A classic with leftovers

Yes, like a lot of others who have leftover turkey, I have been trying to find creative ways to use it up. Today, I had some more company, who wanted to try my leftovers. I did need to add some creative touches to make sure that the food was presentable.

My turkey this year turned out to be very good. I had brined it and cooked it with stuffed apples. So I was trying to figure out how to use the leftovers without too much fuss. Well, one stopgap in Indian food is the makhani or tikka masala base. Its comforting creamy flavors make it a surefire success with anything you can think of, so why not left over turkey. Here is how I made the sauce,

Makhani Sauce for Leftover Turkey

Serves 10

Ingredients

2 tbsp oil
1 tsp cumin seeds
1/2 tsp carom seeds (ajowan)
1 onion finely chopped
1 tsp finely grated ginger
2 green chillies, minced
3 pods garlic, minced
1 cup crushed tomatoes
3/4 cup sour cream
salt to taste
1 tbsp tandoori masala
1 tsp kasoori methi (dried fenugreek leaves)
1/2 cup light cream
1 tsp garam masala

Method of Preparation

1. Heat the oil and add the cumin and ajowan.
2. Add the onion, ginger, chillies and garlic and saute briefly.
3. Add in the crushed tomatoes and cook till the oil begins to separate.
4. Add it the sour cream, salt and tandoori masala and cook for five more minutes.
5. Add the methi and cool slightly.
6. Blend into a smooth sauce with the cream.
7. Add in the garam masala.

The unique taste in this particular version is created by the dried fenugreek leaves that are abundantly available in the Indian grocery stores. I love them while making parathas or other things where I substitute them for fresh leaves.

I am sending this in for WHB, an event I have not had time to enter in a long while. This weeks WHB is being hosted by truffle, a visit to whose blog reminded me that peaches are still in season several parts of the world..

Roaseted Pepper and Seared Shrimp Salad

A rather fussy and elaborate salad, good for a light meal, involves several steps, but overall works out pretty well. The key ingredient here is the roasted green peppers. It is amazing how much the flavor of pepper improves with the roasting.

Roasted Bell Pepper and Seared Shrimp Salad

Serves 3

Ingredients

For the Dressing

1 cup cider
3/4 cup balsamic vinegar
1 stick cinnamon
1 dried red chilli

For the salad

2 green bell peppers
2 cups of baby spinach leaves
2 oz crumbled goat cheese
2 tbsp pine nuts

For the shrimp

1/2 lb shrimp
juice of one lime
1 tsp ground black pepper
1/2 tsp kosher salt
2 tbsp olive oil.

Method of Preparation

1. Mix the cider and vinegar with the chilli and cinnamon. Bring to a boil and cook till 1/3 in volume and cool
2. Place the green peppers under the broiler and cook on low broil for 5 minutes on each side.
3. Cool, peel and cut into thin slices.
4. Mix with the spinach and goat cheese.
5. Marinate the shrimp with the lime juice, salt and pepper for 15 minutes.
6. Heat a grill pan, add the oil.
7. Cook the for a few minutes on each side.
8. Place on the salad, top with pine nuts and serve.






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