Make It a Desi Thanksgiving

MAKE IT A DESI

Thanksgiving

Fusion food that brings color and flavor to the traditional meal

MALATHY CHANDRASEKHAR

Turkey, stuffing, cranberry sauce, corn, mashed potatoes, gravy… The elements of the wellestablished Thanksgiving dinner can be a bit bland for South Asian taste buds. So here we’ve put together a menu that blends the best of both America and South Asia, thus bringing some fizz to the party. That it is both tasty and healthy, it brings together the best of both worlds.

Special diet: Gluten-free, grain-free, nut-free, vegan, vegetarian, no added sugar. Prep time:10 minutes Cook time: 25 minutes Total time: 35 minutes Serves: 2 Calories: 117kcal

v Have you heard the saying, “Sometimes the best food is the simplest, where the natural flavor shines through”? This roasted Brussels sprouts recipe is basic, simple, easy and delicious. There are several ways to jazz up these roasted Brussels sprouts. While we have a few suggestions below, do expand and experiment. 1. Sprinkle freshly grated Parmesan cheese, cayenne pepper powder, red chili flakes, onion powder or garlic powder. 2. Drizzle fresh lemon/lime juice, or grape must, or reduced balsamic vinegar/glaze. 3. Sprinkle fresh or dried herbs and toss.

Roasted walnuts, pistachios or almond flakes are also a great choice. 4. Throw in other vegetables, like mushrooms, asparagus, and sliced onions/shallots, while baking (roast times may vary, so experiment and keep eye on the oven).

Brussels sprouts are high in fiber, vitamins,

minerals and antioxidants, making them a nutritious addition to your diet. They may also come with added health benefits, including the potential to reduce the risk of cancer, decrease inflammation and improve blood sugar control.

INGREDIENTS

• 4 cups Brussels sprouts, washed, dried, cut in halves • 2 tsp olive oil • 1/2 tsp sea salt. Or to taste • 1/2 tsp turmeric powder • 1/4 tsp black pepper, freshly ground • 2 tsp Parmesan cheese. If vegan, choose other options suggested

METHOD

1. Wash Brussels sprouts and dry them over a kitchen towel.

Cut off the bottom (nubby stalk-like) section and discard any outer leaves that have browned or yellowed. Slice them in half lengthwise. 2. Add cut Brussels sprouts to a large bowl. Add olive oil, freshly grated black pepper, turmeric powder and salt. Toss everything until the veggies are evenly coated. 3. Preheat the oven to 400 degrees F. Oven temperatures vary, so you may need to experiment. Place the Brussels sprouts on a baking sheet/tray in a single layer with the cut side down. 4. Roast for 15 minutes, open the oven and check. If necessary, turn the veggies, so they brown evenly on all sides.

Depending on how done they are, bake for an additional 8-15 minutes. Roast until they are crisp on the outside and tender on the inside. Serve hot.

Check the toppings below. 5. There are several ways to jazz this dish up: a) Sprinkle freshly grated Parmesan cheese (pictured), or cayenne pepper powder, or red chili flakes or onion powder or garlic powder. b) Drizzle fresh lemon/lime juice, or grape must, or reduced balsamic vinegar. c) Sprinkle fresh or dried herbs and toss. d) Throw in other vegetables like mushrooms, asparagus, sliced onions/shallots while baking (roast times may vary, so experiment). e) Serve with a protein source (farm-fresh boiled eggs pictured here) for a healthy breakfast or lunch.

ROASTED BUTTERNUT SQUASH AND BLACK-EYED PEAS SOUP

A hearty soup that will warm and nourish your body and soul on a cold winter day. With protein packed black-eyed peas, hearty vegetables and intoxicating spices, this soup delivers everything needed for a complete meal. Wipe off the bowl with a slice of fresh bread and you’ve got a wholesome, comforting dinner that’s easy enough to pull off. One cup of cubed butter squash has 16 grams of carbs, while the same serving of chopped broccoli has 6 grams. … But as a complex carb rich in vitamins A and C, a variety of B vitamins, potassium and magnesium, you get a lot of good nutrition in those 16 grams of butternut squash carbs. With protein packed black-eyed peas, this soup delivers everything needed for a complete meal.

