Showing newest posts with label Turkey. Show older posts
Showing newest posts with label Turkey. Show older posts


Tandoored Turkey - I Know Its Exciting, Right:)

Turkey Tandoori:

Other Names: Turkey Tandur. Van Kozhi Tandoori. Grilled Turkey with Indian Spices! Baked and Broiled Turkey. Turkey BBQ.


Turkey legs / breast - whatever 2-4 pieces
Yogurts 1 cup
Lemon juice 1 fruit
Turmeric 1 pinch
Chili powder (Kashmiri if possible)
Food color - red 1 pinch
Garam masala powder
Ginger-garlic paste 1 spoon
Zero - oil:)


Mix all the above mentioned ingredients and marinate the turkey in it. Maybe overnight should be good.

Now, grill them in charcoal your back yard.


I used conventional oven method...also equally better.

Baked them over 450 for about 40-50 minutes...well covered(to avoid drying) and broiled briefly for 4 minutes on each sides.

This absolutely doesn't demand any oil, as the skin has enough of it already. Makes a perfect choice for people who want to eat good food, but not to gain weight at the same time. Kool, right:)


Vankozhi Biriyani / Turkey Biriyani - Simply The Best!


For Meat Marination:

Turkey 2-4 large pieces
Ginger-garlic paste 1 spoon(freshly prepared)
Green chili 2 minced
Scallion 1 grated
Country Tomato 1 grated
Mint 6-8 leaves bruised
Cilantro leaves bruised few
Lemon 1 fruit freshly squeezed
Rock Salt
Chili Powder 1/4 spoon
Yogurts 1/4 cup.

For Biriyani:

Long Grained Rice 2 cups
Green chilies 6 slitted
Onions 1 sliced
Tomatoes 2 chopped
Chili powder (optional...its not used generally)
Mint leaves 1 fistful
Cilantro few leaves
Ghee 1 cup.


Cloves 3
Cinnamon 2 sticks
Cardamm 6 crushed
Bay leaves 3 crumbled
Star anise 2
Marati Mokku 3
Rose petal few(dried)
Birinji flower 1
Saffron few strands - tapped


Spray oil in an oven safe tray, arrange the marinated meat on it, spray oil if necessary. Bake the meat for about one and half hours, 450 F. When the meat is done' to reddish brown and cooked thoroughly, remove from heat.

In a wide crock pot, heat ghee. Throw in all the spices. Let them crackle up.

Then add chilies, wait till it splutters and turns white.

Followed by onions...fry real good till fragrant. Maybe add salt to hasten your process.

Now add tomatoes, cover and cook. When tomatoes turn pulpy, add chili powder and baked meat to it. Then stir-in rice, add enough water. Cover and cook.

Once the rice is done, remove from heat.

Serve warm as a main dish.


Turkey Fry

Turkey Varuval:

Vaan Kozhi Milagu Varuval. Van Kozhi Fry.


Turkey leg pieces 2-4
Garlic 4 cloves
Ginger 2" Tomato 1 small
Coconut grated 2 teaspoon
Turmeric powder 1/4 spoon
Chili powder 1 spoon


In a wide wok, heat oil and add onion, garlic, ginger, coconut and stir-fry for few minutes and wet-grind to thick paste.

In the same oil...saute' turkey and add salt, turemric and chili powder. Cover and cook for few minutes.

Then add the ground paste and 2 cups of water. Cover and cook till tender.

Once water is reduced...stir-fry over high for 5-7 minutes.

Serve warm to gow ith your roti or chappathi.


Turkey Layer Biriyani

Turkey Dhum Biriyani:


Basmati rice 2 cup
Turkey 1/2 kg(with or without bones)
Curd 1 cup
Lemon juice 1/4 cup
Ginger-garlic paste 1-2 spoons
Saffron 1-2 pinch
Ghee half cup

To be fried in Ghee until reddish brown without any water content:

Onions large 2 thinly sliced in lengthwise
Tomato 2 large thinly sliced lengthwise
Green chili 8 lengthwise slitted
Lemon juice 1/4 cup
Garlic paste 1-2 spoon
Ginger paste 1-2 spoon
Mint leaves 1 cup
Ghee 1/2 cup

To be fried crisply in smoky hot ghee:

Cashew nuts made into halves 1/2 cup
Raisins/Dry grapes 1/2 cup
Black cardamom 3 pods crushed
Green cardamom 3 crushed
Bay leaves 3
Cloves 3
Cinnamon sticks 3
Cumin seeds 1/2 spoon
Fennel seeds 1/2 spoon
Curry leaves 1-2 twigs
Ghee 1 cup
Saffron 1 pinch

Garnish before serving:(per plate)

Onion thinly sliced 2-3 slice
Coriander leaves 2-3 twigs
Carrot thinly sliced like coriander twigs (5-6 slice)
Beet root thinly sliced like coriander twigs (5-6 slice)
Green chillies 1-2 lengthwise slitted
Mint leaves 1/2 cup thinly chopped
Lemon wedges ( 2-3 slice)
Hard boiled eggs sliced with slicer (Use 3-5 slice)


1. Marinate turkey with curd, salt, saffron, lime juice for complete 2 hours. Then stir-fry them till thr meat is 3/4 th done. Set aside.

