Broccoli Ribbon Nudel

With just a hint of cheese, this broccoli and noodles recipe is a delicious light side dish that will go great with chicken, lamb or even fish!

Here's what you are going to need:

5 cups of chicken broth
4 cups of  noodles, uncooked
4 cups of frozen broccoli florets
1/2 cup (1 stick) of butter
1 teaspoon of garlic powder
salt and pepper
1 cup of Shredded Mexican Blend Cheese (or your favorite shredded cheese)

Here's what you need to do:

Bring the chicken broth to a boil in medium pot.

Drain. 

Melt the butter in a large skillet over medium heat.

Add the noodles and broccoli to the skillet and toss with the butter.

Add the garlic, salt and pepper. Toss.

Add the cheese.Toss and Enjoy!!!!!!

Broccoli Chutney

Ingredients

1. Broccoli Florets    1 cup / 20 small florets
2. Onion      1 medium(roughly chopped)
3. Dry Red chilli    3-4 no.s(adjust to your spice level)
4. Coriander seeds     1 and 1/2 tsp
5. Chana dal    2 tsp
6. Tamarind     1" piece or 1/2 tsp pulp
7. Garlic    4cloves
8. Ginger   1" piece
9. Cialntro      1/4 cup (chopped)
10. Salt    to taste
11. Oil      2tsp

To Temper

1. Oil    1 tsp
2. Mustard seeds    1/2 tsp
3. Urad dal   1/2 tsp
4. Dry Red chilli   1no.(broken)
5. Curry leaves     few

Method

• Heat 1 tsp oil, add chana dal,coriander seeds,dry red chillies and fry for a minute or till dal turns light golden color.

• After that add ginger,garlic, tamarind piece and onions, saute for 1-2 minutes and lastly add cilantro stir fry and remove the content from stove n transfer it to a plate n allow to cool completely.

• Then to the same pan, add another tsp oil and fry the broccoli florets till it tunrs tender. Fry in medium heat, if needed cook covered for 1-2 minutes.
• That's it allow broccoli to cool.

• After that, take a blender first grind the onion mixture to a fine paste then add broccoli florets and blend well to a fine coarse chutney.
• For Tempering: heat oil in a tempering pan, add mustard seeds allow it to splutter then add urad dal,dry red chilli n curry leaves fry till dal turns light golden color.
• That's it...transfer to a bowl n add the tempering...Broccoli Chutney ready, serve with hot rice or with hot idly/dosa/chapathi.

Broccoli Pilaf(pulao)

 Needless to say that how healthy broccolis are, its recommended to take often this green beauties in our daily menus which am trying to follow while preparing our's menu...After trying out many dishes with broccoli florets, here am again with this spicy, delicious and prefect lunch box menu broccoli pulao which is prepared by cooked coconut flavoured rice and sauteed along with onions and broccoli florets, works out wonder with this green beauties and our lunch with this antioxydant green beauties turned out really fantastic and delicious, its quite a prefect and best way to feed whoever hates broccoli florets...

Broccoli Pilaf(pulao)

INGREDIENTS:

Broccoli, chopped- 1 medium sized head
Basmathi Rice/ Any rice used to prepare rice- 1 cup
Peas, fresh/ frozen- 2 tablespoons (optional)
Cinnamon bark- 2 pieces
Cardamom- 3
Cloves-3
Bay leaf-1
Jeera/ Cumin seeds- 1/2 teaspoon
Onion, chopped- 1 1/2
Green Chillies, slit-3-4 big
Ginger- 1/2 teaspoon
Garlic- 1/2 teaspoon
Garam masala powder- 1/2 teaspoon
Coriander leaves, chopped- 2 tablespoons
Salt- to taste
Oil- 3 teaspoons
Ghee- 1 teaspoon (optional)
Cashews- 5, broken

• Half cook the rice with salt and drain the water and allow to cool.
• Heat oil in a pan and roast the raw gram masala spices cinnamon, cardamom, cloves, bay leaf and  jeera.

