West Mixed Vegetables Jaipur Style (sabji Jaipuri) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Cumin seeds,
1 tbsp: Coriander seeds,
1 tbsp: Mild vegetable oil,
1 medium: Onion, sliced
2 tbsp: Tomato paste,
10: Whole cashew nuts,
1 cup: Half-and-half,
1 tbsp: Ghee,
5: Whole cloves,
5: Cardamom pods,
1: One-Inch Piece Cinnamon Stick,
1 medium: Tomato, peeled, chopped
1/2 cup: Cauliflower florets,
1/2 cup: Broccoli florets,
5: Brussels Sprouts, Cut In Half
1 medium: 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:
This makes a delicious and colorful vegetarian entree. 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. 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.
Recipe by: Laxmi Hiremath in the San Francisco Chronicle, 6/24/92
Posted to recipelu-digest by Sharon Raghavachary on
Feb 05, 1998
Source from luhu.jp
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. 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.
Recipe by: Laxmi Hiremath in the San Francisco Chronicle, 6/24/92
Posted to recipelu-digest by Sharon Raghavachary
Feb 05, 1998
Source from luhu.jp
Tags
Indian