[MC-AllEthnic-Recipes] Kashmiri Korma -8g Carbohydrate; 4g Dietary Fiber

 

* Exported from MasterCook * Kashmiri KormaRecipe By :Serving Size : 6 Preparation Time :0:00Categories : Condiment Vegan Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 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 TablespoonsAuthorNote: A mild blend from northern India, where saffron features prominently in cooking and mustard
oil is used for heating the spice mix for a deeper complexity. A 'korma' is simply a Mughul term for long slow braising. The spice mix is usually stirred into a yogurt, ghee, cream, or peanut base and is then used to marinate the chosen [favorite] or vegetable.Source: "Spice: Recipes to Delight the Senses by Christine Manfield"S(Formatted by Chupa Babi): "Sept 2012"Yield: "2 tablespoons" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 43 Calories; 2g Fat (27.9% calories from fat); 1g Protein; 8g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 15mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0

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