Broccoli Stir Fry Recipe / Sautéed Broccoli / Pan Fried Broccoli

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Broccoli Stir Fry Recipe / Sautéed Broccoli / Pan Fried Broccoli 

Todays recipe is a simple stir fry just like any other fry curries. But what makes it special is the variety of veggies that are added and the spices that go into it. This is a curry that I prepared using whatever veggies were available to me at the time, but you can basically include anything you like.

Broccoli is a versatile veggie just like cauliflower, carrots, beans, potatoes, green peas etc. It is highly rich in Vitamin K, Vitamin C, chromium and folate. Broccoli is also a very good source of soluble and dietary fibre which thereby helps in reducing cholesterol levels. It also has numerous antioxidants which helps in building immunity in the body.

Though it is not easily available in the local markets, it is quite common in the supermarkets. It is good to include this veggie once in a fortnight considering the fact that it is very gassy. My son is not a great fan of broccoli, but the addition of the other ingredients like paneer, sweet corn and capsicum makes him to forget about the broccoli and enjoy the dish thoroughly.

You can also check my other simple fry curries which go very well as an accompaniment for both rice or roti :

Snake Gourd Poriyal

Baby Potato Fry

Munagaku ( moringa ) leaves fry

Paneer Bhurji

Ladies Finger Fry

Spring Onion Fry

Broad Beans Stir Fry

Cauliflower Green Peas Stir Fry

Simple Radish Fry

Preparation

Heat oil in a pan and add mustard and cumin seeds.

Allow them to splutter. Now add chopped onions and saute until they become transparent.

Throw in turmeric powder and mix.

Now add chopped broccoli and sweet corn seeds.

Add salt and cook covered until the broccoli is 90% cooked. Now add the capsicum ......

.......and cook uncovered until the capsicum is cooked but it still retains its crunchiness. Now add the paneer cubes and mix. You can add homemade herbed paneer for extra flavour. 

Finally add the diced tomatoes and cook until soft.

Sprinkle all the spices namely - chilli powder, garam masala, coriander powder and flax seeds powder.

Mix it well and check for seasoning. Switch off the flame and serve hot with either rice or roti.

Ingredients

Broccoli  1/2 of a medium broccoli

Sweet corn 1 cup

Paneer  100g

Capsicum 1

Oil  2 tbsp

Onion  1 ( chopped )

Salt  to taste

Garam masala  1/2 tsp

Coriander powder 1 tsp

Chilli powder  1 tsp

Flax seeds powder 1 tsp

Mustard seeds  1/2 tsp

Cumin seeds  tsp

Turmeric powder 1/2 tsp

Method

1. Heat oil in a pan. 
2. Temper it with mustard and cumin seeds.
3. Once they crackle, add chopped onion. Sauté until translucent and add turmeric powder. 
4. Add the broccoli pieces and the sweet corn kernels. 
5. Sprinkle salt and mix well. Cook covered stirring occasionally until the broccoli is almost cooked but not completely cooked. 
6. Add the capsicum pieces and cook uncovered for 5 minutes. 
7. Now add paneer cubes and diced tomatoes. 
8. Cook until tomatoes are soft. 
9. Sprinkle chilli powder, garam masala, coriander powder and flax seeds powder. 
10. Mix well and check for seasoning. 
11. Switch off the flame and serve hot with either rice, roti or chapathi.

Notes

• Any other veggies like beans, potatoes, sweet potatoes, beets, cabbage, green peas etc. can be added according to the availability. 
• Addition of flax seeds powder makes the dish more nutritious.

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carrot fried rice / healthy carrot recipes

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Carrot Fried Rice / Healthy Carrot Rice

Today´s dish is a very simple and routine recipe that comes in very handy during a busy schedule. Carrot rice - though it is very easy and simple to prepare, yet it is very healthy and tasty dish that can be served in no time. We all know that carrots are very good for all ages, but do we know that carrots help in reducing the risk of cancer? They are also very helpful for our skin. Carrots which are rich in Vitamin A protects our skin from harmful sun rays. It also helps prevents wrinkles on our skin and keeps us young with an even skin tone. Carrots are also said to help in the growth of the hair. So friends, do not take carrots for granted. Always have them in plenty and keep yourself refreshed.

I always include carrots wherever possible. I have carrots in all the rice varieties possible like palak rice and in curries as well. I have included carrots in curries like mixed veg curry. Carrots are always present in my upmas as well. Whenever carrots are available at cheaper prices, I bring them in big quantities to make carrot kheer, carrot halwa, carrot cake, etc..,.This carrot rice is also such a dish that was prepared when I had loads of carrots waiting for me in the fridge.

I liked the flavour of this carrot rice which is very unique and flavourful with the mild spices that are added to this dish. Not too spicy nor too mild, perfect with the crunchiness of the capsicum and cashews. I especially love the colour of the dish - a lovely saffron colour with hints of green. Umm..lovely!

