Thanksgiving a la Masala Mama

Who said Thanksgiving dinner is a lot of work? Not if you have Masala Mama at hand! Here are some easy (and healthy) Thanksgiving dishes that made up Mama's table, below. Scroll down for the recipes.


Green Beans and Mushrooms with Coconut Curry

Rinse, trim and halve ½ lb of green beans. Blanch the beans in boiling water for 5 minutes, and drain and immediately plunge in ice water to keep the bright green color. Drain and keep aside.

Heat 2 tbsp of butter/oil and add ½ lb of sliced crimini mushrooms. Saute till golden brown and caramelized. Keep aside.

In a small pot/pan heat Masala Mama Coconut Curry Simmer Sauce along with ½ cup coconut milk and ¼ tsp salt. Mix in ¾ of the green beans and mushrooms, keeping aside the balance. Taste and adjust salt.

To serve: Pour in the hot coconut curry with green beans and mushroom in a serving dish. Top with the bright green beans and mushrooms that were kept aside. Garnish with fried onions and serve immediately.


Sweet Potato Vindaloo

Heat oven to 400 degrees. Lightly scrub 1 medium sized jewel or garnet sweet potato (with orange flesh) and 1 Japanese sweet potato (with white flesh). Brush with a little oil and roast in the oven for about 40 minutes till done. Peel and halve lengthwise. Slice into 1/4” moons.

To serve: Heat Masala Mama Vindaloo Simmer Sauce, add approx. 2 tbsp vegetable or chicken stock, along with most of the cut sweet potatoes (saving some for topping) and salt if needed. Pour into serving dish, arrange the saved sweet potato moons on the sauce, round side facing up. Garnish with finely chopped chives or scallions and serve immediately.


Turkey Breast with Tikka Masala

Heat oven to 375 degrees. Season 1.5 lbs turkey breast with 1 tsp salt and ½ tsp pepper. Heat a 2 tbsp mixture of butter and oil in a heavy-bottomed skillet or Dutch oven. When hot, sear the turkey until browned, about 3-4 minutes per side. Transfer to oven and roast till cooked through (to an internal temperature of 155 degrees), about 35-40 minutes. Let it rest in a warm place for 15 minutes before carving.

Meanwhile, heat the Masala Mama Tikka Masala Simmer Sauce. Add ¼ cup heavy cream and 1 tbsp butter. Add some stock or water if too thick.

To serve: Pour some of the Tikka Masala sauce on the serving platter and transfer the balance into a sauce dish. Place the Turkey breast on the sauce, garnish with fresh cilantro and serve immediately with the sauce on the side.

Aromatic Peas Pulao (Pilaf)

Wash 1.5 cup of Basmati rice till water runs clear, and soak for 30 min.

Heat 1 tbsp Ghee, butter or coconut oil. Add ½ tsp cumin seeds, 6 cardamom, 6 cloves, 3 bay leaves and a few sticks of cinnamon. Sauté till spices are fragrant and add the drained rice. Sauté for another minute and add 2¼ cup of water and ¼ tsp salt. Bring to a boil, cover, reduce the heat to low and cook for 14 minutes.

Add 1 cup frozen peas, mix well and cover and continue cooking on low heat for 5 min. Turn off the heat and let it sit covered for another 5 minutes. Lift the cover and fluff gently with a fork. Serve hot.


Roasted Corn and Shaved Brussels Sprouts Salad (with spicy lime-avocado oil-free dressing)

Mixed greens (such as raw kale, arugala, romaine lettuce), roasted corn, shaved brussels sprouts, shaved radish, halved grape tomatoes, pepitas or sunflower seeds, crumbled cotja cheese or goat cheese.

2 Limes, juiced
1 Avocado, cubed
1 shallot or garlic
1 green chilli or ½ jalapeno
¼ tsp roasted ground cumin seeds
1/3 cup fresh cilantro, coarsely chopped
1-2 scallions (optional), coarsely chopped
Salt and pepper to taste

Blend all the ingredients in a small food processor or blender until smooth. Add 1-2 tbsp of water if too thick. Taste and adjust salt.

When you are ready to serve, add just enough dressing to lightly coat the greens. Toss salad well and serve immediately with extra dressing on the side. (Alternatively, serve dressing on the side).