Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 ts Saffron threads
1 c Low-fat milk
2 tb Peanut oil
1 c Coarsely chopped onions
5 Green cardamom pods,
lb Lightly to break skin
1/2 c Nonfat plain yogurt
4 1/2 ts Cornstarch
3/4 ts Salt -- or to taste
Freshly ground pepper

In bowl stir saffron into milk and set aside. Heat oil in small
saucepan over high heat. Add onions and cardamom pods and stir until
onion turns golden, 4 to 5 minutes. Transfer to food processor fitted
with metal blade.

Add saffron, milk, yogurt and cornstarch and process until smooth.
Return to saucepan. Add salt and cook over moderately high heat,
stirring constantly, until sauce becomes smooth, 4 to 5 minutes.
Season to taste with pepper. Serve hot. Makes about 2 cups.

By Marie Simmons Copyright Los Angeles Times

Recipe By : Los Angeles Times - Prodigy

From: Dan Klepach Date: 06-16-95 (164) Fido: Home
Co

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