BROCCOLI USILI & BROCCOLI - ALOO SABJI

Broccoli Usili

Broccoli - aloo sabji

Broccoli originated in Italy in the 6th century BC. It was introduced to the US and became popular in the 1920s. It has reached Indian markets and thus urban Indian kitchens too and has gained in popularity for its nutitional value. Surprisingly India ranks 2nd in the global production of broccoli (combined for production reports with cauliflowers). 

Broccoli is an excellent source of vitamin C and vitamin K. Raw broccoli also contains moderate amounts of several B vitamins and the dietary mineral manganese, whereas other essential nutrients are in low content. Broccoli has low content of carbohydrates, protein,fat, and dietary fiber.

I have tasted broccoli in salads and pizzas and have never been a great fan. But I wanted to include it in my diet for its nutritional value, so I tried 'Indianizing' it with modified recipes - one South Indian, the other North Indian. And believe me, both are yummy.

Broccoli Usili 

Ingredients

1. Broccoli - 250 gms
2. Tuvar dal / chana dal – 4 tbsp
3. Whole red chilli – 2 - 3
4. Asafetida – a pinch
5. Oil –1 ½ - 2 tbsp
6. Mustard seeds – 1 tsp
7. Urad dal – 1 tsp
8. Whole red chilli – 1” piece
9. Turmeric powder – ¼ tsp
10. Salt to taste
11. Grated coconut - 2 tbsp
12. Curry leaves – 8

Method

1. Soak chana dal in water for 20-30 minutes. 
2. Wash, drain off the water and grind a bit coarsely with red chilli and salt.
3. Wash the broccoli and cut it into small flowerettes and chop the tender stalk finely.
4. Heat 1 tsp oil in a pan. 
5. Add the chopped broccoli, 1/4 tsp turmeric powder and salt to taste.
6. Sprinkle about 2 tbsp of water and cook covered on low heat till it is cooked and the water has evaporated. Set aside.
7. Heat the remaining oil.
8. Add mustard seeds, urad dal, red chilli and asafetida.
9. Then add the ground dal and stir. Cook uncovered for 2-3 minutes.
10. Sprinkle a little water and cook covered for 5-8 minutes on low heat, stirring in between. 
11. Stir well and continue to cook on low heat, adding a little more oil if needed till the dal turns light brown and crispy.
12. Add curry leaves and stir.
13. Add the cooked broccoli and mix well.
14. Add grated coconut and mix.
15. Turn off the heat.
16. Serve hot with rice and koottan / with chapathis.

Tips

1. If you want to cut down on oil, steam the ground dal in a pressure cooker for 10-15 minutes by making flat vadas and placing them on greased idli plates. On cooling, crumble them and add them to the tadka and continue.

2. Beans usili can be prepared in this manner too. Also 'kothavarakka' usili and 'vaazhapoo' usili.


Broccoli - aloo sabji

Serves 4

Ingredients

1. Broccoli – 250 gms.(cut into flowerettes)
2. Potato – 250 gms.(diced)
3. Shelled peas – 3 tbsp (optional)
4. Onion – 2 medium-sized – sliced
5. Ginger-garlic paste – 1 ½ tsp
6. Green chilli – 3 slit
7. Tomato – 3 small - diced
8. Turmeric powder – ½ tsp
9. Red chilli powder – ½ - 1 tsp
10. Coriander powder – 2 tsp
11. Cumin powder – ½ tsp
12. Garam masala powder – 1½ - 2 tsp
13. Cumin seeds – 1 tsp
14. Asafetida – ¼ tsp
15. Salt to taste
16. Oil – 2 ½ - 3 tbsp

Method

1. Heat oil in a pan.
2. Add cumin seeds and asafetida, followed by sliced onions and fry till pink.
3. Add slit green chilli and ginger-garlic paste and continue to fry till onion turns light brown.
4. Add turmeric powder, red chilli powder, coriander, cumin and garam masala powders and stir for a minute.
5. Add the diced vegetables and shelled peas and salt and stir well.
6. Cook covered on low heat, stirring in between till the vegetables are almost cooked.
7. Now add chopped tomatoes and stir gently.
8. Cook covered for 2-3 minutes.
9. Then cook without the lid (adding ½ tbsp of oil if necessary) till the oil separates and the sabji is dry and ready.
10. Garnish with chopped coriander leaves and serve hot with chapathi / puri.

