Recipes for the Holiday Season from Hindu American Foundation

Kavita’s Tex-Mex
Thanksgiving Casserole

Ingredients

• 1 (15 ounce) can black beans, rinsed and drained
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 (4 ounce) can diced green chile peppers
• 1 jalapeño pepper, seeded and minced
• 1 can diced tomatoes
• 1 can whole kernel corn
• 1 bag of morning star chorizo crumbles

• Cumin
• Salt
• Cayenne pepper
• 12 (6 inch) corn tortillas
• 1 (19 ounce) can enchilada sauce
• 1 (6 ounce) can sliced black olives
• 8 ounces shredded Cheddar cheese

Method

1. Preheat the oven to 350 degrees F. Grease the 9×13 baking dish with cooking spray, oil, or butter!
2. Sauté minced garlic. Add chopped onion and jalapeño (if using). Stir in black beans and MorningStar chorizo crumbles. Season with cumin, salt, and cayenne pepper to taste, noting that the chorizo crumbles can be surprisingly spicy. Add the corn and tomatoes after the veggie mix is well cooked.
3. Pop the tortillas in the microwave for 30 seconds (3 batches of 4), then let them marinate in the can of enchilada sauce for about 15 minutes.
4. Layer 4 tortillas on the bottom of the tray, slicing the tortillas as needed to get maximum coverage. Spoon half the veggie filling onto the tortillas. Layer 4 more tortillas over the mix, then add a layer of the filling. Top with a final layer of tortillas, then cover this layer with cheese and sliced olives
5. Bake, covered, in the preheated oven for 30 minutes. Uncover and bake for an additional 15 minutes (until the cheese is melted and the filling is bubbling on the sides of the tortillas).
6. Enjoy with sour cream, salsa, or hot sauce, and some chips!

Tithee’s Ultimate Creamy
Mashed Potatoes

Ingredients

• 4 lbs Yukon potatoes, peeled and chopped
• ¾ cup unsalted butter
• 1½ cups heavy cream
• 12 cloves garlic, slightly crushed

• 2 tsp nutmeg
• 4–5 bay leaves
• Salt and pepper, to taste
• Chives, for garnish

Method

1. Boil potatoes in salted, cold water until fork-tender. Drain and return to the pot to cook off excess water for 3–5 minutes.
2. Mash the potatoes while hot, or use a ricer for a smoother texture.
3. In a saucepan, melt butter and add heavy cream, garlic, nutmeg, bay leaves, salt, and pepper. Simmer until reduced and flavorful.
4. Gradually add the cream mixture to the mashed potatoes, folding gently between each addition.
5. Adjust salt and pepper to taste, garnish with chives, and serve with extra butter if desired.

Swati’s Spiced
Paneer Crumble

Ingredients

• 200 grams paneer, crumbled
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 1 green chili, finely chopped (optional)
• 1 small bell pepper, finely chopped (optional)
• 1-inch piece of ginger, minced
• 2–3 garlic cloves, minced

• 2 tbsp butter
• ½ tsp cumin seeds
• ½ tsp turmeric powder
• ½ tsp red chili powder (optional)
• ½ tsp garam masala
• Salt to taste
• Fresh cilantro leaves, chopped (for garnish)

Method

1. Crumble paneer by hand or fork. If using store-bought paneer, soak in warm water for 10 minutes, then drain and crumble.
2. Heat butter in a skillet over medium heat. Add cumin seeds and let them crackle.
3. Add onions and sauté until translucent. Stir in ginger, garlic, and green chili, and sauté for 1–2 minutes until fragrant.
4. Add tomatoes and bell peppers. Cook until the tomatoes soften and release oil, about 4–5 minutes.
5. Mix in turmeric powder, red chili powder, and salt. Stir well.
6. Add crumbled paneer and cook gently for 2–3 minutes, ensuring it incorporates the spices.
7. Finish with garam masala, adjust salt if needed, and garnish with cilantro.
8. Serve hot with dinner rolls, roti, naan, or paratha, or use as stuffing.

Sheila’s Savory
Spinach Balls

Ingredients

• 2 packages chopped spinach (frozen)… those little square packages
• 1 lg bag pepperidge farm stuffing mix – or 2 canisters – plain (Sub: Gluten Free*)

• 4 eggs or egg replacement
• 1/2 cup parmesan
• 1 stick butter or sub
• 1 med onion
• 1/2 teaspoon pepper

*If the bread crumbs are plain, add Italian Seasonings (garlic, basil, pinch of oregano) to taste

Method

1. Cook and drain Spinach
2. Mix 2 cups of stuffing mix with 4 eggs/onion/parmesan
3. Add spinach, when drained, mix well
4. Melt margarine (butter) pour over ingredients
5. Mix and form in to balls
6. bake on cookie sheet 15-20 minutes 350*

Ramya’s Crunchy
Pumpkin Seed Granola Delight

Ingredients

• 5 cups raw rolled gluten-free oats
• ¾ cup raw almonds, chopped
• ¾ cup raw pumpkin seeds
• ¾ cup extra virgin cold-pressed coconut oil
• ¼ cup dried coconut pieces (optional)

• ½ cup raisins or dried cherries
• ¾ cup maple syrup
• 1 tsp powdered Ceylon cinnamon
• 4 tsp vanilla extract

Method

1. Combine oats, almonds, and pumpkin seeds in a large baking tray. Stir in cinnamon powder.
2. Add wet ingredients (maple syrup, coconut oil, and vanilla extract) and mix until fully coated.
3. Preheat the oven to 300°F. Bake for 1 hour, stirring every 20 minutes to prevent clumping and sticking. The granola should turn golden brown.
4. Remove from the oven and stir in dried coconut and fruit once cooled.
5. Let it cool completely before storing in an airtight container.

(Used with express permission from Hindu American Foundation)