Thanksgiving - Vanilla Pudding

Ingredients:

Milk- 2 cups
Salt- 1/2 tsp
Sugar- 1/2 cup
Vanilla extract- 1 tsp
Cornstarch - 3tbsp
Butter - 1 tbsp
Fruts - 1 cup

Preparation:

Heat milk in a medium saucepan until bubbles form in the edges
In a bowl, combine sugar cornstarch and salt
Pour the mixture in the milk and stir to dissolve
Continue to stir and cook till mixture coats the back of spoon
Stir vanilla and butter
chill the mixture
Add fruits before serving.

Thanksgiving-Corn Bread

Ingredients

Milk - 1 1/2 cups
vinegar -2 tbsp
cornmeal- 1 cup
flour -1 cup
sugar -2 tbsp 
salt - 1/2 tsp
baking soda- 1 tsp
Oil - 2 tbsp

Preparation

Preheat oven to 425°F.
Combine milk and vinegar and let stand.
Mix dry ingredients in a large bowl.
Add the milk mixture and the oil, and stir until just blended.

Spread the batter into a baking dish, and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Thanksgiving-Turkey Gravy

Ingredients 

Oil - 1/2 cupOnion (chopped)- 1  

Garlic ( minced) - 5all-purpose flour- 1/2 cup 

Cheese- 1/4 cup

Soy Sauce- 4 tbsp

Vegetable broth- 2 cups
Parsley - 1 tsp salt and pepper - to taste

Preparation

Heat oil in a medium saucepan over medium heat
Saute onion and garlic until soft and translucent, about 5 minutes.
Stir in flour, cheese , and soy sauce to form a smooth paste.
Gradually whisk in the broth. 
Season with parsley, salt, and pepper. 
Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.

Thanksgiving-Mashed Potato

Ingredients:

Potatoes- 3
Salt - t taste
butter - 1/4 cup
Cream - 1/2 cup
Seasoning (Parsley, Basil, roasted ngarlic)
Cheese - 1.4 cup

Preparation:

Peel potatoes and cut into small pieces
In a pot, add potatoes , water and some salt and boil
Reduce heat when water comes to boil and simmer till potatoes are soft
drain out water from potato and keep aside. The water can be used as broth for other recipes

Let the potato sit for a few minute to drain out all water
Heat butter and cream in a small bowl in microwave

Mash potatoes with a masher. Do not over mix to make it gluey

Add the cream mixture to the potatoes and gently stir.

Add seasoning and cheese and stir

Vegitable Biryani

Ingredients:

Khade masale:
bay leaves - 2
Red chilli - 1
Cloves- 4
Cardamom - 1
Cumin seeds- 1 tsp
Asafetida - pinch
Cinnamon - 1 inch
Mace- 1
Pepper corns- 3

 Rice - 2 cups
salt to taste
Onion (Sliced)- 2
Tomato (chopped)- 2
Curd - 1 cup
Carrot - 1
Grean peas - 1 cup
Biryani masala- 3 tsp
green chilli - 2
oil- 1 tbsp
coriander leaves - 1/2 cup
Cashew nuts - 10

Preparation

Rice
Add 5 cups of water, salt and rice to a pan and boil till rice is half cooked
Drain excess of water, divide in two parts and set aside

Masala

Heat oil in a cooker and add all kade masale and wait till it splutters
add onion and stir till it is golden brown

Add peas, chilli and carrots and cook for some time

Add  a little water and cook till the carrots are tender and the water is dryed

Add curd, tomato and 2 tsp of biryani masala

Cook till the gray is dry and starts leaving oil
remove half of the masala and set aside
spread 5 Cashew over the masala in cooker
Add one part of rice on the masala

Spread evenly without mixing with bottom layer
Spread the remaining gray over rice layer
Spread the remaining cashew over it

Spread the remaining rice over the layer of masala

Sprinkle 1 tsp of biryani masala and coriander on top
Cook for 10 minutes

Mix and serve with Raita