Broccoli Masala

Ingredients

Broccoli: 1

Green Chilli: 3

Capsicum: 1

Tomato: 2 small

Onion: 2

Garlic: 4-5 cloves

Ginger: 1” piece

Curry leaves: as needed

Oil: 3-4tbsp        

Garam Masala: ½ tsp

Coriander Powder: 1tbsp

Chilli powder: 1tsp

Turmeric powder: ½ tsp

Salt: needed

Coriander leaves chopped: needed

Method Of Preparation

Heat oil in a pan and add finely chopped onions to it. When it turns transparent add crushed ginger and garlic to it.

Sauté for half a minute and add finely chopped tomatoes.

When tomatoes get cooked add green chilli, curry leaves, garam masala, coriander powder, chilli powder and turmeric powder to it. Sauté for another half minute and add broccoli florets, salt and chopped capsicum to it.

Stir and close with a lid. Lower the flame. Stir in between. Add chopped coriander leaves Switch off the flame when the broccoli gets cooked. It may take approximately 10-15 minutes. Add chopped coriander leaves

Serve hot with Chappathi

Egg Curry With Cashew Paste

Ingredients

Egg: 5

Onion: 1 big

Tomato: 3 medium sized

Ginger paste: 1tbsp

Garlic paste: 1tbsp

Garam Masala Powder: 1/2 tbsp

Kasmiri Chilli Powder: 2tbsp (as per taste)

Cashew: 12

Lemon Juice: 2-3tbsp

Coriander Leaves: needed

Bay leaves: 1

Star Aniseed: 1

Cloves: 2

Cinnamon 1" piece: 1

Cardamom Pods: 4

Butter: 3tbsp

Salt: needed  

Broccoli florets: 10 (Optional)

Method Of Preparation

Hard boil the eggs and remove the shells and make slits and keep aside.

Soak Cashew nuts in hot water for 15-20 minutes.

In a blender, add tomato, ginger, garlic paste, cashew nuts, bay leaves, aniseed, cloves, cinnamon, cardamom and blend to a smooth paste.

Heat butter in a pan, add chopped onion, when it turns the translucent, add chilli powder and garam masala powder.

Stir and add the ground paste and salt to it. Stir well.

Let the gravy boil in medium flame and become thick. When gravy becomes thick add lemon juice, broccoli florets and eggs.

Close with a lid and put it low flame for about 5-8minutes. Add chopped coriander leaves and switch off the flame.

Serve hot with chappathi/Roti.         

      

Broccoli Rice

Ingredients

Basmathi Rice: 1 ½ cups

Broccoli florets: 20

Carrot: 1

Onion: 1

Egg: 1 (Optional)

Maggi Chicken or vegetable Cubes: 1

Cardamom: 3

Cloves: 3

Cinnamon Stick: 2” piece

Bay Leaves: 2

Ghee/Butter: 4tbsp

Salt: if needed     

 

Method Of Preparation

Wash and soak Basmathi rice for 1 ½ hour. Drain it.

Heat  1tsp oil/ghee in a pan and add egg and stir till it gets cooked. (Egg burji) (Optional)

Heat ghee or butter in a pan. Add broccoli florets and carrot and sauté for 3-4 minutes.

Take it out and add sliced onion, cardamom, cloves, cinnamon and bay leaves. When it becomes translucent add 2 ½ cups water and maggi cube.

When water boils add the drained rice and give it a stir.

When it boils after adding the rice add broccoli and carrot to it. Add salt if needed.

Close with a lid and cover the pan with an aluminum foil. Lower the flame and keep for 15-20 minutes.

Open it only after 15minutes. Open and add stir fried egg and give it a slight stir.

Serve hot with any salad of your choice.

Note: Soaking rice for 1 ½ hour is important, Soaking makes the rice soft. Just give a stir once only after adding rice. If you stir more the rice will break.