• Once you get the roasted aroma of spices, add the onion with green chillies and cook till soft.
• Add ginger,  garlic and cook till the raw smell leaves.
• Add the broccoli, salt and saute for a minute. Add the peas and sprinkle  a tablespoon or two of water; close with a lid and cook for two minutes.
• Now add the garam masala and mix well.

• Add the cooked rice and mix well. Add salt if required and sprinkle with coriander leaves.

• Heat ghee in a pan and roast the cashew nuts till golden and add with the rice and mix well (This step is optional)

Broccoli Thoku(Onion Tomato Masala)

 This is usual onion tomato masal/sabzi but this time i added some broccoli florets to it.That turned out to a great filling recipe..Nice way to add in broccoli in day today cooking. This sabzi tastes good with Dosa, Puri, Chapathi even with rice it tastes good. It completely vegan and healthy side dish and you wil love eating broccoli this way :) Just try it !!

Ingredients

1. Onion   2 medium (thinly sliced)
2. Tomato   2 large( diced)
3. Broccoli   1 cup(cut in to small florets)
4. Curry leaves   few
5. Garlic   2 no.s(crushed)
6. Ginger  1" piece(crushed)
7. Cilantro   few finely chopped.
8. Turmeric powder   a pinch
9. Chilli powder   1 tsp
10. Coriander powder  1 tsp
11. Garam masala    1 tsp
12. Salt   to taste
13. Oil   2-3 tsp
14. Mustard seeds   1/2 tsp
15. Fennel seeds   1/2 tsp

Method

• Heat oil in a pan/wok, add mustard and fennel seeds,when it splutter add curry leaves and crushed garlic and ginger, fry lightly.
• Then add onions and asute nicely till turn light golden brown and add the diced tomatoes and saute till the tomatoes turn soft n mushy.
• Now add the broccoli florets and turmeric powder and stir well and fry for a minute.
• After that add chilli,coriander and garam masala powder mix everything well and fry for few minutes.
• Add about 1/2 cup of water ,cook covered in a medium heat for 3-4 minutes.
• Lastly add some finely chopped cilantro and simmer for 2 minutes.
• Thats it..tomato masal with broccoli is ready and serve as a side dish of your choice.
• It goes well with dosa n chapathi.

Broccoli Manchurian

Broccoli Manchurian

Ingredients :

• 12-15 broccoli florets
• 1 onion
• 3 colored Capsicum- 1/2 cup
• 2 green chillies
• salt to taste
• 2-3 tbsp tomato-chili sauce
• 1 tbsp soya sauce
• 2 tbsp ginger-garlic paste
• 1 tsp black pepper
• 2 tbsp maida (all purpose flour)
• 1 tbsp cornflour
• 1 tbsp rice flour

Method :

Broccoli Manchurian

• Wash the florets and cook in water for 10 mins. Prepare thick batter (like we prepare for pakoda or bhajji) with corn flour, maida and rice flour adding sufficient water. Add little salt, 1 tbsp ginger-garlic paste and 1/2 tsp pepper powder. Mix well and keep it aside for 10 mins.
• Heat oil in a kadhai. Dip the florets into the batter and fry it in oil till it turns golden brown. Make sure the florets are fully coated in batter. Fry 4-5 pieces at a time. Remove the fried florets from oil and keep it aside. 
• Heat 2-3 tsp oil in a pan or kadhai. Add onion slices and chopped green chillies. Fry for 2 mins and add remaining ginger-garlic paste. Add soya sauce and tomato-chilli sauce. Add salt to taste and black pepper. Saute a while. 
• Add fried florets. Mix well everything and cook it for 10 mins. Serve hot.

Broccoli Bajji

Broccoli Pakora

Broccoli Bajji

It was one of those day when your refrigerator is almost empty and you are trying to push one more day before grocery shopping. I was in that scenario when I found only Broccoli in my refrigerator and nothing else. And right at the moment an idea of Broccoli recipe sprouted. How about Broccoli Pakora I thought... I added stem also not just broccoli florets. A must try recipe....

