Tag Archives: Broccoli

Broccoli Toor Dal

24 Aug

broccoli_kandipappu
Broccoli Kandi Pappu.

Broccoli is broken into florets and cooked in oil along with garlic and spices. Split toor dal is boiled separately till just cooked and added to the broccoli as a finishing step. Serve broccoli with toor dal over plain steamed rice or with roti.
Makes: around 4 Servings of Broccoli with Toor Dal.

Ingredients:

Broccoli Florets 2 Cups
Toor Dal 1/8 Cup
Green Chiles 2
Garlic 2 Cloves
Turmeric Powder a big Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 6 – 8
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove stems, wash and slice the green chiles.
Peel and crush the garlic cloves.
Wash and break broccoli into small florets.

Wash and boil toor dal in enough water for around 20 minutes or until toor dal is cooked and transparent but whole.
Strain the boiled toor dal and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add the garlic and green chiles.
Fry briefly, stir in broccoli florets.
Fry till broccoli is slightly cooked but still holding its shape and color.
Stir in cooked toor dal, turmeric powder and salt.
Fry for a minute or until any excess moisture from toor dal has been evaporated.
Cook covered for few minutes if necessary to cook the toor dal or broccoli and remove from heat.
Serve broccoli with toor dal over plain steamed rice or with roti.
Notes: Make sure not to overcook the broccoli.

Suggestions: Adjust spice with red chillies or green chiles.
Variations: Broccoli can also be chopped into pieces instead of breaking into florets.
Other Names: Broccoli with Toor Dal, Broccoli Kandi Pappu.

Broccoli Slaw Raita

11 Jun

broccoli_slaw_raita
Broccoli Slaw Raita.

Broccoli stem is thinly sliced along with carrot. It is then very briefly cooked in oil along with spices and mixed with whisked yogurt. Serve broccoli slaw raita with rice or with pulao etc…
Makes: around 4 Servings of Broccoli Slaw Raita.

Ingredients:

Broccoli Stem 3 inch Thick Stem
Carrot 3 inch Piece
Plain Thick Yogurt 1 Cup
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel the outer layer of the broccoli stem and thinly slice the broccoli stem.
Julienne the broccoli slices and keep aside.
Peel, wash and thinly slice the carrot. Julienne the sliced carrot.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add broccoli, carrot and salt.
Cook for a minute and remove from heat.

Whisk yogurt in a mixing bowl, stir in above broccoli carrot slaw.
Season with salt if necessary and serve broccoli slaw raita with rice or with pulao etc…
Notes: Don’t overcook the broccoli slaw.

Suggestions: Adjust the consistency of raita with yogurt.
Variations: For extra spice, add green chiles along with red chillies. Garnish with finely chopped cilantro.
Other Names: Broccoli Slaw Raita.

Broccoli with Moong Dal

16 Apr

broccoli_pesarapappu
Broccoli Pesara Pappu.

Broccoli is broken into florets and cooked in oil along with garlic and spices. Split moong dal is boiled separately and added to the broccoli as a finishing step. Serve broccoli with moong dal over plain steamed rice or with roti.
Makes: around 4 Servings of Broccoli with Moong Dal.

Ingredients:

Broccoli Florets 2 Cups
Moong Dal 1/8 Cup
Garlic 2 Cloves
Turmeric Powder a big Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 6 – 8
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel and crush the garlic cloves.
Wash and break broccoli into small florets.
Wash and boil moong dal in enough water for around 10 minutes or until moong dal is cooked and transparent but whole.
Strain the boiled moong dal and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add the garlic.
Fry briefly, stir in broccoli florets.
Fry till broccoli is slightly cooked but still holding its shape and color.
Stir in moong dal, turmeric powder and salt.
Fry for a minute or until any excess moisture from moong dal has been evaporated.
Serve broccoli with moong dal over plain steamed rice or with roti.
Notes: Make sure not to overcook the broccoli.

Suggestions: Adjust spice with red chillies or you can use green chillies while adding the garlic.
Variations: Broccoli can also be chopped into pieces instead of breaking into florets.
Other Names: Broccoli with Moong Dal, Broccoli Pesara Pappu.

Broccoli Slaw

3 Apr

broccoli_slaw
Broccoli Slaw.

Broccoli stem is thinly sliced along with carrot. It is then mixed with lemon juice and seasonings. Serve broccoli slaw as a salad or as a stuffing in burger.
Makes: around 2 Servings of Broccoli Slaw.

Ingredients:

Broccoli Stem 6 inch Thick Stem
Carrot 1 Small
Lemon Juice 1 Tbsp
Crushed Black Pepper a big Pinch
Cilantro few Sprigs
Salt to Taste
Olive Oil 1/2 tsp

Method of preparation:

Peel the outer layer of the broccoli stem and thinly slice the broccoli stem.
Julienne the broccoli slices and keep aside.
Peel, wash and thinly slice the carrot. Julienne the sliced carrot.
Wash and finely chop the cilantro leaves.

In a mixing bowl, mix all the ingredients and adjust any seasonings if required.
Leave the broccoli slaw aside for atleast 30 minutes.
Serve broccoli slaw as a salad.
Notes: Make sure chop the broccoli and carrot of same size.

Suggestions: Add a pinch of sugar if required.
Variations: Add your choice of vegetables (onions, peppers etc…) to the broccoli slaw.
Other Names: Broccoli Slaw.

Spinach Asparagus Broccoli Curry

8 Nov

asparagus_broccoli_curry
Spinach Asparagus Broccoli Curry.

Fresh spinach is chopped up and cooked in oil along with freshly chopped asparagus and broccoli. Powdered spices are added to the cooked vegetables for spice and flavor. Serve spinach asparagus broccoli curry with steamed rice or with roti.
Makes: around 4 Servings of Spinach Asparagus Broccoli Curry.

Ingredients:

Spinach 1 Bunch
Broccoli few Florets
Asparagus 4
Green Chiles 3 – 5
Red Chili Powder 1/4 tsp
Turmeric Powder a big Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 6
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 Tbsps

Method of preparation:

Peel the garlic cloves.
Remove stems, wash and slice the green chiles.
Wash and finely chop the onion.
Break the asparagus ends and roughly chop them.
Break broccoli into florets and divide the florets into half.
Wash thoroughly and roughly chop spinach.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic cloves.
Fry briefly, stir in green chiles and onion.
Fry for a minute, stir in chopped broccoli, asparagus and few splashes of water.
Cook covered for few minutes till they change color.
Uncover, stir in spinach and fry till spinach wilts.
Now stir in red chili powder, turmeric powder and salt.
Mix well and cook for another minute to let the flavors develop and to evaporate any excess moisture.
Serve spinach asparagus broccoli curry with steamed rice or with roti.
Notes: Make sure asparagus and broccoli are cooked well before removing from heat.

Suggestions: If broccoli has a huge stem, chop the stem into small chunks and boil them in salted water for around 8 minutes or until just cooked before adding the stems to the curry.
Variations: Add a tsp of coriander powder if you wish. If using frozen asparagus and broccoli, reduce the cooking time to avoid overcooking.
Other Names: Spinach Asparagus Broccoli Curry.