Side Dishes for a Thanksgiving Meal

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Vegetarian main dishes

Mexican Fried Rice

Ingredients

• White onions: 2, sliced
• Cloves garlic: 3, crushed
• Turmeric powder: 1/4 teaspoon
• Capsicum: 1, sliced
• Tomato: 1, chopped
• Mixed boiled vegetables: I cup (French beans, carrots, green peas)
• Chilli powder: 1 teaspoon
• Oil: 6 tablespoons
• Uncooked rice: 1 ½ cups
• Salt to taste

Get Started…
1. Wash and soak the rice for 30 minutes, then drain.
2. Sautee rice in oil until it turns a light pink shade.
3. Add 3 cups of water, salt to taste and cook.
4. Heat the oil in a wide vessel and fry the onions till golden brown.
5. Add the garlic, fry for a few seconds.
6. Add the turmeric powder, fry for a few seconds.
7. Remove onions.
8. Fry the capsicum for a minute in the same oil.
9. Toss in the chopped tomato, vegetables, chili powder, salt, and cook for one minute.
10. Add the fried onions and the cooked rice and mix well. Voila, it’s piping hot and ready to serve


Cauliflower Baath

Ingredients

Cauliflower : 1
Onion : 3
Tomato : 100 gm
Green chilli : 5
Curry leaves : a few
Curd : a small cup
arisi noi ( broken rice ) : 1 cup
Turmeric powder : ½ sp
Salt : a little
Oil : 50 gm
Peas : ½ cup
Mustard : a little
Black gram dal : a little

Method

Cut cauliflower into flowerettes, add salt and soak in hot water for 10 minutes.
Cut onion, tomato, green chilli into pieces.
Heat oil in a frying pan.
Add mustard and black gram dal.
When mustard splutters, add curry leaves and fry.
Add arisi noi, fry and set aside.
Heat oil in a frying pan.
Add onion, green chilli and fry.
Add tomato, cauliflower, peas, fry and add salt.
Add arisi noi, curd, masala powder, turmeric powder, a cup of water and stir well.
Remove the pan from the stove, when the contents are cooked.

Potato Baath

Ingredients

Rice : 100 gm
Potato : 3
Onion : 1
Cashew : 4
Ghee : 25 gm
Copra ( dried coconut ) : ½
Coriander leaves : a little bunch
Salt : a little
Masala powder : 2 spoon
Lime juice : 1 spoon

Method

Clean the vegetables.
Boil potato, remove the skin and grate.
Cut onion finely.
Cook rice and set aside.
Heat ghee in a frying pan.
Add onion and fry.
Add cashew and fry.
Add masala powder, coriander leaves and stir well.
Mix rice, grated potato, salt, onion, lime juice, grated copra and mix well.


Rice Jambalaya

Ingredients

To serve 8 -10 persons

Delhi rice : 2 cup
Tomato : 4
Ginger : 1 piece
Cocktail sausage : ¼ kilo
Chilli powder : 1 tsp
Pepper powder : ½ tsp
Onion : 3
Garlic : 6 pods
Green chilli : 4
Boiled peas : 1 cup
kaalaan ( cut into pieces ) : ½ cup
Shelled boiled prawns : 1 cup
Butter or oil : 1 cup

Method

Soak rice in salted water.
Cut onion, coriander leaves, chilli, garlic, ginger finely.
Melt 2 tbsp butter in a frying pan.
Add onion, coriander leaves, chilli, garlic, ginger and fry till they are golden.
Cut kaalaan into small pieces.
Melt 1 tbsp butter in a frying pan.
Add kaalaan, fry and set aside.
Melt 1 tbsp butter in a frying pan.
Add prawns, fry and set aside.
Boil sausage in water and strain the water.
Wash tomato, remove the top portion and cut it into eight pieces.
Fry tomato with onion, garlic and green chilli.
Add all fried items, pepper powder, chilli powder, green peas and cook for ½ an hour.
Serve hot.