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Title: North: Almond Pistachio Saffron Curry Sauce
Categories: Indian Condiment Blank
Yield: 2 Servings
| Stephen Ceideburg | ||
| 1/2 | c | Raw unblanched almonds |
| 1/2 | c | Shelled, unsalted raw pistachio nuts |
| 2 | tb | Butter or mild vegetable oil |
| 1 | lg | Onion, peeled and grated |
| 1/2 | ts | Ground coriander |
| 1/4 | ts | Mace |
| 1/2 | ts | Freshly ground white pepper |
| 2 | Green cardamom pods, husked, ground | |
| 1/2 | ts | Cayenne pepper |
| 1 | pn | Nutmeg |
| 1/2 | ts | Saffron threads * |
| 2 | c | Heavy cream |
| 3/4 | ts | Salt, or to taste |
* soaked in 2 tablespoons hot water
Serve this smooth sauce on grilled meat or chicken breasts. One recipe will be enough for about 1 1/2 pounds of cooked meat. For an exotic twist on an old standby, simmer 1 1/2 Pounds of your favorite meatballs in it for 15 minutes.
Combine almonds and pistachios in a 10-inch frying pan and dry-roast over medium heat for 8 to 10 minutes. Place in a blender or a food processor and reduce to a powder. Set aside.
Heat butter in a heavy 2-quart saucepan over medium-high heat. Add onion and cook until lightly browned. Stir in spices and cook until fragrant, about 1 minute. Stir in saffron, cream, salt and powdered nuts. Bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, 12 to 15 minutes.
Makes 2 1/2 cups.
PER TABLESPOON: 70 calories, 1 g protein, 2 g carbohydrate, 7 g fat (3 g saturated), 18 mg cholesterol, 50 mg sodium, 0 g fiber,
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92. Internet posting 8/95 by joell@mpx.com.au Subj: Eggplant Pickle Date: 95-08-31 17:06:36 EST From: Mrarchway
from:Helayne (hjost@buster.swin.edu.au) Eggplant Pickle
· 1.5kg eggplants, roasted, peeled and pureed · 6 chilies, chopped · 6 cloves garlic, crushed · 1 tbsp grated ginger · 2 tbsp mustard seeds · 1 tbsp ground coriander · 1 tsp ground turmeric · 2 tsp garam marsala · 1 tsp salt · 1 cup white vinegar · 1/2 olive oil · 1/2 cup sugar
Combine all ingredients, except eggplant, and bring to boil. Simmer for 5-10 minutes. Add eggplant puree and mix well. Bottle in sterilised jars.
I guess if you didn't want a chutney-like texture, you could try using slices of grilled eggplant or just chopping (and not pureeing) the eggplant instead. ~-- Soup2Pkt 2.2b (PRO) * Origin: Point and Counter Point BBS (1:138/323.999) Date : Thu May 15 '97, 20:34:12 From : amanda@gate.net (amanda) 0:138/323.0 To : All 0:138/323.0 Subj : ind37.txt part1 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ ÄÄÄÄÄ
Subj: Kerala Recipes (cont'd) Date: 95-09-08 11:37:13 EST From: Mrarchway
Olan ----
Brown peas or black eyed peas (canned is O.K.) - 1 cup white pumpkin - cubed - 1 cup yellow pumpkin - cubed - 1 cup green chillies - 2 or 3, sliced coconut milk - 1 can - 1 1/2 cups curry leaves - a few salt to taste
Cook the peas (if using dry variety). Add the pumpkins to the peas with some water and salt and simmer on a low fire. Add the green chillies. Finally add the coconut milk and curry leaves, heat for a minute and remove from fire.
Erissery
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