July 27, 2017

Broccoli Cheese Stir Fry



A lot is said about the health benefits of Broccoli (read it here). I try to incorporate in my diet but difficult at times. Today I was determined to eat broccoli and was thinking of cheese bake, but was bored to do it in the oven only for me. So just made the recipe on the go, was not sure what I am going to eat in the end :-). Just wanted something crunchy. I would say that I created this as a fusion, made it in our desi style of making vegetables but not with our regular masala's but with black pepper, chilli flakes and cheese. Relished it as is, one do not need any rice or roti or bread with this. so here goes the recipe:

Ingredients


  • 1 Big bunch of Broccoli, cut into florets.
  • 2-3 Shallot onion diced (one can use regular onion too)
  • 2-3 Garlic finely chopped
  • 1/4 inch Ginger finely chopped
  • 1 teaspoon crushed Black Pepper
  • 1 teaspoon of Red Chilli Flakes
  • 1/4 cup Grated Cheese
  • 1 teaspoon Olive Oil (other oils should also be okay)
  • Salt to taste
     

Preparation

  1. Steam the Broccoli in  Microwave for 5 mins or else let it cook in boiling water for 4 mins. Do not make it soft, we just want it a bit tender.
  2. Drain and keep aside.
  3. In a pan add 1 teaspoon of Olive Oil.
  4. Add the Garlic, Ginger and Onions.
  5. Stir fry on high flame for 2-3 minutes until the onions are translucent.
  6. Add the Broccoli and stir fry for 2-3 minutes.
  7. Add Salt, Crushed Black pepper, Red Chilli Flakes and 1 tablespoon of Cheese and stir fry for another minute.
  8. Now I tried to bake this in the pan, so I added the remaining cheese on top of it and closed the lid and let it cook on slow flame for 4-5 minutes. I forgot that the Broccoli will release water. Only thing that I was dreaming of Crunch at the bottom :P :P . But this step turned out good.
  9. The cheese melted in the Broccoli. I again switched the flame to high and let the remaining water burn for another 2-3 minutes.
  10. It's done, Yummy cheesy Broccoli Cheese Stir Fry is ready. One can garnish it with Cheese, I did not wanted to overdo cheese, so skipped this step. :P :P
  11. Enjoy.









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July 26, 2017

Oats and Dalia (Broken Wheat/Cracked Wheat) Idli


Wanted to make something different with Dalia and also a finger food for my baby so thought of giving Dalia Idli a try. Added a bit of oats also to it. I was quite doubtful of how it will taste because of Dalia :-), and will it steam properly because I did not add baking soda. But it was quite soft, fluffy and very tasty. So here goes the recipe:

Ingredients


  • 3/4 Cup Dalia, roasted with ghee.
  • 1/2 Cup Oats, roasted and coarsely grinded
  • 2 tablespoon of Sour curd/yogurt 
  • 1/2 Cup grated carrot
  • 1/4 cup green peas 
  • 1/4 teaspoon Rai (mustard) seeds
  • 1/4 teaspoon Jeera (cumin) seeds
  • 1/4 teaspoon of Urad dal
  • 1 tablespoon of oil + Oil for greasing
  • 1 green chilly finely chopped (optional)
  • 1 teaspoon of freshly grated ginger
  • A large pot filled with 1-1.5 glass of water  (Idli stand should fit inside it) or Idli Stand and pot

