dough, wrap with foil and again for proofing for another hour.
For the filling: fry 2-3 minutes in oil pressed daikon with turmeric, cool; add cilantro greens, pepper, mix.
Roll out the dough into a sausage and cut into portioned pancakes. Roll out each pancake in a circle (d = 15 cm). Fry the buns of cakes in a well-heated dry frying pan on both sides until cooked.
Put the filling in the middle of the finished cake and gently bend it in half.
Cut the turkey fillet into pieces (with walnut), add lemon juice and mix.
Crush cardamom, zira, coriander and bay leaf in a mortar, add ground spices, stir. Grate garlic and ginger, add to spices and grind into a homogeneous mixture of spices – this is garam masala. Mix sour cream and kefir, garam masala, salt, pepper. Gradually adding olive oil, beat until smooth. Slices of turkey into the marinade, cover with foil and for 2 hours in the refrigerator.
We are preparing traditional Indian sauce, or raita (“paradise” is black mustard seed). Grate the peeled cucumber with a coarse grater, salt and leave for 10-15 minutes, then squeeze the cucumber juice and dry. Combine yogurt, cucumber and chopped mustard greens. In heated sesame oil, fry the seeds of black mustard until cod and pour into yogurt with cucumbers, mix. Let the sauce brew for about an hour.
String pieces of turkey on skewers using the satay method, interspersing them with squares of sweet pepper.
Grill until golden brown on all sides, often turning. Note: we decorated kebabs in the way of satay. A feature of satay kebabs is that only 2/3 of the length of the skewer is filled – it is so convenient to hold it with your hands and there are no appliances. This method is common in Southeast Asia.
Serve on a wooden dish with Indian paratha muli cakes and cucumber wright as a sauce.
Cucumber raita (sauce) will serve as a garnish accompaniment to poultry meat and emphasize the sharp-spicy taste of turkey-tikka-masala meat.
If any juicy vegetables or fruits are used for filling pies, pies, and other pastries, then the prepared filling must be squeezed out – then the molded product will not crawl in the oven from excessive moisture. But squeezed juice do not rush to pour! Use it for the test – it will give an additional taste and aroma to your pastries! Here we used radish juice in this way.