Mirchi Ka Salam

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* Exported from MasterCook *

 

Mirchi Ka Salam

 

Recipe By :Max Lacrosse

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon cumin seeds

1 teaspoon coriander seeds

1 tablespoon white sesame seeds

2 medium onions -- chopped

2 tablespoons desiccated coconut

1/2 cup tamarind pulp -- (available at Asian supermarkets)

1 cup coconut cream

4 green chillies -- chopped

3 tablespoons vegetable oil

3 tablespoons palm sugar -- (diluted in just enough water to make a

syrupy paste)

salt -- to taste

 

Heat cumin and coriander in a dry pan until fragrant, remove and grind with

sesame seeds. Add onions and grind to a paste. Grinding can be done with a food

processor or with a mortar and pestle. Add desiccated coconut and tamarind

pulp. Finally, add coconut cream to dilute the mixture.

Fry the chillies in oil over moderate heat but remove from oil before they begin

to brown. Fry the prepared mixture in the same oil until it is brown. Add the

chilli and simmer until it is fragrant. Add the sugar syrup and cook for a

further 2-3 minutes. Salt to taste.

 

Add any one of the following ingredients to complete the dish: halved boiled

egg, cottage cheese, diced/boiled potato, water chestnuts or banana. Simmer

briefly and serve with rice.

 

Source:

" Cuisine Issue 75 - July 1999 "

 

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Per serving: 1385 Calories (kcal); 125g Total Fat; (76% calories from fat); 13g

Protein; 73g Carbohydrate; 0mg Cholesterol; 34mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 2 1/2 Fruit;

25 Fat; 0 Other Carbohydrates

 

NOTES : This is a delicious curry sauce to which a number of vegetarian

ingredients can be added.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0