Baltisaucebasicsauceforanythinggoescurry Recipes

BALTI SAUCE - BASIC SAUCE FOR ANYTHING GOES CURRY

Balti Sauce - Basic Sauce for Anything Goes Curry image

I believe the word Balti actually means "bucket"....this famous style of curry is cooked in a balti pan, much like a wok. I think the reference to bucket means more that you can throw anything in! I fell in love with balti curries years ago living in Birmingham UK - a few blocks from balti central. What sushi bars are to Vancouver, balti houses are to Birmingham. I know this is a very anglo version of balti sauce, a very mild one at that, but it is quite healthy and light....and not lacking any flavour. It's also fairly quick to prepare compared to some recipes I've tried. You can boost up the heat factor as you wish. I included mainly ready ground spices, but of course you could use whole. If you use whole cardamom seeds or whole coriander I would suggest grinding the spices up after you roast them (otherwise you have a lot of woody bits to deal with). Use the sauce to make any kind of veggie curry and serve with naan or roti on the side. This makes 3 cups of sauce - enough for 4 servings. I like to save half the sauce for a different curry later on. (good for a fridge cleaner curry! :) It also improves overnight, as many sauces do. Hope you enjoy!

Provided by magpie diner

Categories < 60 Mins

Time 1h

Yield 3 cups, 4 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon ground cinnamon
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 tablespoon paprika
1 teaspoon fenugreek leaves (kasuri methi)
1 teaspoon mustard seeds
2 teaspoons ground cumin
1/2 teaspoon chili powder (sub fresh chilis if you like)
2 teaspoons light oil (I use coconut, other light oils would work)
1 large onion, chopped
3 garlic cloves, finely chopped
1 tablespoon ginger, minced
14 ounces crushed tomatoes, tinned
1 cup water
1 teaspoon sea salt
3 bay leaves
1/4 teaspoon ground cardamom powder
1 lemon, zest of
1/2 lemon, juice of

Steps:

Measure out the 8 spices into a bowl (first 8 ingredients). If using fresh chilis then leave those out for now. Warm up a large skillet or pot (ideally cast iron) and bring to med-high heat. Gently roast the spices in the dry skillet -- watching the mixture doesn't burn, keep stirring. After about a minute it will become fragrant and begin to get dark - take it off the heat and pour back into the bowl - set aside.
Put the skillet back on the heat, add in the oil and bring back to medium high heat. Add in the chopped onion and cook thru until translucent. Once the onion is cooked, add in the ginger and garlic and mix well - watching the garlic doesn't burn. Next add the spice mixture back in, followed by the tinned tomatoes.
Mix in about 1 cup of water - you want a thick sauce, but not too paste-like. Add in the salt, bay leaves and cardamom seeds.
Grate the zest off of the lemon, add to the pot, along with the juice from 1/2 of the lemon. Save the other half for later, you may want to add more. Let it all simmer on medium-low.
For a nice smooth sauce, remove the bay leaves and blend until smooth (an immersion blender works well).

Nutrition Facts : Calories 88.4, Fat 1.6, SaturatedFat 0.2, Sodium 726.6, Carbohydrate 19.7, Fiber 6.2, Sugar 2.5, Protein 3.5

BECEL® ANYTHING GOES COOKIE DOUGH

Becel® Anything Goes Cookie Dough image

Start your cookie creations with our Anything Goes Cookie Dough; it's soft and chewy, guaranteed.

Provided by Becel®

Categories Everyday Cooking Quick and Easy Desserts Cookies

Time 19m

Yield 60

Number Of Ingredients 8

Ingredients

2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup Becel® Original margarine
1 cup firmly packed light brown sugar
¼ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

Steps:

Preheat oven to 375 degrees F (190 degrees C). Combine flour, baking soda and salt in medium bowl; set aside.
Beat Becel® Original margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Add your choice of mix in's (i.e. chocolate chip, dried fruit, seeds, toffee bits, etc.). Drop by tablespoonfuls on ungreased baking sheets, 2-inches (5 cm) apart.
Bake 7 minutes or until edges are golden. Cool 2 minutes on wire rack; remove cookies from sheets and cool completely.

Nutrition Facts : Calories 58.7 calories, Carbohydrate 6.5 g, Cholesterol 6.2 mg, Fat 3.4 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 0.5 g, Sodium 70.8 mg, Sugar 3 g

BASIC CURRY SAUCE

Basic curry sauce image

Make batches of this versatile curry sauce

Provided by Good Food team

Categories Dinner, Main course, Supper

Time 40m

Yield Makes 1 litre

Number Of Ingredients 6

Ingredients

3 tbsp vegetable oil
500g onion , finely chopped
6 garlic cloves , peeled and chopped
large knob root ginger peeled and finely chopped
2 tbsp Madras curry paste
400g can chopped tomato

Steps:

Heat oil in a large shallow pan. Throw in onions and cook for 10 mins, or until soft. Tip in the garlic and ginger, then cook for a further 2 mins, watching the garlic doesn't burn. Stir in curry paste and cook for another min.
Now pour in 1 litre of cold water, the tomatoes and 1 tsp salt. Give it a good stir and bring to the boil. Cook the sauce over a high heat for about 10 mins, or until the liquid has reduced by a third. Will keep for 1 week in the fridge or freeze for up to 2 months.

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