Chef Prem Kr. Pogakula – USAPEEC https://usapeec.in Mon, 15 Jan 2024 06:14:01 +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 Prem Kr. Pogakula – USAPEEC https://usapeec.in 32 32 Herb Crusted Turkey Breast https://usapeec.in/herb-crusted-turkey-breast/ Tue, 07 Nov 2023 10:57:02 +0000 https://usapeec.in/?p=6300
  • Prep: 1 hour
  • Cook: 20 min
  • Yield: 1 serving

Ingredients

1 turkey leg
1 turkey breast
40 gm risotto rice
40 gm parmesan cheese
30 gm zucchini, diced
15 ml white wine
20 gm onion, chopped
30 gm carrot, diced
0.5 gm saffron
40 gm unsalted butter
15 gm parsley
20 gm panko bread crumbs
5 gm cumin seeds
20 gm refined flour
15 ml olive oil
10 ml chilli oil
Salt to taste
Pepper to taste
Microgreens for garnishing

Directions

1. Take the turkey breast and marinate it with salt and pepper.

2. Then heat a saucepan and add olive oil.

3. Add chopped onion and sear it for 10 seconds.

4. Add rice and vegetable stock into it and add pulled poached turkey leg meat into it.

5. Make a nice risotto, and add saffron water and diced vegetables to it.

6. Pan-sear the turkey breast in olive oil and cook in a preheated oven for 16 minutes at 180°c.

7. Meanwhile make a herb crust, by blending chopped parsley, cumin, and panko bread crumbs.

8. Once the turkey breast is cooked, coat it with the herb crust.

9. Finish the risotto, by adding the parmesan cheese.

10. Plate the risotto on the serving a plate, place turkey breast and garnish with chilli tuile.

]]> Toddy Chicken with Rice https://usapeec.in/toddy-chicken-with-rice/ Fri, 03 Nov 2023 17:24:08 +0000 https://usapeec.in/?p=5985
  • Prep: 45 min
  • Cook: 35 min
  • Yield: 1 serving

Ingredients

750 ml toddy, palm wine
2 chicken legs with bone
200 gm steamed rice
20 gm turmeric powder
20 gm red chilli powder
15 gm coriander powder
5 gm whole cinnamon
5 gm curry leaves
5 gm fennel seeds
5 gm whole red chilli
3 gm  mustard seeds
20 gm ginger paste
8 green chilli
20 gm garlic paste
60 gm onion, sliced
50 gm tomatoes, sliced
5 gm ginger julienne
20 gm fresh coriander
150 ml desi ghee
Lemon wedge for garnishing
Salt to taste
3 bay leaves
20 gm garam masala powder
20 gm black pepper powder

Directions

1. Marinate the chicken leg with salt, chilli, turmeric, toddy and ginger/garlic paste. Keep aside for a while.

2. Take a pan, and add desi ghee, curry leaves and whole spices.

3. Tempere the whole spices for 10 seconds and then add sliced onion, and sear the onion till golden brown. Add ginger garlic paste into it followed by green chilli.

4. Sear it for a while and then add sliced tomatoes, cook the mixture for 5 minutes and then add marinated chicken legs.

5. Add chilli powder, coriander powder, garam masala powder and turmeric powder into the mixture and cook everything for another 5 minutes.

6. Add toddy wine to the mixture and adjust the seasoning. Continue to cook the chicken for another 20 minutes, till the chicken becomes tender.

7. Finish the chicken by sprinkling chopped coriander, and fresh ginger.

8. Serve hot toddy chicken with steamed rice.

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