* Exported from MasterCook * Indian Vegetable KormaRecipe By :Serving Size : 7 Preparation Time :0:00Categories : Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- To deep fry: -- oil 1 eggplant -- diced 4 1/2 tablespoons ghee 2 brown onions -- minced 6 garlic cloves -- crushed 1 tablespoon minced fresh ginger 4 red finger-length chili peppers -- minced 2 Tablespoons Kashmiri Korma -- seasoning 12 button mushrooms -- sliced 3 potatoes -- peeled and sliced 1 1/3 cups Spiced Vegetable Stock 20 green beans -- halved 6 pieces broccoli 2 small zucchini -- sliced 1/3 cup thick plain yogurt --
Greek-style 2 teaspoons sea salt 1 teaspoon freshly-ground black pepper 2 teaspoons Kashmiri Garam Masala 2 Tablespoons cilantro leaves -- (coriander leaves)Heat the oil in a deep-fryer to 350F and fry the eggplant dice until golden. Remove with a slotted spoon and drain on paper towels.Melt the ghee in a large saucepan and fry the onion fro a few minutes, then add the garlic, ginger, and chili, and fry for a further 5 minutes over moderate heat until beginning to color. Stir in the Kashmiri Korma, then add the mushrooms and fry for 2 minutes.Add the potato slices and Spiced Vegetable Stock, and bring to a boil. Reduce the heat and simmer for 10 minutes or until the potato is half-cooked. Add the remaining vegetalbes and cook for a further 10 minutes or until all the vegetables are cooked. Stir in the yogurt and heat through - do let the sauce boil as the yogurt will split. Season with salt and
pepper, then taste and adjust if necessary.Spoon the curry into a serving bowl, sprinkle with the Kashmiri Garam Masala and cilantro leaves and serve with rice and parathas, or papadams if you don't have the inclination or time to make the bread.Serves 6 - 8AuthorNote: A simple, aromatic vegetable curry that is gentle and warming on the palate. Serve the curry as soon as the vegetables are cooked as reheating it will cause them to discolor.Kashmiri Korma 3 dried red chile pepper -- to 4 4 green cardamom pods 1 stick cinnamon 1/2 teaspoon ground turmeric 4 cloves 1/2 teaspoon ground aniseed 1/2 teaspoon ground ginger 1/2 teaspoon saffron threadsDry-roast the dried chilies over gentle heat until fragrant. Cool and grind to a fine powder.Mix the spices and store in a sealed jar.To use, fry the spice mix in mustard oil
to release the flavors and aroma.Makes 2 TablespoonsKashmiri Garam Masala 1 tablespoon nigella seeds 2 teaspoons black peppercorns 1 teaspoon caraway seeds 8 cloves 5 black cardamom pods -- seeds only 5 blades mace -- ground 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon freshly ground cinnamonDry-roast the whole spices (except the cardamom) separately over gentle heat until slightly colored and fragrant. Cool.Grind the whole spices to a fine powder and then stir in the remaining spices. Store in a sealed jar.Makes 3 TablespoonsSpiced Vegetable Stock 1 head garlic 6 dried black Chinese mushrooms 2 cups warm water 1 1/2 tablespoons oil 1 brown onion -- chopped 2 carrots -- peeled and finely chopped 1
stalk celery -- with leaves, chopped 1 tablespoon minced ginger 5 green onions -- sliced 3 red bird's eye chilies -- sliced 2 teaspoons black peppercorns 2 teaspoons Sichuan peppercorns 1 tablespoon minced turmeric 8 cups water 1 stalk lemongrass -- finely sliced 3 1/2 tablespoons fish sauce -- (vegetarain version, or replace with seaweed flakes)Preheat the oven to 350F. and roast the garlic wrapped in foil for 30 minutes until softened. Unwrap and separate the cloves. Meanwhile, soak the dried mushrooms in warm water for 15 minutes until softened.Heat the oil in a stockpot and sweat the onion, carrot, celery, ginger, green onion, chili and roasted garlic over low heat until softened, about 15 minutes. Add the mushrooms and their soaking liquid, both peppercorns, turmeric and water and bring to a boil Simmer for 30
minutes, then add the lemongrass and fish sauce and simmer for a further 15 minutes.Strain the stock through a fine sieve, then discard the solids. Allow to cool before refrigerating or freezing.Makes 12 cupsSource: "Spice: Recipes to Delight the Senses by Christine Manfield"S(Formatted by Chupa Babi): "Sept 2012" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 384 Calories; 12g Fat (24.7% calories from fat); 23g Protein; 60g Carbohydrate; 24g Dietary Fiber; 22mg Cholesterol; 893mg Sodium. Exchanges: 1/2 Grain(Starch); 9 Vegetable; 2 Fat.Nutr. Assoc. : 0 0 0 0 0 0 901101 0 0 0 0 0 0 0 0 0 20070 0 0
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