2. Cook basmati rice with salt and a spoonful of ghee. The ratio here is 1 cup of rice : 1 1/2 cup of water. Cook till 3/4 of rice is cooked. Or simply cook till one whistle.

3. In a wide vessel add the fried items one layer and 3/4 cooked rice one layer. Next come the cooked meat a layer. Repeat it layer by layer.

4. Turn on the stove into low heat. Cover the vessel and maintain in dhum till the rice is fully cooked.

5. Mix them well. Garnish them before serving.

6. It can be served along with onion raita.


Turkey Bajji:


Turkey breast- cubed
Ginger-garlic paste
Turmeric powder
Chili powder
Garam masala powder
Oil for deep frying.

For Batter:

Gram flour(besan/kadalai mavu) 1 cup
Baking soda 1 pinch
Turmeric power 1/4 spoon
Chili powder 1 spoon
Garam masala powder 1/4 spoon
Coriander seeds powder 1/4 spoon
Cumin seeds power 1/4 spoon.


Bring all the batter ingredients togather in a bowl. Add water slowly to this and make a runny consistency batter. Set aside.

Now in a sauce pan, heat 1-2 spoons of oil, add ginger-garlic paste, salt, turmeric, chili and garam masala powders. Now stir-in turkey and stir-fry for few minutes.

Now heat oil in a deep frying pan. Dip a piece of turkey in the batter and fry it. Maybe till golden color. Fry few at a time. Repeat the same for all the batches.

Serve warm with mint chuteny.


Coriander Turkey Chops:

Dhaniya Flavoured turkey Masala. Van-kozhi Dhaniya masala. Van-Kozhi Malli Masala.


Turkey breast - 500 grams (chopped to bite size)
Cinnamon sticks 1-2
Cloves 3
Coriander seeds 1-2 fistful
Pearl onion 4 - grated
Garlic 3 cloves minced
Ginger 2" grated
Turmeric 1/4 spoons
Chili powder 1/2 spoon
Oil few spoons
Coriander leaves 1 cup - garnish.


Chop down the turkey breast to bite size pieces. Wash and clean.

In a sauce pan, dry toast cinnamon, cloves and coriander seeds till fragrant. Then powder them. Set aside.

In the same pan, heat oil. Add grated ginger, minced garlic and grated onion. Fry them real good...till the raw smell leaves.

Add salt, turmeric, chili and powdered spice. Fry them till the all blend togather well.

Add chopped meat too. Let the masala coat well. Add 2 cups of water. Cover and cook over emdium heat.

Whenthe raw odour of the spices leaves, all the moisture is absorbed, meat is doen tender and oil shows up on sides...remove from heat.

Garnish with chopped coriander leaves.

Serve warm as a side dish for chappathi, pulka, dosa , idly or palin steamed rice.


Garlic Turkey with Noodles(Chinese style)


Turkey breast(skinless & boneless)
Tomato sauce 3 spoon
Soy sauce thick 1 spoon
Soy sauce thin 1 spoon
Chili sauce 1 spoon
Hot sauce 1 spoon
Green capsicum 1
Garlic 1-2 numbers (finely chopped)
Spring onions 1 bowl full
Green chilies 4-6
Corn flour
Rice wine
Corn oil 1 cup


1. In a bowl marinate turkey with salt, corn flour, rice wine and soy sauce. Refrigerate it for 15-20 minutes.

2. In a skillet add oil and place it on high flame now stir fry capsicum, green chilies, garlic and spring onions. And set them aside.

3. In a large pan add oil and toss turkey over it. When the protein denatures...that is fried turkey looks too pale.

4. Now start adding tomato sauce, chili sauce, hot sauce, thick and thin soy sauce. If necessary one can add 1 spoon of extra corn flour for thickness. And cook them by only stir frying on high flame.

5. garnish them with spring onions, capsicum, green chilies and garlic.

This can be taken along with rice noodles or fried rice.