Mixed Vegetables Stir-fry B1 Recipe

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• 1 tb Mild vegetable oil
• 1/2 ts Salt, or to taste
• 1 Medium-size carrot, cut into 2-inch sticks
• 1/2 c Broccoli florets
• 1/2 c Cauliflower florets
• 5 Brussels sprouts, cut in half
• 1/2 ts Cayenne pepper
• 1/2 c Water
• 1 -inch piece cinnamon stick
• 1 Medium-size tomato, peeled, sliced
• 1 Medium-size onion, sliced
• 1/2 c Diagonally cut green beans
• 5 Whole cloves
• 1 ts Cumin seeds
• 1 ts Coriander seeds
• 2 tb Tomato paste
• 1 tb Ghee or butter
• 1/4 c Raisins Fresh mint sprigs for garnish
• 1 c Half-and-half
• 5 Cardamom pods
• 10 Whole cashew nuts

• Step #1 mix cumin & coriander in a small skillet & dry-roast over medium heat for 6 to 8 mins.
• Step #2 Remove & set aside.
• Step #3 Heat oil in the same pan, add onion & stir-fry until brown, mix cumin-coriander, fried onion, tomato paste, nuts & half of the half-and-half.
• Step #4 mix into smooth past & set aside.
• Step #5 Heat ghee in a heavy 2-quart saucepan over medium-high heat Add cloves, cardamom & cinnamon, stir until fragrant.
• Step #6 Add tomatoes and cook this until soft.
• Step #7 add in the remaining vegetables & stir- fry for 5 mins.
• Step #8 stir in the ground paste, remaining half-and-half, cayenne, the water, salt & raisins.
• Step #9 Cover cook over med-heat/flame until vegetables are tender.
• Step #10 Garnish with mint sprigs & serve.
• Step #11 Serves 4 to 6.
• Step #12 PER SERVING: 150 calories, 210 mg sodium, 14 g carbohydrate, 3 g protein, 70 g fat (5 g saturated) 21 mg cholesterol, 3 g fiber.
• Step #13 Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
• Step #14 QMPro 1.
• Step #15 50 42-2480 CAUTION! Taglines may be closer than they appear! ~-- QM v1.
• Step #16 00 Origin: The PC GFX Exchange 415-337-5416 HST/V.
• Step #17 32 (1:125/217.
• Step #18 0) ~-- Via Mosaic v0.
• Step #19 99/l.
• Enjoy the MIXED VEGETABLES STIR-FRY B1 recipe

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