Tag Archives: Coconut milk

Spicy Carrot Soup

26 Apr

This fabulous spicy carrot soup is very similar to my pumpkin soup. I started by caramelizing a yellow onion (more time will make it sweeter, less time more savory). Then I scrubbed one pound of carrots and chopped them into rough 2-inch pieces. I steamed these until very soft.

I threw the carrots, a small amount of leftover cooking water, a can of coconut milk, lots of garam marsala and cumin, smaller amounts of ancho chili, smoked paprika, turmeric, ginger, black pepper, and salt. Puree until smooth, luscious, and thick. To finish, I stirred in the onions. Of course, there are many directions to take this. Any Indian or Thai spices/curry mixes would be great. Another variation would be sage and rosemary with Gorgonzola or goat cheese crumbled on top. I paired this dish with one of Mom’s homemade stouts. Enjoy!

Spicy Carrot Soup with Mom's Stout

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Indian Rice Pudding

18 Jan

We are all familiar with the hotdog/buns dilemma. They never come out even. I had this problem yesterday with rice and korma (an Indian dish similar to curry, but with less heat). So I decided to make more rice and use the extra to make rice pudding.

My homemade korma

My homemade korma

My favorite Indian restaurant in Savannah is Pakwan in the Oglethorpe Mall. Previously a Johnny Rockets, the restaurant still features shiny red booths but has replaced the 50s vibe with Bollywood movies playing on the TVs. Pakwan serves an excellent rice pudding that is the perfect ending to a spicy meal. I have been trying to make my own version for some time.

Coconut milk and spices

Coconut milk and spices

This go-round, I sliced open a vanilla bean pod and threw it in a pot with a can of coconut milk, approximately 12-16 oz. of water, 1/8 cup of sugar, several green cardamon pods, and a sprinkle of cinnamon and nutmeg. I let this simmer for awhile (maybe 10 minutes), then added about 4 cups of cooked jasmine rice.

After sitting in the frig for a few hours, I tasted the pudding. I needed more sweetness, so I added about 1/8 cup of honey and another pinch of cinnamon.

Indian Rice Pudding

Indian Rice Pudding

 

 

This version was pretty tasty. It needed more vanilla, which may be fixed by simmering the sauce longer or by adding more vanilla bean. The 1/4 cup of sugar was a nice amount of sweetness, and not too much. Next time, I would probably use all honey. It was a nice touch and wasn’t overwhelming.

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