Turkey Tandoori

Ingredients :
1 turkey - (about 14 lbs)
Juice of 3 lemons
Salt to taste
4 cups plain yogurt
1/4 cup oil
2 tbl ginger-garlic paste
1 tbl ground red chile or cayenne pepper
1 tbl paprika
4 tsp ground coriander
4 tsp dry mustard
2 tsp freshly-ground white pepper
4 tsp garam masala
2 tbl melted butter
Sliced onions for garnish
Lemon wedges for garnish

Make the ginger-garlic paste by pureeing chopped garlic and ginger root. Make gashes diagonally across grain of turkey flesh. Rub with lemon juice and salt and set aside. Place yogurt in large bowl and whisk in oil, ginger-garlic paste, ground chile, paprika, coriander, mustard, pepper, garam masala and salt to taste. Coat turkey generously with yogurt mixture, making sure all parts are coated. Marinate overnight in refrigerator.
Stuff turkey as desired. Place in roasting pan and cover loosely with foil. Roast at 325 degrees until meat thermometer inserted in thigh registers 140 degrees, 3 hours. Remove foil, brush with butter and roast uncovered until thermometer reaches 165 degrees, about 20 minutes. Remove to platter and serve hot, garnished with onions and lemon wedges. (Make gravy, if desired, using roasting juices, adding ground red chile to taste.)

Apple Cider Pudding

Ingredients :

1 cup milk
2/3 cup yellow cornmeal
3 cup apple cider
1 lrg egg beaten lightly
1/2 cup firmly packed light brown sugar
1 tsp cinnamon
1 tsp salt
1/2 stk unsalted butter cut into bits (1/4 cup)
1/2 cup raisins
vanilla ice cream as an accompaniment

Method : In the top of a double boiler set over simmering water scald 1/2 cup of the milk. In a bowl whisk together the cornmeal and the cider, stir the mixture into the scalded milk, and cook the mixture, stirring occasionally, for 20 to 25 minutes, or until it is thickened. (The mixture may appear slightly curdled.) Remove the pan from the heat, whisk in the egg, the brown sugar, the cinnamon, the salt, the butter, and the raisins, and pour the mixture into a buttered 13-by 9-inch baking pan. Whisk in the remaining 1/2 cup milk and bake the pudding in the middle of a preheated 325F. oven for 1 hour. Serve the pudding warm with the ice cream.

Corn Fritters

Ingredients :
1/2 cup Besan, (chick pea or gram flour) sieved
1/3 cup Ground rice or rice flour
A pinch of bicarb of soda
1 tsp Salt or to taste
1 tsp Crushed dried chillies or chilli powder
1 tsp Kalonji, (onion seeds)
1/2 tsp Ajwain
1/2 tsp Ground turmeric
2 tsp Ground cumin
2 tsp Ground coriander
200 ml Water
Sunflower or corn oil for deep frying
1 x 225 gram baby corn

Mix all the dry ingredients together in a bowl and gradually add the water to form a thick paste of coating consistency. In a wok or other suitable pan for deep frying heat the oil over a medium heat. Dip each corn into the batter and shake off any excess batter. Fry them in a single layer, without overcrowding the pan, until they are crisp and golden brown (7-8 minutes). Drain on absorbent paper.

Cranberry Delight

Ingredients :
2 cup Chopped or processed cranberries
1 sm Onion
3/4 cup Sour cream or yogurt
1/2 cup Sugar
2 tbl Horseradish - use more to taste.

Method : Mix together and serve with turkey. This a great cranberry addition for Thanksgiving.

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