(This article is sponsored by Milan Restaurant)

VEGETARIAN TURKEY

2 cups basmati rice
1 tablespoon oil
1½ cups cilantro chutney
5 cups water
1 teaspoon salt
1 cups frozen peas
¼ cup cashew nuts
1 package puff pastry sheet
2 tablespoon tomato ketchup
1 teaspoon cumin seeds powder
6 wooden skewers

Remove the puff pastry from the freezer and let it thaw. Wash rice, drain and keep aside. Keep the water to boil on one side. In a pot heat oil and saute the chutney for 5-7 minutes. Add the washed rice and stir to coat the rice with the chutney mix. Add the boiling water, nuts, peas and salt. Cook on high heat for 5 minutes. Lower heat and cook for 5 minutes more. Turn off the heat and cover the pot with a tight fit lid for 5 minutes and let the steam finish the cooking process.

Spread out the pastry sheet on a clear surface area. With a rolling pin roll it out twice it size. Take a baking tray and pour the rice in it. The rice should be warm to mold it. Dampen your hands in water and mold the rice in a oval shape. Cut the approximate same size of puff pastry sheet and drape it over the rice mold. Take a bamboo skewer and shape the rice around it and drape the pastry. With the help of extra skewers attach the “leg” to the oval shape of rice. Do the same with another skewer. In a bowl take the ketchup, cumin seeds powder and add a tablespoon of water. With a basting brush, apply this ketchup to the pastry sheet cover. Bake the “turkey” in an oven at 350 temperature for 30 minutes or till it looks almost done. (Baste the “turkey” with ketchup mix a couple of times during the baking process). CRANBERRY CHUTNEY

1 can cranberry sauce
1 tablespoon peanuts(unsalted and roasted)
1 teaspoon garam masala
1 teaspoon coriander seeds
1 cup brown sugar
1 tsp. chili powder(optional)
Salt as per taste

In a thick bottomed pan place the cranberry sauce and brown sugar to boil on low heat. In a blender, make a coarse mix of coriander seeds and peanuts. Add this mix to the boiling cranberries. Let it boil for 5 minutes on medium heat. Lastly add garam masala, chili powder and salt. The cranberry chutney thickens as it cools down.

Masala Cider

8 cups apple cider
3 one inch cinnamon sticks
4 cardamom pods
5 cloves
7-8 saffron strands

In a pot place all the ingredients and simmer for thirty minutes.

SPICY ROAST POTATOES
,br> 15 red potatoes ( Baked and quartered)
¼ cup cilantro leaves
¼ cup coconut (unsweetened)
3 tablespoon oil
2 garlic cloves (finely diced)
3 tablespoon cumin seeds
2 Red chilies (optional)
2 tablespoon lime juice
1 teaspoon sugar
2 teaspoon salt
¼ cup cilantro leaves
¼ cup coconut (unsweetened)

In a bowl place the potatoes. Keep aside. In a small fry pan heat oil add the garlic and let it brown. Throw in the cuminseeds and let it sizzle and finally add the chilies. Remove from heat. Mix in the lime juice, salt and sugar. Pour this seasonings over the potatoes. Combine all the ingredients well. Just before serving bake for 30 minutes at 350 degrees temperature.

Sheer Korma

•1 cup thin Vermicelli
•1 1/2 litres milk
•½ cup sugar
•2 tbsp cashew nuts chopped
•2 tbsp almonds (soaked and chopped)
•2 tbsp dates chopped
•1 tsp cardamom powder
•4 tsp ghee/clarified butter
•¼ cup water

Fry the nuts in 2 tsp of clarified butter. Make a sugar syrup (one string consistency). Fry the vermicelli in the remaining clarified butter until golden brown. Boil the milk until it is thickened to half the quantity. Add the fried vermicelli to the milk and cook. Do not allow lumps to form. Add sugar syrup and cook for a while until it comes to a homogeneous consistency. Sprinkle cardamom powder. Garnish with fried nuts. Serve hot or refrigerated.

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