Recipes Trending

 

• 2- 16 ounces chicken soup (low sodium)
• about 2 -3 lb of chopped, left over turkey
• chopped Turkey bones 
• Left over roasted vegetable 
• 1 teaspoon of Thyme
• 1 teaspoon of Rosemary
• 1 teaspoon of Tarragon
• 2 cups of water
• 1 teaspoon of salt
• 1 teaspoon of black pepper

This is a simple gravy preparation for non-vegetarian dishes made by my grandma. I recently brought a packet of Shady Brook Farms turkey chops. The very interesting point that attracted me to getting these was that the fat percentage of these chops was 0% (absolutely fat-free), so this is a heart healthy and protein-packed dish. Generally white meat turkey turns a little bit dry when overcooked, so making any gravies or adding them to briyanis is ideal instead of baking them…I learnt that the hard way :( This gravy turned out good and the turkey was not dry at all. I have used very few ingredients in this gravy trying to keep the dish as simple as possible but the taste was not simple in anyway. That’s how our mothers and grandmothers cooked right…when I was a kid I remember my mom and grandma using only fennel seeds for spicy dishes (garam masalas were used only for making briyanis back then) and whatever dishes they made tasted good with the simple ingredients they used, so I have followed the footsteps of my granny here. Dear friends, I hope you all like my healthy and tasty turkey chops kozumbu. Here goes the recipe:

INGREDIENTS:

1. Turkey chops or small pieces of turkey, around 1 pound.
2. Red onions, medium-sized 2.
3. Roma tomatoes, medium-sized, 2.
4. Ginger-garlic paste, 1 teaspoon.
5. Turmeric powder, ¼ teaspoon.
6. Chili powder, 2 teaspoons.
7. Coriander powder, 4 teaspoons.
8. Fennel seeds, ½ teaspoon.
9. Curry leaves, 1 spring.
10. Chopped cilantro, ½ cup.
11. Salt as per taste.

PREPARATION:

Clean the turkey and if needed, it cut be cut into small bite-size pieces. Dice the onions and tomatoes finely. Take a pressure cooker or pressure pan and a tablespoon of oil. When the oil is hot add the fennel seeds and fry them for a few seconds. Add the diced onions and curry leaves and sauté for a few minutes until the onions turn brown. Then add the tomatoes and ginger-garlic paste and keep sautéing for a few more minutes until everything is blended. Add the powders along with the turkey and add water just enough to cover everything. Pressure cook for up to 3-4 whistles (or after 2 whistle, lower the flame and let it simmer for 15 minutes) and switch off the stove to let the pressure down. If pressure cooker is not used, the gravy can be cooked under medium flame for 15-20 minutes until the turkey is cooked. Remove the lid and let the gravy simmer for a few more minutes without covering the pan. Garnish with chopped cilantro and serve hot with idlis, dosas, rice, or chapathis.