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dum-gobhi recipe

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
                               Roshi Razzaq
                               Chartwell Books, Inc.
                               1993 Quintet Publishing
                               A division of Book Sales, Inc
                               110 Enterprise Ave.
                               Secaucus, NJ 07094
 (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
 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.
 kwlacto lacto