Sweet potato fries are a great snack in the fall season. You can always play with the flavors, and be it rosemary or thyme, or even the warm flavors of curry, as in this case, this snack is a treat.
Now that Thanksgiving is behind us, we are all looking for ways to finish off the leftovers. Making a simple crumble or a crisp from your leftover cranberry relish or cranberry sauce is a great idea to use up the leftovers.
Pulao is the Hindi word for pilaf or flavored rice. This pulao recipe is an ode to the fall weather. We make this pulao with fragrant white basmati rice, seasonal carrots, saffron, white basmati rice, and garnished with cashew nuts and raisins sautéed in ghee. We serve this rice dish with leftover turkey that we have warmed in Rupen's Masala curry sauce.
Gajar Ka Halwa is the Indian name for Carrot Pudding. It is a vegetable version of the Indian Rice Pudding recipe. In the fall season, carrots are delicious and naturally sweet. This makes Carrot Pudding a classic fall recipe. This pudding is made with ghee, fresh nuts, raisins, and milk and is famous all over India. Seasonal vegetables sometimes replace carrots, but the recipe remains the same.
Turkey Pineapple Korma is an easy-to-make stew for the cold season. Alternately, you can prepare this recipe in a crockpot (on low heat for 4 hours). Pineapple and sautéed red onions make this curry sweeter than usual. You can use any other red meat or chicken or even hearty vegetables for this recipe.
