| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
Indian |
Indian |
2 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
* 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.
Recipe by: Laxmi Hiremath in the San Francisco Chronicle
Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on
Feb 05, 1998
A Message from our Provider:
“When God ordains, He sustains.”