Kashmiri Korma - 8g Carbs, 4g Fiber
Recipe By :
Serving Size: 6
Preparation Time: 0:00
Categories: Condiment Vegan
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 threads
Dry-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 Tablespoons
Author Note: 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"
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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
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