Preparation

  1. Dry roast the oats. Once cooled grind it coarsely.
  2. Dry roast Dalia too with a bit of ghee. I generally dry roast it with ghee and keep it in a container so that it can be used as and when required.
  3. In a pan add oil. Once hot add mustard seeds and Jeera. (One can even add curry leaves).
  4. Once they crackle add urad dal ,green chillies and ginger. Saute until golden brown.
  5. Add the grated carrot and peas and let it cook for 2-3 minutes stirring in between.
  6. Add the dalia and oats to the above mix and roast it for 2-3 minutes. 
  7. Let it cool for 5 minutes.
  8. Once done, soak it in dahi, salt and just enough water. Do not make the batter too runny.
  9. Keep it aside for 20-30 minutes. The dalia and oats will soak the water. One can add more water if required. The batter should not be runny, just of dropping consistency.
  10. In the meantime, fill the pot with water, making sure that the base of idli stand is well above the water level when kept inside it.
  11. Keep the water to boil.
  12. Grease the Idli Stand with little oil (just rub it with your fingers or with a brush :-))
  13. With the help of a spoon fill the moulds of the Idli Stand.
  14. Once the water starts boiling, immerse the Idli stand in it, and close the lid.
  15. Cook the idli's for a minimum of 10 minutes, Idlis should be done.
  16. To test prick a knife or a toothpick, it should come out clean. If not let it cook for another 5 mins.
  17. Remove it from the pot, and separate each of the stand layers, and let it cool for minute.
  18. Remove them with the help of a spoon, they come out easily.
  19. Yummy Idli's are ready. Enjoy it with Coconut Corainder Chutney  or simple Corainder Chutney or a simple doll-up of butter on top of it.





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July 24, 2017

Cauliflower and Green Onion Fritters


Cauliflower one of the nutrient dense food (Read more here) should be consumed regularly, sadly not regular in my kitchen. So I keep on ways to add it to different things. I have mixed it with different vegetables, made mix veg pancakes, cauliflower aloo sabji, pakoda's, pav bhaji, parathas, soups and even mixed it with Dal, but I wanted to give a try for the fritters and the pizza base. So this time started with the fritters and you know now the next recipe :-).

Many do not eat this wonder because a lot of times it has a typical smell when steamed or cooked. Even in this recipe I thought it might taste and have that smell, but I could not even feel that it is made of cauliflower.  Infact it tasted like an aloo pattice. Even my one year old enjoyed it, so a nice baby food.


I have added rice flour instead of all purpose or whole wheat, so it is gluten free.







Happy to share this recipe got a runner up award in Nov-2017 in one of Facebook cooking competition, Below are the comments (pic below) from the admin of the group. (Removed name and fb group name for privacy reasons)







So here goes the recipe:

Ingredients

  • 2 Cup Cauliflower florets
  • 3-4 green onion's along with the leaves
  • 2-3 garlic
  • 1/4 inch ginger
  • 1 teaspoon crushed black pepper
  • 1 teaspoon of red chilli flakes
  • 1/4 cup grated cheese
  • 1/4 cup Rice Flour
  • Salt to taste
  • Grated Cheese for garnishing (I used cheddar)
  • Butter for shallow frying 
     

Preparation


  1. Steam the Cauliflower in  Microwave for 5 mins or else let it cook in boiling water for 4 mins. Do not make it soft, we just want it a bit tender.
  2. Drain and keep aside.
  3. In a food processor finely chop the cauliflower along with the green onions, garlic and ginger.
  4. Add rice flour, black pepper, red chilli flakes, cheese and salt.
  5. Mixture should not be too wet not too dry, just firm enough to form a rough ball which could be made into small pancakes. One can add more or less rice flour depending on the mixture.



  6. Divide the mixture into small balls, about the size of a lemon. Do not squeeze too much, just form a rough shape and flatten lightly to give it a pancake shape.
  7. In a pan, add a little butter (1/8 teaspoon), and shallow fry the pancake.


  8. Once golden brown, add butter on top and flip. Cook on the other side pressing lightly.



  9. Cook till both the sides are done.
  10. Once done add shredded cheese on top of pancakes and serve with tangy mint chutney.
  11. One can make a cauliflower cheese sandwich out of it by placing another pancake on top of the first pancake and cheese in between.


  12. I bet this would be loved by everyone, do try it and let me know your comments below. Click one of the Social networking buttons to share this recipe.

My first time entry in cooking competition , a healthy cook-off and my this recipe won a runner up award...so Happy.







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