This is a simplified version of a recipe for pav bhaji, an indian street snack served on hot rolls, that I found in the LA Times [http://www.latimes.com/features/food/la-fo-bombayrec1may11,0,2822841.story?coll=la-home-food ]. You can use it as a spread for nan, pitta or tortillas; snack on it as a dip with chips or serve it alone as a spicy low carb alternative to mashed potatoes. I use the pinch method for measuring spices, so the ginger, garlic, cumin and garam masala are approximate.
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- 1/2 cup cauliflower floret
- 1 -2 tablespoon broccoli, chopped
- 2 tablespoons canned chick-peas
- 1 1/2 cups water
- 1/4 teaspoon cumin seed
- 1/2 onion, diced
- 1/4-1/2 teaspoon ginger, crushed
- 1/4-1/2 teaspoon garlic, crushed
- 1 teaspoon tomato paste
- 2 teaspoons soy sauce
- 1/4-1/2 teaspoon garam masala or 1/4-1/2 teaspoon mild curry powder
- 1/2 teaspoon lemon juice
- 1 dash cayenne
- salt and pepper
- 1In microwave safe bowl, steam cauliflower, broccoli, chickpeas and water in microwave at half power for 15 minutes or until very soft and tender.
- 2Drain veggies and chickpeas, leaving 2-3 TBS of remaining water. Mash or puree thoroughly.
- 3In a non-stick pan on medium heat, toast cumin seeds for roughly two minutes.
- 4Add chopped onions to cumin seeds and saute until translucent.
- 5Lower heat slightly. Add ginger, garlic, tomato paste, soy sauce and garam masala. Stir and saute for one minute.
- 6Stir in mashed vegetables, lemon juice and cayenne until thoroughly mixed. Saute for another two or three more minutes on low heat. Add salt and pepper as needed, and serve.
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Nutritional Facts for Bollywood Veggie Spread (or Dip)
Serving Size: 1 (263 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 45.2
- Calories from Fat 2
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 414.6 mg
- Total Carbohydrate 9.0 g
- Dietary Fiber 2.0 g
- Sugars 2.3 g
- Protein 2.4 g