INGREDIENTS

• 1 tsp butter. Vegans, use olive oil • 1 tsp olive oil • 1/2 cup onions • 1 tsp garlic, freshly minced • 3/4 cup celery stalks – 1-inch cubes • 2 green chili peppers. Or to taste • 3 cups butternut squash. Or 1 large butternut squash • 4 cups vegetable broth • 1 tsp Himalayan pink salt. Or to taste • 1 cup black-eyed peas. soaked and cooked; or use the

BPA-free canned version • 1/2 tsp black pepper, freshly ground

METHOD

1. Soak black-eyed peas for 1-3 hours and cook until they are soft but not mushy.

Alternatively, rinse BPA-free cans of blackeyed peas and set aside. 2. Cut butternut squash lengthwise. Scoop out the seeds. No need to remove the tough skin. 3. Lightly coat the butternut squash with olive oil all over the inner surface. 4. Bake butternut squash in oven at 400 F for 40-50 minutes or until fully done. The time depends on your oven. Let the baked butternut squash cool.

Scoop out the insides (I use a grapefruit spoon to get every bit out) of the butternut squash and discard the skin. 5. Chop garlic, onions, green chili and celery. 6. Heat butter (or olive oil) in a pan. Add garlic, onions, green chili and celery and sauté until onions are translucent.

About 4-5 minutes. Turn off the heat and wait until this cools down. Put this mix into a high-speed blender.

Add the roasted butternut and salt to your blender. Add vegetable broth and blend on high speed until the mixture is creamily smooth. Vary the quantity of broth based on how thick you like your soup. 7. Add cooked black-eyed peas to the soup. Garnish with freshly ground black pepper and serve hot. Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or freeze this soup for later (don’t add the black-eyed peas if you are freezing the soup).

Notes Wipe off the bowl with a slice of fresh bread and you’ve got a wholesome, comforting dinner that’s easy enough to pull off on a weeknight.

Special diet: Gluten-free, grain-free, nut-free, vegan, vegetarian, no added sugar. Prep time: 15 minutes Cook time: 25 minutes Total time: 1 hour 40 minutes Serves: 4 Calories: 118kcal

CRANBERRY CHUTNEY WITH A SOUTH INDIAN TWIST

Special diet: Gluten-free, grain-free, nut-free, vegan, vegetarian. Prep time:10 minutes Cook time:15 minutes Total time: 25 minutes Serves: 8 Calories: 31kcal

This cranberry chutney with a South Indian twist, is rich in color and texture. The other ingredients absorb the goodness from the cranberries, and the dish becomes the perfect concoction of sweet-tart-spicy blended with warm spices, and other lovely textures. When you have a native berry that’s the foundation for a must-have sauce at every Thanksgiving dinner table, you can count on lots of variations. Just check the Internet. However, be warned – this is not your run-of-themill cranberry sauce recipe. I don’t think this recipe even exists anywhere online. The reason? Because it is the brainchild of my cousin/friend Jyothi. Copy cats could crop up, after publication, of course. She served this chutney at her Thanksgiving party last year, and people made several trips for seconds.

Cranberries contain high levels of antioxidants, and research bears out that cranberries also protect against cancer, particularly breast cancer, in part due to potent antioxidant polyphenols. Cranberries also provide vitamin C, along with vitamin E (alpha tocopherol), the only form of this powerful antioxidant actively maintained in the human body.

INGREDIENTS

• 2 cups cranberries, frozen or dried • 2 tsp olive oil, extra virgin • 1/2 tsp mustard seeds • 1/2 tsp cumin seeds • 1 medium dry red chili. Or to taste • 1 sprig curry leaves • 1/2 tsp sea salt. Or to taste • 1/2 tsp rasam powder. Or to taste. Available online or in Asian stores • 1/2 tsp turmeric powder • 1 tsp jaggery. grated to dissolve faster. Substitute

with brown cane sugar • 1 tbsp tamarind, soaked and juiced. You can substitute with tamarind paste

METHOD

1. Use frozen, or dried cranberries. Reduce jaggery if using dried berries, since the former contains sugar. Wash cranberries (if fresh), and grind in a blender with half cup of water to make a smooth mixture. Add water as you grind so it doesn’t get too runny. Set aside. 2 In a thick-bottomed dish, heat oil on medium flame. Splutter mustard seeds, cumin seeds, dry red chili and curry leaves.

Add grated jaggery and turmeric. 3. Add the blended cranberries to the pan. Add tamarind juice, salt and rasam powder and let it come to a brief boil. Taste for salt, spice, tartness, and sweetness and adjust according to your taste. Remember, this is not a sweet chutney, so let the other tart and spicy flavors come through. 4. Serve at room temperature with pita chips or flatbread.