* Exported from MasterCook * MIXED VEGETABLES JAIPUR-STYLE Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Main dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 t Cumin seeds 1 t Coriander seeds 1 tb Mild vegetable oil 1 Medium-size onion, sliced 2 tb Tomato paste 10 Whole cashew nuts 1 c Half-and-half 1 tb Ghee (clarified butter) or -butter 5 Whole cloves 5 Cardamom pods 1 -inch piece cinnamon stick 1 Medium-size tomato, peeled, -chopped 1/2 c Cauliflower florets 1/2 c Broccoli florets 5 Brussels sprouts, cut in -half 1 Medium-size 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 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. Serves 4 to 6. 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. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92. * QMPro 1.50 42-2480 * CAUTION! Taglines may be closer than they appear! ~-- QM v1.00 * Origin: The PC GFX Exchange * 415-337-5416 HST/V.32 * (1:125/217.0) ~-- Via Mosaic v0.99/l Converted by MMCONV vers. 1.50 - - - - - - - - - - - - - - - - - -