ROAST TURKEY MEATBALLS CHOPPED TOMATO MAKHNI
INGREDIENTS
MEATBALLS
• 200 gms Roast turkey, de-boned
• 30 gms Mild cheddar cheese, grated
• 8 gms Ginger, finely chopped
• 5 gms Garlic, finely chopped
• ¼ tsp Green chillies, chopped
• 10 gms Fresh coriander leaves,chopped
• 2 ½ gms Red chilli powder
• Salt to taste
• ¼ tsp Garam masala powder
• 20 gms Salted butter, small cubes
• 100 gms Tempura flour
• 150 ml Water
• 20 gms Dried cranberries, soaked in water
• Refined vegetable oil for frying
CHERRY TOMATO MAKHNI
• 4 Tomatoes, blanched
• 500 gms Tomatoes, whole
• 10 gms Ghee (clarified butter)
• 7 gms Ginger, chopped
• 2 ½ gms Garlic, chopped
• 5 gms Green chilli, chopped
• 5 gms Red chilli powder
• ¼ tsp Garam masala powder
• Salt to taste
• 100 gms Salted butter
• 100 ml Cooking cream (25-35% fat)
• 5 gms Fresh coriander leaves, chopped
• 30 gms Honey
• 10 ml Refined vegetable
DIRECTIONS
GRAVY BASE
1. Place tomatoes, 1 tsp ginger, ½ tsp green chilli,
2 tsp red chilli powder, oil , water and salt in a stockpot together. Bring to a boil and then simmer until tomatoes are well cooked.
2. Cool the mixture and blend until smooth. Strain the mix through a sieve and keep aside.
3. De-skin and de-seed blanched tomatoes. Chop the tomatoes in 2 cm cubes.
4. Heat ghee in a pan, sauté the remaining garlic,ginger, and green chillies. Once slightly brown,add chopped tomatoes and cook for 5minutes.Add the remaining red chilli powder, garam masala, and salt.
5. Add the base gravy and cook for 2 minutes. Add butter, cream, honey, and turn off the heat. Stir well and finish with chopped coriander leaves.
MEATBALLS
1. Chop the turkey into 2 cm cubes and cut the butter into 1 cm cubes. Keep the butter cubes in the freezer until the meatballs are ready.
2. Mix together the turkey cubes, ginger, garlic, green chillies, coriander leaves, salt, red chilli powder, garam masala powder, and cheese until well combined.
3. Once the mix is ready, chop the cranberries,divide the mix into equal portions (about 30-35 gm) and stuff with chopped cranberries and
frozen butter cubes.
4. Shape mixture into round dumplings and set aside in the refrigerator.
5. Mix water and tempura flour and whisk to a smooth consistency.
6. Heat oil for frying, coat each meatball in the tempura batter and fry in hot oil. Remove from oil after frying and keep aside.
7. Toss the fried meatballs in the prepared sauce,garnish with fresh coriander leaves, and serve.
