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Serves 6 - 8
1. Pour cold water into a pot and bring it up to a boil.
2. Once boiling, add the eggs and cook for 12 minutes.
3. Remove eggs from the pot and shock under cold water.
4. Peel the eggs and cut lengthwise.
5. Remove the yolks and place into a bowl.
6. Combine the mayonnaise, Dijon mustard, Tabasco, salt, and curry powder with the egg yolks and mix well.
6 or 8 Eggs
¼ cup Mayonnaise
1 tsp. Dijon Mustard
¼ tsp. Tabasco Sauce
¼ tsp. Salt
1 tsp. Keralan Curry
Serves: 6-8
Preheat the oven to 400°
Cut the sweet potatoes into ¼” cubes.
Combine sea salt, pepper, and curry powder for spice mix. Add canola oil and 1 tsp. of spice mix to sweet potatoes and toss.
Roast in the oven for 15 minutes.
After removing from oven, set aside to cool.
For Roasted Sweet Potatoes:
2 medium Sweet Potatoes
2 tbsp Olive Oil
½ tsp sea salt
½ tsp pepper
2 tsp Keralan Curry
For Quinoa:
1 cup of water
¼ tsp sea salt
½ cup Red Quinoa
For Marinade:
1/4 cup dried cranberries
1 tbsp apple cider vinegar
1 tbsp olive oil
2 tbsp toasted pumpkin seeds
1 tbsp finely chopped chives
2 jars of sliced Peaches, drained and diced reserving the liquid
½ cup lime juice
1 cup diced onions
1 cup golden raisins
1 cup dried currants
1 tablespoon ground fresh ginger
1 tablespoon ground fresh garlic
1 cup light brown sugar
1 cup white sugar
2 tablespoons yellow mustard seeds
1 tablespoon salt
2 teaspoons ground cinnamon
½ ground turmeric
¼ teaspoon ground cloves
1/8 teaspoon ground cayenne pepper
1 teaspoon crushed red pepper
1 ½ cups white distilled vinegae
1. Place all the ingredients in a large thick bottomed pot and bring to a boil.
2. Lower the heat to a simmer. Simmer until the chutney is thick. Stir often during the cooking period.
Serves: 6 - 8
Heat all ingredients and bring to a boil.
Let the brine cool before adding to the turkey. Then stir in white wine.
Refrigerate in the brine for 4 days.
Once the turkey is ready to roast, preheat the oven to 325 degrees F. dry turkey well then coat with ghee and paprika.
Roast the turkey in the oven until the internal temperature reaches 165 degrees, about two hours. Take our the turkey and tent it with aluminum foil for an hour.
1 20 pound whole turkey
1 cup kosher salt
1 cup honey
4 allspice berries
2 cinnamon sticks
3/4 cup celery
2 bay leaves
4 peppercorns
1 sprig thyme
2 tsp. Keralan curry powder
10 cups water or to cover turkey
1 cup dry white wine
Ghee
Paprika
If an alto sham is at your disposable, cook the turkey at 250 in the alto sham for 4 hours and let it cool for at least 6 hours.
Serves 6 - 8
4 cups apples peeled, cored, and sliced
2 tbsp lemon juice
½ tsp Kashmiri Garam Masala
For the Crumb Topping:
1/2 cup flour
1 tsp. Kashmiri Garam Masala
2 tbsp butter (cold)
1/2 cup brown sugar
3 tbsp old-fashioned oatmeal
Preheat the oven to 400 degrees F. Place apples, lemon juice and Kashmiri Garam Masala in a baking dish and spread evenly.
For the crumb topping, mix all ingredients to form a crumb consistency.
Sprinkle topping on top of the apples.
Bake apples for 40 minutes until the top is crisp and the apples bubble. Place apple slices in individual bowls and serve warm with vanilla ice cream.
Serves: 8 - 10
Mince the onions, green chilies, ginger and the cilantro leaves in a food processor.
Mix the rest of the ingredients with the minced vegetables and form them into medium size meat balls (smaller if for appetizers).
Steam the meat balls in a bamboo basket or in a wide pan, till all the juices are absorbed.
Pan fry the meatballs, sauté, bake or grill the meatballs in a little avocado oil.
1 pound ground turkey meat
3 medium red onions
1 or 2 green chilies
2 inches fresh ginger root
5 sprigs of cilantro leaves
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon kosher salt
2 tablespoons avocado oil
Note: If you are grilling, spray the grilling basket with oil or brush them with oil.