Sikh Kebabs and Chapati
So, where was I? Sikh kebabs idea courtesy of Elizabeth David, but adapted by me...
Sikh kebabs
2 tsp ground coriander
2 tsp ground cumin
1 tsp grated fresh ginger
1 clove of garlic, grated
1 heaped tbsp korma curry paste
juice of half a lemon
100 ml natural yoghurt
1 1/2 lb/650g diced steak (this could be a piece you have diced yourself, or, as in my case, diced by the butcher!)
Mushrooms, halved
Peppers, cut into large squares
Thinly sliced ginger root.
Mix together the spices, paste, lemon and yoghurt in a generous sized bowl.
Add the meat to the bowl, and stir to cover with the mix.
Leave to marinade for at least two hours.
After this time, thread the meat onto skewers (if you use wooden ones, soak them in some water first for 20 mins), alternating with halved mushroom, or cubed pepper, or anything else, if you so wish.
I made 3 kebabs each (4 of us) with these measures, but alternated with mushroom or pepper. If you want to make purely meat kebabs and want 12, then you will need to buy more beef.
Between two cubes of meat, I placed a slice of ginger - a spicy treat when you are eating!
We ate inside this time, but these would be great on the barbecue. When you are ready to cook, pre-heat the grill to a high temperature. Place the kebabs under the heat and watch carefully, turning regularly to cook evenly. Cook to people's taste - medium rare to well done - but they will only need up to 10 mins. I used the mushrooms to judge as well!
Serve the kebabs on a chapati (recipe below, should you want to make your own) loaded with shredded lettuce, dressed with lemon and vinegar, and tossed with toasted pine nuts. Drizzle with mint and cucumber raita (I had frozen some from the last batch I made and it worked perfectly!).
Sorry, no photos - so keen to eat it, I forgot! Next time...
Chapati
To make four chapati:
4 oz bread flour - I used white, but the recipe called for wholemeal or gram flour - you decide...
Pinch of salt
80-100 ml water (I used 100ml but found the dough to be very sticky and difficult to work. I would use less next time, adding it even more gradually).
Sift the four, add the salt and make a well in the middle for the water.
Add this gradually until it forms a dough.
Knead for 5-7 mins, and then leave to settle for 20 mins.
After this time, cut your dough into 4, and roll out your chapati. It will become paper thin, but don't worry. Even holes look great when it is cooked.
Heat a dry frying pan until it 'smokes'. It will then be hot enough to use.
Place one chapati at a time in the pan and allow it to cook. You will know when to turn it.
If it puffs up, gently push it down with tongs, tea towel or spoon.
Serve immediately.
There is always a sense of satisfaction when tackling something that you know comes so naturally for other cooks around the world, but is something you have never tried before. Of course, they were probably not perfect, but I thought they were great and it is something I wouldn't be afraid to do again! There is always a good reason why we shouldn't always reach for the packaging on the shelves of the supermarket - this took no time at all, and probably ended up more authentic than the mass produced versions. A very proud cook! :-)
Sikh kebabs
2 tsp ground coriander
2 tsp ground cumin
1 tsp grated fresh ginger
1 clove of garlic, grated
1 heaped tbsp korma curry paste
juice of half a lemon
100 ml natural yoghurt
1 1/2 lb/650g diced steak (this could be a piece you have diced yourself, or, as in my case, diced by the butcher!)
Mushrooms, halved
Peppers, cut into large squares
Thinly sliced ginger root.
Mix together the spices, paste, lemon and yoghurt in a generous sized bowl.
Add the meat to the bowl, and stir to cover with the mix.
Leave to marinade for at least two hours.
After this time, thread the meat onto skewers (if you use wooden ones, soak them in some water first for 20 mins), alternating with halved mushroom, or cubed pepper, or anything else, if you so wish.
I made 3 kebabs each (4 of us) with these measures, but alternated with mushroom or pepper. If you want to make purely meat kebabs and want 12, then you will need to buy more beef.
Between two cubes of meat, I placed a slice of ginger - a spicy treat when you are eating!
We ate inside this time, but these would be great on the barbecue. When you are ready to cook, pre-heat the grill to a high temperature. Place the kebabs under the heat and watch carefully, turning regularly to cook evenly. Cook to people's taste - medium rare to well done - but they will only need up to 10 mins. I used the mushrooms to judge as well!
Serve the kebabs on a chapati (recipe below, should you want to make your own) loaded with shredded lettuce, dressed with lemon and vinegar, and tossed with toasted pine nuts. Drizzle with mint and cucumber raita (I had frozen some from the last batch I made and it worked perfectly!).
Sorry, no photos - so keen to eat it, I forgot! Next time...
Chapati
To make four chapati:
4 oz bread flour - I used white, but the recipe called for wholemeal or gram flour - you decide...
Pinch of salt
80-100 ml water (I used 100ml but found the dough to be very sticky and difficult to work. I would use less next time, adding it even more gradually).
Sift the four, add the salt and make a well in the middle for the water.
Add this gradually until it forms a dough.
Knead for 5-7 mins, and then leave to settle for 20 mins.
After this time, cut your dough into 4, and roll out your chapati. It will become paper thin, but don't worry. Even holes look great when it is cooked.
 |
| 'Fix' holes gently with your fingers |
 |
| Use plenty of flour when rolling out |
 |
| Roll as thinly as possible |
Heat a dry frying pan until it 'smokes'. It will then be hot enough to use.
Place one chapati at a time in the pan and allow it to cook. You will know when to turn it.
If it puffs up, gently push it down with tongs, tea towel or spoon.
Serve immediately.
 |
| Chapati ready to serve with lettuce and kebabs |
There is always a sense of satisfaction when tackling something that you know comes so naturally for other cooks around the world, but is something you have never tried before. Of course, they were probably not perfect, but I thought they were great and it is something I wouldn't be afraid to do again! There is always a good reason why we shouldn't always reach for the packaging on the shelves of the supermarket - this took no time at all, and probably ended up more authentic than the mass produced versions. A very proud cook! :-)
Comments
Post a Comment