LAUKI KA KOFTA

Bottle gourd is known for its health benefits. Other than regular simple dishes made with this vegetable, yummy koftas too can be made. You may prepare the gravy as you make for chana / rajma or make it a bit special as you do for malai kofta and soak the lauki ka kofta in the gravy. 

Serves 4

Ingredients
For koftas

1. Bottlegourd (lauki) - 500 gms
2. Besan (gram flour) - 5-6 tbsp
3. Red chilli powder - 1 tsp
4. Coriander powder - 1 tsp
5. Asafetida - a pinch
6. Salt to taste
7. Oil for frying

For gravy

1. Onion – 3 medium-sized – chopped
2. Ginger- 1” chopped fine
3. Tomatoes – 2 medium-sized
4. Cumin seeds – 1 tsp
5. Turmeric powder – ½ tsp
6. Red chilli powder – 1 tsp
7. Coriander-cumin powder – 2 tsp
8. Garam masala – ½ tsp
9. Fresh grated coconut – 1 tbsp
10. Green chillis – 2
11. Chopped coriander leaves – 1 tbsp
12. Fresh curd – 2-3 tbsp
13. Fresh cream – 1 tbsp
14. Almond/cashews – 11/2 tbsp – soaked in hot water and blanched
15. Salt to taste
16. Sugar – 1 tsp
17. Milk – ½ cup
18. Oil – 2-3 tbsp
19. Saffron – a few strands (crushed)

Method 

Kofta 

1. Wash and peel and grate the bottle gourd. 
2. Squeeze out the water completely (and drink it - good for health).
3. Take grated lauki in a bowl and add besan, salt, asafetida, coriander powder and red chilli powder and mix to a thick paste (adding more besan if needed). Do not add water.
4. Immediately make balls and fry in hot oil till uniformly golden brown.
5. Arrange the koftas in a serving dish.

                                

Gravy  

1. Heat a tsp of oil in a kadhai.
2. Add cumin seeds. When they splutter, shake in a little asafetida. 
3. Add chopped onions and ginger.
4. Fry till translucent. 
5. Cool and then grind in a mixer and set aside.
6. Cut each tomato into half. Boil in half a cup of water till soft. 
7. Cool, remove skin, blend in a mixer and set aside.
8. Grind blanched almonds, coconut, green chillies, coriander, and curd and keep aside.
9. Heat the remaining oil.
10. Add the onion paste and fry. 
11. Add turmeric, red chilli powder, and coriander-cumin and garam masala powders.
12. Add salt and sugar and fry for a minute.
13. Add tomato paste and fry till oil separates.
14. Add ground almond-coconut paste and boil for a minute.
15. Add milk.
16. Add water as per required consistency and taste.
17. Bring to a boil. 
18. Add saffron strands, and let it simmer.
19. Add whisked cream. Stir and turn off the flame.
20. After 2-3 minutes, pour over the koftas.

This tastes good with chapathi, puri, and pulao.

                                       

                                       

Tips 

If you are hard-pressed for time, you can prepare the masala gravy (till the step 'add tomato paste and fry till oil separates') and divide it in two portions - use one for 'matar paneer' / vegetable kurma and the other for 'kofta' 2-3 days later! Howzat?!

 © Copyright 2011. Brinda Balasubramonian.

RAJMA

Rajma - like chole / chana - is a typical Punjabi recipe - made with the lentil rajma (kidney beans). The recipes for both are similar. Rajma-chawal is a typical combo that Punjabis relish. But all of us at home relish Rajma with pulao /rice as well as puri / chapathi.

