Tag Archives: broccoli

Broccoli Potato Paratha

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Broccoli Potato Paratha is one such delicious, easy and simple paratha that can be made in minutes and packed in lunch box for kids. It goes out well with pickle, curd or raita or tomato ketchup. A healthy, easy, simple and delicious breakfast idea for kids.

CLICK HERE for more paratha and breakfast recipes. Let me share the recipe…

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Broccoli Potato Paratha – Breakfast Recipes

Ingredients:

  • Broccoli – 1 head
  • Boiled potato – 300 gms
  • Cumin powder – 1 ½ tsp
  • Green chilli – 1 no
  • Wheat flour – 3 cups
  • Oil – 4 tbsp
  • Salt to taste

Making of Broccoli Potato Paratha –

 

Preparation:

  • Separate the florets of broccoli, coarsely grind it in a mixier.
  • Take wheat flour, salt in a bowl, make a well in the centre, pour water and knead it to dough.
  • Pour 2 tbsp of oil and knead the dough for few mins and let it rest for 15 mins.
  • Meanwhile, heat a kadai, add the ground broccoli, saute for 2 mins.
  • Add cumin power, salt and cook for 2 mins.
  • Add the boiled potatoes, mash it well and mix it to the broccoli. Remove from fire and wait until it comes to room temperature.
  • Dust the flour in the working space, take a small portion of the dough, roll it (thick) and place a tsp of broccoli potato mixture in the centre.
  • Roll it all together to a ball, again dust the working space and gently roll the dough.
  • Meanwhile heat a tawa, drizzle little oil, gently transfer the rolled dough to the tawa.
  • Cook on both sides, by swapping them in regular intervals and drizzling little oil along the sides of the paratha.
  • Remove it from fire.

Serve hot with pickle, curd or raita or any dips.

Broccoli Paneer Rice

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Broccoli Paneer Rice is a healthy, delicious, one pot meal that can be made in minutes and so this would go perfect for lunch box. Usually I have seen most of the people saying no to Broccoli, but when it comes to the health benefits it has loads in it. And so, thought of infusing broccoli with rice as a main ingredient and paneer which my kids like to the core as a secondary ingredient. I was little worried when I prepared this rice, as I gave a try directly for my kid’s lunch box, and I prepared little steamed rice too, so that I can use it as a backup if this Broccoli Paneer rice doesn’t work. But the rice was yum and unimaginable.

I have induced coconut oil, you can substitute it with ghee/clarified butter or any cooking oil.

CLICK HERE for variety rice recipes.

Taking this to Fiesta Friday #156 hosted by Angie@thenovicegarderner.

Health Benefits of Broccoli: Broccoli is well known for preventing cancer, it reduces cholesterol as it is packed with soluble fiber, it helps in bone health, good for heart health, also it helps in digestion and prevents constipation.

Let me share the recipe…

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Broccoli Paneer Rice

Ingredients:

  • Broccoli – 1 no (medium size)
  • Paneer – 150 gm
  • Basmati / Long Grain Rice – 2 cups
  • Coriander leaves – a fistful
  • Mint leaves – a fistful
  • Green chilli – 2 nos
  • Garlic – 5 cloves
  • Cloves – 3 nos
  • Cinnamon – 1 stick
  • Star Anise – 1 no
  • Coconut milk – 2 cups
  • Chilli powder – ¾ tsp
  • Coriander powder – 2 tsp
  • Salt to taste
  • Coconut oil – 1 ½ tbsp.

Making of Broccoli Paneer rice –

Preparation:

  • Wash and separate the florets of broccoli (medium size).
  • Cube the paneer to medium size pieces.
  • Grind coriander leaves, mint leaves, green chillies and garlic to a fine paste by adding little water.
  • Heat oil in a pressure-cooker or heavy bottomed vessel, add the cloves, cinnamon and star anise, wait until they crackle.
  • Add the broccoli followed by chilli powder and coriander powder, cook for few mins.
  • Pour the ground mixture (coriander leaves, mint leaves, green chillies and garlic paste) and cook for few mins or until the raw smell goes off.
  • Add the cleaned rice, followed by salt and cook for few mins.
  • Pour the coconut milk and water (in equal proportion), pressure-cook for 3 whistles or if using a heavy bottomed vessel, cover and cook until the rice is cooked.
  • Meanwhile heat a tsp of oil in pan, add the paneer pieces and cook them on both sides until they turn golden brown in color.
  • Remove the lid when the pressure releases, give a gentile stir and add the roasted paneer, give a gentle stir and serve.

Serve hot with raita and any deep fry. I have accompanied it with Potato chips.

 

Broccoli and Brussel Sprouts Stir-Fry / PooKhos Kalaikhos Poriyal

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Broccoli is an edible green plant in the cabbage family whose large, flowering head is eaten as vegetable. The word “Broccoli” is derived from the Italian plural of broccoli, which means “the flowering crest of a cabbage”. Broccoli is a cool-season flower.

Fresh broccoli heads are bright, compact, textured flower heads with rich flavor and do not go for yellow flowering buds. This is been known for its health benefits – Prevents Cancer, Cholesterol Reduction, Regulates blood pressure, Maintains a healthier nervous system, Good for heart and bone health. Let us move on to the recipe…

Broccoli-Brussel sprouts Stir-Fry

Broccoli-Brussel sprouts Stir-Fry

Ingredients:

  • Broccoli – 1 head
  • Brussel sprouts – 5 nos
  • Onion – 1 no
  • Tomato – ½ no
  • Chili powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Cumin powder – 1 tsp
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Curry leaves – a sprig
  • Salt to taste
  • Oil – 3 tsp

Preparation:

  • Wash and roughly chop the Broccoli and Brussel sprouts in medium pieces.
  • Boil water in a kadai, add in these chopped broccoli and Brussel sprouts with ¼ tsp of salt. Cook and cook till the color turns to light green. Drain the water and keep the broccoli and Brussel sprouts aside.
  • Peel and chop the onions.
  • Heat oil in a kadai, add mustard seeds, split blackgram and curry leaves, wait until they crackle.
  • Add in the onions and cook till they turn transparent.
  • Add in the tomato and cook till they turn mushy.
  • Add in the broccoli and Brussel sprouts followed by all the spice powders and salt.
  • Pour in half cup of water, cover and cook.
  • Stir once in a while and cook till the veggies get blend well with spice powders.
  • Remove from fire.

Serve hot with steamed rice and gravy. Goes out well for lunch.