Thanksgiving Indian Food Ideas: A Flavorful Twist on Tradition

Thanksgiving Indian Food Ideas

Thanksgiving is a time for family, friends, and delicious food. While traditional dishes like roast turkey, stuffing, and pumpkin pie have their charm, adding an Indian twist to your Thanksgiving table can bring exciting new flavors and an exotic flair to your celebration. Whether you’re hosting vegetarian guests or simply want to try something different, these Indian-inspired recipes will make your holiday season special.

Appetizers

Vegan Shami Kebabs

  • Ingredients:
    • 1 cup chana dal (split chickpeas)
    • 1 onion, finely chopped
    • 2 cloves garlic, minced
    • 1-inch ginger, minced
    • 1 green chili, minced
    • 1 teaspoon garam masala
    • Salt to taste
    • Olive oil for frying
  • Instructions:
    1. Cook the Dal: In a large bowl, soak the chana dal in water for 2 hours. Drain and cook in a pot with 3 cups water until soft. Mash coarsely.
    2. Prepare the Mixture: In a pan, heat a little bit of olive oil on medium heat. Sauté onions, garlic, ginger, and green chili until golden brown. Add mashed dal, garam masala, and salt. Mix well.
    3. Form Patties: Let the mixture cool slightly, then form into small patties.
    4. Fry the Kebabs: Heat oil in a frying pan over medium heat. Fry the patties until golden brown on both sides.
    5. Serve: Serve hot with tamarind chutney.

Tandoori Turkey Breast

  • Ingredients:
    • 1 turkey breast
    • 1 cup yogurt
    • 2 tablespoons tandoori masala
    • 1 tablespoon olive oil
    • Salt to taste
  • Instructions:
    1. Marinate the Turkey: In a large bowl, mix yogurt, tandoori masala, olive oil, and salt. Coat the turkey breast with the marinade. Let it sit for at least 4 hours, preferably overnight.
    2. Cook the Turkey: Preheat the oven to 375°F. Place the turkey breast on a baking sheet and roast for 45 minutes or until cooked through and golden brown.
    3. Serve: Slice and serve with cranberry chutney.

Main Course

Whole Tandoori Chicken

  • Ingredients:
    • 1 whole chicken
    • 1 cup yogurt
    • 2 tablespoons tandoori masala
    • 1 tablespoon lemon juice
    • 2 cloves garlic, minced
    • 1-inch ginger, minced
    • Olive oil for brushing
  • Instructions:
    1. Marinate the Chicken: In a large bowl, mix yogurt, tandoori masala, lemon juice, garlic, and ginger. Coat the chicken with the marinade. Let it sit for at least 6 hours or overnight.
    2. Cook the Chicken: Preheat the oven to 400°F. Place the chicken on a roasting rack and brush with olive oil. Roast for 1 hour or until the internal temperature reaches 165°F.
    3. Serve: Let rest before carving. Serve with a side of green beans poriyal.

Green Beans Poriyal

  • Ingredients:
    • 1 pound fresh green beans, trimmed and cut
    • 1 tablespoon coconut oil
    • 1 teaspoon mustard seeds
    • 1 teaspoon urad dal
    • 1 dried red chili
    • 1/4 cup grated coconut
    • Salt to taste
  • Instructions:
    1. Prepare the Spices: In a large skillet, heat coconut oil over medium high heat. Add mustard seeds, urad dal, and dried red chili. Sauté until the mustard seeds start to pop.
    2. Cook the Beans: Add the green beans and salt. Stir well and cook until the beans are tender.
    3. Finish the Dish: Add grated coconut and stir to combine. Cook for another minute.
    4. Serve: Serve warm as a side dish.