Serves 6

Ingredients

1. Rajma (kidney beans) - 2 cups 
2. Bay leaves - 1-2
3. Onion – 2 medium sized – chopped fine
4. Ginger – ½” – chopped fine / grated 
5. Garlic paste – ½-1 tsp
6. Green chilli – 2 - 3 - slit
7. Tomatoes – 3 medium sized
8. Turmeric powder – ½ tsp
9. Red chilli powder – 1 tsp
10. Coriander powder – 2 tsps
11. Cumin powder – 1 tsp
12. Garam masala / rajma masala – 1- 1 ½ tsp
13. Cumin seeds – 1 tsp
14. Asafetida – a pinch
15. Salt to taste
16. Oil – 2 - 2 1/2  tbsp
17. Coriander leaves – chopped fine – 2 tbsp

Method

1. Soak the kidney beans overnight.
2. Wash it well.
3. Pressure-cook the kidney beans with turmeric powder and 2 bay leaves with sufficient water covering it.
4.  After the first whistle lower the heat and let it cook for 8 -10 minutes. 
5. Allow to cool.
6. Meanwhile, finely chop onions and ginger and slit green chillies.
7. Cut each tomato into two, put them in a mixer and blend well. 
8. Heat 1½-2 tbsp oil in a kadhai and add cumin seeds. When they splutter, add a pinch of asafetida.
9. Add the finely chopped onions and fry. When translucent, add chopped ginger-garlic paste and green chillies.
10. Fry till onions are light brown.
11. Add turmeric powder, coriander-cumin powders, red chilli powder and garam masala and fry for a minute.
12. Add the tomato puree and continue on a medium heat till oil leaves the sides, stirring in between. (Add ½ tbsp of oil if required.)
13. Lightly crush the pressure-cooked kidney beans and add them along with the water to the paste.
14. Boil on high heat for 3-4 minutes.
15. Allow to simmer on low heat for 8-10 minutes and turn off the heat.
16. After 10 minutes, garnish with coriander leaves.
17. Serve hot with chapathis / puris or jeera rice – with a slice of lime and finely chopped onions.

                                        

Tips

1. If you feel it is less tangy, you can add required amount of lime juice or amchur (dry mango powder) / a drop of tamarind paste.
2. If you are a busy professional, you can prepare the gravy (twice the quantity is ideal) and store it in the fridge. You can use it for two different recipes (preferably on alternate days) – may be dal / aloo matar / matar paneer / chana etc.
3. You can prepare Rajma even if you haven't planned beforehand by doing the quick soak - take a liter of water in a big vessel, add the rajma and boil it for 4-5 minutes and keep covered for 2-3 hours. Wash it and pressure-cook it for 10-12 minutes and proceed.
4. Those of you based in the West can go for canned kidney beans, wash them in a colander and add to the gravy prepared and boil and simmer well. This can be resorted to in case of quick-cooking. Making it from scratch is always healthier and tastier!

© Copyright 2011. Brinda Balasubramonian.

PUNJABI KADHI

                     

This is the recipe for ‘Punjabi Kadhi’ – a tangy gravy made with sour curd and gram flour as main ingredients with onion pakodas tucked in it. ‘Kadhi – chawal’ is a favorite in Punjabi homes. We love kadhi with chapathis too.

‘Sindhi kadhi’ is different in the sense that it uses tamarind instead of curd and has vegetables instead of pakodas – it resembles ‘sambar’ but uses ‘gram flour’ instead of ‘tuvar dal’.

‘Gujarati kadhi’ uses buttermilk but it is sweet-n-sour and is just gravy.

Try this easy recipe for ‘Punjabi Kadhi’ – I suggest you try this when you make pakodas. Make 10-12 extra pakodas and use them to prepare ‘kadhi’!

Serves 2

Onion pakodas – 8 - 12

For gravy

Ingredients

1. Sour curd – 1 cup
2. Water – 3 ½ – 4 cups
3. Besan (gram flour) – 2 - 2 1/2 tbsp
4. Red chilli powder – 1 tsp
5. Turmeric powder – a pinch
6. Salt to taste
7. Coriander seeds (crushed) – 1 tsp
8. Fenugreek (methi) seeds – ½ tsp
9. Cumin seeds – ½ tsp
10. Asafetida – a pinch
11. Oil – 1 ½ tsp

