Subj : Tailgating Grub - 51
To   : All
From : Dave Drum
Date : Sun Oct 06 2024 13:01:00

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
 
MMMMM

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