Only two more days to the much awaited annual Thanksgiving feast. I am off to my in-laws in Providence, RI, and Mona is headed to see her cousins in Sacramento. What are the rest of you planning on doing? If any of you are hosting Thanksgiving, here is a wonderful and delicious recipe for mashed potatoes thanks to Piya Mitra. In fact, if you are looking for other such Thanksgiving recipes with an Indian touch, check out Piya's blog at http://celebratingdesi.blogspot.com. She even shares some delightful table decor ideas.
Happy Thanksgiving everyone!!! - Shalini

Ingredients:

Core Spices and Flavorings -
1 tsp coriander seeds
1/4 cup cilantro, finely chopped

Secondary Spices and Flavorings -
2 tbs sesame seeds, coarsely ground
1 tsp mustard seeds

Other Ingredients:
1 small onion, chopped
2 tsp lemon juice
3 boiled potatoes, diced
3 tsp mustard oil/ vegetable oil
Salt to taste

Directions:

In a large bowl, mix the boiled potatoes with the onions, sesame seeds, chopped cilantro, lemon juice and salt. 

Mash the mixture. 

Heat the oil in a medium to large skillet for about 1 minute.

Add the mustard and coriander seeds and cook until they start to splatter.

Remove from heat and add into the potato mix.

Your mashed potatoes are ready to be served.

My childhood was spent in Kolkata where among other things, Sandesh, Mishti Doi (Sweet Yogurt) and Rasgulla (Sweet Cheese Balls) were my favorite desserts. Sandesh is an absolutely delectable sweet snack made from sugar and "Chhena" - a type of curdled milk, sort of like ricotta cheese. When my neighbor (thanks Nantada) got me a bagful of freshly picked apples, I immediately started wondering what recipe I could possibly create. The traditional apple pie was way too time consuming - I wanted something quick and relatively light on the stomach. That is when I came up with my version of what I like to call an Apple Sandesh Pie. You need just three main ingredients - apples, ricotta cheese and graham crackers. A tasty and easy recipe that would be wonderful to make on short notice. - Shalini

Ingredients:

Core Spices and Flavorings -
1 1/2 tsp cardamom powder

Other Ingredients -
4 medium apples - peeled and cut into small cubes
4 tablespoons brown sugar
2 tablespoons butter
2 cups ground graham crackers
1 1/2 cups ricotta cheese

Directions:

Preheat oven to 350 degrees F.

Add graham crackers and 1 cup of ricotta cheese in a bowl and mix (using the hands is the preferred method) until well blended.

Transfer this mixture into a greased small to medium sized baking pan and press it down since this will serve as the base of our apple sandesh pie. 

Add apples, brown sugar, butter and ground cardamom to a medium sized pan and cook over medium heat for about 7 minutes or until the apples are slightly tender and the ingredients are mixed well together.

Now pour the apple mixture into the baking pan, over the graham cracker and ricotta base. 

Spread it out evenly.

Put dollops of the remaining ricotta cheese on the top of the apple mixture (kind of like how they do it on a Margarita pizza).

Bake in the oven for about 15 minutes or until ricotta cheese is melted.

Cut into slices and serve warm as is or with ice cream.

This dish has been adapted from the dish Lazy Cabbage rolls which is very popular in Croatia, Ukraine, Russia and Sweden. To quote Wikipedia-" The Russian version of cabbage rolls usually consists of cooked meatballs wrapped in cabbage leaves. However, in order to save time there is another variation of that dish called "lenivye golubtsy" (lazy cabbage rolls). In that case, the cabbage is chopped and put inside the meat so there is no need to wrap every meatball in a cabbage leaf."

I first tried this delicacy at my dear friend Jelena's home. She actually made it even tastier by making small patties out of this mixture and sauteing it and to add even more flavor to these patties she steamed them in her home made tomato sauce. Yummy!!! I simply had to have her share this recipe with me so that I could share it on Curry Intermix. Majority of the recipe is hers except the tomato sauce which I tweaked with some Indian spices. You can cook the sauce per your taste and to your liking but in the end the patties are to die for. So healthy and simple and yet so flavorful and fulfilling.-Mona 

Servings: 8-10 kotletys or patties

Ingredients:

Core Ingredients and Flavorings -
1/2 tsp cayenne pepper
1 1/2 sp garlic paste
1/2 tsp cumin powder

