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Recipes For Thanksgiving


Turkey Masala


1 lb.White Skinless Boneless Turkey Breast
Salt and black pepper
1 tsp. olive oil
2 medium carrots, diced and steamed until almost tender
1/2 red onion -- slivered
1/2 tsp. chopped raw ginger
1/2 tsp. chopped raw garlic
1/2 tsp. garam masala
Water or chicken broth
2 Tbsp. fat-free plain yogurt
1/2 tsp. fat-free half and half


Slice the turkey into bite-sized pieces. Place a nonstick medium-sized sauce pan over high heat. When hot, add the turkey; season with salt and pepper, and stir-fry about 3 minutes, or until still pink but almost done. Add the oil and onion and stir fry until onion is translucent. Add the ginger and garlic and stir fry about 10 seconds. Add the masala; stir to coat the turkey and warm the spice, about 5 seconds. Add the carrots and stir fry about 2 minutes. Add 2 Tbsp. of water or broth; reduce heat to medium. Continue to cook for 2 to 4 minutes or until the carrots are to your liking. Mix the yogurt well with the half and half. Remove the turkey from the heat and stir in the yogurt mixture. Serve at once. Alternatively, serve the yogurt on the side.

Cranberry Coconut Chutney

One of the exotic chutney that is part of my resume is this one. It is definitely delicious and simple to make

A small bag of fresh Cranberries
Grated Fresh coconut 2 cups
3 to 4 red chillies
A small ball of tamarind
! tsp turmeric
A small sprig of curry leaves
2 tsp of mustard seeds
2 tsp of urad dal
a pinch of hing or asafoetida

In 2 tbsp oil,fry urad Dal and mustard seeds. When it splutters,add red chillies and curry leaves with the hing. remove and place it aside. Then combine the cranberries and coconut and blend to a semi smooth paste in the blender with the turmeric,red chillies,salt and tamarind. Add water if necessary. Now pour the contents into a bowl and and add the dal mixture. Serve with rice.


1 cup semolina (or cream of wheat)
1/4 cup sugar
1/2 cup ghee
3 cups water
1/2 tsp.cardamom powder, chopped nuts (like cashewnuts and almonds) and raisins

Heat ghee in a pan till it is hot. Add semolina. Stir well and fry on low heat for 7 minutes or till the semolina is lightly roasted. Keep aside Mix the sugar, cardamom and water in a vessel. Bring to boil and keep on medium / low heat uncovered for 2 minute(s) stirring periodically. Now add the semolina mixture. Stir well. Bring to boil and turn heat on low immediately. Keep on low heat, stirring periodically (after every minute), till the mixture is dry. Sprinkle chopped nuts and raisins.


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