Butter Garlic Broccoli Recipe

Butter garlic broccoli is packed with flavors and taste, this dish pairs well with roti, pulaos, fried rice or ghee rice.

Butter Garlic Broccoli Recipe Uploaded on Vidyascooking Youtube Shorts.

How to clean broccoli is uploaded on Vidyascooking Youtube.

Butter Garlic Broccoli Recipe Ingredients:

2 Cups Cleaned Broccoli

10 Pods Garlic

5 Dried Red Chilies

2 Tbsp Butter

Salt as per taste.

Prep:

Clean the broccoli florets as show in the video above and reserve.

Peel and wash the garlic pods. Finely chop and reserve.

Break the dried red chilies in half and reserve.

Method:

Heat a pan on medium flame with butter.

Add the chopped garlic and dried red chilies, fry for few seconds.

Add the broccoli and salt stir fry on high flame for 5 minutes.

Place on low flame cover and cook until tender. Serve the buttery broccoli on a serving plate...Enjoy!

Tandoori Broccoli and Cauliflower Recipe

 

Tandoori broccoli and cauliflower is a excellent starter or snack for people with diabetes or on a diet. Even otherwise these delicious and crunchy broccoli and cauliflower is an excellent starter.

Recipe Video Posted on Youtube English Channel 😊

Tandoori Broccoli and Cauliflower Ingredients:

1 1/2 Cups Broccoli Florets 

1 Cup Cauliflower Florets

1 Tbsp Ginger and Garlic Paste

1 Tsp Kashmiri Red Chili Powder

1 Tsp Spicy Chili Powder

1 Tsp Garam Masala or Kitchen King Masala

1 Tsp Tandoori Chicken Masala

1 Coriander Powder

1 Tsp Pepper Powder

1/4 Cup Fresh Yogurt

1 Tsp Lime Juice

1 Tsp Pink Salt or Regular Salt

1 Tsp Mustard Oil

2 Tsp Oil

Prep:

Separate broccoli florets and cauliflower florets.

Soak the broccoli and cauliflower in water with 1 tbsp water.

Then rinse the cauliflower and broccoli with lukewarm water twice and once in cold water. Drain and reserve.

Peel, Wash and grind equal amount of garlic and ginger.

Marination:

In a large mixing bowl combine Kashmiri chilli and red chilli powder. Add garam masala, tandoori chicken masala, pepper powder, ginger and garlic paste, salt, yogurt and mustard oil. Prepare a smooth paste make sure there are no lumps.

Add the broccoli and cauliflower to the marination mix well, cover and allow the veggies to marinate for 15 to 20 minutes.

Method:

Heat a tawa on medium flame. Add 2 tsp oil and allow to reach smoking point on low flame.

Skew the broccoli and cauliflower florets in metal skewers and place it on the tawa.

Fry the florets for 2 minutes on eachside or until the broccoli and cauliflower is cooked but still has a crunch.

Remove the skewers and fry for another 2 more minutes and serve hot with mint chutney and enjoy!

Similarly broccoli and cauliflower can be baked in oven, air fryer or grilled on coals.

Creamy Cauliflower and Broccoli Soup Diabetic Recipe

Creamy and delicious broccoli soup made easy. 

Broccoli Soup Recipe on Youtube English Channel 😊

Broccoli Soup Ingredients:

1 Cup Broccoli Florets 
1 Cup Cauliflower Florets
1 Medium Onion
4 Pods Garlic Pods
1/2 Inch Ginger
3 Green Chilies
1 1/2 Cups Skimmed Milk
1 Cup Water
1/2 Tsp White Pepper Powder
1 Tsp Himalayan Pink Salt or Regular Salt
6 Almonds

Prep:

Wash and soak almonds in hot water for 2 hours. Then peel the skin and reserve.

Separate brocoli florets from hard stems.

Separate cauliflower florets from hard stems.

Peel, wash and roughly chop onion.

Peel, wash and reserve garlic.

Peel, wash and chop ginger and reserve.

Wash chilies, remove stems and reserve.

Method:

In a heavy bottom pot add water and place on medium flame.

Add broccoli, cauliflower, onion, ginger, almonds and garlic, stir and boil on medium flame till the veggies are mushy.

Add milk and boil till the cauliflower is cooked well.

Remove the broccoli and cauliflower from flame allow it to cool down completely.

Drain the veggies and add it to a mixer jar and grind it to a smooth paste.

Once the veggies are ground add it to the milk and stir well. Place it on medium flame add white pepper and salt stir and bring it to a boil.

Once the soup starts to boil, remove from flame, stir once and serve hot.

Broccoli Vada Pav Recipe

Broccoli can be incorporated in any dish it is such a versatile vegetable. Since my blog is all about fusion indian and traditional recipes broccoli vada pav was a perfect post for the season and it is peek broccoli season. This recipe is a must try and everyone in the family will enjoy the taste.

