Chef Jayanandan Bhaskar – USAPEEC https://usapeec.in Mon, 15 Jan 2024 06:13:00 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.1 https://usapeec.in/wp-content/uploads/2023/08/usapeec-logo-150x150.png Chef Jayanandan Bhaskar – USAPEEC https://usapeec.in 32 32 Dumba Turkey & Whole Wheat Biryani https://usapeec.in/dumba-turkey-whole-wheat-biryani/ Thu, 09 Nov 2023 07:10:20 +0000 https://usapeec.in/?p=6290
  • Prep: 8 hours
  • Cook: 2 hours
  • Yield: 4 servings

Ingredients

1 U.S. turkey meat, breast deboned, trimmed and skin on
400 gm hung curd
50 gm ginger garlic paste
30 gm salt
25 gm carrot
25 gm broccoli
25 gm asparagus
25 gm snowpeas
25 gm french beans
25 gm onion, chopped
10 gm garlic, chopped
100 gm curd
100 gm mustard oil
20 gm coriander
200 gm brown onion
20 gm mint
5 gm carom seeds

Whole Spices
10 gm cloves
10 gm green cardamom
10 gm black cardamom
10 gm cinnamon
10 gm bay leaf
10 gm mace
10 gm jaiphal
10 gm black pepper

Powdered Spices
20 gm cumin powder
20 gm turmeric
20 gm red chilli
20 gm mint powder
20 gm coriander powder
20 gm cardamom powder
20 gm yellow chilli powder
20 gm garam masala powder
100 gm whole wheat
5 gm hing

Directions

1. Take a whole turkey, make small cuts in the turkey and marinate with hung curd, mustard oil, ginger garlic paste, lemon juice, cloves, green cardamom, black cardamom, cinnamon stick, bay leaf, mace, jaiphal, black pepper, brown onion, mint leaf, coriander leaf, cumin powder, turmeric, red chilli, mint powder, coriander powder, hing, cardamom powder, garam masala powder, and yellow chilli powder.

2. Start rubbing the mixture on the turkey and stuff the whole wheat inside the turkey along with mixed spices. Leave the marinated turkey for 8 hours.

3. Take a pan and heat mustard oil. Add chopped onion, chopped garlic, carrot, broccoli, snowpeas, french beans, asparagus, salt, yellow chilli powder, hing, mint powder and boiled whole wheat once the vegetables are sauteed. Let the mixture cool down for 10 minutes.

4. Take the marinated turkey and stuff the whole wheat vegetable mixture inside the turkey. Try to rub all the spices properly on the turkey so it can tenderise properly.

5. Take a heavy bottom pan and cook the turkey with the marinated mixture for 2 hours on a very low flame.

6. Now on another side add mustard oil to the pan, add carom seeds, asafoetida & fresh haldi paste and cook for 20-30 seconds on a low flame to get a nice yellow colour. Take off the mixture from the flame and add curd into it.

7. Now take the mud vessel and keep a banana leaf. On top of the leaf place turkey and garnish it with the brown onion, fresh coriander and choukh ka raita.

]]> Nimbu aur Haldi ka Duwari Murgh https://usapeec.in/nimbu-aur-haldi-ka-duwari-murgh/ Thu, 09 Nov 2023 06:56:03 +0000 https://usapeec.in/?p=6292
  • Prep: 40 min
  • Cook: 20 min
  • Yield: 1 serving

Ingredients

50 gm haldi paste
20 gm garlic, chopped
20 gm ginger garlic paste
10 gm green lemon zest
10 gm salt
10 gm lemon juice
20 gm garam masala powder
20 gm carom seeds
5 gm asafoetida
20 gm yellow chilli powder
20 gm mustard oil

For Mint Sauce
1 cup coriander leaves
1/4 cup mint leaves
10 gm ginger garlic paste
10 gm onion
20 gm black salt
20 gm green chilli
20 gm lemon juice
20 gm asafoetida
20 gm roasted jeera powder
20 gm ice cubes

For Tomato Chilli Sauce
20 gm tomatoes
5 gm green chilli
5 gm garlic
3 gm black salt
20 gm onion

Directions

1. Take chicken legs in a bowl and add fresh haldi paste, chopped garlic, ginger garlic paste, lemon zest, lemon juice, along with garam masala, carom seeds, asafoetida, salt and yellow chilli powder. Mix everything well so that all the spices are absorbed by the chicken.

2. Take a pan, add mustard oil and cook the chicken till it is rare medium.

3. Now smoke the rare medium leg inside the double barrel smoker for another 25 to 30 minutes until it has a nice golden colour on top of it.

4. Meanwhile for the tomato chilli sauce, cut tomatoes into quarters, cut the onion and grind them in a jar along with green chillies, salt and a bit of sugar. Grind everything into a smooth paste.

5. For the mint sauce, add coriander, mint, ginger, garlic, onion, black salt, asafoetida and lemon juice.

6. Put the chicken leg on the plate with mint and tomato chutney and garnish it with fresh coriander.

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