Preparation

Cook rice until fluffy and allow it to cool. Keep aside. You can also use any leftover rice to prepare this yummy dish. Grate the carrots and keep aside. Add oil and ghee in a pan.

When the oil is hot enough, add mustard and cumin seeds.

When they crackle, add broken cashew pieces. You can also add whole cashews, but I like small pieces of cashews in each bite. 

When the cashews turn light brown in colour, add onion and green chillies.

Sauté until the onions turn pink in colour. Now put in the ginger paste. I did not include garlic with ginger. But if you like the flavour of garlic, then you can add garlic as well. Cook until the raw smell of ginger vanishes.

Put in the grated carrots along with turmeric and salt.

Mix well and cook covered for 3-4 minutes. Now add black pepper powder and Garam masala powder.

Mix well. Throw in the chopped capsicum pieces.

Mix it well and sauté till the capsicum pieces are cooked but still retain their crunchiness. Now add the cooked cooled rice and gently mix the rice. Take care not to mash the rice. Mix very carefully. 

Check for salt and spice and switch off the flame. Serve hot with any raita or dal tadka or dal makhani. I have served with dal tadka and it perfectly went off for my man´s lunch box.

Ingredients

Grated Carrots  4 cups

Onion  1 small

Ghee  2 tsp

Oil  1 tbsp

Mustard seeds  1/2 tsp

Cumin seeds  1 tsp

Cashews  2 tbsp. ( or more as per your liking )

Green chilies  2

Ginger paste  2 tsp

Turmeric powder  1/2 tsp

Salt to taste

Black pepper powder  1 tsp

Garam masala powder  1/2 tsp

Capsicum  1 

Rice  1 1/2 cups

Method

1. Cook rice and allow to cool. Grate carrots and set aside.
2. Heat oil and ghee in a pan.
3. Do the tempering with mustard and cumin seeds.
4. When they splutter, add cashews.
5. Once they turn golden in colour, add onion and green chillies.
6. When the onions turn pink, add ginger paste.
7. After 2 minutes, add grated carrots, turmeric and salt. 
8. Cook covered for 3-4 minutes. 
9. Add black pepper powder and Garam masala powder.
10. After sautéing for 2 minutes, add capsicum. 
11. Once the capsicum is cooked ( retaining its crunchiness ), add the cooked rice and mix well.
12. Check for seasoning and switch off the flame. 
13. Serve with raita or any dal variety.

Notes

• You can also include grated beetroots.
• Basmathi rice can be used for the preparation of this healthy carrot fried rice. 
• You can add eggs also to make it more flavourful and tasty. 
• Addition of Garam masala powder gives a unique flavour which is neither too strong not too light. 
• Cashews go very well with this carrot rice, so do not skip on them. 

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capsicum ka salan recipe / capsicum gravy masala

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Capsicum ka Salan / Capsicum Salan Curry

Capsicum salan or mirchi ka salan is an interesting and tasty curry which goes well with any flavored rice, pulavs, roti, chapathi and even plain rice. Capsicum is very healthy which is rich in vitamins A, C and K. They also have anti-inflammatory and analgesic properties. Capsicum are also rich in vitamin B6 and magnesium. They also help to burn more calories. Coloured capsicum are more efficient than the regular green ones. So whenever I find them,

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Mixed Vegetable Curry / Vegetable Curry / Mixed Veg Curry

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Mixed Vegetable Curry / Vegetable Curry / Mixed Veg Curry

Dinners are always special in our home. After a day long of hard work, everybody wants a yummy meal and a good night's sleep. This is what relaxes a man, especially the head of the family who

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Mushroom Dahi Kurma / Mushroom Kurma

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Mushroom Dahi Korma / Mushroom Korma 

Mushroom Dahi Kurma is a rich creamy gravy flavored with Indian spices especially black pepper. This goes well with any Indian flat bread or any flavored rice. This curry is very simple to prepare but needs a little bit of prior preparation. In this recipe the mushrrom is

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Paneer Capsicum Curry

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Paneer Capsicum Curry

Paneer is a favourite in our family and is prepared very often. I got bored of preparing the same old paneer butter masala and some other common dishes. Last week, I was going through a non-veg book (presented by my neighbour ) where the chicken was marinated in a gravy and then cooked on a low flame. I tried the same with paneer and it was superb. Using homemade paneer would yield a more rich curry.

This is a simple curry

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CAPSICUM MASALA RICE

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CAPSICUM   MASALA   RICE

      Whatever is prepared in my kitchen is mostly healthy. Because I like my family to eat healthy and be healthy. Health, Health and Taste --- this is my motto --- this means two-thirds I concentrate on health and one-third I concentrate on taste. That doesn't mean the recipes mentioned here are less in taste as my family doesn't compromise on taste. And I don't compromise on health. So, all the recipes mentioned here are good both health wise and taste wise.

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