Rice Pilaf with Indian Flavors

  • Ingredients:
    • 1 cup basmati rice
    • 2 cups water
    • 1 tablespoon ghee
    • 1 onion, finely chopped
    • 1 cinnamon stick
    • 2 cloves
    • 2 cardamom pods
    • Salt to taste
  • Instructions:
    1. Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear. Set aside.
    2. Cook the Spices: In a large pot, heat ghee over medium heat. Add onion, cinnamon stick, cloves, and cardamom pods. Sauté until the onion is golden brown.
    3. Cook the Rice: Add the rice and water to the pot. Bring to a boil, then reduce to medium heat and cover. Cook until the rice is tender and the water is absorbed.
    4. Serve: Fluff with a fork and serve as a side dish.

Side Dishes

Sweet Potato Casserole with Indian Spices

  • Ingredients:
    • 4 large sweet potatoes, peeled and cubed
    • 1/4 cup coconut milk
    • 2 tablespoons maple syrup
    • 1 teaspoon garam masala
    • 1/2 cup chopped pecans
  • Instructions:
    1. Cook the Sweet Potatoes: In a large pot, boil sweet potatoes until tender. Drain and mash in a large bowl.
    2. Mix the Ingredients: Add coconut milk, maple syrup, and garam masala to the sweet potatoes. Mix well.
    3. Bake the Casserole: Preheat the oven to 350°F. Transfer the sweet potato mixture to a baking dish and sprinkle with chopped pecans. Bake for 20 minutes or until heated through.
    4. Serve: Serve warm as a side dish.

Butternut Squash with Warm Indian Spices

  • Ingredients:
    • 1 butternut squash, peeled and cubed
    • 1 teaspoon cumin seeds
    • 2 tablespoons olive oil
    • 1 teaspoon mustard seeds
    • 1/2 teaspoon turmeric powder
    • Salt to taste
  • Instructions:
    1. Prepare the Squash: Preheat the oven to 400°F. In a large bowl, toss butternut squash with olive oil, cumin seeds, mustard seeds, turmeric powder, and salt.
    2. Roast the Squash: Spread the squash on a baking sheet and roast for 25-30 minutes or until tender and golden brown.
    3. Serve: Serve hot as a side dish.

Desserts

Pumpkin Pie with an Indian Twist

  • Ingredients:
    • 1 can pumpkin puree
    • 1 cup coconut milk
    • 3/4 cup brown sugar
    • 2 teaspoons garam masala
    • 1 pre-made pie crust
  • Instructions:
    1. Prepare the Filling: In a large bowl, mix pumpkin puree, coconut milk, brown sugar, and garam masala until smooth.
    2. Bake the Pie: Preheat the oven to 350°F. Pour the filling into the pre-made pie crust. Bake for 45-50 minutes or until the filling is set.
    3. Serve: Let cool before slicing. Serve with a dollop of whipped cream.

Cranberry Chutney

  • Ingredients:
    • 2 cups fresh cranberries
    • 1 cup sugar
    • 1/2 cup orange juice
    • 1 teaspoon grated ginger
    • 1/4 teaspoon cinnamon
    • 1/4 teaspoon cardamom
  • Instructions:
    1. Cook the Chutney: In a medium saucepan, combine cranberries, sugar, orange juice, ginger, cinnamon, and cardamom. Cook over medium heat until the cranberries burst and the mixture thickens.
    2. Serve: Let cool and serve as a condiment.

Conclusion

These Indian-inspired Thanksgiving recipes offer a great way to infuse traditional foods with exotic flavors. From the vibrant starters like vegan shami kebabs and tandoori turkey breast to the flavorful mains such as whole tandoori chicken and rice pilaf with Indian spices, and the delightful sides like green beans poriyal and sweet potato casserole, there’s something for everyone. Finish your meal with a unique pumpkin pie with an Indian twist and tangy cranberry chutney for a memorable holiday feast.

Incorporating these dishes into your Thanksgiving menu will not only please your taste buds but also impress your guests with a delicious meal that celebrates the rich culinary heritage of Indian food. Happy Thanksgiving and happy cooking!

More Holiday Inspiration HERE.