Low-Salt Cookbook by Kapoor Sanjeev

Low-Salt Cookbook by Kapoor Sanjeev

Author:Kapoor, Sanjeev [Kapoor, Sanjeev]
Language: eng
Format: epub, azw3
Publisher: Popular Prakashan Private Limited
Published: 2013-01-19T22:00:00+00:00


Khumb-Hara Dhania

INGREDIENTS

300 grams button mushrooms, cut into chunks

2 tablespoons chopped fresh coriander

1 tablespoon oil

3 green cardamoms

1 black cardamom

3 cloves

1 inch cinnamon

1 bay leaf

A pinch of ground mace

1 cup boiled onion paste (see below)

2 teaspoons ginger-garlic paste

2 green chillies, chopped

½ teaspoon red chilli powder

½ teaspoon coriander powder

½ cup skimmed milk yogurt, whisked

½ level teaspoon salt

1 inch ginger, cut into thin strips

METHOD

• Heat the oil in a non-stick kadai. Add the cardamoms, cloves, cinnamon, bay leaf and ground mace, and sauté over medium heat till fragrant.

• Add the onion paste and sauté for two to three minutes. Stir in the ginger-garlic paste and continue sautéing for half a minute. Add the chillies and sauté for half a minute longer

• Add the chilli powder and coriander powder, and sauté on low heat for a few seconds. Add the mushrooms and cook on low heat for seven to eight minutes.

• Remove from heat and stir in the yogurt and salt. Mix well and return the pan to the heat. Add one-fourth cup of water and bring to a boil. Lower heat and simmer for two minutes.

• Add the chopped coriander and simmer for five to six minutes.

• Transfer the mushrooms to a serving bowl and garnish with the ginger strips.

Chef’s Tip: For the onion paste, peel and roughly chop 4–5 medium onions. Put them in a non-stick pan and add 1 bay leaf, 1 black cardamom and 50 ml water. Bring to a boil, and simmer till the onions are transparent and the liquid has evaporated. Cool; discard the bay leaf and cardamom. Transfer the onions to a blender and process to a fine purée.

Sodium Content Per Serving: 315 mg



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