Fall Reflections and a Spicy Thanksgiving Recipe

Welcome to Fall!

Hope you all had a wonderful summer and are ready to embrace the magic of fall and the holiday season. My summer was spent enjoying the outdoors and spending quality time with my kids and family. Although I didn’t travel, I discovered a new love for pickleball! I’ll share more about my pickleball passion in an exclusive blog soon.

Why Fall Is Special

It’s that time of the year again—fall! I absolutely adore the ombre shades of orange leaves and the crisp autumn air that makes hiking so delightful. This is also the season of giving, and I’m thrilled to connect with our cherished customers and give back. Thanksgiving reminds us to be grateful for life’s blessings, and for Perfect Locks, it’s the perfect time to show our appreciation.

Looking Forward to the Holidays

After 18 years in business, fall remains the most exciting time of the year. With Black Friday just around the corner, our team is working hard to prepare for the holiday buzz. We wish you all joy, happiness, and peace as you spend this time with loved ones.

My Thanksgiving Traditions

I’m especially excited to spend time with family and friends this Thanksgiving. Cooking is always a highlight for me, and this year, I’ll continue my tradition of a fusion dinner with an Indian twist. With my brother visiting, it’s even more special! I’m also incorporating more veggie options into our big meal this year.

A Unique Recipe to Spice Up Your Thanksgiving

Cauliflower is one of my favorite vegetables, and I’d love to share a simple yet delicious recipe that might add a spicy touch to your Thanksgiving spread. I hope you give it a try and enjoy it!

Roasted Cauliflower Tikka Recipe

Ingredients

• 1 medium-sized cauliflower
• For the marinade:
• 1/2 cup thick yogurt
• 2 teaspoons ginger-garlic paste
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon salt
• 1-2 tablespoons chopped cilantro
• For the sauce:
• 1 tablespoon oil or ghee
• 1/2 teaspoon cumin seeds
• 1 medium red onion, chopped
• 1 teaspoon ginger-garlic paste
• 1 medium tomato, chopped
• 3/4 teaspoon salt (or to taste)
• 1/4 teaspoon red chili powder (or to taste)
• 1 teaspoon curry powder
• 2 teaspoons brown sugar
• 2 tablespoons heavy cream (I use Silk cream)
• 1 tablespoon unsalted butter
• 1 tablespoon chopped cilantro

Instructions

1. Prepare the marinade by whisking together all the ingredients in a bowl. Ensure the yogurt is thick for best results.
2. Trim the outer leaves and stalks of the cauliflower, keeping the head intact. Coat the entire cauliflower with the marinade, ensuring it covers all sides.
3. Cover and refrigerate for at least 1 hour (or up to overnight for deeper flavor).
4. Roast the cauliflower in an oven preheated to 400°F for 45–50 minutes, or until tender.
5. For the sauce, heat oil in a pan over medium heat. Add cumin seeds and let them sizzle.
6. Add the onion and cook until soft and translucent. Then add ginger-garlic paste and sauté until the raw smell disappears.
7. Add chopped tomatoes, salt, and 1/4 cup water. Cook for 3 minutes.
8. Stir in red chili powder, curry powder, and sugar. Cook for another 2 minutes, then blend the mixture into a smooth paste.
9. Return the pureed mixture to the pan, add cream, butter, and cilantro. Simmer for 2 minutes.
10. Place the roasted cauliflower on a serving plate and pour the sauce around it. Garnish with onion rings and cilantro-mint chutney.

With Love & Thanks,

Priyanka Swamy