ethnic fe(a)stivities // spice up your holiday dinner!

PC: Dylan Haria

PRANEEKA- And so the celebrations begin! The period between thanksgiving and new year's eve is my absolute favorite time of the year due to a number of reasons: the time I get to share with my family, the cold weather, the multicultural holidays, and most importantly, the food. Ever since I was young, my family enjoyed adding an Indian flair to typical American dishes. I grew to appreciate our quirky tradition since it serves as a remembrance of my roots and they should stay imperative even when we are assimilating into the American culture. Because of my experiences, I wanted to do the same for you guys! Do you want to put something better than those ordinary dinner rolls on the table? Do you wish to surprise your guests with a flavorful meal that they will never forget? If you are the least bit interested, look no further! Here below are some recipes of dishes the Garamasalas staff believed would be great alternatives to traditional holiday meal foods. I hope every one of you has a warm and happy thanksgiving, and wonderful rest of the holiday season!

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recipes.

roast turkey → tandoori whole chicken.
(this recipe is provided by ZamZam.)

ingredients:

• ​1 whole chicken​
• 15 garlic cloves
• 4 inch piece of ginger
• 3/4 cup lemon juice
• 3/4 cup plain low fat yogurt
• 1 tbsp each of the following: garam masala, coriander, cumin, fennel seeds, dried fenugreek leaves
• 3/4 tsp red chilli powder
• 1/8 tsp tandoori/red food coloring
• salt to taste

instructions:

• place chicken in large mixing bowl. make a few gashes in it for the marinade to seep in.
• combine the rest of the ingredients in a food processor until smooth.
• pour and coat marinade over the chicken. cover and refrigerate for at least 4 hours.
• when ready to roast, preheat the oven to 425° F. lift chicken out of marinade and place it on a parchment lined baking tray. spread any leftover marinade on top. cover the chicken with foil and cook it about 1 hour.
• take the cover off of the chicken and let the it cook uncovered for about 25-30 more minutes so it is thoroughly cooked.
• (optional): serve with onion rings and lemon wedges.

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dinner rolls/croissants → naan.

naan is difficult to make on your own if you do not have past experience. however, it can be found in many supermarkets, such as whole foods. ​

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​casserole → bhindi masala.
(this recipe is provided by sanjeev kapoor.)

ingredients:

• 500 g ladyfingers (bhindi)
• 4 tbsp oil
• 1/2 tsp cumin seeds
• 2 sliced large onions
• 3-4 slit green chilis
• 1 tsp red chili powder
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 2 tsp dry mango powder (amchur)
• salt to taste

instructions:

• slit the bhindi horizontally without cutting them into two.
• heat oil in a pan and add cumin seeds. then, add and sauté onions until they turn golden brown. add the green chilis and stir for a minute.
• add the bhindi and red chili, coriander, and turmeric powders. mix well and cook covered over low heat.
• add salt and amchur. when bhindi is almost cooked, increase the heat and cook for two minutes.

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mashed potatoes → aloo mattar.
(this recipe is provided by niru gupta.)

ingredients:

• 2 cups potatoes, boiled and cubed
• 2 cups green peas
• 3-4 slit green chilis
• 250 g onion paste (ground onions with garlic and ginger)
• 1 tsp ground ginger
• 1 tsp peeled garlic cloves
• 1/4 cup tomato puree
• 1/4 cup oil
• 2 tsp cumin seeds
• 2 bay leaves
• 1/2 tsp turmeric
• 1 tbsp salt
• 1/2 garam masala
• 1/2 tsp red chili powder
• 1 tbsp coriander powder
• 1 tbsp chopped coriander leaves

instructions:

• heat oil and add cumin and bay leaves.
• when the seeds begin to splutter, add the onion paste and stir until the fat separates.
• add the tomato puree, turmeric, salt, garam masala, chili powder, and coriander powder and stir-fry.
• add the peas, potatoes, and green chilis and sauté until the mixture looks glossy.
• add two cups of water and bring the potatoes to a boil and simmer for about 10 minutes.
• serve with the coriander leaves as a garnish.

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cranberry sauce → raita.
(this recipe is provided by Epicurious.)

ingredients:

• 1 medium-sized cucumber
• 1 tsp cumin seeds
• 2 cups plain whole fat yogurt
• 1 garlic clove
• 2 tbsp chopped coriander or mint leaves
• paprika for garnish

instructions:

• peel the cucumber and cut into thin slices.
• toast cumin seeds in a pan. 
• stir yogurt until smooth in a bowl.
• mix in toasted cumin seeds, cucumber, garlic, and coriander/mint leaves with the yogurt.
• sprinkle paprika over the mixture. chill before serving.

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pumpkin pie/any other dessert dish → kheer.
(this recipe is provided by allrecipes.)

ingredients:

• 2 cups coconut milk
• 2 cups milk
• 3 tbsps sugar
• 1/2 cup basmati rice
• 1/4 cup raisins
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon rose water
• 1/4 cup chopped toasted almonds
• 1/4 cup chopped pistachios

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instructions:

• bring the coconut milk, milk, and sugar to a boil in a large pan. then, add basmati rice and simmer over low heat until the mixture thickens and the rice thickens, which will be for about 20 minutes.
• stir in the raisins, cardamom, rose water, and cook for slightly longer. ladle into serving bowls and garnish with the chopped almonds and pistachios.