Method

1. Whisk 1 cup curd and add 3 cups of water.
2. Add red chilli powder, turmeric powder, salt and 2 tbsp gram flour.
3. Mix well without lumps – either with your hand or with a whisk.
4. Add ½ - 1 cup more water and mix well – it has to be watery as the gram flour needs to cook well.
5. Heat 1½ tsp oil in a pan and add crushed coriander seeds, cumin seeds, fenugreek seeds and asafetida.
6. When they splutter, lower the heat and add the gram flour mixture and keep stirring till it starts boiling.
7. Continue to cook on a low flame (for 4-6 minutes), stirring all along so that it does not stick to the bottom.
8. When the raw smell of gram flour is gone and it has got cooked and the gravy thickened, turn off the flame.
9. After 3 minutes, add the pakodas and transfer to a serving dish.
10. Serve hot with steaming hot rice / chapathi.

                                 

© Copyright 2011. Brinda Balasubramonian.

PALAK PANEER (SPINACH - COTTAGE CHEESE GRAVY)

'Palak Paneer' is on the menu card of every Indian hotel. It is a very healthy dish combining the goodness of spinach and cottage cheese. Some people find it bland but if you make it a bit tangy and you'll love it better!

It is a quickie - very easy to make - specially if you have your Woman Friday to clean and chop the bunch of spinach!

Those of you based in the US have a very easy task – you may use fresh spinach / chopped frozen spinach. If you don’t have time to make tomato puree, use tomato paste. And of course paneer from the frozen section of your Indian store!

Ingredients

1. Palak – 1 bunch (cleaned, chopped and washed)
2. Turmeric powder – ¼ tsp
3. Paneer – 200 gms (cubed)
4. Black salt – ½ -1 tsp
5. Red chilli powder – 1 tsp
6. Coriander-cumin powder – 1 tsp
7. Garam masala – 1/2 tsp
8. Tomato – 4 (medium sized) – pureed
9. Salt to taste
10. Ginger- garlic paste – 1 tsp
11. Cumin seeds – 1 tsp
12. Onion – 1 big (finely chopped)
13. Oil – 2-3 tbsp

Method

1. Clean, chop and wash the spinach well.
2. Blanch the spinach - heat 1 cup of water, add ¼ tsp turmeric powder and chopped spinach and boil for 2 minutes.
3. Allow it to cool.
4. Drain off the water and set aside.
5. Blend the spinach in a blender.
6. Cut the paneer into cubes and sprinkle black salt, and red chilli powder and set aside.
7. Heat 1 tbsp oil in a pan and add cumin seeds.
8. When they splutter, add finely chopped onions and fry till light brown.
9. Add ginger - garlic paste and fry for another minute.
10. Add coriander-cumin powder and garam masala powder and stir.
11. Add the tomato puree and boil for 1-2 minutes.
12. Add the blended spinach, and salt and simmer for 3-4 minutes.
13. Add paneer cubes, gently stir and turn off the heat after a minute.
14. Transfer this to a casserole and serve after at least half an hour, so that the paneer would have absorbed the ‘masalas’.

Tips

1. If you want a real quick dish, skip the onion part – blanch and blend the spinach. Heat oil, add cumin seeds, ginger, garlic, masalas and add required tomato puree and salt and boil for 2 minutes. Then add the salted paneer and simmer for a minute. Palak paneer is ready!
2. I usually prefer to fry paneer lightly.

 © Copyright 2011. Brinda Balasubramonian.

BHARVA BHENDI (OKRA)

This okra specialty will be a hit with okra lovers. If you want to try something different with a small quantity of small okra (say 150 gms), try this tasty dry stuffed okra. It tastes great with rice (specially with curd rice). For those of you who find it too dry with chapathi, serve yourself a bowl of yogurt as accompaniment!

Preparation time - 15 minutes

Cooking time - 12-15 minutes

Serves 2

Ingredients 

1. Bhendi (okra) – 150 gms(30-35 small ones)
2. Oil – 4-5 tsp
3. Cumin seeds – ½ tsp
4. Asafetida – a pinch

Stuffing

1. Sambar powder – 4 tsps
2. Coriander powder – 1 tsp
3. Roasted cumin powder – ½ tsp
4. Amchur powder – ¾ tsp
5. Salt to taste

 Method

1. Wash and dry the small okras (bhendi).
2. Cut both the tips.
3. Slit almost all along its length.
4. Rub very little salt into each okra.
5. Mix all the powders of the filling and check its taste for sourness and salt.
6. Fill in ¼ tsp of the stuffing in each okra.
7. Heat 4-5 tsp oil in a non-stick pan and add cumin seeds and asafetida.
8. When they splutter, place the okras gently in the pan so that they are spread well.
9. Cook uncovered on low heat.
10. Gently toss them after 3 minutes.
11. Continue till the okras are cooked and crisp.
12. Serve hot with chapathi or rice.

