Basic balti sauce PDF Print E-mail

Basic Balti Sauce

4 tablespoons vegetable oil
2 Spanish onions, chopped
3 garlic cloves, chopped
2 tablespoons finely chopped ginger
4 green chiles, chopped
Seeds from 10 cardamom pods
1 tablespoon ground coriander
1 tablespoon paprika
1 tablespoon ground cinnamon
1 tablespoon ground turmeric
2 teaspoons ground cumin
1 teaspoon ground fenugreek
1 teaspoon mustard powder
1 (14 ounce) can chopped tomatoes
1 pint vegetable stock
2 tablespoons lemon juice
Pared rind of 1 lemon

Heat the oil in a heavy pan and fry the onions, garlic and ginger for 5 minutes. Add the chiles and cook for 2 minutes more.

Add the remaining spices then stir for 30 seconds. Stir in the tomatoes, stock, lemon juice and rind. Bring to the boil then simmer uncovered for 30 minutes.

Discard the lemon rind. The sauce is now ready to use or may be kept in the refrigerator for several days.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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