Thanksgiving is the day to feel grateful for what you have - family, friends, peers and materialistic assets. It is when people thank the almighty for blessing them with abundance. Hence, families and friends come together, cook, plan a potluck, and enjoy food. Some good samaritans also work in soup kitchens or donate food.
However, if you are Monica from F.R.I.E.N.D.S. or Lily from How I Met Your Mother, you cannot imagine Thanksgiving without cooking a feast. Imagine cooking delicious recipes and becoming the centre of attraction as everyone comes forward to thank you for your culinary skills. For the same, Slurrp connected with Chef Vineeth Jayan, Executive Chef at The Den, Bengaluru.
Hyderabadi Bhuna Gosht
Ingredients
For Marination
- 1kg mutton curry cut
- 250 grams of yoghurt
- 20 grams of Degi red chilli powder
- 15 grams of ginger
- 10 grams of garlic
- 15 grams of cumin powder
- 10 grams of coriander powder
- 10 grams of turmeric powder
For Curry
- 5 grams of garam masala
- g grams of coriander seeds
- 5 grams of cumin seeds
- 200 grams of chopped onion
- 5 grams chopped garlic
- 5 grams of grated ginger
- 200 grams of tomato puree
- 100 grams of fried onion paste
- 50 grams of golden fried cashew paste
- 15 grams of Degi chilli powder
- 10 grams of coriander powder
- 15 grams of ghee
- 5 grams of coriander leaves
- 10 grams of garam masala
Method
- Marinate the mutton pieces with Yoghurt, ginger garlic paste, Degi chilly powder, cumin powder, and salt. Refrigerate for 30 minutes to 1 hour.
- Heat oil in a large pan, and add whole masala, cumin seeds and coriander seeds, and let them sizzle.
- Add chopped onion and sauté until they turn golden brown.
- Add the mutton pieces and cook them until brown.
- Add all the spices along with tomato puree, fried onion paste and fried cashew paste, and stir well until the masala is cooked.
- Add warm water if required, and bring to a boil.
- Reduce heat to low, simmer cover for I – 2 hours, until the mutton is tender.
- Serve it hot with a garnish of fresh coriander.
Roasted Turkey
Ingredients
- 450 grams of unsalted butter
- 2 lemons
- 5 grams of lemon zest
- 1 turkey
- 200 grams of Dijon mustard
- 10 grams of thyme
- 3 oranges
- 250 grams of onion
- 250 grams of carrot
- 100 grams of celery
- 100 grams of leeks
- 50 grams of garlic
- 10 grams of sea salt
- 10 grams of black pepper
Method
- Preheat the oven to 176°C.
- Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set it aside.
- Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with a bunch of thyme, halved orange, quartered onion, carrot, leeks, celery and garlic.
- Brush the outside of the turkey with the butter and Dijon mustard mixture and sprinkle with salt and pepper. Tie the legs with string and tuck the wing tips under the turkey.
- Roast the turkey for about 2.5 hours, or until the juices run clear when you cut between the leg or thigh.
- Remove the turkey to a cutting board and cover it with aluminium foil; let it rest for 20 minutes.
- Slice the turkey and serve with cranberry sauce.