Mini Indian Vegetarian Cooking. Devagi Sanmugam
large onions, sliced thinly
1 tablespoon ginger paste
1 tablespoon garlic paste
1¼ teaspoons salt
125 ml (1/2 cup) yoghurt
1 litre (4 cups) water
500 g (3 cups) mixed diced vegetables such as potatoes, peas, carrots and green beans
2 tablespoons finely chopped mint leaves
2 tablespoons finely chopped coriander leaves
1½ tablespoons freshly squeezed lemon juice
500 g (2½ cups) uncooked basmati rice, washed and drained
Spice Paste
1 tablespoon oil
40 g (1/3 cup) raw cashew nuts
4 shallots, sliced
2½ cm (1 in) ginger, sliced
1 cinnamon stick, broken in half
3 cloves
5 cardamom pods
30 g (½ cup) coriander leaves
125 ml (½ cup) water
1 Prepare the Spice Paste by heating the oil and stir-frying the cashew nuts, shallots, ginger, cinnamon stick, cloves, cardamoms and coriander leaves until aromatic. Remove from the heat and allow to cool. When cool, transfer to a blender, add the water and blend until smooth. Set aside.
2 Heat the ghee or oil in a saucepan and stir-fry the onion until golden brown, about 3 minutes. Add the ginger and garlic pastes, and continue to stir-fry over gentle heat for 2 minutes. Add the Spice Paste and stir-fry until the oil separates.
3 Add all the other ingredients, except the rice, to the pan. When the mixture comes to a boil, add the rice, cover and cook over a low flame until the rice is cooked and the moisture evaporated. Remove from the heat and fluff up the rice before serving.
Serves 4-6
Preparation time: 25 mins
Конец ознакомительного фрагмента.
Текст предоставлен ООО «ЛитРес».
Прочитайте эту книгу целиком, купив полную легальную версию на ЛитРес.
Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом.