Mixed Vegetables Jaipur-style Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Cumin seeds,
1 tsp: Coriander seeds,
1 tbsp: Mild vegetable oil,
1 Medium-size: onion, sliced
2 tbsp: Tomato paste,
10: Whole cashew nuts,
1 cup: Half-and-half,
1 tbsp: Ghee, (clarified butter) or butter
5: Whole cloves,
5: Cardamom pods,
1: -inch piece cinnamon stick,
1 Medium-size: tomato, peeled, chopped
1/2 cup: Cauliflower florets,
1/2 cup: Broccoli florets,
5: Brussels sprouts, cut in half
1 Medium-size: carrot, cut into 2-inch sticks
1/2 cup: Diagonally cut green beans,
1/2 cup: Water,
1/2 tsp: Cayenne pepper,
1/2 tsp: Salt, or to taste
1/4 cup: Raisins Fresh mint sprigs for garnish,
Directions:
Combine cumin and coriander in a small skillet and dry-roast over
medium heat for 6 to 8 minutes. Remove and set aside. Heat oil in
the same pan, add onion and stir-fry until brown, combine
cumin-coriander, fried onion, tomato paste, nuts and half of the
half-and-half. Blend into smooth past and set aside.
Heat ghee in a heavy 2-quart saucepan over medium-high heat Add
cloves, cardamom and cinnamon, stir until fragrant. Add tomatoes and
cook until soft. Add remaining vegetables and stir- fry for 5
minutes. Stir in ground paste, remaining half-and-half, the water,
cayenne, salt and raisins. Cover cook over medium heat until
vegetables are tender.
Garnish with mint sprigs and serve.
Serves 4 to 6.
PER SERVING: 150 calories, 3 g protein, 14 g carbohydrate, 70 g fat
(5 g saturated) 21 mg cholesterol, 210 mg sodium, 3 g fiber.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
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medium heat for 6 to 8 minutes. Remove and set aside. Heat oil in
the same pan, add onion and stir-fry until brown, combine
cumin-coriander, fried onion, tomato paste, nuts and half of the
half-and-half. Blend into smooth past and set aside.
Heat ghee in a heavy 2-quart saucepan over medium-high heat Add
cloves, cardamom and cinnamon, stir until fragrant. Add tomatoes and
cook until soft. Add remaining vegetables and stir- fry for 5
minutes. Stir in ground paste, remaining half-and-half, the water,
cayenne, salt and raisins. Cover cook over medium heat until
vegetables are tender.
Garnish with mint sprigs and serve.
Serves 4 to 6.
PER SERVING: 150 calories, 3 g protein, 14 g carbohydrate, 70 g fat
(5 g saturated) 21 mg cholesterol, 210 mg sodium, 3 g fiber.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
* QMPro 1.50 42-2480 * CAUTION! Taglines may be closer than they
appear!
~-- QM v1.00 * Origin: The PC GFX Exchange * 415-337-5416 HST/V.32 *
(1:125/217.0)
~-- Via Mosaic v0.99/l
Converted by MMCONV vers. 1.50
Source from luhu.jp
Tags
Main dish