Name: West Mixed Vegetables Jaipur Style (Sabji Jaipuri)
Ingredients: 1 tb Cumin seeds; 1 tb Coriander seeds; 1 tb Mild vegetable oil; 1 md Onion; sliced; 2 tb Tomato paste; 10 Whole cashew nuts; 1 c Half-and-half; 1 tb Ghee; 5 Whole cloves; 5 Cardamom pods; 1 One-Inch Piece Cinnamon Stick; 1 md Tomato; peeled, chopped; 1/2 c Cauliflower florets; 1/2 c Broccoli florets; 5 Brussels Sprouts; Cut In Half; 1 md Carrot; Cut Into 2-Inch Sticks; 1/2 c Diagonally cut green beans; 1/2 c Water; 1/2 ts Cayenne pepper; 1/2 ts Salt; or to taste; 1/4 c Raisins; Fresh Mint Sprigs For Garnish

But how do we get [wisdom]? There are several basic prerequisites. 1. Admit our need. Solomon said, “With the humble is wisdom” (Proverbs 11:2). The humble are those who do not think more highly of themselves than they should. They are willing to admit that they do not have all the answers, that their opinions may not always be right, and that they need to know the mind of God. In other words, they have a teachable spirit. 2. Fear the Lord. The Psalmist said, “The fear of the LORD is the beginning of wisdom” (Psalm 111:10). To fear God is not to cower before Him in terror, but to bow before Him in awe, respect, and total trust in His purposes for our lives. 3. Study God’s Word. By loving God’s Word and meditating on it daily, the Psalmist discovered that he was wiser than his enemies, that he had more insight than his teachers, and more understanding than the aged (Psalm 119:97-100). 4. Pray. “But if any of you lacks wisdom, let him ask of God, who gives to all men generously and without reproach, and it will be given to him” (James 1:5). Sometimes praying for wisdom is the last thing we think to do when we face a knotty problem, a difficult decision, a pressing emergency, or an alarming crisis. The Lord is standing ready to give us His wisdom and we often think about everything we can do to work out the problem except talking to Him about it.

Richard Strauss

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Indian	Indian	4	Servings

INGREDIENTS

1	tb	Cumin seeds
1	tb	Coriander seeds
1	tb	Mild vegetable oil
1	md	Onion; sliced
2	tb	Tomato paste
10		Whole cashew nuts
1	c	Half-and-half
1	tb	Ghee
5		Whole cloves
5		Cardamom pods
1		One-Inch Piece Cinnamon Stick
1	md	Tomato; peeled, chopped
1/2	c	Cauliflower florets
1/2	c	Broccoli florets
5		Brussels Sprouts; Cut In Half
1	md	Carrot; Cut Into 2-Inch Sticks
1/2	c	Diagonally cut green beans
1/2	c	Water
1/2	ts	Cayenne pepper
1/2	ts	Salt; or to taste
1/4	c	Raisins
		Fresh Mint Sprigs For Garnish

INSTRUCTIONS

This makes a delicious and colorful vegetarian entree. Combine cumin and
coriander in a small skillet and dry-roast over medium heat for 6 to 8
minutes. Remove and set aside. Heat oil in the same pan, add onion and
stir-fry until brown, combine cumin-coriander, fried onion, tomato paste,
nuts and half of the half-and-half. Blend into smooth past and set aside.
Heat ghee in a heavy 2-quart saucepan over medium-high heat Add cloves,
cardamom and cinnamon, stir until fragrant. Add tomatoes and cook until
soft. Add remaining vegetables and stir-fry for 5 minutes. Stir in ground
paste, remaining half-and-half, the water, cayenne, salt and raisins. Cover
cook over medium heat until vegetables are tender. Garnish with mint sprigs
and serve. PER SERVING: 150 calories, 3 g protein, 14 g carbohydrate, 70 g
fat (5 g saturated) 21 mg cholesterol, 210 mg sodium, 3 g fiber.
Recipe by: Laxmi Hiremath in the San Francisco Chronicle, 6/24/92
Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on
Feb 05, 1998

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”