[MC-AllEthnic-Recipes] Vegetable Biryani Sauce Base - 3g Carbohydrate; 1g Dietary Fiber

 

                      

* Exported from MasterCook *

                       Vegetable Biryani Sauce Base

Recipe By     :Adapted from Chef Nilesh Singhvi

Serving Size  : 8     Preparation Time :0:00

Categories    : Condiment                       LowCal (Less than 300 cals)

                LowerCarbs                      Vegan

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  3        tablespoons  canola oil -- or more as needed 1 medium yellow onion, halved and cut into 1/4-inch half-moons (3 to 5 T.)

  1         tablespoon  ginger paste

  2        tablespoons  finely grated garlic

  2          teaspoons  turmeric powder

  1           teaspoon  cayenne pepper

  1           teaspoon  ground coriander

  1             medium  tomato -- coarsely chopped

  1           teaspoon  salt

  1           teaspoon  garam masala

  1           teaspoon  ground cardamom

  1           teaspoon  ground mace

In a large saute pan over medium-high heat, heat 3 tablespoons of the oil

until it is smoking. Add the sliced onion and cook for about 18 minutes,

until golden, adding oil as necessary. Drain the fat from the pan and add

the ginger and garlic; cook for 30 seconds. Add the turmeric, cayenne

pepper and coriander, then add the chopped tomato and cook about 10

minutes, until the oil starts to separate and bubble around the edges.

Remove from the heat and add the salt, garam masala, cardamom and mace.

Transfer to an airtight container and refrigerate until ready to use. 

8 (one-tablespoon servings)

To make your own garam masala, combine 1 tablespoon each of ground

coriander, ground cumin, ground black pepper, ground cayenne pepper,

ground fennel seeds and ground ginger and ground cardamom. Add 1 teaspoon

each ground cloves and grated nutmeg. (May cover and keep at room

temperature for up to 1 month.)

This base for Vegetable Biryani can be prepared several days in advance

and refrigerated in an airtight container. It would also work well as a

flavor base added to [favroite] dishes.

ChupaNote: Mix with a pint of low-sodium broth, 1/2 cup unsweetened

coconut milk, and whatever you veggies you favor for a wonderfully

flavorful soup; if you prefer a thinner soup, add water.

Cuisine:

  "Indian"

Source:

  "The Washington Post"

S(Formatted by Chupa Babi):

  "Dec 2012"

Yield:

  "1/2 cup"

                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 59 Calories; 5g Fat (79.6% calories

from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg

Cholesterol; 269mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1

Fat.

Nutr. Assoc. : 0 0 20130 0 0 0 0 0 0 0 0

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