Date: Mon, 08 Nov 93 14:03:16 CST
From: mindy.s.mymudes@uwrf.edu
adapted from Indian Lowfat Cooking
The key to a healthy and exotic
Diet
Roshi Razzaq
Chartwell Books, Inc.
1993 Quintet Publishing
A division of Book Sales, Inc
110 Enterprise Ave.
Secaucus, NJ 07094
DUM GOBHI
(Cauliflower steamed with herbs and spices)
1 lb. cauliflower
1/2 tsp chili powder
1/4 tsp tumeric
2 tsp grated ginger root
1/3 cup chopped tomatoes
1 green chili, chopped
1 tbspn nonfat plain yogurt
2-3 tbsp chopped cilantro leaves
1/2 tsp garam masala
(see below)
Wash, drain, and cut cauliflower into 1 inch flowerets, including stem.
Combine chili powder, ginger, tomato, green chili, tumeric with the yogurt in
A small bowl. Spray with pam, use nonstick pan, use a little water, whatever
you do to nonstick yourself. Put Cauliflower into pan then pour spices over
the top. Cover pan tightly and cook over LOW heat for 10-15 minutes
(Cauliflower will steam in the spicy mixture). Stir in half the cilantro
leaves, increase heat to medium, and cook with lid off, for another 5-6
minutes, to drive off excess moisture. turn off heat and sprinkle with
garam masala and reamaining cilantro. Make sure all liquid is driven off,
serve with basmati rice. 4 servings, less than 98 calories
GARAM MASALA
2 oz. black cardamom pods, 1 oz piece of cinnamon stick, 1 oz. cloves,
2 oz. peppercorns
Heat a heavy skillet, reduce heat, add pods and cinnamon. Move them around
for two minutes. Add clves and peppercorn, and shuffle for another minute.
Turn off heat, but continue shuffling until the heat is out of the pan.
Pour roasted spices into grinder and grind til you have a fine powder.
If not fine, strain it, and discard what won't pass through strainer.
Save in airtight jar.
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