We’re
finally approaching this year’s much-awaited festive season, and perhaps you’ve
already planned to host gatherings and dinner parties, or probably volunteered
to prepare a platter of munchies for a bash.
But if you
are confused about what to serve with your fancy fizz and party cocktails – we
are here to help you.
Chef Ajay
Markan, Corporate Chef for Cygnett Hotels & Resorts is known for his out of
the box dishes. He prepared ‘Birbali Turkey Roll’ exclusively for Opoyi.
Take a look:
Ingredients:
Debone
turkey breast 1
Turkey keema
250 grams
Chopped
onions 2 tablespoons
Ginger
Garlic paste 1 tablespoon
Cooking oil
1 tablespoon
Fresh cream
1 tablespoon
Whole spices
– green cardamom, clove, mache, and cinnamon stick 1 each
Curd 100
grams
Kashmiri Red
Chilli powder 1 tablespoon
Salt to
taste
Kasoori
Methi powder ½ teaspoon
Fine slice
tomatoes 2 big
Edible
flowers for garnish
Chopped
green chili 1 teaspoon
Butter/cream
50 grams/30 grams
Method:
Stuffing
– Take a
pan, add oil chopped onion and stir fry till it becomes golden in colour.
– Add ginger
and garlic paste. Add minced turkey, salt to taste, and chopped green
chili.
– Cook the
mixture well and when it is done keep aside till it gets cool.
Roll
– The Turkey
breast to be hammered until it gets flat and takes a rectangle shape. Thickness
as per your choice.
– Put
stuffing in the center of the breast and roll, tie it with thin thread, and
keep it in a platter.
– Marinate
the roll with curd, salt, chili powder, kasoori methi and mix it well.
– Keep a
marinated roll in the refrigerator for 3 hours.
– Pan-seared
the roll with little oil till it gets light brown in colour.
– Arrange
the pot place thin slices of tomatoes with whole spices and add little water.
Place the turkey roll in the pot and seal it from the top with the lead.
– The
minimum cooking time is thirty minutes.
– Make sure
the turkey roll is well cooked and becomes tender.
Gravy
– Open the
lid keep the turkey rolls on a platter, pour the cooked tomato and blend, and
strain.
– Heat Pan
adds oil, ginger garlic paste, and mixed with blended tomatoes till the
tomatoes are completely cooked with butter. Add cream and cook well.
– Strain the
cooked tomato gravy.
Plate Presentation
– Take a
platter, pour the cooked tomato gravy, and give a thin layer.
– Place the
turkey roll on top of the gravy.
– Garnish it
with Edible Flowers & Micro Greens.
– Can be
served with Butter Naan or steamed rice
Enjoy!
Rishi
Chauhan, Head Chef of Origin Cafe & Patisserie shared another fun recipe with us
to make parties even more fun. This one would be special for those who miss
having ‘Spinach Corn Sandwich’ at their favourite joints.
Ingredients:
Bread
Cooking Oil
Chopped
Garlic
Chopped
Onion
White Sauce
Spinach
Corn
Salt
Chilli
Flakes
Black Pepper
Oregano
Cheese
Mustard
Mayonnaise
Method:
– Add oil to
the pan and put in chopped onion and garlic, sauté them quickly.
– Boil some
spinach and add it to the pan
-Then add
boiled corn
– Add all
herbs to the pan oregano, chili flakes, black pepper, and salt
– Add in a
spoon of white sauce and mix all the filling together.
– Take two
bread pieces and spread mustard mayonnaise on it.
– Put a
generous amount of filling and add cheese on the top.
– Put the
sandwich into a sandwich maker until crisp.
– Serve with
any sauce of your choice.
For more interesting recipes, follow
Opoyi.
