Tonight is a trial run of my new fusion cuisine: Indian Thanksgiving food.
By the way . . . I hate that name. Can you help me come up with something better? Every time I type “I-N-D-I-A-N T-H-A-N-K-S-G-I-V-I-N-G,” I feel like I am making some horribly culturally insensitive reference to what a Native Americans eat or do on Thanksgiving.
I can even throw in a nifty prize from my swag pile to the person with the best suggestion. 😉
I have been doing quite a bit of research, brainstorming, and wild imagining for this Thanksgiving. But not so much in the testing area. I have been really focused on creating something original and playing with flavors of the different styles of cooking I have learned.
But it is time to get some real world feedback, so I have invited some unsuspecting victims over to be my guinea pigs.
As always, I have devised more dishes than I actually need, so if something fails miserably, I can quickly and easily sub it out with something more palatable.
It is a week night. And my cooking adventures have a way of stressing my husband out (probably should have figured that out . . . um . . . before we got married, right ;)). So, I am not undertaking any of my more interesting projects today, like pumpkin kulfi ice cream pie or fall vegetable bhaji with sweet potato pau.
Nevertheless, I have tried to hit the bases on as many of the traditional areas of Thanksgiving cooking as I can. Here is the list again (from my planning post)
- turkey √
- potatoes √
- stuffing √ (sort of . . . I think rice counts)
- sweet potatoes √
- cranberries √
- vegetables √
- rolls √ (sort of . . . I am making a type of individually sized bread product)
- pie √
- drinks √
One unexpected snafu with making an Indian Thanksgiving is that many Indians are vegetarians. Thus turkey presents a bit of a problem.
Our group of friends is about half and half or less depending on the night. If you are playing along at home and want to cook a scaled down version of this menu for folks at home, you can leave out the lentil dish.
But for those dear friends that are coming over tonight, please note that I am making a vegetarian main as well.
- Turkey Korma with Ginger and Cinnamon
- Fragrant Rice
- Garam Masala Mashed Potatoes (or Subzi)
- Sweet Potatoes in Sweetened Coconut Milk
- Lentil and Green Bean Casserole
- Cranberry Stuffed Parathas
- Masala Spiced Gluwein
And the real kicker . . .
- Pistachio Crusted Coconut Pumpkin Pie with Whipped Saffron Cream
(based on this luscious hazelnut version from 101 Cookbooks)
A Few Notes
1. I’d love to say that I will make this in 30 minutes, but parathas are time consuming beasts. Once I have demoed a few dishes, I will put together a 30 minute Indian Thanksgiving for you.
This turkey dish should only take 20 minutes, so I think I’m off to a good start on that.
2. I think that I failed to mention a few of these dishes to my husband, so don’t tell him about the menu yet. Thanks!
3. A few of these recipes are from Madhur Jaffrey’s new cookbook At Home with Madhur Jaffrey, which I highly, highly, highly recommend. But you can email me and I will send you the above recipes if you would like them.