Indian Cuisine Diabetes Cookbook by May Abraham Fridel

Author:May Abraham Fridel
Language: eng
Format: epub
Tags: ebook
Publisher: American Diabetes Association
Published: 2017-03-14T04:00:00+00:00

CHOICES/EXCHANGES

1 Starch

2 Nonstarchy Vegetable

4 Lean Protein

Calories 340

Calories from Fat 90

Total Fat 10.0 g

Saturated Fat 3.3 g

Trans Fat 0.0 g

Cholesterol 75 mg

Sodium 450 mg

Potassium 550 mg

Total Carbohydrate 29 g

Dietary Fiber 4 g

Sugars 6 g

Protein 32 g

Phosphorus 315 mg

Keralan Spice-Roasted Turkey

This special roast is served by Syrian Christians in Kerala during special occasions, especially for Easter and Christmas. Traditionally, this recipe is made using locally raised duck instead of turkey.

Serves: 18 • Serving size: about 3 oz / 84 g turkey + 1 potato

Prep Time: 45 minutes • Cooking Time: 1 hour and 40 minutes

Keralan Masala

2 Tbsp / 30 g ginger-garlic paste

2 Tbsp / 28 g ground black pepper

1 tsp / 5 g ground turmeric

2 Tbsp / 30 mL white vinegar

2 tsp / 13.4 g sea salt

18 fingerling potatoes (about 1 oz / 28 g each as purchased)

1 1/4 tsp / 6.3 mL sunflower oil, divided

10 shallots, peeled and halved

1/2 tsp / 3.3 g salt

1/2 tsp / 2.5 g ground black pepper

1 (14-lb / 6300 g) turkey, butterflied

1 tsp / 5 g ghee

1. Preheat oven to 425°F /220°C.

2. In a small bowl, combine all Keralan masala ingredients and mix to form a smooth paste. Set aside.

3. Set a flat rack on a large rimmed baking sheet and spread the potatoes and the shallots on the rack and drizzle with 1/4 tsp / 1.3 mL oil. Sprinkle with salt and pepper.

4. Run your fingers under the turkey breast and thigh skin to loosen it. Rub turkey skin with masala paste and massage well all over.

5. Brush turkey with ghee and remaining 1 tsp / 5 mL oil. Place turkey on the rack breast side up and let stand at room temperature for 45 minutes.

6. Roast the turkey for about 1 hour and 40 minutes, until an instant-read thermometer inserted in the thickest part of the breast registers 155°F / 68°C and in the thickest part of the thigh registers 165°F / 74°C.

7. Transfer turkey to a carving board and let it rest for about 10 minutes.

8. Carve turkey and garnish with potato and shallot mixture. Remove skin from the turkey before serving.

Cook’s Notes

If you can’t find small potatoes you can use 1 lb / 450 g large potatoes cut into 1 1/2 -inch / 3.8-cm cubes.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.