When we finally made the decision this year to stay home, Rob had already arranged for a week off from work. He decided to go ahead with the time off, even with more layoffs looming, so we could get some things done on the house and maybe relax a bit. We went back and forth on what to do for Thanksgiving and we went with Rob's idea of an Indian food feast. As I've mentioned before, we all enjoy Indian culture and food so it seemed like a great plan. Rob and I have issues with Thanksgiving and what it is supposed to celebrate. Of course, a day of gratitude I can get behind, but the horrible history of genocide and deceit should make the Thanksgiving myth hard for any of us to swallow. We have friends who fast on Thanksgiving and I understand their reasons. We've decided to take back Thanksgiving and make it a time of deep thought, reflection, and a time to count our blessings. We both loved the irony of feasting on cuisine from the the area in the world which was the destination for Columbus, which had an impact beyond imagination on the people of the time.
Diwali celebration at his office, a couple weeks ago, and Rob cooked up over ten pounds of chole/channa masala (an Indian chickpea curry) for the event and one of his friends loaned him traditional dress (see picture above). The recipe he used was from Manjula's Kitchen website. It was quite good and disappeared quickly so he was tempted to use the same recipe. I talked him into using The Asian Vegan Kitchen because we were so taken with the aloo gobi. At first, Rob was worried the channa masala was going to disappoint, but it ended up being one of his favorites from our Thanksgiving spread. I think making it the night before was genius because Indian is so much better the next day, after the spices have a chance to meld.
pumpkin pie I had promised him since the pumpkins arrived. Yes, we had pumpkin pie for dessert. I was going to make sheera (Semolina Pudding which is Indian, but we went with the pumpkin pie for Dema instead).
recipe from Manjula's Kitchen). We had okra all over the kitchen. Bhindi is one of my favorite ways to eat okra.
aloo paratha from Manjula's Kitchen for our bread contribution and biryani (from The Asian Vegan Kitchen) for our rice contribution. The biryani soaked cooked for a little too long so it was a tad sticky, but we'll definitely make it again when timing is not an issue. Not pictured is Gita's perfect gin and tonics and the pumpkin pie (see that below with the picture of leftovers). We chatted with Gita and her family almost into the next day. When we finally went to bed, we were warm and full.