Thanksgiving is perhaps one of the most important celebrations in western countries like USA and Canada. Turkey, the bird, earns a special place of honor at the typical family table each November. But why was Turkey chosen for this specific occasion still remains a mystery, though many historians have a few different theories.
In our last article we had mentioned having some Amercian SOUL regulars visiting us this (Happy) Thanksgiving. And one of our guests wanted to try her hands in making one of their most important meals of the year, but with an Indian twist.
So the SOUL team along with our regular food contributor, Chef Tandon (of Pride Hotels), decided why not have a skype tutorial for our foreign guest and hence we came up with “BBQ Turkey Indiana with Venetian Risotto”, which according to us is a master creation, where-in all Indian (masala) spices marinades up the turkey and then it is smoked and grilled a’la Indiana and is served with Italian Risotto.
(Prep/Cook Time: 35 minutes + marinate time)
Servings: 4
Ingredients:
1 Skinless Turkey Tenderloins
1 kg plain, low-fat curd
2 tablespoons olive oil
12 cloves garlic, minced
3 tablespoons curry powder
1 tablespoon garam masala powder
2 teaspoons (cinnamon, green cardamom, black peppercorns, cloves mix) powder
Salt and chat masala
2 cups uncooked basmati rice
2 small white onions
150 gms French beans
100 gms spring onions
½ tsp. oregano herb
½ tsp garlic chopped
1 tsp onions fine chopped
2 big ripe tomatoes
2 tsp cheese – ricotta
2 tsp of cooked button mushrooms
1 tsp butter
Instructions:
- Whisk together yogurt, oil, garlic, curry powder, garam masala powder and cinnamon mix powder in a medium bowl. Pour marinade into a quart-size zipper bag. Season turkey with salt and pepper. Add to the mixing bowl and mix it well. To Marinate refrigerated it for 8 hours.
Prepare basmati rice according to package directions.
– Preheat the grill or tandoor.
– Meanwhile, peel onions and cut into quarters.
– Using tongs / fork – remove each turkey piece from the marinade bowl and place on the hot grill / or skewer into the tandoor. Brush with more marinade. Place onion wedges on the grill as well.
– Grill turkey and onions for 5 minutes, then turn and baste turkey with more marinade. Discard remaining marinade.
– Grill turkey and onions 5-7 more minutes, until the bird is well done and onions are soft.
– Carve and divide turkey and onions for Plating.
For Italian Risotto Rice
Take butter in a pan, sauté chopped garlic, onions, chopped deseeded tomatoes, mushrooms and cheese grated.
– Add the cooked basmati rice into the risotto mix, add 50 ml. Veg, stock, and adjust the seasoning.
– Butter sauté the blanched French beans and keep aside.
– Carve out the tandoori turkey into roundels, neatly arranging over each other.
– Towards a side of the portion plate de-mould a bowl full of risotto rice, arrange sautéed beans sticks, and place slices of tandoori turkey – heat for 3 minutes in a microwave oven –
Serve it hot!
SOUL wishes its readers a very Happy Thanksgiving!
