YELLOW GRAVY RECIPE RECIPES

Steps:

• Take cashew nuts, almonds, poppy seeds, melon seeds, put it into the hot water and cook for 25 minutes. Then let it cool down put them in the blender and add fried onions, make a paste. Heat oil in a pan add cloves, cinnamon, cardamom, bay leaves, add cumin seeds, saute it and add ginger garlic paste, turmeric powder, cook this till raw flavor is gone, add tomato puree, one green chilly, cook this for 5 minutes. Then add prepared paste of nuts, add coriander powder, cumin powder, chili powder, salt, add water and keeps stirring while cooking the gravy so it does not burn. Add curd, mix it well then put the lid on and let it cook for 25 to 30 minutes in a slow flame and serve it.

Steps:

• For the grits: Bring the milk, salt, butter and 6 cups water to a boil over medium heat in a heavy-bottomed pot. Slowly pour in the grits, stirring constantly. Reduce the heat and continue to stir for several minutes to make sure the grits do not scorch. Continue to cook the grits for about 20 to 25 minutes, stirring frequently. Keep warm until ready to serve. If they become too thick, add warm water or milk to thin.
• For the tasso gravy: Cook the leeks in 1 tablespoon butter in a medium saucepan until soft. Add the chili powder, paprika, basil, oregano, black pepper, seasoning salt, thyme, garlic and seafood seasoning, stirring to release the flavors. Add the clam juice and tomato juice and simmer for 10 minutes. Add the half-and-half and simmer for 10 minutes. Make a roux with the flour and the 3 tablespoons melted butter in a small bowl. Slowly add it to the gravy mixture, stirring vigorously. Keep stirring until the mixture thickens. Remove from heat and add ham.
• For the shrimp: Saute the shrimp in the butter in a large saute pan until they start to turn pink. Add the tasso gravy and simmer for 1 to 2 minutes.
• To serve: Top each plate with some grits and spoon the shrimp and tasso gravy over the top. Serve immediately.