Title: Balti Special Base Sauce
Categories: Misc Asian Sauce
Yield: 450 Ml

200	ml	Milk
200	ml	Water
2	tb	Ghee or oil
3		Garlic cloves
225	g	Onion; finely chopped
110	g	Carrot; finely chopped
50	g	Celeriac; finely chopped
50	g	Mooli (White radish) "" ""
SPICES
4		Bay leaves
10		Green cardamoms; split open
10		Cms cinnamon or cassia
1	ts	Fennel seeds
1/2	ts	Turmeric
1		In cube ginger; quartered

Bring the milk and water to a boil with the spices. Simmer for 10-15 minutes then remove from heat and strain, discarding the spices.

Heat the ghee or oil in the karahi, stir fry the garlic for 30 seconds then add the onion and stir fry 5 minutes.

Add the spicy milk, carrot, celeriac and white radish. Allow to simmer 30 minutes or so. It should never go too dry, but neither should it be swimming in liquid. Cool sufficiently to allow you to blend to a fine puree in the blender It should be easily pourable, so add a little water if needed.

Use as required, or freeze in batches.

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