| |
(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,
106
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.
|
