A simple yet delicious way to prepare a classic Indian curry with leftover turkey. Your guests will thank you for this surprising way of using leftover turkey. :) YouTube: Serves: 4 Ingredients 1 1/2 lb leftover roasted turkey, chopped into 2-inch cubesSauce3 Tablespoons sunflower oil (or any other vegetable oil)2 teaspoons curry powder1/2 teaspoon ground garam masala1 teaspoon of sea salt1 teaspoon of sugar2 Tablespoon lemon juice, freshly squeezed3 Roma tomatoes, roughly chopped1/2 cup water1/4 cup cilantro, chopped Instructions Pre-heat oven at 350 F. While the oven is being heated, prepare the sauce by blending all the sauce ingredients in a blender. In a 3 qt saucepan, add turkey along with the prepared sauce. Mix. Cover and bake...
Masala Chai is one of the most popular beverages in India...and in my classes. :) Learn more about this traditional drink and try out the recipe!
Traditional Indian Masala Chai
Parsis are Zoroastrians who relocated to India from Iran, a few hundred years ago.Serving size: 3Ingredients4 eggs, beaten with about 1/4 cup milk2 inch piece of ginger, grated1 teaspoon cumin seeds2 tablespoons gheeSalt to taste1/4 cup chopped cilantro, for garnish1 medium Roma tomato, chopped1 jalapeno, finely chopped1 medium red onion, finely chopped1/2 teaspoon turmeric powderInstructionsIn a 3 qt pot over medium heat, heat ghee and when ghee is hot, add cumin seeds and onions and cook for 6-7 minutes, or until onions are light brown in color.Add ginger and jalapeno, and cook for another couple of minutes.Add beaten eggs, tomatoes, salt, turmeric, and keep stirring until eggs are just cooked. Garnish with cilantro and serve immediately with toast.
Ingredients1.5 lbs lamb shoulder, preferably boneless and skinless, cut in 2 inch cubes1/2 cup plain full-fat yogurt1 tablespoon ginger garlic paste2 cups thinly sliced red onions1 teaspoon turmeric powder1 tablespoon coriander powder1 teaspoon cayenne powder OR as you desire1 tablespoon garam masala1 teaspoon saffron strands, soaked in 1/4 cup warm for half an hour1 teaspoon salt1/4 cup cashew nuts, soaked in 1/2 cup water then pureed into a paste2 tablespoons cream, or less2 tablespoons ghee1/4 cup chopped cilantroInstructionsMarinate lamb pieces in yogurt, ginger garlic paste and set aside. Add saffron to warm milk and set aside.In the meanwhile, heat a 4 qt sauce pan over medium heat and melt ghee. Add sliced onions and saute for 10 minutes.Add lamb along...
Serves: 3-4IngredientsMarinade:1 Dungeness crab, cleaned1/2 teaspoon cayenne powder1/2 turmeric powder1 tablespoon ginger garlic paste1/2 teaspoon salt4 kokum pieces, soaked in 1 cup warm water for 30 minutes1/2 cup red onion, finely chopped1 teaspoon Malvani masala OR garam masala4 tablespoons oil1 teaspoon turmeric powder7-8 curry leaves2 tablespoons shredded coconut1 teaspoon white poppy seeds1 tablespoon paprika powder1 teaspoon salt1/2 cup chopped cilantroInstructionsHeat oil in a 5 qt saute pan, over medium heat. When the oil is hot, add onions and curry leaves, and saute for 10 minutes, stirring every minute.Meanwhile, marinate crab pieces in the marinade listed above.Add poppy seeds, shredded coconut, paprika, garam masala, turmeric and half of the kokum water, and mix. Cook for about 5 minutes.Using remaining kokum water,...
