Tag Archives: Broccoli

Broccoli Stir Fry

8 Jul

broccoli_stir_fry
Broccoli Stir Fry.

Broccoli is broken into small florets. The florets are then stir fried in oil along with grated ginger. Finally broccoli is seasoned with black pepper and finished with lemon juice for freshness. Serve broccoli stir fry with steamed rice etc..
Makes: around 2 Servings of Broccoli Stir Fry.

Ingredients:

Broccoli 2 Cups (Chopped Florets)
Ginger 1 inch Piece
Black Pepper Powder to Taste
Lemon Juice 1 Tbsp
Salt to Taste
Oil 1 Tbsp

Method of preparation:

Wash and break broccoli into florets.
Peel and grate the ginger.

Heat oil in a pan, add grated ginger and broccoli florets.
Stir fry for couple of minutes to lightly soften the broccoli florets and to turn the florets into brown color around the edges.
Remove from heat.
Season with black pepper powder and salt.
Stir in lemon juice and serve broccoli stir fry with steamed rice etc..
Notes: Make sure to cook the broccoli well.

Suggestions: Make sure not to overcook the broccoli.
Variations: Check other recipes with broccoli here.
Other Names: Broccoli Stir Fry.

Broccoli Spinach Patoli

10 May

broccoli_patoli
Broccoli Spinach Patoli.

Patoli is a dry South Indian curry made of dal or combination of dals / lentils. Here, patoli is prepared by first soaking the chana dal and grinding it into coarse paste. The ground chana dal paste is then pressure cooked and then crumbled into powder. Oil is tempered with spices and broccoli and spinach is cooked along with the crumbled dal.
Makes: around 2 Servings of Broccoli Spinach Patoli.

Ingredients:

Broccoli 6 inch head
Spinach 1 Cup Packed
Chana Dal 1/2 Cup
Whole Red Chiles 2
Garlic 3 Cloves
Turmeric Powder a big Pinch
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 3
Asafoetida a pinch
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Break broccoli into small florets and wash under water.
Steam the broccoli until its just tender but firm.
Alternatively, add broccoli to boiling water for couple of minutes to cook.
Wash and roughly chop spinach leaves.

Peel and lightly crush the garlic cloves.
Soak chana dal in fresh water for couple of hours.
Refresh the soaked dals in fresh water.
Grind the soaked chana dal into somewhat coarse paste adding enough water.
Mix few pinches of salt into coarsely ground chana dal mixture.
Spread the ground chana dal mixture onto a wide vessel.
Pressure cook the chana dal mixture for 3 whistles.

Remove the cooked chana dal mixture from cooker and crumble it with help of fingers into coarse powder.
If the dal mixture is cooled off, you can use a food processor to do the same job.

Heat oil in a pan on medium heat , add red chiles and fry till it changes color. Remove it onto a plate and finely crush with along with a pinch of salt.
Into the same pan with remaining oil, add all talimpu ingredients in order along with garlic cloves.
When urad dal changes color, add spinach and salt.
Fry till spinach wilts and then stir in broccoli.
Stir in crumbled dal mixture, crushed red chile and turmeric powder.
Cook covered for a minute and remove from heat.
Serve broccoli spinach patoli with steamed rice and dollop of ghee.
Notes: Don’t overcook broccoli.

Suggestions: Check the pressure cooked dal mixture by piercing a toothpick in the middle to make sure it is done. Make sure not to add too much water while grinding the chana dal.
Variations: You can also grind the red chile along with chana dal.
Other Names: Broccoli Spinach Paruppu Usli, Broccoli Spinach Patoli, Broccoli Spinach Patodi.

Creamy Broccoli Soup

13 Feb

broccoli_soup
Creamy Broccoli Soup with Home Made Croutons

Ingredients:

Broccoli 3 cups packed
Onion 1
Bay Leaf 2
Rice Flour 1 tbsp
Whole / Skimmed Milk 1 cup
Salt to taste
Black Pepper to taste
Olive Oil 1 tbsp

Method of preparation:

Separate the big heads of broccoli and wash them thoroughly.
Peel and finely chop onion.

Heat oil in a sauce pot, add chopped onion and bay leaves.
Once onion starts to brown, add rice flour and let the flour turn to golden brown.
Now add broccoli, 2 cups of water, freshly ground black pepper and salt.
Boil covered until broccoli is soft and completely cooked.
Cool the broccoli mixture, discard the bay leaves and blend broccoli into fine creamy mixture.

Heat a sauce pot, pour the blended broccoli mixture into the pot and stir in milk.
Bring the broccoli soup to a light boil and remove from heat.
Serve hot creamy broccoli soup with home made croutons.

Notes: Drizzle olive oil, salt, black pepper, red chili flakes on chopped white bread pieces and place the mixed bread pieces on baking tray in 380F preheated oven for 5 – 10 minutes to make home made croutons.