Cauliflower Lentils and Turkey Chops

I had a really nice thanksgiving. Exhausting but just perfect, I woke up in the morning and cooked till I practically dropped, the myriad flavors washing away some of the annoyance that I have been feeling over the past few days - the flavors and colors quietly healing my senses. I had woken up in the morning wondering whether I could give thanks with the usual gusto and gradually as I basted the turkey, mashed the potatoes, chopped the zucchini, seasoned the stuffing a pure feeling of comfort emerged. I looked at the simple peace of my household - Dad and the two children running around and was deeply overwhelmed with gratitude. This grew and filled me with pure joy as our friends arrived. Everyone ate, talked and drank. I had a large constituency staying overnight who wanted Indian food before they left - so this is where some of the leftover turkey was used. We had this with rice and creamy lentils with cauliflower.

Turkey Chops or Cutlets

Prep Time: 25 minutes
Cook Time: 25 minutes

Makes 25 medium sized cutlets

Ingredients

2-3 medium sized russet potatoes boiled and peeled
2 cups leftover turkey meat (no skin)
1 onion, finely chopped
2-3 green chillies, finely chopped (optional)
1 teaspoon red chili powder
1.5 teaspoons salt
1 tablespoon amchur powder
2-3 tablespoon chopped cilantro
1/2 cup flour
3/4 cup water
Plain breadcrumbs
Oil for frying

Method of Preparation

1. Mash the potatoes in a bowl and set aside
2. Pulse the turkey in a food processor.
3. Mix the turkey with the potatoes, green chillies, red chili powder, salt, amchur powder, cilantro into a smooth mixture.
4. Shape into medium sized balls and flatten slightly.
5. Mix the flour with the water into a thick paste.
6. Dip the balls into the flour paste and then coat with breadcrumbs.
7. After you have completed coating all the balls, place in a freezer for 5-10 minutes.
8. Heat the oil and fry the cutlets till golden brown.


Moong Lentils with cauliflower

Prep Time: 10 minutes
Cook Time: 25 -30 minutes

Serves 4-6

Ingredients

1 cup yellow moong dal
1 teaspoon turmeric
1teaspoon salt
1 teaspoon sugar
1 onion, finely chopped
2 cups water
1 cup cauliflower floretts
1 cup milk
2 tablespoons butter
2 tablespoons chopped cilantro

Method of Preparation

1. Place the lentils, turmeric, salt and sugar and the water in a pressure cooker.
2. Add in the onion and cook for 10 minutes under pressure.

3. Cool and whip till smooth.

4. Add in the cauliflower and milk and simmer for another 10 minutes.

5. Mix in the butter and cilantro and enjoy with rice.

Just realized that Deepta has essentially started teaching herself piano, she plays the ode to joy pretty well, OMG- time for another activity!