Hope everybody had a great Thanksgiving break. It’s the start of the season of over-indulgence! Thanksgiving weekend was filled with good food, drinks, family, friends, shopping, gossip & spending time with three precious little nieces. While we have the traditional meal with all the accompaniments each year, I’ve never really been a fan of turkey. I had seen recipes for (east)Indian spiced turkey several times, and had also been meaning to try roasting a cornish hen for several years. I decided to try to meld both together and improvised along the way. The results were a delicious & colorful meal that worked for our taste buds :). And it was easy enough to make for a weeknight meal.
The menu included:
- Oven Roasted Tandoori Cornish Hen
- Roasted Mixed vegetables
- Mughlai Spinach
- Masala Corn [not pictured – I forgot to put it out while taking photos :(]
- Peas & Carrot Pulao
- Roti / Pita
For dessert, we had warm and sweet Gulab Jamoons 🙂
[Scroll down for recipes of items that are not hyperlinked.]
- 1 cup corn kernels (cooked and drained) – I buy frozen roasted corn kernels from Trader Joe’s
- 1 Tbsp butter
- 1/2 tsp red chilli powder
- 1 tsp chaat masala
- salt to taste (use black salt / kala namak if available for a better flavor)
- 1-2 tsp lemon juice
- cilantro for garnish
Mix all ingredients well and serve. The measurements are just a guide – adjust as per your taste.
Peas & Carrot Pulao
- 1 cup basmati rice
- 2 Tbsp oil
- 1 tsp cumin seeds
- 1 small onion – sliced
- 1/2 tbsp ginger
- 1/2 tsp green chilli paste (or 1 green chilli – slit)
- 1/4 cup peas
- 1/4 cup diced carrots
- 1/2 tsp salt to taste
1) Heat oil in a medium pan and add the cumin seeds. Allow it to sizzle and pop for a few seconds.
2) Add the onion, ginger and green chilli. Saute on medium-high till translucent, stirring often.
3) Add the carrots and salt, and saute for 2 minutes.
4) Add the peas and cook for another 2 minutes.
5) Add the rice and saute for 1-2 minutes till it changes color.
6) Add 1 1/2 cups (one and a half) water and bring to boil.
7) As soon as the water comes to boil, stir once, reduce heat to LOW, and cook covered for about 12-15 minutes. Do not open the lid during this time. At end of cook time, open lid and gently fluff the rice with a spoon or fork. Check for doneness. Keep covered till ready to serve.
This recipe was given to me by my friend Sandhya’s mom and it is my most favorite raita recipe.
- 1/2 medium grated cucumber
- 1 cup greek yogurt / strained yogurt
- 1 tsp cumin seeds
- 1 small dry red chilli
- 2 Tbsp grated coconut
- salt to taste
1) Wash, peel & grate the cucumber and drain for a few minutes.
2) In a small blender bowl, add half the yogurt, cumin, chilli & coconut and blend till smooth.
3) Mix all ingredients together and salt to taste.
NOTE: If you use regular yogurt, squeeze out the water from the cucumber before mixing in.