Pakoras

By Suroor Menai

Total time: 30 minutes; prep time: 10 minutes; cook time: 20 minutes;

Growing up, Thanksgiving had always been the holiday when my aunts and uncles gathered at my grandmother’s house here in New Jersey. My cousins and I would look forward to the many delicious Pakistani dishes we would get to eat over the long weekend. Last year, however, we hosted Thanksgiving at my house. Because of this, my mom, aunts, and uncles made all the food instead, and put their own spin on the meal. For example, instead of the traditional pakoras made with potatoes, my mom decided to use spinach and onions and fry them in a lighter batter instead. The pakoras with this new twist were a big hit, so at my house, we’ve been making pakoras that way ever since.

Ingredients

Any neutral vegetable oil to fill up to about ¾ of a deep frying container; 2 cups gram (besan) flour; 1 cup of warm water (add more as needed for batter consistency); ½ tsp baking powder; 2 tsp salt; 1 ½ tsp turmeric; ½ tsp red chili pepper (or add to taste); 1 tsp cumin powder; 1 tsp coriander powder; 3 cups of spinach, chopped into thin strips; 3 onions, thinly sliced.

Instructions

Put the oil in a frying pan and heat it on low heat while preparing the batter. Add the gram flour to a large mixing bowl. Slowly add the warm water, mixing as you add, until it has the consistency of pancake batter. Try to remove bubbles or clumps from the batter as you mix. Add the baking powder, salt, turmeric, red chili pepper, cumin powder, and coriander powder into the batter. Add the spinach and onions to the batter and mix well so that they are evenly coated by the batter. It is best to mix with your hands, but you can also use a spatula or big spoon. Using a large tablespoon or serving spoon, scoop dollops of batter into the hot pan (make sure the oil is sizzling before you place the batter in). Wait for the fritters to get golden brown and crispy, then flip and continue to fry for another minute or two. Remove the fritters from the oil using tongs or a slotted spoon, and store in a container lined with paper towels to drain any excess oil. Repeat steps five and six until you use up all the batter. Serve hot with your favorite chutney or dipping sauce.

Sweet potato black bean salad

By Aarna Dharmavarpu

As the Thanksgiving holiday approaches, there’s nothing better than a hearty, comforting side dish to add to your seasonal feast. This sweet potato and black bean pasta salad is the perfect recipe to embrace this holiday’s flavors. With its vibrant combination of roasted sweet potatoes, black beans, and the satisfying crunch of corn, this pasta salad offers a warm, earthy base that is balanced by the tangy dressing. For me, it’s a go-to side dish that’s become a holiday favorite — a comforting reminder of this season’s warmth and the joy of sharing meals with loved ones.

Recipe adapted from AllRecipes.

Total time: 1 hour 5 minutes; prep time: 25 minutes; cook time: 40 minutes.

Ingredients

PASTA SALAD: ½ pound of pasta; 1 medium sized sweet potato, peeled and cut into; 1 inch cubes; ½ cup black beans, drained and rinsed; ½ cup fresh corn; ⅓ cup minced red onion; ¼ cup finely chopped cilantro; ½ cup shredded cheese (can be any cheese); 2 tbsp olive oil; 1 tsp kosher salt; 1 tsp black pepper.

SALAD DRESSING: 2 ½ chipotle peppers in adobo; 1 ½ tsp adobo sauce; 1 clove of garlic; ½ tsp dried oregano; Ground cumin to taste; 1 tbsp honey; 3 tbsp rice vinegar; ¼ cup olive oil,

Instructions

Preheat your oven to 425 degrees Fahrenheit. Toss the sweet potato with olive oil, black pepper, and kosher salt, then lay the sweet potato cubes evenly on a baking tray. Roast the sweet potato in the oven for 20 minutes, or until they are brown and tender. Cook the pasta in salted boiling water for about ten minutes, or until al dente. Drain the pasta and set it aside to cool. In a small bowl, prepare the salad dressing by mixing together the chipotle peppers, adobo sauce, garlic, oregano, cumin, honey, rice vinegar, and olive oil, until a smooth consistency is achieved. Season with kosher salt and black pepper to taste. In a large bowl, combine the cooked pasta, black beans, corn, sweet potato, red onion, cilantro, and olive oil. Season with additional kosher salt and black pepper if desired. Then, stir in the cheese, plate, and enjoy!