Broccoli with Besan Subji Indian Recipe

Ingredients:

Broccoli – 8 oz, cut into bite sized florets (washed and dried)
Oil – 2 Tbsp, divided
Cumin Seeds – 1/2 tsp
Asafotida – 1/8 tsp
Garlic – 1 Tbsp, finely chopped
Green Chilies – to taste, finely chopped
Salt – to taste
Chickpea Flour (Besan) – 1/2 cup
Turmeric Powder – 1/4 tsp
Cumin Powder – 1/4 tsp
Dry Mango Powder – 1/2 tsp
Garam Masala – 1/4 tsp
Coriander Powder – 1/2 tsp
Red Chili Powder – 1/4 tsp or to taste
Lime or Lemon Juice – to taste for garnishing

Method:

1. Heat 1 Tbsp Oil in a skillet on medium heat.
2. Add Cumin Seeds and allow them to sizzle.
3. Add Asafoetida, Garlic and Green Chilies. Stir for 15 seconds.
4. Add Broccoli and mix well. Cover and cook for 2-3 minutes. Lightly salt the broccoli and continue to cook covered for another 2-3 minutes
5. In a separate bowl, combine Chickpea Flour, Turmeric Powder, Cumin Powder, Dry Mango Powder, Garam Masala, Salt, Coriander Powder and Red Chili Powder.
6. Add 1 Tbsp Oil and incorporate it well into the flour.
7. Uncover the broccoli and sprinkle the Chickpea Flour mixture evenly over all of the florets. DO NOT MIX.
8. Cover and cook for 5 minutes.
9. Uncover the broccoli and sprinkle a little water (just enough to moisten the chickpea flour lightly). Mix, cover and cook for another 3 minutes.
10. Garnish with Lime/Lemon Juice and serve hot with chapati or rice and daal.

Prep Time: 10 mins
Cook Time: 15 mins
Serves: 4

Veg Momos – Dim Sum | Steamed Dumpling Recipe Video

Ingredients

For the casing
1 cup refined flour
2/3 cup hot water
Salt to taste
4 tbsp refined flour for dusting

For the filling
1 cup cabbage finely chopped
1/4 cup carrot grated
1 spring greens finely chopped
Salt Pepper to taste

Soya Chilly Sauce
4 tbsp light soya sauce
2 -3 red chillies finely chopped
1/2 tsp sesame oil
1 tbsp spring greens

Method:
- In a bowl add flour and salt and mix it nicely and add some hot water to it.
- Knead the dough till it becomes soft keep adding the flour so it does not sticks the base.
- Cover it for 30 minutes with a damp cloth
- In a bowl add cabbage, carrots, greens of spring onion, salt and crushed & black pepper
- Knead the dough and convert into cylinder and cut it into equal sizes
- Make it into a round shape, roll into thin round sheet
- Add the filling and apply little water at the border of the dough sheet and pinch it to close the dumpling.
- Take a pan and fill it with water and on top of it take sieve and place it on the top
- Place cabbage leaf over it and keep the dim sum on it and cover it with the lid
- Let it steam for 15 minutes
- In small bowl add soya sauce, red chillies, sesame oil and spring greens.

Dim Sums are ready to be served!

Rice Kheer Recipe

Rice Kheer - a favorite indian dessert made with basmati rice, milk, nuts and saffron.

Ingredients (measuring cup used, 1 cup = 250 ml)

1 litre full fat organic milk
¼ cup basmati rice
5 to 6 tbsp sugar or as required
6 green cardamoms/hari elaichi, powdered
a pinch of saffron/kesar
15-20 almonds/badam, blanched and sliced
12-15 cashews/kaju
1 tbsp golden raisins

How to make the recipe.
Rinse the rice till the water runs clears of the starch.
Soak the rice in enough water for 30 minutes.
Heat milk and let it come to a boil.
Meanwhile drain the rice and keep aside.
Reduce the flame and add the rice.
Stir and simmer the milk and let the rice grains cook.
The whole process of cooking the rice in the milk takes about approx 35-37 minutes on a low flame.
You want the rice to really cook well and the kheer also thickened somewhat.
After the rice is added, add the sugar.
Stir and continue to stir often so that lumps are not formed.
Scrape the sides of the pan and add this dried milk into the pan.
Meanwhile in a microwave safe bowl take the almonds and cover it with water.
Microwave on high for 2-3 minutes.
Let the almonds cool and then peel them.
Slice them along with the cashews. rinse the raisins and keep aside.
Take the cardamoms in a mortar-pestle and then powder them finely.
Remove the peels and keep the powdered cardamom aside.
When the rice is almost ¾th done, add the almonds, cashews,cardamom powder and saffron.
Cook further till the rice grains are completely cooked.
The kheer would also thicken by then.
Remember to keep on scraping the sides and adding the dried milk from the sides in the simmering kheer.
Switch off the flame and add the raisins. stir.
You can serve the rice kheer, hot or warm. or pour in serving bowls and refrigerate.
This rice kheer stays good for 1-2 days in the refrigerator.

Avocado Paratha Recipe

Prep Time: 5 min
Rest Time: 15-20 min
Makes: 15 parathas (approx)

Ingredients:

Ripe Avocados – 2, medium
Lemon Juice – 2 tbsp
Salt – 1 tsp or to taste
Garlic – 2 tbsp, minced
Green Chillies – to taste, minced
Cilantro – 5 sprigs, chopped
Roasted Cumin Powder – 1/2 tsp
Oil – 1 tbsp
Chapati Flour (Whole Wheat Flour) – 2 cups (approx)
Additional Oil – for cooking
Additional Flour – for dusting

Method:

1. Peel the Avocados and mash the flesh to a smooth paste with the help of a potato masher.
2. Mix in Lime/Lemon Juice, Salt, Garlic, Green Chilies, Cilantro, Roasted Cumin Powder & Oil. Combine.
3. Add Flour in little at a time and incorporating to form a dough.
4. You may need a little less or more that the 2 cups of flour – add as needed.
5. Once the dough comes together, knead for an additional 1 minute.
6. Drizzle a few drops of Oil over the dough ball to coat. Cover and allow the dough to rest for 15-20 minutes.
7. Once you are ready to make the parathas, give the dough one more quick knead.
8. Heat up a tawa/skillet on medium heat and start dividing the dough and forming balls.
9. Take a dough ball and flatten between the palms of your hand.
10. Dip in additional dry flour and start rolling with a rolling pin using Flour to dust.
11. Once the Paratha is rolled out and the tawa is hot, place it on the tawa.
12. Move the Paratha and make sure it does not stick.
13. Allow it to cook- change of color and little bubbles will appear.
14. Flip and drizzle a little Oil and smear it.
15. Flip it again and press gently with a spatula with rotating.
16. Flip once again and smear oil and spread it on the other side as well.
17. Flip once again and allow it to cook for just 30 seconds or a minute.
18. Take off the Tawa and place in a hot case till ready to serve.
19. Serve hot with yogurt and pickle or have it as a chapati.

Tips:

1. Make a big batch and freeze the dough for when Avocados are not in season.

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