TURKEY RECIPES

Jains the followers of the ancient Indian religion of Jainism are strictly vegetarians. Jainisim is governed with the idea of non-violence or ahimsa. This ideal has had a tremendous influence on India's cuisine, particularly the Jain cusine.

A typical Jain diet consists of grains like wheat, rice, lentils or pulses and beans, oil-seeds are recommended as they fall under the category of non-injurious food. They are yielded only when their plants get dried of their own after their age ends. Fruits and vegetables that become ripe on the plants or branches of trees or those that fall on their own after becoming ripe, are used for food.

Jains are strict vegetarians and many also avoid root vegetables as it is violent to plants. They also avoid any type of liquor and wine in their food. Other aspects of their food philosophy is that they regularly offer food to poor people, fast on certain days, do not waste any food, drink filtered water and eat after sunrise and before sunset.

BARBECUED & SPICY INDIAN TURKEY RECIPE

Ingredients Turkey breast, boned, halved & partially frozen 1 Yogurt 1 cup Jalapeno chili minced & seeded 1 tbsp Ground cumin 1 tsp Cayenne pepper 1/4 tsp Nutmeg 2 tsp Garlic powder 1 tbsp

Method Trim halved turkey breast slices from all fat and skin. Cut the breast slices by using a sharp knife, starting in center of one long side and cutting in half to within 1/2" of second long side and open like a book (using partially frozen turkey makes this process easier). Set the pieces flat on a platter. Mix together yogurt, chili, cumin, pepper, nutmeg, and garlic powder in a small bowl. Rub mixture over turkey, cover, and chill overnight (or at least 2 hours). Prepare barbecue. Grill pieces 4 inches from heat source until cooked through, about 4-6 minutes per side. Let stand for 5 minutes, then cut diagonally into slices. Serve with a rice salad.

INDIAN SPICED ROAST TURKEY RECIPE

Ingredients Turkey breast 1 to 1/2 lbs Plain low fat yoghurt 2 cups Fresahly grated ginger root 2 tbsp Garlic coves minced 3 Ground cinnamon 1-1/2 tsp Ground cumin, all spice & salt each 1 tbsp Cayenne pepper 1/4 tsp

Method Place turkey roast in a recloseable plastic bag or non-porous container with cover. In a medium bowl, combine yogurt, ginger root, garlic, cinnamon, cumin, coriander, allspice, salt and cayenne pepper; mix well. Pour yogurt mixture into bag or container with turkey. Seal bag and toss to coat turkey with marinade or turn turkey in mixture to coat well and cover. Refrigerate at least 6 hours or overnight, turning turkey or spooning mixture over turkey occasionally. To bake: Heat oven to 325 . Remove turkey from marinade; reserve marinade. In a small roasting pan, place turkey roast, pop-up timer on top. Bake, uncovered, until timer pops, 35 to 50 minutes. Brush roast frequently with marinade. Discard marinade. To grill: Place roast 6 inches from medium coals, 15 to 25 minutes per side or until timer pops, brushing occasionally with marinade.

TURKEY 65/ CHICKEN 65 RECIPE

Ingredients Ingredient-1   Turkey/chicken 1/2 lbs Ajinomoto 1/2 tsp Pepper powder 2 tsp Egg 1 Corn flour 2 tbsp Ginger garlic paste 1 tsp Salt 1 tsp Oil for frying   Ingredient-2   Cumin seeds 1/4 tsp Curry leaves 5 Chilly powder 1 tsp Corrainder powder 1/2 tsp Ajinomoto 1/2 tsp Red food color 1/4 tsp Red chillly garlic sauce 3 tbsp Ginger garlic paste 1 tsp Garlic 5-6 cloves oil 1 tbsp Salt to taste Cilantro for granish Onion for garnish Lemon juice few drops

Method Wash and cut boneless skinless turkey/chicken into bite size pieces. Mix the turkey pieces with all the ingrediants from list 1 and let it rest for 20-30 minutes. Heat oil in a pan and fry the turkey/chicken pieces. Drain excess oil using paper towel and keep aside. Heat oil in another pan. Add cumin seeds and fry till it splutters. Add curry leaves, garlic, ginger garlic paste and fry for a minute stirring continuously to avoid burning. Now add cumin powder, chilli powder, corriander powder, ajinomoto, chilli garlic sauce and red food colour. After half a minute add turkey/chicken pieces to the mixture. Toss everything together and switch off. Sprinkle few drops of lemon juice, garnish with onions and cilantro and serve with biriyani, pulav or any roti.