Other Ingredients-
1 cup chopped cabbage
1/2 lb ground chicken
1/2 cup parboiled rice
1 cup chopped onions
1/2 tsp dill seeds
1 cup bread crumbs
3 tbs mayonnaise
3 tbs oil
1 1/2 tsp salt (or to taste)
1/2 tsp black pepper
3 tbs tomato paste
2 cups warm water
1/2 tsp onion powder
1 tsp chopped parsley (fresh or dry)

Directions:

Mix together in a big bowl the ground chicken, cabbage, onions, rice, 1 tsp salt,1/4 tsp black pepper, 1/4 tsp red cayenne pepper, 1/2 tsp garlic paste, dill seeds, mayonnaise and bread crumbs.

Form a thick dough and divide it into 8-10 equal sizes (depending on how big you want the patties to be) and form smooth round patties.

Heat oil in a large flat bottomed non stick pan and then add the patties in this and saute on both sides on medium heat until they are a golden brown. Take these out and set aside.

Take out any cabbage or chicken pieces from the remaining oil in the pan and add 1 tsp garlic paste to this.

Stir quickly on medium heat and add the tomato paste continuing to stir. 

Pour in the water, remaining salt, black and red cayenne peppers, onion powder, cumin powder and the parsley and stir until they all mix and the mixture is bubbling.

Lay the patties in the prepared tomato sauce, cover and cook on medium heat for 6 minutes. Uncover and flip the patties and steam for another couple minutes.

Remove the patties from the sauce and continue to cook the sauce until it becomes thick and then drizzle the sauce over the patties, garnish with parsley and serve.

Like I said to die for! The best way to find out is to try it out. It's definitely worth a try with or without the sauce.

My dear friend Chinatsu Aoyama introduced me to Japanese rice balls, also known as "Onigiri." They are basically balls of sticky rice with a typically salty filling. They are a great snack and very popular in Japan. I had my first taste of "Onigiri" when Chinatsu prepared one with a salty salmon filling. I loved it!! 

With Chinatsu's guidance, I prepared an Indo-Japanese version of Onigiri, using Indian spiced mixes as fillings, and I also seasoned the rice with some lightly toasted sesame seeds as is sometimes done in Japan, and also with cilantro to give it that Indian touch. I made two fillings - Lentil and Spinach and the other, Flavorful Minced Meat. These fillings are just as easy, use only cumin as a dry spice and can also be eaten separately as their own dish. 

I really hope some of you will try making this dish. I can assure you that it is extremely easy, and you can go crazy with the shapes of the balls as well as the fillings. If you do end up making your own versions, we would love to hear from you. - Shalini

Ingredients:

Core Spices and Flavorings -
1/4 cup chopped cilantro

Other Ingredients -
2 cups cooked sticky rice (If you can't get the Japanese sticky rice you can always use other short grained rice such as Arborio).
1/4 cup lightly toasted black sesame seeds
1 or 2 tsp of salt 
1/4 cup Lentil and Spinach (See Recipe)
1/4 cup Flavorful Minced Meat (See Recipe)
1 or 2 sheets toasted seaweed (nori)

Directions:

Put the sticky rice in a large bowl.

Add in the sesame seeds and cilantro gently mix with a spoon until the seasonings are blended.

Take a bowl with warm water.

Dip your hands in the bowl of water. This step is necessary as it prevents the rice from sticking to your hands as you make the balls.

Then rub just enough salt in your hand so that you can feel a few granules. (Refer to tip below)

Now take a handful of the rice mix and form a ball. Make a hole in the middle of the ball using your finger. 

Take a teaspoon or two of the Lentil and Spinach and fill into the hole. 

Now cover the hole with a little extra rice. At this point, you could also reshape the balls into other shapes. 

Repeat the process with the rest of the fillings (Lentil and Spinach and Flavorful Minced Meat).

Cut the toasted seaweed (Nori) into long 1/2 inch strips and place it along the circumference of the balls.

Your Onigiris are now ready to be served.

Tip: A point to note - the traditional Japanese Onigiri has a very salty filling which compensates for the blander taste of the rice. I have not over salted the fillings to keep it healthy, but I would recommend either boiling the rice in salted water or rubbing some salt in your wet hands when you start shaping the rice balls. You want the rice to have just enough salt to bring out the taste in the overall dish otherwise it may taste a little bland. The other option is to dip the onigiri in a sauce or chutney when you eat it.

