Coconut Kheer and Vegetable Korma

Photo courtesy of Ianna Angelo.

Photo courtesy of Ianna Angelo.

When it comes to Indian food, what I love most about it is the focus on complex spice arrangements in every dish. Because of this, I knew that in attempting to make Indian food for the first time, I was up for a challenge. The final product turned out pretty tasty though, so of course I am sharing my spin on the traditional vegetable korma and kheer (rice pudding) with you all. Best of all, the meal features our coconut flavor of the month!

Coconut Kheer:
1 cup coconut milk
1 cup uncooked rice
1 tablespoon cardamom
1 teaspoon cinnamon
1 cup sugar
3 cups milk (but this really depends on how thick you want your pudding)
1/4 cup crushed cashews
2 cups fresh, grated dried coconut

Photo courtesy of Ianna Angelo.

Instructions:

Traditionally, this dessert is not made with coconut at all, but with coconut being the flavor of the month, I had a feeling it would pair well in this sweet and creamy dessert. Making it is actually pretty simple too:

First, mix rice, milk, and coconut milk in a large saucepan. Bring to a boil, and once it has reached a boiling point, decrease the heat to a medium-low simmer. While it simmers, add in the cardamom, cinnamon, sugar, crushed cashews, and grated, dried coconut. Simmer until the rice is tender (typically 20-25 minutes). Now, depending on how thick you like your kheer, use more or less milk. I preferred it as a thicker, pudding consistency, while many others may like it more on the thin side. Once it is cooked to your liking, serve it up, and garnish with some more grated dried coconut, and cinnamon. What is also so nice about this coconut kheer, is that it tastes good warm or chilled! You can't go wrong.

Vegetable Korma:
1 can tomato sauce
1 1/2 - 2 cups milk
2 medium potatoes, chopped
1 carrot, chopped
1 tablespoon curry powder
1/2 tsp cardamom
1 tsp cinnamon
1 tsp tarragon
1 1/2 tbs garlic
1 tsp cayenne
1 tsp cumin

  2 diced shallots
vegetable oil
1 tbs ginger
1 cup sugar
1 bell pepper

Photo courtesy of Ianna Angelo.

Instructions:

Now, the veggie korma is a little more complicated than the coconut kheer. But, it is worth all the work:

Begin by sauteing chopped potatoes in olive oil on a medium heat in a large, deep skillet. Once potatoes begin to soften slightly, add tomato sauce, and bring this mixture to a slow rolling simmer. Then add in chopped carrots, shallots, and ginger. Cook on a medium-low heat for a few minutes, and then add in the curry powder, cardamom, cinnamon, tarragon,  garlic, cayenne, and cumin. Stir well, and continue to cook for 3-5 more minutes. You are now ready to add in milk and sugar and at this point, your potatoes and carrots should be near completely cooked. As your last step, you will add the chopped bell pepper, as this will cook the fastest. Continue to simmer dish until ingredients have softened to a desired consistency. Enjoy!

The Saag Aloo that Sarah made. Photo courtesy of Ianna Angelo.

Naan, compliments of Trader Joe's. Photo courtesy of Ianna Angelo.

Finally!

Although my contributions stopped at the vegetable korma and coconut kheer, I had the pleasure of enjoying a couple other Indian dishes, courtesy of my friend Sarah, and naan, courtesy of Trader Joe's. Sarah and I had a blast cooking together, and we had an even better time eating the fruits of our labor. I look forward to making more Indian dishes in my future, because this was a very successful first try!

-Ianna