Halal Tandoori Turkey – Roasted Turkey Desi Style with Pasta

Every Eid I try to cook something special and make the day memorable by preparing a delicious meal. I had never tried turkey before. So I was ecstatic to learn that Mina Halal is now offering zabihah by hand, Grade A, whole halal turkey through large grocery retailers throughout Ontario.

Mina Halal Turkey

Turkey is a magnificent bird. It has ultra lean, high in flavor meat and is it large enough to easily feed a gathering of 8-12. Turkey is high in protein, low in calories and one of the leanest meats around. It’s also an excellent source of B12. Dark meat from the drumstick is also an excellent source of zinc and selenium. This Eid why dont you all try my recipe in your home and impress your loved ones. They will be happy to eat something new and feel special inshallah. And when there are leftovers, you can use the meat in a multitude of ways, from soup and sandwiches, to pizza and pasta, to burgers and beyond.

I wanted to make an desi version of roasted turkey. And what better roasting technique than making a tandoori roasted bird. I served the tandoori turkey along with pasta and vegetables which I made using the broth after roasting the bird. The result was a spicy lip-smacking turkey that we all thoroughly enjoyed.

Halal Tandoori Turkey – Roasted Turkey Desi Style with Pasta

Ingredients:

Halal Turkey – fresh or frozen (if frozen thaw according to instructions)
Vegetables:
Baby Bokchoy
Carrots – chopped horizpntally into 1/2 inch pieces
Broccoli florets
Baby radish
Baby potatoes with skin (red and white)
To Marinate:
Olive oil – 3 tbsp
Hung Yogurt – 1 cup
Red chilli powder – 4 tsp
Salt – 4 tsp
Juice of one large lemon
Turmeric powder – 1/2 tsp
Roasted Cumin Seed powder – 1 tsp
Roasted Coriander seed powder – 1 1/4 tsp
Garam masala powder – 1 tsp
Black pepper powder – 1/2 tsp
Cilantro and Mint leaves – finely chopped, 1/2 cup, tightly packed

Method:

1. In a bowl, add all the ingredients for the marinade and mix well to form a paste.
2. Preheat oven to 440° F. Rinse inside and outside of turkey; pat dry with paper towels. Rub the marinate mixture all over the turkey, inside and out. Transfer to a large mixing bowl, cover with cling wrap and let marinate in the refrigerator overnight.

marinated Turkey on a bed of fresh vegetables

3. The next day, atleast 5-6 hours before serving, begin the preparation of roasted turkey. Take the turkey out of the refrigerator. In a large roasting pan, place aluminium foil to cover it. Place the vegetables in the roasting pan so that they cover the entire base of the pan. Season them with salt and pepper. Tuck wings under turkey, tie the legs together with kitchen twine, and place it in the roasting pan over the vegetables.

roasted turkey

4. Roast turkey, uncovered for 15-20 minutes until you get a nice browned color on the turkey. Then lower the heat to 325° F, and cover the turkey with aluminium foil. Roast for a furthur 3 1/2 to 4 hours, until thermometer inserted into the thickest part of the thigh registers 165 degrees. The turkey will be cooked to perfection and so soft that the meat will literally fall off the bone.

vegetables nicely done in the delicious broth

5. Transfer the turkey to a platter. Let cool for 30 minutes until you make the pasta.
6. Place a strainer over a bowl. Transfer the vegetables along with the pan juices into the strainer.

turkey meat

the base for the pasta made with broth and pasta sauce

vegetables in the strainer over a bowl

pasta served along with vegetables and roasted turkey meat

For Pasta: (Serves: 4)
7. Add 350 ml pasta sauce (I choose Garden Select) and the collected pan juices to a saucepan and let it come to a boil. Taste and add salt pepper to suit your taste. Mix and add 500 gms fusilli pasta to the saucepan and enough warm water to cover the pasta. Cover the pan and cook on medium heat. Keep stirring every few minutes. After about 10-15 minutes, lower the heat to simmer and cook covered while stirring occasionally until the pasta is done. Add more water if needed to cook the pasta. While you are cooking the pasta, debone the turkey and transfer the meat into a serving platter. Once the pasta is done, add the vegetables from the strainer to the pasta and gently mix. Serve the pasta along with turkey meat. Enjoy!

I still have a ton of leftover turkey meat mashallah. I will be posting something delicious with the leftover turkey meat in a few days inshallah.

