The problem is that I cook from sight and never measure anything.
The chicken tikka is simply chicken breast cut into chunks and placed in a mixing bowl, add a bit of tandoori paste, a generous squeeze of lemon juice about a tsp of salt, a bit of mix powder and a few drops of red food colouring. Stir together and marinate for an hour. Cook under a hot grill (lamb tikka is the same).
Sheek kebabs. Place a pack of minced lamb in a mixing bowl, put in cheap curry powder, I reckon I use at least a tbspn for a 500g pack of lamb, squeeze of lemon, tspn salt, red food colouring again and a palmful of chopped coriander. Then don a pair of rubber gloves (or your hands will be red for days) and mash it all together for a few minutes. Form into sausage shapes (one 500g pack makes 8 kebabs) and then place under a hot grill.
Onion Bhajis. Finely chop 3 medium onions and place to one side. In a mixing bowl add plain flour, salt, chopped coriander, cumin seed, and enough water to make a stiff batter. Mix it up and then chuck in the onions, leave it to stand for ten minutes or so (the juice from the onions sometimes makes the batter too runny so you'll need to check it and add more flour. roll them into little balls and fry them at 160 celsius in a deep fat fryer till golden brown.
For the spiced onions take one onion and finely chop it, fry in a tablespoon of oil until soft, now add in a teaspoon of turmeric and gently for another couple of minutes until the onions anre starting to brown.
Hope this helps. I think I may need to measure things next time I make something (but I get too excited!).
Topic: Mixed kebab ( 23,059 )
