* 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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