Yes, like a lot of others who have leftover turkey, I have been trying to find creative ways to use it up. Today, I had some more company, who wanted to try my leftovers. I did need to add some creative touches to make sure that the food was presentable.
My turkey this year turned out to be very good. I had brined it and cooked it with stuffed apples. So I was trying to figure out how to use the leftovers without too much fuss. Well, one stopgap in Indian food is the makhani or tikka masala base. Its comforting creamy flavors make it a surefire success with anything you can think of, so why not left over turkey. Here is how I made the sauce,
Makhani Sauce for Leftover Turkey
Serves 10
Ingredients
2 tbsp oil
1 tsp cumin seeds
1/2 tsp carom seeds (ajowan)
1 onion finely chopped
1 tsp finely grated ginger
2 green chillies, minced
3 pods garlic, minced
1 cup crushed tomatoes
3/4 cup sour cream
salt to taste
1 tbsp tandoori masala
1 tsp kasoori methi (dried fenugreek leaves)
1/2 cup light cream
1 tsp garam masala
Method of Preparation
1. Heat the oil and add the cumin and ajowan.
2. Add the onion, ginger, chillies and garlic and saute briefly.
3. Add in the crushed tomatoes and cook till the oil begins to separate.
4. Add it the sour cream, salt and tandoori masala and cook for five more minutes.
5. Add the methi and cool slightly.
6. Blend into a smooth sauce with the cream.
7. Add in the garam masala.
The unique taste in this particular version is created by the dried fenugreek leaves that are abundantly available in the Indian grocery stores. I love them while making parathas or other things where I substitute them for fresh leaves.
I am sending this in for WHB, an event I have not had time to enter in a long while. This weeks WHB is being hosted by truffle, a visit to whose blog reminded me that peaches are still in season several parts of the world..
Waht a great idea! I baked a whole chicken and Turkey cutlets for TG. NO leftovers but Makhani sauce sounds great!:))
ReplyDeleteVery interesting post. I'm particularly intrigued by the fenugreek leaves. When they are fresh, are they only used in small amounts as an ingredient? What do they taste like -- can you describe it? Do they taste like fenugreek seeds? Sorry for so many question!
ReplyDeleteSounds very interesting. I know fenugreek is often an ingredient in curry powder but I also don't know quite what it tastes like. Alsohave not heard of ajowan. Do you think it's spelled Ajwain sometimes, I've seen that. (So much to learn, but it's fun trying to figure it out!)
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