Sunday, April 24, 2011

Turkey Pickle

Pickles are preserved food containing brine (a solution of salt in water) or vinegar along with spices and oil. No Indian meal is complete without it. They enhance the taste of every meal. Many a times they come to your rescue when you are in no mood for elaborate cooking. Curd rice and pickles have always been my comfort meal.

Indians make a large variety of pickles using mango, lime/lemon, gooseberries, vegetables, fruits etc. Meat and fish pickles also have their own place in our cuisine. Sardine pickle is my all time favorite. I had never heard about meat pickles until recently. Now I try to pickle whatever I can get my hands on.

I had some leftover baked turkey which had to be transformed into something different to make it more appealing to my taste buds. The result was this. Our professor and we enjoyed it a lot. Hope you will too. It’s a delicious way to enjoy your turkey!


Turkey-1/2 lb (boneless)
Salt
Oil-2 tbsp

Chilli powder-1/2 cup
Pepper powder-2tbsp
Fenugreek powder-1/4 tsp
Mustard powder-1/2 tsp
Turmeric powder-1/4 tsp
Salt
Lemon juice-2 tbsp
Vineger-2 tbsp
Asafoetida-1/4 tsp

Garlic-10 pods (slit into four)
Green chillies-2 (diced)
Ginger-2 inch (sliced thin)
Dry Red chillies-2-3
Oil-1/4 cup

Marinate the turkey in salt for 1 hour. Preheat oven to350 F and bake the turkey until cooked (mine took around 20 mins). Cool it thoroughly. Slice it thin and place them on a paper towel to remove excess water. Shallow fry them in 2 tbsp oil.

Meanwhile mix all the spice powders, salt, lemon juice and vinegar in a bowl. Heat the oil in a pan. Add dry chillies, green chillies, garlic and ginger and saute for few minutes. Pour the spice mixture and switch off the stove. Combine the fried turkey pieces and mix well. Cool and store in air tight glass jars. When refrigerated, it keeps well for more than two weeks.
Tips:
1. You can make bite sized pieces of the turkey instead of slices.
2. Instead of baking, cook the pieces in water and vinegar, drain
on paper towel and deep fry them.
3. Use more oil so as to submerge the pieces if you plan to keep for a month or more.
4. Always use a fresh meat for pickling. Any meat can be pickled this way.
5. Use dry spoon to scoop out the pickle. Never leave a spoon inside the bottle.

4 comments:

Yummy Team said...

Ahaa..This is such a great idea! Ente amma beef and chicken pickle undakkarundu..Njan eni turkey pickle onnu try cheyyunundu..

Suja said...

Wow adipoli aayitundu, ethu vere try cheytitilla..this looks superb
There are some awards waiting for you in my blog..pls collect dear:)

Urmila said...

thanks yummy team.....

hey suja....wow oru kutta awards undallo...will collect dear...hugs

Sanyukta Gour(Bayes) said...

First time here..u hv a wonderful space with mouthwatering recipes n pics...
Visit mine as time permits...
And this looks so yummy n filling..
Sanyukta
http://creativesanyukta.blogspot.com/

 
Design by Free WordPress Themes | Bloggerized by Lasantha - Premium Blogger Themes | JCpenney Printable Coupons