 

Ingredients
Broccoli - 1 cup
Besan Flour - 1/2 cup
Corn Starch - 1/4 cup
Pepper powder - 1/4 tsp
Chili powder - 1/2 tsp
Garam masala Powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Asafetida - 1/4 tsp( less than that)
fennel seeds - 1/2 tsp
Curry leaves - one string
Cilantro - 2 tbs
Salt to taste
Water as needed
Color powder - A pinch
Oil for deep frying

Broccoli Bajji

Method

Wash the broccoli florets and slightly trim the stem.Dry the broccoli florets.

Mix gram flour ,Corn Starch , Curry leaves, Cilantro and spices together and little by little add water. Batter should not be too runny or too thick.

Now heat oil in a frying pan. Drop a little of batter if it comes up right away that means oil is perfect.

Dip each broccoli floret in the batter making sure it is coated from all sides and drop in hot oil. Fry them in small batches till they turn golden in color.

Drain on paper towel and Serve it hot!!!

Broccoli Onion Pakora

Brpccoli Onion Pakora

These were my absolute favorite evening snack, a vegetable pakora patty recipe. In general, veggie pakora is a great way to use up stray vegetables in your fridge – Root vegetables like carrots, parsnips, and sweet potatoes, cruciferous veggies like broccoli, cauliflower, etc .. basically anything that’s tasty and kind of sturdy. (Ie: don’t use tomatoes!). For this recipe, I decided to specify amounts – I’d created this to have a great balance in flavors, color, and texture.
Like many of my recipes, this works up quickly and easily, producing a highly addictive end product. Expect a “pakora coma” after snarfing these babies.. which go great with my cilantro-mint chutney.
Enjoy!

Vegetable oil for deep frying
1 1/4 cup garbanzo flour
1/4 cup white rice flour
2 tsp salt
1.5 tsp hot curry powder
1 tsp cumin
1/4 tsp baking powder
1 cup water
1 cup finely chopped broccoli
1 cup finely chopped zucchini
1 cup finely chopped onion
1-2 finely chopped jalapenos
1/2 cup cilantro

Start heating your vegetable oil, you’ll want at least 2-3″ of oil in your pot or deep fryer.

Broccoli Onion Pakora

In a large bowl, combine flours, salt, spices, and baking powder. Add water, stir well to form a thick batter. All batter to sit for 5 minutes or so, to soften the bean flour.
Mix in remaining ingredients, making sure that everything is evenly coated with the batter.
Use an ice cream scoop or two spoons to carefully scoop small amounts (1/4 cup or less) of batter into the preheated oil. Fry for a few minutes on each side, until patties are golden brown. Use a slotted metal spoon to transfer cooked patties to paper towels.
Serve hot, with with cilantro-mint chutney.

Broccoli Cream Soup

Broccoli Cream Soup

This simple soup is on the table in less than half an hour. Serve with plenty of buttered toast.

Ingredients

• 1 tbsp olive oil
• 1 garlic clove, peeled and chopped
• 250ml/8¾fl oz chicken or vegetable stock (more if necessary)
• 200g/7oz broccoli florets
• salt and freshly ground black pepper
• drizzle cream, to serve

Preparation method

1. Heat the oil in a saucepan and sauté the garlic for 1-2 minutes.
   
2. Pour the chicken or vegetable stock into the pan and add the broccoli florets.
   
3. Bring to the boil and reduce the heat and simmer gently for 10-12 minutes, until the broccoli is tender.
   
4. Season to taste, then transfer to a liquidizer. Blend until smooth.
   
5. Ladle the soup into serving bowls and drizzle with cream to serve.
   

Broccoli Cream Soup

Broccoli Parupu Usili

Broccoli Parupu Usili

Paruppu usili is basically a mix of lentil crumble and vegetables. Being vegetarian lentils are an important source of protein and is on the menu in one form or the other every day. Although this is a famous dish in South India I learnt this dish only after my wedding. Mostly green beans is used for this, but when my MIL visited us, she made this dish using cabbage and it tasted delicious. Ever since that I have been making usili with different vegetables like asparagus, broccoli, etc. Irrespective of the vegetable this is one tasty dish. Paruppu usili pairs very well with morkuzhambu. I have steamed the lentil balls plus I have used a healthy vegetable broccoli making this a very healthy dish. Now let us see how this is made.