Tips

If you don’t have sambar powder, you can use red chilli powder and an extra tsp of coriander powder.

© Copyright 2011. Brinda Balasubramonian.

BHENDI (OKRA) MASALA (GRAVY)

Here is a slightly different recipe for bhendi masala gravy - tangy and tasty- that goes well with chapathi / puri or even with jeera rice. If you want a variation from the usual bhendi fry, try this!

For 4 servings

Ingredients

1. Bhendi (okra) – 300-350 gms
2. Onion – 2 medium sized (finely chopped)
3. Green chilli – 2 (slit / chopped)
4. Ginger – ½” (finely chopped)
5. Tomato – 3 medium sized
6. Groundnut – 2 tbsp (roasted & coarsely crushed)
7. Cumin seeds – 1 tsp
8. Asafetida – a pinch
9. Turmeric powder – ½ tsp
10. Red chilli powder – 1 tsp
11. Coriander powder – 1 ½ tsp
12. Cumin powder – 1 tsp
13. Garam masala powder – ½ - 1 tsp
14. Salt to taste
15. Oil – 1 ½ - 2 tbsp
16. Fresh coriander leaves (finely chopped) – 1 tbsp
17. Oil for frying

                                     

                                      

                                      

 Method

1. Wash the bhendi and leave them in a colander for 3-4 hours so that they are dry.
2. Cut them into 1” pieces and slit them in the middle.
3. Heat oil in a pan and fry the slit bhendi pieces in oil in batches, taking care to drain them off while they are still green.
4. Sprinkle required salt, mix and set aside.
5. Finely chop the onions – I use the onion chopper for best results.
6. Remove the onions and blend the tomatoes in the same chopper.
7. Heat 1 ½ tbsp oil in a pan and add cumin seeds and asafetida.
8. When they splutter, add chopped onions and fry on medium heat till they turn light brown.
9. Add chopped ginger and slit green chilli and stir.
10. Add all turmeric, red chilli, coriander, cumin and garam masala powders and required salt and stir for a minute or two.
11. Add the tomato puree and keep stirring.
12. Add ½ tbsp more of oil and keep stirring on low heat till the oil leaves the sides.
13. Add crushed groundnuts and 1 cup of water and boil till you have a fairly thick gravy.
14. Add the fried bhendi and gently mix well.
15. Garnish with coriander leaves and serve hot with chapathis.

Tips

1. If you are planning to make okra for lunch, wash them well and place in a colander overnight / for a couple of hours so that okras dry completely before you cut them.                            
2. Don’t fry the bhendi till it changes color; it should retain its green color.
3. Add the bhendi only when the oil is hot and fry.

© Copyright 2011. Brinda Balasubramonian.

DRY-PEAS MASALA GRAVY

 Dry peas masala is made just like Chana Masala - using dry peas (white variety).

Ingredients

1. Dry peas (white variety) – 250 gms
2. Onion – 2 medium sized – chopped fine
3. Tomatoes – 2 medium sized (cut and blended in a mixer)
4. Tamarind – marble-sized (soaked in a little water and pulp extracted) / Amchur - 1/2 tsp
5. Ginger-garlic paste – 1 tsp
6. Green chilli – 2-3 (chopped)
7. Cumin seeds – 1 tsp
8. Asafetida – ½ tsp
9. Bay leaf – 2
10. Big Cardamom - 1
11. Turmeric powder – ½ tsp
12. Red chilli powder – 1 tsp
13. Coriander powder – 2 tsp
14. Garam masala powder – 2 tsp
15. Salt to taste
16. Oil – 2-3 tbsp
17. Coriander leaves – finely chopped – 2 tbsp

