Coconut and Pine Nut Basmati Rice
Baked ‘Aloo Gobi’ Casserole, Indian-style Potatoes and Cauliflower
Lemon Ginger and Black Pepper Turkey
Mango Cranberry Chutney
For the longest time, my young kids thought the ‘Indians’ from the popular American Thanksgiving Day story of the pilgrims and the Indians were actually from India.
Like many others their age, they figured it out eventually…
However, there’s no reason why we can’t bring the amazing flavors of India’s versatile cuisines to our Thanksgiving Day table. With something in there for every palate, my Thanksgiving Day menu this year is filled with inspirations and ideas from the varied regional kitchens of India.
Turn it up a notch this Thanksgiving and infuse your table with uniquely delicious sides like the ones below; they pair especially well with my Indian-inspired Lemon Ginger and Black Pepper Turkey and Mango Cranberry Chutney (recipes coming up next week.)
In a two-part post, this week I’ll cover the sides, starting with fragrant Coconut and Pine Nut Basmati Rice, built on a beloved rice and coconut dish from southern India, followed by Baked ‘Aloo Gobi’ Casserole, an Indian-style potatoes and cauliflower dish which draws its roots from a well-recognized and much-loved north Indian classic.
- 1 cup Basmati rice, brown or white, washed and drained
- 1/3 cup Desiccated coconut (fresh grated coconut can also be used)
- ¼ cup pine nuts (or cashew nuts)
- 1 tablespoon Canola oil (use coconut oil or Indian clarified butter-ghee, if on hand)
- 2 teaspoons/3-4 cloves chopped Garlic
- 1 teaspoon grated ginger
- 1 teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 3-4 curry leaves (optional, if available)
- ½ cup sliced red onion
- 1½ teaspoon salt
- 1 teaspoon cracked black pepper
- 1 tablespoon lime/lemon juice
- 2 tablespoons chopped cilantro
- In a sauté pan with a tight fitting lid, heat the canola oil/coconut oil/ghee. Add cumin seeds, mustard seeds, sliced onion, chopped garlic and grated ginger along with the curry leaves, if using. The spices will crackle in the pan, it helps to stand back.
- Cook the onion mix for a minute, add coconut and pine-nuts, sautéing for another couple of minutes till all the flavors have blended.
- Add the washed and drained rice, salt, black pepper and 2 cups of water. When the water comes to a boil, turn down the flame to low and cook covered for 12-15 minutes for white Basmati rice or as per the stovetop cook times on the rice package. Turn off the flame and leave the rice covered for 10 minutes, to cook further in steam.
- Fluff the rice grains using a fork and sprinkle chopped cilantro and lime/lemon juice over it. Leave covered till ready to serve.
- Coconut and Pine Nut Basmati Rice makes a simple side for your Thanksgiving Day meal or with your choice of meat or vegetable.
Baked Aloo Gobi Casserole is part of my cookbook ‘Spice Up Your Celebration’ which offers Indian Inspired recipes for your occasions, holidays and entertaining. Click This Link for Details.
Using old Indian entertaining wisdom and today’s modern approach to food from a global perspective, my cookbook ‘Spice Up Your Celebration’ offers an easy to prepare collection of mouthwatering recipes that can be used for any occasion from intimate family and friends dinners, to hosting larger holiday celebrations.
As always, my dishes are inspired by India’s varied and flavorful smorgasbord of regional cuisines and made with everyday fresh ingredients, basic spices and simple step-wise directions.