Subscribe to me on Youtube English and Tamil Channels for regular updates 😉

Ingredients For Vada:
200 Grams Broccoli
200 Grams Boiled Potatoes 
1 Large Onion Finely Chopped
2 Sprigs Curry Leaves Finely Chopped
5 Sprigs Coriander Leaves Finely Chopped
10 Green Chilies Ground into Paste
1 Tbsp Ginger and Garlic Paste
1/2 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds
1/4 Tsp Asafoetida
Salt as per taste 
2 Tbsp Oil...

How to clean broccoli detail video and blog links 😉

Method:
Watch the video how to prep broccoli, par boil, drain and coarse grind the broccoli and reserve.

Heat a pan on medium flame with 2 tbsp oil. Once the oil reaches temperature add mustard seeds, cumin seeds and asafoetida allow to splutter. 

Once the mustard seeds stops spluttering, add finely chopped onions, chilly paste, curry leaves, ginger and garlic paste fry all the ingredients until the onion turns transparent. 

Add the coarse ground broccoli to the onion masala and fry for a minute. Add salt as per taste, occasionally keep stirring and allow excess moisture from broccoli to evaporate.

Crumble and add the potatoes to the broccoli, mix well. Once the potato and broccoli has combined check for salt and adjust as per taste, remove the mixture from flame and allow to reach room temperature.

Wet your hands or apply oil and start forming slightly larger than lime vadas and reserve on a plate. We can prepare the vada mixture ahead of time and store it in a airtight container refrigerated until use. 

Ingredients for Bajji Batter:
2 Cups Chickpea Flour
1 Tbsp Chilly Powder
1/2 Tbsp Asafoetida
1/4 Tsp Cooking Soda
10 Chilies Pricked with a fork
Salt as per taste
2 Tbsp Hot Oil + Oil for frying...

Method:
Heat a wok with oil for frying on low to medium flame.

In a mixing bowl sift and add the flour. Add salt, chilly powder, asafoetida and 2 tbsp hot oil. Gradually add water and mix to form a smooth batter. 

Consistency of batter neither should be thick nor thin, When we dip a spoon or our fringer in the batter it should evenly coat. Once the batter is ready we can dip the prepped vadas and fry in hot oil.

Dip each vada in batter once its evenly coated drain excess batter and drop in hot oil. Prepare 4 vadas in a batch. Fry on medium flame till golden, drain excess oil and serve as hot as possible.

For added heat we can deep fry the chilies and serve along with vadas.

To spread inside the pav buns I used sriracha and mayo. I also used 3 packs of pav bun for this recipe. 

Slice the pav bun in the middle not all the way through, spread 1/2 tsp of sriracha and 1/2 tsp of mayo evenly in the pav buns, place the fried vadas and serve hot with chiies...Enjoy 😉

If you don't want to use mayo and sriracha then try my mint or chilli chutney recipe to spread inside the pav buns. Please click on the links for recipes.

Tips: Prepare the vada mixture and batter and store it in air tight container refrigerated until use. The reason I'm stressing on this step is because the dry air in the fridge will eliminate moisture in the vada mixture. The batter will also set and if excess water is added we can drain once its distilled and surfaced. 

Broccoli is a great source of vitamins K and C, a good source of folate (folic acid) and also provides potassium, fiber. Vitamin C – builds collagen, which forms body tissue and bone, and helps cuts and wounds heal. Vitamin C is a powerful antioxidant and protects the body from damaging free radicals.

How to Prep and Clean Broccoli

Broccoli can be prepped, cleaned and frozen until use. We can substitute broccoli instead of cauliflower. Broccoli is a great source of vitamins K and C, a good source of folate (folic acid) and also provides potassium, fiber. Vitamin C – builds collagen, which forms body tissue and bone, and helps cuts and wounds heal. Vitamin C is a powerful antioxidant and protects the body from damaging free radicals.

Subscribe to me on Youtube English and Tamil Channels for regular updates 😊

How to buy and chop broccoli?
I normally buy entire head of broccoli from market. Make sure the broccoli is bright green in color and does not have yellow flowering.

Separate the florets from the head and also peel and use at least 3/4th amount of broccoli stem. Harder portion of the stem can be used in stocks or soups.

How to eliminate pesticides and tiny insects/worms in broccoli?
Bring 3 cups of water to a boil in a heavy bottom pot. Add 1 tbsp of salt and 1 tbsp of white vinegar to the water once the water reaches rapid boil place it on low flame and add the broccoli.

Stir occasionally cook for a 30 to 40 seconds, remove the pot from flame and allow the broccoli to sit in hot water for a minute. Drain the water and add cold water to the broccoli and rinse twice in cold water. 

Drain excess moisture from broccoli using a colander and use as required. We can bag these florets and store it in the freezer until use.

Broccoli Recipes

Cheese Stuffed Broccoli Paratha Recipe

Broccoli Vada Pav Recipe

Broccoli Uppu Kari Recipe