Method

1. Wash white peas well and soak in water overnight.
2. Next day, transfer the peas and water to a pressure cooker. Add sufficient water.
3. Add one cardamom, a bay leaf and 1 tbsp of chopped onion, a pinch of turmeric powder and 2 drops of oil to the peas and pressure cook it for 5 minutes after 1 whistle. When cool, add salt and mix well.
4. Heat 2-3 tbsp oil in a kadhai. Add a bay leaf, cumin seeds and asafetida, followed by chopped onions and fry for 2 -3 minutes.
5. Add ginger-garlic paste and green chillies and stir till onion turns light brown.
6. Add the masalas and fry for 2 minutes.
7. Add blended tomatoes and tamarind pulp and keep stirring till oil separates.
8. Add the cooked peas and more water if required and bring to boil.
9. Let it simmer on low heat for 3 - 5 minutes.
10. Garnish with coriander leaves.
11. Serve hot with a slice of lemon and finely chopped onion and green chillies – it tastes great with puri / chapathi / rice / pulao / bread / pav.
12. Add a tbsp of 'sev' as topping with every bowl of peas masala.

© Copyright 2011. Brinda Balasubramonian.

CARROT RAITA

A different raita which is pleasing to the eyes and palate – and not to forget its health quotient! I thank my friend Padmini for this recipe.

Ingredients

1. Carrot (grated) – 1 ½ cups
2. Curd – 1 ½ cups
3. Roasted groundnut (crushed) – 2 tbsp
4. Green chilli – 1 (chopped fine)
5. Coriander leaves (chopped fine) – 1 tbsp
6. Mustard seeds – 1 tsp
7. Urad dal - 1 tsp
8. Asafetida – a pinch
9. Oil – 1 tsp
10. Salt to taste

Method

1. Wash, scrape and grate the carrots.
2. Whisk the curd with salt.
3. Heat oil in a pan and add mustard seeds, urad dal and asafetida.
4. When they splutter, add the chopped green chilli and then add the grated carrots and stir for a minute on low heat.
5. Transfer this to the whisked curd.
6. Add crushed groundnuts and chopped coriander leaves and mix well.
7. Serve with pulao / rice / chapathi.

Tips

1. Kids will love it for the lovely pinkish red color.
2. You can add finely chopped cucumber pieces too if you desire; and finely chopped mango pieces (non-sour variety) too!

© Copyright 2011. Brinda Balasubramonian.

BRINJAL (EGGPLANT) CURRY

This easy-to-make, tangy, spicy brinjal curry tastes great with rice as well as chapathi and dosa.

 Ingredients

1. Big purple brinjal – 1 (about 300 gms) – cut in big pieces
2. Green chilli – 2 (slit)
3. Tamarind – 1 lemon sized ball (soaked in warm water
4. Turmeric powder – ½ tsp
5. Red chilli powder – 1 tsp
6. Coriander powder – 1 tsp
7. Mustard seeds – 1 tsp
8. Chana dal – 1 tsp
9. Whole red chilli – 1-2 (broken into halves)
10. Asafetida – a pinch
11. Curry leaves – 12
12. Salt to taste
13. Oil – 1 ½  - 2 tbsp
14. Coriander leaves – finely chopped – 1 tbsp

Method

1. Heat oil in a kadhai and add mustard seeds, chana dal, whole red chilli pieces and asafetida.
2. Add the slit green chilli and stir for a few second.
3. Then add the cut brinjal and stir.
4. Add turmeric, red chilli, and coriander powders and stir well.
5. Cook uncovered for a minute on low heat.
6. Add ¼  cup of water and cook covered on low heat for 2-3 minutes.
7. Meanwhile soak the ball of tamarind in hot water and extract the pulp and add it to the brinjal curry.
8. Add required salt and cook till the gravy thickens and brinjal is tender.
9. Garnish with curry leaves and coriander leaves.

Tips

1. Sambar powder can be used instead of coriander – red chilli powders.
2. Coarsely powdered groundnut can be added as per your taste.
3. You can even add one big onion - slice it, saute it till light brown and continue the above steps.

© Copyright 2011. Brinda Balasubramonian.