Keema or Minced Meat is a popular dish in India and has various versions. This particular recipe creates a dryer yet flavorful ground meat or keema with the use of a minimal amount of spices.  Because it is a dryer version, it can be eaten as is with rice or roti, or can be used as a filling in Samosas or Rice Balls (Onigiri). - Shalini

Ingredients:

Core Spices and Flavorings -
1 tbs minced ginger
1 tbs minced garlic
1/2 tsp cayenne (optional)
1 tsp ground cumin

Other Ingredients -
1 lb any ground meat (I prefer beef or lamb)
1 small onion, finely chopped
1 tbs tomato paste
1 tsp salt (or to taste)
1 small lime
1/4 cup chopped cilantro
1 tbs oil

Directions:
Heat the oil in a medium sized pan under medium-high heat for 1 minute.

Add the chopped onion and cook for about 7 minutes or until golden brown.

Add in the ginger and garlic and cook for 1 minute.

Now add in the cumin, cayenne, salt and tomato paste and mix until blended with the onions.

Add in the ground meat and mix well and then let it cook for 10 to 15 minutes or until the meat is done.

Put the heat off, and mix in the lime juice and chopped cilantro.

Serve warm.

Lentils are a common part of the everyday meal in India. Eaten together with vegetables and rice or roti, it forms a complete meal. The lentils are typically eaten and served in a soup style form. However, in this recipe the lentils are served dry with the spinach. This is an extremely easy and healthy dish and the only dry spice you really need is Cumin. You can also use this as a filling for our "Onigiri" or Rice Ball Recipe. The end result is absolutely delicious.

Ingredients:

Core Spices and Flavorings -
1 tbs minced ginger
1 tbs minced garlic
1 tsp cumin powder
1/2 tsp cayenne (optional)

Other Ingredients -
1 cup cooked lentils (any kind of lentils will do) - Cook 1 cup of lentils in about 2 to 3 cups of water. Once the lentils are soft drain the water.
1/2 cup cooked spinach (the water should be squeezed out after cooking)
1 small onion, finely chopped
1 tsp tomato paste
1 tbs oil
1 tsp salt

Directions:

Heat the oil a medium sized pan in medium-high heat for about 1 minute.

Add the onions and saute for about 7 minutes or until golden brown.

Add the ginger and garlic and saute for another minute.

Add in the cumin, cayenne, salt and tomato paste and blend with the onion mix.

Add in the lentils and spinach and cook for about 5 minutes or until everything is well blended.

Serve hot.

One of my favorite memories is my trip to Colonial Williamsburg in Virginia a few years ago. Their depiction of 18th Century America is so real that it hardly feels like a museum. During that visit I remember enjoying a wonderful English style Tea Experience. The little cakes, pastries and sandwiches along with several flavors of tea were among my most enjoyable culinary experiences.

These two recipes for tea sandwiches would be a great way to have your own little Tea Party at home. The first is a sandwich I grew up with. And, the second is a lighter, more refreshing play on the traditional cream cheese and cucumber tea sandwiches. Serve these sandwiches together with our Apple and Strawberry Spiced Cake and Masala Chai, and you are all set. - Shalini

- Three Layered Mint Chutney Sandwich
- Cucumber and Yogurt Open Sandwich

This is a refreshing twist on the traditional cucumber and cream cheese tea sandwiches. Instead of cream cheese, I used Greek yogurt, which is thick yet lighter in texture. The added flavors to the yogurt are subtle and go perfectly with a hot cup of tea. - Shalini

Ingredients:

Core Spices and Flavorings -
1 tsp cumin powder
1/8 tsp cayenne pepper (optional)

Other Ingredients -
3 slices of sandwich bread
2 tbs butter
1/4 cup 2% Greek Yogurt
6 tbs grated cucumber
1 tbs chopped cilantro
1 or 2 cloves minced garlic
1/4 tsp salt (or to taste)
2 tbs grated carrot to decorate

Directions:

Add the yogurt, cumin, cayenne, cucumber, garlic, salt and cilantro to bowl and mix gently until well blended.

Lightly butter the slices of bread.

Now cut the slices into little circles (or other bite sized shapes) using a cookie cutter. Each slice should give you about 3 to 4 circles.

Add a dollop of the yogurt mix onto each of the bread circles.

Sprinkle a little grated carrot on top of each slice and serve.