Guest guest Posted January 21, 2004 Report Share Posted January 21, 2004 1-tablespoon vegetable oil 1 large onion, chopped 2 cloves garlic, minced 2 teaspoons minced fresh ginger root 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1/2-teaspoon ground cinnamon 1 pinch ground cloves 3 medium tomatoes, chopped 1 1/2 pounds sweet potatoes, peeled and chopped 1 carrot, peeled and chopped 4 1/2 cups water 1-teaspoon salt 1/4 cup chopped, unsalted dry-roasted peanuts 1 pinch cayenne pepper 2 tablespoons creamy peanut butter 1 bunch chopped fresh cilantro Heat the oil in a large saucepan over medium-high heat. Sauté the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes. Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes. Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2004 Report Share Posted January 22, 2004 These recipes look great, especially the eggplant balls and the sweet potato and peanut soup. I think I'll make the soup this weekend. But in the Indian baati recipe, I don't know what any of these are: Kala namak Dalchini Javitri Dhaniya Tejpatta Jeera Kaju and Kishmish Mind giving us a glossary, please? :-) Rain @@@@ \\\\\\ ______________ The best thing to hit the internet in years - Juno SpeedBand! Surf the web up to FIVE TIMES FASTER! Only $14.95/ month - visit www.juno.com to sign up today! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2004 Report Share Posted January 23, 2004 Hi Rain! Sorry about the confusion. I do a lot of Indian cooking, especially since I am very interested in Ayurveda. Many spices found in Indian cooking are also used in African cooking. Kala namak is a purplish brown coloued rock salt, with a distinctive flavour. A special type of Indian mineral salt. It's more greyish pink than black and has a very special smoky flavour. Helps in indigestion and softens the bowel. You can replace it with kosher salt or simply salt. Dalchini is cinnamon. Jaiphal, known as nutmeg in English, Myristica fragrance botanically and Jatiphal in Sanskrit, is the dried kernel of the fruit of a tall and evergreen tree found in southern parts of India. The fruit has a yellowish red covering, which, if dried and peeled, is called mace or javitri. Both jaiphal and javitri have been used for centuries in Ayurveda Dhaniya seeds are coriander seeds Tejpatta is a kind of leaf used as spice that can be replaced by bay leaves Jeera is known as black cumin. But you can use normal cumin Kishmish are Pakistani Green Raisins, but you can take any raisins. And if you don't have any of the ingredients at home, leave some out, substitute to taste and adjust whatever you add till it tastes good to you. That is what I do (and probably most vegetarians do)...one tends to cook with the nose... Shabbat Shalom to all of you, Gabriella , raincrone@j... wrote: > These recipes look great, especially the eggplant balls and the sweet > potato > and peanut soup. I think I'll make the soup this weekend. > > But in the Indian baati recipe, I don't know what any of these are: > > Kala namak > Dalchini > Javitri > Dhaniya > Tejpatta > Jeera > Kaju and Kishmish > > Mind giving us a glossary, please? :-) > > Rain > @@@@ > \\\\\\ > > > ______________ > The best thing to hit the internet in years - Juno SpeedBand! > Surf the web up to FIVE TIMES FASTER! > Only $14.95/ month - visit www.juno.com to sign up today! Quote Link to comment Share on other sites More sharing options...
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