Tip: you can store cooked leftover turkey meat once it has cooled down to room temperature in freezer bags in the freezer indefinitely. To use thaw in the refrigerator.

Luv,
Mona

Chicken Jalfrezi – Chicken with Bell Peppers in Fragrant Sauce

Ramadan has started, and already we have completed the first five fasts Alhamdulillah. My very mischievous babyjaan will be two years old insha’Allah by the end of this Ramadan Masha’Allah. How time flies. This special month is even more dear to me as my little babyjaan was born in the month of Ramadan Alhamdulillah.

Stay healthy everybody. Be thankful that we are alive to witness this Ramadan Alhamdulillah. Pray Allah your heart out and ask of him whatever you need insha’Allah. And please remember me, my hubby and my baby in your duas. Enjoy this yummy and very easy to prepare chicken curry that insha’Allah your entire family will love.

Chicken Jalfrezi – Chicken with Bell Peppers in Fragrant Sauce

Ingredients:

Chicken – 1 whole, cut into pieces
Juice of a large lemon
Ginger Garlic paste – 2 tsp
Turmeric powder – 1/2 tsp
Red chilli powder – 2 tsp
Salt – 2 tsp
Canola oil – 2 tbsp
Onion – large, chopped
Bell Peppers/Capsicum – yellow bell pepper, red bell pepper, orange bell pepper and green bell pepper, all chopped up into small pieces – about 3/4 cup
Tomato – 2 large, chopped
Yogurt – 1 cup, lightly stirred
Roasted Coriander powder – 1 tsp
Roasted Cumin Seed powder – 1/2 tsp

Method:

1. In a wide saucepan with high sides at medium high heat, pour oil and as soon as it warms up, add the chopped onion. While the onion is frying up, marinate the chicken with lemon juice, ginger garlic paste, turmeric powder, red chilli powder and salt. Keep aside. Srir fry the onions until they are slightly browned.
2. Add chopped peppers and fry them for two minutes. Add the tomatoes and cover the lid. Cook for 3-5 minutes until they are mushy while stirring it an occasional stir.
3. Add the marinated chicken and the yogurt and mix well. Cover with a lid and let cook for 20 minutes until the chicken is thoroughly cooked. Give it a stir every few minutes. Sprinkle the coriander powder and cumin seed powder. Garnish with fresh chopped cilantro. Serve with rice/pulao/naan.

HEALTHY RAMADAN RECIPES:
Before I sign off, This ‎Ramadan I am on a hunt for healthy meal ideas for Suhoor‬ and ‎Iftaar‬. Please message me your recipes or send them to zaiqa.mona@gmail.com I will be posting them all on my blog with your name and details before this Ramadan ends insha’Allah. Please join in! I look forward to going through your recipes insha’Allah!

Luv,
Mona

Charcoal Grilled T-Bone Steaks – Indian Style

Every year come spring and summer, we ritually grill meats almost every other weekend. Its like celebrating this beautiful season. I had bought a weber charcoal grill almost 4 years back and it still serves us well. I love that smoked charcoal flavor in meats. The only drawback while charcoal grilling is the time it takes to burn the charcoal and to keep the burning charcoal alive. But that is not my department, my hubby tends to all those factors and my job is to only marinate and pre-prepare the meats.

The last weekend we charcoal grilled t-bone steaks and they were so damn delicious!

My recipe is simple. Semi-homemade!  We enjoyed the steaks along with a potato salad and a bean salad and a few garlic roasted breads.

Charcoal Grilled T-Bone Steaks

Ingredients:

T-Bone Steaks – 4
Amchur powder – 2 tsp
Red Chilli powder – 1 tbsp
Salt – 2 tsp
Ginger Garlic paste – 2 tbsp
Turmeric powder – 1/4 tsp
Garam Masala powder – 1 tbsp
Cumin/Zeera powder – 2 tsp
Coriander/Dhaniya powder – 2 tsp
BBQ Sauce – your favorite (I used ‘Kraft Original BBQ Sauce’)
Canola Oil – for brushing

Method:

1. Marinate the steaks with all the ingredients except the bbq sauce overnight.
2. Let the steaks stand at room temperature for 30 minutes. Heat a charcoal grill to medium-high, and set up direct and indirect heat zones. Rub the marinated steaks lightly with oil. Sear on all sides over direct heat until you can see grill maeks, about 5 minutes per side.
3. Transfer the steaks to indirect heat, and brush them with your favorite BBQ sauce on both sides. Grill covered, turning and brushing with sauce occasionally, 30-40 minutes. (Grilling time will vary depending on thickness of steaks) Remove the steaks from grill. Let stand for 15 minutes before serving. Enjoy!

