* Exported from MasterCook *
Franco-Indian Vegetable Paste Spice Blend - Vadouvan
Recipe By :Adapted from a recipe in Gourmet magazine (September 2008).
Serving Size : 28 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs
Serving Size : 28 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound onions -- cut into 1-inch pieces (about 3 cups)
1/3 pound shallots -- coarsely chopped (about 1 1/4 cups)
4 medium cloves garlic -- minced (1 1/2 tablespoons)
2 tablespoons vegetable oil -- (2 to 3)
1/4 teaspoon fenugreek seeds
1 teaspoon fresh curry leaves -- cut into thin slices (optional; see NOTE)
1/4 teaspoon ground cumin
1/4 teaspoon brown mustard seeds
1/4 teaspoon ground turmeric
1 Pinch freshly grated nutmeg
1 Pinch crushed red pepper flakes
1 Pinch ground cloves
1 tablespoon sea salt
1 teaspoon freshly ground black pepper
-------- ------------ --------------------------------
3/4 pound onions -- cut into 1-inch pieces (about 3 cups)
1/3 pound shallots -- coarsely chopped (about 1 1/4 cups)
4 medium cloves garlic -- minced (1 1/2 tablespoons)
2 tablespoons vegetable oil -- (2 to 3)
1/4 teaspoon fenugreek seeds
1 teaspoon fresh curry leaves -- cut into thin slices (optional; see NOTE)
1/4 teaspoon ground cumin
1/4 teaspoon brown mustard seeds
1/4 teaspoon ground turmeric
1 Pinch freshly grated nutmeg
1 Pinch crushed red pepper flakes
1 Pinch ground cloves
1 tablespoon sea salt
1 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment
paper.
paper.
Place the onions in the bowl of a food processor; pulse until coarsely
chopped, then transfer to a bowl. Repeat with the shallots, then the
garlic, adding them to the same bowl.
chopped, then transfer to a bowl. Repeat with the shallots, then the
garlic, adding them to the same bowl.
Heat 2 tablespoons of the oil in a large, deep nonstick skillet over high
heat until the oil shimmers. Add the onion mixture and cook, stirring
often, for 25 to 30 minutes, until the mixture is golden and browned in
spots. Add a tablespoon of oil if needed.
heat until the oil shimmers. Add the onion mixture and cook, stirring
often, for 25 to 30 minutes, until the mixture is golden and browned in
spots. Add a tablespoon of oil if needed.
Meanwhile, use an electric spice grinder or a mortar and pestle to grind
the fenugreek seeds. Add to the skillet, along with the curry leaves, if
using, the cumin, mustard seeds, turmeric, nutmeg, crushed red pepper
flakes, cloves, salt and pepper, stirring to mix well.
the fenugreek seeds. Add to the skillet, along with the curry leaves, if
using, the cumin, mustard seeds, turmeric, nutmeg, crushed red pepper
flakes, cloves, salt and pepper, stirring to mix well.
Transfer the mixture to the lined baking sheet, spreading it evenly to the
edges of the paper. Bake, stirring occasionally, for 60 to 75 minutes,
until the vadouvan has browned and is barely moist.
edges of the paper. Bake, stirring occasionally, for 60 to 75 minutes,
until the vadouvan has browned and is barely moist.
Let cool slightly, then transfer to the bowl of a food processor. Pulse
just until no large chunks of onion or shallot remain; the consistency
will be somewhat coarse and a little loose.
Let cool completely before serving or storing.
just until no large chunks of onion or shallot remain; the consistency
will be somewhat coarse and a little loose.
Let cool completely before serving or storing.
Makes 1 3/4 cups (28 one-tablespoon servings)
MAKE AHEAD: The vadouvan can be made in advance and refrigerated in an
airtight container for 1 month or frozen for up to 6 months.
airtight container for 1 month or frozen for up to 6 months.
This is a French interpretation of an Indian spice blend, incorporating
oil, onion and shallot. You'll need an electric spice grinder or a mortar
and pestle.
oil, onion and shallot. You'll need an electric spice grinder or a mortar
and pestle.
NOTE: Fresh curry leaves are available at Asian markets and at Wegmans
stores.
stores.
Per one tablespoon serving: 18 calories, 1g fat, 0g saturated fat, 0mg
cholesterol, 230mg sodium, 2g carbohydrates, 0g dietary fiber, 1g sugar,
0g protein.
cholesterol, 230mg sodium, 2g carbohydrates, 0g dietary fiber, 1g sugar,
0g protein.
Cuisine:
"Indian"
Source:
"The Washington Post"
S(Formatted by Chupa Babi):
"Dec 2012"
Yield:
"1 3/4 cups"
- - - - - - - - - - - - - - - - - - -
"Indian"
Source:
"The Washington Post"
S(Formatted by Chupa Babi):
"Dec 2012"
Yield:
"1 3/4 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 19 Calories; 1g Fat (50.5% calories
from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; trace
Cholesterol; 208mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0 Fat.
from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; trace
Cholesterol; 208mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 3271 26625 0 0 0 0 0 0 0 0
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Thanks for sharing your recipes
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