*  Exported from  MasterCook  *
 
                      Vegetables In Spicy Cream Sauce
 
 Recipe By     : Bon Appetit November 1991
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beans & Peas                     Bon Appetit Magazine
                 To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      teaspoon      cumin seeds
    1      teaspoon      coriander seeds
    1      tablespoon    vegetable oil
    1      small         onion -- coarsely chopped
    1      cup           half and half
   10      whole         cashews
    2      tablespoons   catsup
    1      tablespoon    butter
    1                    cinnamon stick -- (1-inch)
      1/8  teaspoon      ground cardamom
    1      pinch         ground cloves
    1      medium        tomato -- chopped
    1      cup           cauliflower florets
      1/2  cup           peas -- shelled fresh or
                         -- thawed frozen
    1      medium        carrot -- cut julienne
    6      ounces        green beans -- trimmed slices
                         -- diagonally
      1/2  cup           water
      1/4  cup           raisins
      1/2  teaspoon      salt
      1/8  teaspoon      cayenne pepper
    2      tablespoons   chopped fresh cilantro
 
 Toast cumin and coriander in small skillet over medium-low heat until aromatic,
  stirring occasionally, about 4 minutes.  Transfer to plate.
 
 Heat vegetable oil in same skillet over medium-high heat.  Add onion and cook u
 ntil onion is golden brown, stirring occasionally, about 8 minutes.
 
 Transfer to blender.  Add cumin and coriander, 1/2 cup half and half, cashews a
 nd catsup.  Blend to consistency of thick cream sauce.
 
 Melt butter in heavy medium skillet over medium heat.  Add cinnamon, cardamom a
 nd cloves and cook until aromatic, stirring occasionally, about 2 minutes.  Add
  tomato and cook 1 minute.  Add all remaining vegetables and stir-fry 3 minutes
 .  Add water, raisins, salt, cayenne, cream sauce and remianing 1/2 cup half an
 d half.  Bring to boil.  Reduce heat, cover and simmer until vegetables are ten
 der, about 12 minutes.  Discard cinnamon stick.  (Can be prepared 2 days ahead.
   Cool, cover and refrigerate.  Rewarm before serving.)
 
 Garnish with cilantro and serve.
 
 Laxmi M.  Hiremath: El Sobrante, California
 
  MC formatted by Barb at Possum Kingdom using MC Buster & SNT
 
 Converted by MC_Buster.
 
 
 
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