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ʻO Tandoori Turkey

ʻO Tandoori Turkey
"Wehe i ka mea hoʻōla no ka turkey pūlehu maʻamau me kā Chef New York City Heather Carlucci-Rodriguez's akamai hana ʻenehana."

 

ʻO kahi mea ʻokoʻa e hoʻāʻo ai i kēia Kalikimaka, ka Tandoori Turkey i hoʻohuli ʻia e India - e hoʻohui i ka ʻokoʻa ʻokoʻa o Turkey me nā ʻono India i aloha nui ʻia.

 

Hana iā Tandoori Turkey i kēia Kalikimaka !:

 

NĀ NUI:

 

Tandoori masala:
2 1/2 punetēpō hua coriander
2 mau punetē kumina
1 punetēpē a me 1 mau teika wai ʻeleʻele
Kāleka kāleka honua 1 punetēpē
2 teaspoon chili pauka
1 teaspoon maloʻo fenugreek
1 mau ʻakeke a pau nā cloves
1 3 "-4" lāʻau kinamona, haki i nā ʻāpana
1/4 teaspoon hua ajwain

ʻO Garam masala:
He lau bay he 24, haki
3 punetēpō pepa kālekaʻeleʻele
2 1/2 punetēpō kumina nā hua
2 punetēpō pepaʻeleʻele
1 1/2 punetēpō kāleka ʻōmaʻomaʻa
1 mau hua koriana
2 mau teaspoon nā hua ajwain
2 teaspoon o nā ʻoka āpau
1 3 "-4" lāʻau kinamona, haki i nā ʻāpana

Kuleke:
1 Tureke 12-14-paona
1/4 kīʻaha paʻakai kosher
5 mau kāleka kāleka ʻeleʻele
5 mau hua kāleka ʻōmaʻomaʻo
1 mau hua ʻine kumina
1 onion ʻulaʻula waena, ʻokiʻoki
2 mau ʻāhi celery, ʻokiʻoki
4 kālika cloves

Marinade:
4 kīʻaha (1 quart) yogurt waiū piha
1/2 kīʻaha ʻokiʻoki ʻiʻoki ʻia ʻia
1/2 kīʻaha wai lime hou
ʻO 1/4 kīʻaha kālika ʻoki liʻiliʻi
1/4 kīʻaha paprika
2 punetēpu tandoori masala
2 tablespoons garam masala
2 teaspoon chili pauka
1 he teaspoon ka pepa ʻeleʻele hou

 

KANAKA:
No ka tandoori masala:
Hoʻomoʻa i nā mea ʻala i loko o kahi kōkō ma luna o ka wela mehana, e wili pinepine nei, a ʻala, ma kahi o 2 mau minuke. E hōʻalili. Ke hana nei i nā pūʻulu, wili maikaʻi i ka hui ʻana i kahi wili mea ʻala. ALOHA: Hiki ke hana i 1 mahina ma mua. E mālama i ka lewa ma ka wela o ka lumi.

 

No garam masala:
Hoʻomoʻa i nā mea ʻala i loko o kahi kōkō ma luna o ka wela mehana, e wili pinepine nei, a ʻala, ma kahi o 2 mau minuke. E hōʻalili. Ke hana nei i nā pūʻulu, wili maikaʻi i ka hui ʻana i kahi wili mea ʻala. E kānana i kahi kānana waena waena i loko o kahi pola liʻiliʻi; e hoʻohuihui e hoʻohui. ALOHA: Hiki ke hana i 1 mahina ma mua. E mālama i ka lewa ma ka wela o ka lumi.

 

No Tureke:
E hoʻomaloʻo ʻo Turkey me nā kāwele pepa. E hamo i loko a i waho me ka paʻakai; hoʻoili i ka ʻeke ʻaoa. ʻO ka pākī me nā hua kāleka a me nā hua kumina, a laila ka ʻaka, ka meli, a me ka kālika.

 

No ka wai marinade:
E hoʻomaʻemaʻe i nā meaʻai āpau i ka blender. E ninini i ka marinade i loko o ka ʻeke kāwili ʻia. Pāheʻe i ka turkey āpau. E hoʻopaʻa ʻeke a hoʻonohonoho turkey, ʻaoʻao o ka umauma i lalo, i loko o ka ipu hao nui kaumaha. Pahu i ka pō.

 

E waiho ʻo Turkey i loko o ka ʻeke ma ke ana wela o ka lumi no 1 hola. Huli ʻaoʻao umauma i luna. Hana i nā puka mahu i loko o ka ʻeke inā koi ʻia e nā ʻōlelo a ka mea hana.

 

Preheat umu i 400 ° F. Hoʻomaʻa i ka pipi no 30 mau minuke. E hoʻemi i ka wela i 350 ° F. Hoʻomoʻa a hiki i ka hoʻokomo ʻana o kahi thermometer heluhelu koke i loko o ka mānoanoa o ka ʻūhā (ʻeke puncturing me ka thermometer) e hoʻopaʻa inoa ai 160 °, ma kahi o 1 1/2 mau hola ka lōʻihi. E ʻokiʻoki i luna o keʻeke, e akahele i ka mahu a me nā wai, a huki hou i luna o ka turuki. Hoʻomaʻamaʻa ʻia ka pākī a hiki i ka manawa e browned nui ai ka umauma akā ʻaʻole i puhi ʻia a hoʻokomo ʻia kahi thermometer i loko o nā rehita ʻūhā 165 ° F, 15-30 mau minuke ka lōʻihi.

 

Hoʻolilo i kahi pā. E hoʻomaha no 20 mau minuke ma mua o ke kālai ʻana.

 

I kēia manawa, kānana i nā wai i loko o kahi kōpena nui. ʻO ka momona puna mai ka papa. E puhi i ka wela waena a hiki i ka hoʻemi ʻia ʻana o ka ipu i 3 1/2 kīʻaha, ma kahi o 20 mau minuke.

 

Kālai turuki. E lawelawe me ka gravy.

 

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