Topic: Kushi pre-cooked mixed vegetables

[Razor]

This recipe comes from the "Authentic Balti Curry" cookbook  ISBN 141205592 - X

This flexable combination will make around 4-5 portions, which - like the base sauce - will be used in future dishes.

4-5 bay leaves
2 1/2 cinnamon sticks (each 3-4 inches long)
5 green cardamom pods
2 black cardamom pods
4 cloves
3 star anise

1 kg mixed vegetables (to suit your taste, but see our recommendation below)

2 medium onions, finely chopped
8-9 garlic cloves, peeled

2 1/4 tsp chilli powder
1 1/2 tsp tumeric powder
1/2 tsp cumin powder
1 1/4 tsp coriander powder
1 tsp curry powder

5 tbsp vegetable oil
1 tbsp salt

Place the whole spices (bay leaves, cinnamon, cardamom pods, cloves and star anise) into a clean piece of cooking net, and - as with the base sauce recipe - tie with a knot.

Drop the net into a saucepan containing 900ml (1 1/2 pints) of water, and boil for about 20 minutes - or however long it takes to reduce to approxamately half the original volume.  Take the net out, and throw it away.  Keep the spicy water to one side, as it'll be used later in the recipe.

While that's boiling, prepare the vegetables.  This can be varied to duit your taste but the following is a typical restaurant combination:

125g potato - diced into 1 cm pieces
125 g carrot - cut into 1/2 cm slices
125g peas
125g green beans - cut into 1 cm lengths
125g mushrooms - cut into quarters
125g cauliflower - broken into pieces approxamately 1 1/2 cm in size
125 broccoli - broken into pieces approxamately 1 1/2 cm in size
125g sweetcorn (if using tinned, drain the water, and rinse thoroughly)

Prepare these individually, and put to one side.

Next, take the garlic and chop very finely or reduce to a paste in a blender.  (This amount of garlic is necessary, because of the large amount of vegetables thet we're using.  It adds much needed flavour)  Again, put this to one side.

Place the powdered spices (chilli, tumeric, cumin, coriander and curry powder) into a bowl, mix well and set aside.

Pour the vegetable oil into a saucepan which is big enough to take all the vegetables.  In fact, the bigger, the better.

Place on a moderate heat.  Add the garlic, and fry until golden brown.

Then add the onion until it too becomes golden brown, before adding 1 tbsp of salt.  Mix well.

Reduce to a very low heat and add the mixture of spices, stirring constantly to prevent it from burning.

Add about half of the spiced water mixture to the pan, continue stirring.

On a low heat, and stirring constantly, add the carrot and boil for three minutes.  Then add the potato, leaving it to boil for another three minutes.  Now add all the other vegetables - except the broccoli and the sweetcorn.  Leave them for about two or three minutes, before finally adding them, along with the rest of the spicy water.  Let it cook gently until it's tender and most of the liquid has evaporated.  (This should take about 10 minutes)

The mixed vegetable base is now ready and, once cooled, can be refrigerated.

My observation:

Hard to say as Im not really a grass muncher but the wife loves it ;D

Ray