Subj : Tailgating Grub - 51
To   : All
From : Dave Drum
Date : Sun Oct 06 2024 12:43 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Bhaji Sliders
Categories: Herbs, Chilies, Vegetables, Breads, Potatoes
     Yield: 5 servings

   1/4 c  Ghee or vegetable oil
     2 ts Cumin seeds
     1 tb Ginger paste
          +=or=+
     1    (2") piece ginger; grated
     1 tb Garlic paste
          +=or=+
     8 cl Garlic; finely chopped
     1 lg Red onion; finely chopped
 4 1/2 tb Unsalted butter
     3 tb Tomato paste
     1 tb Ground coriander
     1 tb Ground cumin
 1 1/2 ts Kashmiri or other mild red
          - chile powder
   1/2 ts Ground turmeric
     4    Thai green chilIes; fine
          - chopped
          Salt
     1 lg Russet potato; peeled; in
          - 1/4" pieces
   1/2    Head cauliflower; into small
          - florets (2 cups)
   1/2 c  Frozen peas
     2 tb Fresh lime juice
          +=plus=+
          Lime wedges for serving
     4    (to 6) slider buns or mini
          - potato buns
     1 ts Garam masala
   1/2 c  Fine chopped cilantro

 Heat ghee in a medium pot (about 10 inches in diameter)
 on high. Add cumin seeds and cook for 30 seconds until
 they darken and start to sputter. Add the ginger and
 garlic along with half of the onion. Cook, stirring
 occasionally, until onion is translucent, about 7
 minutes.

 Reduce heat to medium and add 4 tablespoons of the
 butter followed by the tomato paste, coriander, ground
 cumin, chile powder, turmeric, green chiles and 1
 tablespoon salt. Cook, stirring often to ensure spices
 don't stick and burn, until mixture is slightly
 darkened, about 1 minute.

 Add potato, cauliflower and peas. Increase heat to high
 and stir in 1 1/2 cups of water. When the mixture starts
 bubbling, decrease heat to medium, cover, and cook until
 potato is falling apart and cauliflower is tender, about
 18 minutes. Uncover, Increase heat to high and continue
 cooking until most of the liquid has evaporated. Stir
 frequently and aggressively for about 5 minutes so that
 all the vegetables get smashed together. The mixture
 should be semi-solid, malleable and sticky. Remove from
 heat, add lime juice and mash to combine. Season with
 salt.

 Toast the buns and spread the remaining 1/2 tablespoon
 butter on the interiors.

 Assemble the sliders by scooping the bhaji onto the
 bottom of each bun. Top with the remaining onion, the
 garam masala and chopped cilantro. Serve with lime
 wedges.

 By: Zainab Shah

 Yield :4 to 6 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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... I don't eat red meat anymore.....I cook it until it's just pink
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