INDIAN RECIPES USING SOUR CREAM RECIPES

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INDIAN-SPICED VEGETABLES IN SOUR CREAM RECIPE | LAND O’LAKES



Indian-Spiced Vegetables In Sour Cream Recipe | Land O’Lakes image

Cauliflower is transformed into something special when slow-cooked in fragrant spices.

Provided by Land O'Lakes

Categories     Slow Cooker    Vegetable    Sour Cream    Cream    Dairy    Side Dish

Total Time 0 minutes

Prep Time 15 minutes

Yield 4 servings

Number Of Ingredients 16

1/4 cup Land O Lakes® Butter
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon finely chopped fresh ginger root
1 teaspoon finely chopped fresh garlic
1 teaspoon ground turmeric
1/2 teaspoon salt
1/2 cup chicken broth
1 medium (6 cups) cauliflower, * cut into 2-inch pieces
1 (15-ounce) can garbanzo beans, drained
1 to 2 teaspoons finely chopped jalapeño pepper
1 cup frozen peas, thawed
1/2 cup sour cream
2 tablespoons chopped fresh cilantro
Hot cooked rice, if desired
Chutney, if desired

Steps:

  • Melt butter in 12-inch skillet until sizzling; add cumin, coriander, ginger root, garlic, turmeric, and salt. Cook over medium-high heat, stirring constantly,1-2 minutes or until spices begin to brown. Add chicken broth, cauliflower, garbanzo beans, and jalapeño pepper; stir to coat.
  • Place mixture into 4- to 5-quart slow cooker. Cover; cook on Low heat setting 4-5 hours or until cauliflower is very tender. Increase heat to High, 15 minutes before serving time. Stir in peas and sour cream. Continue cooking until peas are heated through.
  • Ladle into individual serving bowls. Sprinkle with cilantro. Serve with rice and chutney, if desired.

Nutrition Facts : Calories 370 calories, FatContent 19 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 45 milligrams, SodiumContent 920 milligrams, CarbohydrateContent 41 grams, FiberContent 10 grams, SugarContent grams, ProteinContent 12 grams

SOUR CREAM GEMS RECIPE | MYRECIPES



Sour Cream Gems Recipe | MyRecipes image

Provided by MyRecipes

Yield about 3 dozen

Number Of Ingredients 4

2 cups self-rising flour
1 cup butter or margarine, softened
1 (8-ounce) carton commercial sour cream
Additional butter

Steps:

  • Place self-rising flour in a medium mixing bowl. Cut in 1 cup butter with a pastry blender until mixture resembles coarse meal. Gradually add sour cream, stirring just until dry ingredients are moistened.
  • Spoon batter into lightly greased miniature muffin pans, filling two-thirds full. Bake at 400° for 20 minutes or until lightly browned. Serve warm with additional butter.

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