Indian

Mouth-puckeringly tart, slightly sweet, cool, and creamy, the mango lassi is a natural pairing with spicy Indian dishes as its dairy base quells fiery bursts of heat. Thankfully, like its smoothie kin, it's a simple recipe to master and, likewise, worth considering beyond the dinner table.

Thinner than a typical smoothie (thanks to a healthy dose of milk), a lassi isn't an exact analogue per se but ticks many of the same boxes. For those only familiar with it as Indian-restaurant fare, it might seem like an odd choice for breakfast, but I bet once you try your hand at the easy recipe, you'll want to enjoy it morning, noon, and night.

A few months ago, I tried Cobra Corn Mumbai Masala popcorn, and I couldn't get the Indian spices out of my head. Inspired to create a homemade batch of garam masala popcorn, I knew this unusual popcorn flavor would be appreciated by my family and friends during the holiday season as well.

People usually receive a plethora of indulgent treats as holiday gifts, so I thought it might be nice to keep this batch simple, butter-free, and salty. Garam masala is made of peppercorns, cloves, cinnamon, cumin, and cardamom, many of which are familiar holiday spices. Keep in mind you can control the heat of the popcorn, but even the most minute sprinkling of cayenne will give it a sufficient kick.

Sixteen cups may seem like a giant yield, but when I pulled out a big bowl of this popcorn for my family of four, I had to pry the bowl away from them so I could save a few cups for the photo shoot! Click here to make this easy, flavor-packed snack.

Our love of pumpkin recipes doesn't end at Halloween. High in fiber and loaded with vitamin A, pumpkin is an edible delight for the entire season. And it's great for more than just sweets. Try this seasonal temptation with a kick of spice for a main course that will satisfy vegans, gluten-free eaters, and everyone in between.

See the pumpkin curry recipe after the break!

Rich in flavor yet light on the butter and cream, curried pumpkin soup is an easy Thanksgiving starter or a simple entrée that can be stored in the fridge for guests to enjoy during the holiday weekend. This particular pumpkin soup has an Indian twist with the addition of ginger, curry powder, and coconut milk; however, it is not overwhelmingly spicy or palate-burning.

While you might want to forgo using fresh pumpkin in baked goods, it's a must when making homemade pumpkin soup. Yes, it takes a while for the pumpkin to roast, but once the gourd is cooked through, the soup comes together in no time. Plus, roasting real pumpkin lets you reserve the pumpkin seeds and toast them for the topping.

The pumpkin makes the soup thick, fibrous, and slightly sweet, while the freshly toasted pumpkin seeds are fun to munch on. The Indian curry and fresh ginger make this soup plenty spicy, and a dash of cayenne heightens the fiery burn. The fluffy dollop of Greek yogurt gives the soup a tart bite and mellows out the spice.

Depending on how much parsley you use, you can consider it a "dose" of green vegetables before the indulgent Thanksgiving mains are served. I like a large handful, which wilts into an easy-to-chew, spinach-like texture. Learn how to make it.

It's no secret that we're big fans of pumpkin and chai tea lattes during chillier months, so when we interviewed Padma Lakshmi, we were excited to try her recipe for a warming, spicy beverage with her signature Indian twist.

Padma, who's teamed up with Nespresso, recommends making this cup to your liking, from using the milk of your choice to adding as much spice as necessary. "The cardamom has a fantastic aroma, and it really makes you feel cozy," Padma said. "Something about the aroma of nutmeg and cardamom really smacks of Fall. It makes you want to stay in, build a fire, and just get together and entertain at home. I think it's the perfect coffee drink, either for morning or after dinner."

The dark roasted coffee; warming cardamom and nutmeg; foamy layer of milk; and crunchy, nutty bits of almonds all chime Autumn. It's rare to find a flavorful, spiced coffee that isn't syrupy sweet, yet this particular beverage doesn't rely on sugar for its flavor. I tried the beverage using almond milk and raw sugar and was surprised by how well cardamom complements coffee. Adding just a smidgeon of sugar rounds out the bitterness from the coffee, and the almond garnish gives it a nice crunch that reminds me of a peanut garnish I recently used in another coffee drink.

While Padma uses an Indriya from India Nespresso pod to make this beverage, non-Nespresso U machine ($199) owners can still get a similar feel from their own brew of a dark-roasted cup of coffee with spicy flavor notes. I'm a huge fan of the Nespresso Aeroccino ($99) and use mine all the time, but if you don't have a milk frother, then simply heat the milk before adding it to the coffee. You could also top the beverage with whipped cream to achieve a makeshift frothy top.

Keep reading to learn how to brew your own cardamom cappuccino.

Cauliflower is readily available year-round, but it really peaks in the Fall. This cruciferous vegetable offers loads of health benefits; it's considered fantastic medicine for breast cancer survivors. The dish also uses nutty, delicious, and surprisingly healthy coconut oil, which raises your good cholesterol (the HDLs). And just like with the curry powder used in the recipe, a little coconut oil goes a long way — you only need one tablespoon of each. Curry cauliflower proves to be a warming side for fragrant Fall Supper, but I can't help but start snacking on it as soon as soon as it's out of the oven. Ready for a taste? Keep reading for the recipe!