Luv,
Mona

Galouti Kabab – Melt in mouth Kababs

I am a big fan of kababs, be it sheekh kabab or tikka kabab or kofta kabab. I cannot resist them. I also love to cook kababs for potlucks, get togethers and parties. My guests are often served kababs as appetizers.

The fact that I like perhaps the most about kababs is that you can play with the ingredients and make your own flavor combinations. There is no limit to it. This time I added sundried tomatoes to kababs and the subtle tangy taste they imparted was wonderful. I also discovered an easy trick to make melt in mouth kababs, longer marination time! It works wonders, try it for yourself.

SunDried Tomatoes Galouti Kabab – Melt in mouth Kababs

Ingredients:

Lean Veal minced meat – 2 lbs
Onion – 2, small, finely chopped
Red chilli powder – 1 tbsp
Ginger garlic paste – 2 tbsp
Salt – to taste
Turmeric powder – 1/4 tsp
Coriander powder – 1 tsp
Cumin powder – 1/2 tsp
Amchur powder – 1 tsp
Sun dried tomatoes in oil – 2, chopped fine
Garam masala powder – 1 tbsp

Method:

1. Add all the ingredients in a mixing bowl and mix it all thoroughly using your hands. Cover the bowl using aluminium foil and let marinate in the refrigerator for two nights.
2. Take lime size balls from the meat mixture and roll them into smooth balls. Flatten the balls into a small patty shapes and arrange on a aluminium foil lined and lightly oiled rimmed baking sheet.
3. Broil/grill them for 10-15 minutes per side and they are done. Serve as appetizer or along with Naan and Pulao as meal.

Luv,
Mona

Aloo Baingan

A simple vegetable curry with use of the most humble vegetables to brighten your day. One of my most favorite vegetable curries that comforts me.

Asian Eggplants, PEI Potatoes and Ontario grown Tomato

The soft and velvety texture of cooked and potatoes eggplants along with the slight sourness from the tomatoes makes this curry very juicy and delicious. Enjoy it along with pulao, naan or paratha.

Aloo Baingan – Potatoes and Eggplants in a tomato gravy

Ingredients:

Asian Eggplant – 3, washed, pat dried, and cut into semi-circles (you can use any variety of eggplant)
Potatoes – 3, medium sized, washed, pat dried, peeled and quartered
Tomato – 2, medium, roughly chopped
Green chillies – 4, finely chopped
Canola oil
Cumin seeds – 1 tsp
Ginger garlic paste – 1 tbsp
Salt – to taste
Red chilli powder – 2 tsp
Turmeric powder – 1/4 tsp
Roasted Coriander seed powder – 1/2 tsp
Cilantro – for garnish, finely chopped

Aloo Baingan – Potatoes and Eggplants in a tomato gravy

Method:

1. In a kadai, pour oil to deep fry the chopped eggplant and potatoes. Once the oil is very hot, deep fry the cut potatoes and eggplant until they attain a slight brown color. Using a slotted spoon remove them into a wire mesh strainer to let the excess oil to drain away.
2. In a pan, pour about 1 tbsp oil and as soon as it warms up, add the cumin seeds and let them splutter. Add the green chillies, ginger garlic paste and fry for a minute. Add the chopped tomatoes, red chilli powder, roasted coriander seed powder, salt and turmeric powder. Mix well. Add the deep fried potatoes and eggplant and give a gentle mix. Add a little bit of water and cover with a lid for 3-5 minutes. Check to see if the potatoes are done. Garnish with chopped cilantro, remove from heat and serve.

Note: 1. You can also add boiled/frozen peas to the curry in the end.
2. You can even add a little bit of kasuri methi or fresh chopped methi in the end for a different flavor.
3. You can skip the deep frying of the potatoes and eggplant and directly add the chopped vegetables into the gravy. You will have to increase the cooking time as well as add a little bit of water to aid in the cooking process. Deep frying the vegetables makes them soft and adds a good flavor.

Luv,
Mona