Ingredients

2 big broccoli heads (about 4 cups chopped)

1 tsp oil

1/2 tsp mustard seeds

Salt

To Grind

1/2 cup channa dal
1/2 cup toor dal
3 red chillies
Pinch of asafoetida
Salt

Method
Soak the dals and red chillies for abour an hour.

Take the soaked dals in a blender.

Grind with asafoetida and salt to a coarse mix.

Make small balls with the ground mixture.

Steam the balls for about 15 minutes.

Let the balls cool for few minutes and then crumble them into small pieces.

Meanwhile steam the broccoli for say 5-10 minutes.

Heat a pan and season with mustard seeds. Add the lentil crumble. Saute for few minutes but if you want a crisper crumble saute longer.

Add the steamed broccoli and mix well. Adjust salt level if needed.

Healthy and tasty broccoli paruppu usili ready. We had it with vatha kuzhambu and kovakkai fry.

Enjoy!
Tips
1. Beans, broccoli, cabbage. kothavaranga. etc can be used for this dish.
2. The lentil crumble freezes well. With that it is very easy to put this dish together.

Broccoli Parupu Usili

Kollu Dosai with Spicy Broccoli-Mango Chutney(Horsegram crepes with Broccoli and Mango dip)

Kollu Dosai with Spicy Broccoli-Mango Chutney(Horsegram crepes with Broccoli and Mango dip)

Why not we make a healthy breakfast??? I was starring at my cupboard and then  Horse gram caught my sight. I remember that one of my friend's mother make dosa out of it and why not experimenting that??? And also I had Broccoli and Mango in my refrigerator. Broccoli,with some chat pata ingredients, that makes chutney for this dosa. . I wanna give a try, fortunately it was amazing ;). . You too have to hit it once. 

Arachivita Sundakai Vatha Kulambu (Turkey berry Curry)with Carrot and Broccoli Thoran(Stir fry)

 

Sundakai Kara kulambu with Carrot and Broccoli Thoran

Vatha kuzhambu is a very traditional and authentic dish made in Tamil Nadu. Here I have used Sundakkai vathal or Turkey berry (dried)/Bhankatiya [Hindi] to make this healthy and mind blowing gravy. I learnt this vatha kuzhambu from my mom after I got married and ever since have been making the same without any changes.  

Before going in to making of this vatha kuzhambu I surely want to share the importance and the benefits of sundakkai. Sundakkai is called as Turkey berry; it has extraordinary medicinal values which can cure many diseases. Turkey berry is a green colored fruit with bitter taste, it can be used fresh or in dried form as vathal. Turkey berries (sundakkai) have the ability to kill the germs, helps in controlling diabetes, gastric problems and when consumed on daily basis helps in strengthening the bones and nerves.

Preparation Time: 15min

Cooking Time: 15min  

Serves: 2   

Shelf life:1day
Serving Suggestion

Carrot and Broccoli Thoran(stir fry)

Carrot and Broccoli Thoran(stir fry)

From last one year plus broccoli has been so regular at home thanks to vegetable shopping at done  mostly in supermarkets! Most of the time I make Broccoli Soup or Stir Fry or some time I venture into another recipes provided I have the mood.  This is a very simple, quick and delicious recipe which can be done in just 10 minutes including chopping if you are using a chopper.  I didn’t add coconut as I was short of it but it tasted delicious, am sure coconut will add wonderful flavour to the dish.   Try this combination to make your broccoli stir fry more interesting.  

Preparation Time: 15min

Cooking Time: 10min  
Serves: 2   
 Shelf life:1day
Serving Suggestion:Goes well with plain rice or with dal/sambar, rasam rice.