Desi Talk

www.desitalk.com – that’s all you need to know 6 COVER STORY November 25, 2022 A Versatile Thanksgiving W ith Thanksgiving this Thursday, Novem- ber 24, 2022, the adaptability of Indian- American foods is presented here keeping in mind the different likes and dislikes, dos and don’ts, religious or secular choices of our readers. Ranging from vegan to non-vegetarian, some of our readers and contributors have been kind enough to send us their tried and true recipes, and they hope readers will venture to try some of them – a masala turkey, fried chicken, South Indian potatoes, vegetarian gourd turkey influenced by Maharashtra, an squash pie, a classic biryani, paneer kababs, the choices are eclectic and doable. Send your feedback to editor@newsindia- times.com Meanwhile -- Enjoy aWonderful Thanksgiving! A nju Bhargava, founder of Hindu American Seva Communities (HASC) finds her own way of offering thanks. She say, “Our family tradition is to go around the table and share at least one thing that has happened to you that you are grateful for. The prayer brahmarpanam (see http://www.sathyasai . org/devotion/prayers/brahmar.html) has become very popular.” This sharing becomes the expanded commu- nal prayer and creates a spirit of thankfulness.” Hav- ing worked with many Hindus in creating community awareness of service or seva, she says, “The Thanksgiving observance fits in very well with the Hindu sensibility - festivities filled with food, company of friends and family and with a values- oriented focus; a time to appreciate all that you have in life and a time to share your merits with others, so it is only natural that Hindu Americans join in the spirit of the observance with a natural élan. Hindus do know how to party and celebrate. What we need to do more is to serve, to bring the UtsavSeva (service through festivals) component more to the forefront.” She adds, “Seva is an important aspect on this holiday. Many of us feed the homeless in some manner or form - either actu- ally serve on that day, or before or after or even collect canned food and deliver.” Turkey recipe Ingredients For the turkey • 12-15 lbs turkey, giblets removed • 1 lime/lemon • 2-3 garlic clove, halved through the thickest part • For the marinade • 6-8 large garlic cloves, crushed • 4-5 inches (3-4 thumb sized) piece of root ginger, peeled and grated • 2-3 green chilis, finely chopped (including the seeds) • 3 - 4 tbsp garammasala • 2 tbsp ground cumin • 3 tsp turmeric • 8 oz thick yogurt (Greek style) • 5 tbsp tomato purée • juice of 1 lime Directions Mix all of the marinade ingredients together. (Adjust chili hotness to taste). Loosen the skin around meat so that the marinade can be put directly on the meat. Spoon the marinade and rub it in well under the skin. Set aside in the fridge overnight for the flavours to develop. Remove the turkey from the fridge 1 - 2 hours before roasting to allow it to come up to room temperate. Preheat the oven to 375degrees. Season the turkey generously and place in a large roasting tray. Stuff the cavity with the lemon/lime (if not using stuffing) and garlic. Roast for 30 minutes, then turn the oven down to 350 degrees Fahrenheit and cook for the 3 -4 hours, or until the juices run clear when you pierce the turkey with a sharp knife where the thigh meets the body. (The simplest way to figure out turkey roasting times is to calculate 13 minutes per pound at 350°F for an unstuffed turkey (that’s about 3 hours for a 12- to 14-lb. turkey, or 15 minutes per pound for a stuffed turkey). Keep an eye on the skin, covering with foil once it has browned. Once cooked, remove to a warm serving platter and rest, covered in foil, for at least 20 minutes before carving. Capturing The Spirit With ‘Brahmarpanam’ By Anju Bhargava Photo:Dreamstime This is merely a representational photo and not the real dish described in recipe. Thanksgiving Potatoes: South Indian Style South Indian Potato Stir Fry Ingredients • 4 medium sized potatoes (cubed potatoes should be around 3 cups) • ½ tsp Black mustard seeds • 8-10 Curry leaves (available in Indian grocery stores) • 1/2 tsp very finely chopped Fresh ginger (can be made without ginger also) • 2 -3 tablespoons Oil (olive or any vegetable oil) • Salt to taste • ½ tsp Turmeric powder • Juice of ½ a Fresh lemon Directions 1. Boil the potatoes for 15 minutes (they should not be fully cooked) 2. You can boil them with the skins on, remove the peel after boiling and cube 3. Or, you can peel and cube the potatoes (1/2 inch cubes) first and put in boiling water for about 5 minutes till semi-done; immediately strain and drain well 4. In a large frying pan, on medium heat add the oil 5. When oil is heated, add the black mustard seeds and curry leaves; 6. After mustard seeds stop crackling, add the ginger; stir for a few seconds 7. Add the onion; stir for a minute 8. Add the cubed potatoes, salt, and turmeric powder 9. Stir on medium to low heat, for about 5-7 minutes until potatoes are done; if necessary, add a spoon- ful or two of water to cook the potatoes but there should be no gravy 10. Add the lemon juice, garnish with fresh coriander This recipe can be used with many vegetables; cauli- flower, beetroot, cabbage, carrots, or peas By Aruna Gill

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