Ginger Broccoli Stir Fry

Broccoli is one of the nutritious local vegetable available to us here and i love to cook it with ginger. But since ginger is very hot as per ayurveda if you try this recipe use less ginger in summer . I have heard kale , cabbage , broccoli , cauliflower and brussels sprouts are better eaten cooked than raw because of something found in this family of plants that  hinders the proper working of thyroid glands if eaten raw.

    Broccoli - 2 cups , cut into florets
    Ginger - 1 tbsp  sliced thin
    Fennel/Sauf seed - 1 tsp
    Turmeric - 1/8 tsp
    Oil -  1 tbsp
    Salt to taste
    lemon juice - 2 tsp
    Water - 2 tbsp

  1. Heat oil in a wide pan and add sauf.
  2. Add green chili and ginger and mix well.
  3. Add turmeric and then the florets and mix well. 
  4. Sprinkle water and cover with a lid.
  5. Cook for 2-3 minutes.
  6. Uncover and sprinkle with salt .
  7. Cook for another few minutes.
  8. Remove from flame and sprinkle lemon juice and serve.

  Also sending it to healthy-diet-vegetarian-side-dishes event

Coriander Leaves Chutney : South Indian Style

For this months blog hop  i visited swetha's blog named "our cherished - world".The best part of bloghop is the opportunity to meet new people and see  the world of food through that person's eyes .You might have cooked a certain vegetable hundreds of times but then suddenly you will bump on a new way of cooking it. And this happened to me when i saw a new version of coriander chutney in her blog. And i choosed to cook her  kothimir-pachadi-coriander-chutney.html and loved it.

For Chutney
Coriander Leaves -  1 cup
Cumin Seeds - 1/4 tsp
Coriander seeds - 1/2 tsp
Whole Red Chili - 2
Tamarind - 1/4 tsp concentrate or a 1/2 inch piece
Salt to taste
Oil - 2 tsp

  1. Heat  a tsp of oil in a pan.
  2. Add  the coriander Seeds, cumin Seeds and dry Red Chillies .
  3. Saute till coriander seeds turn golden.
  4. Take it off heat and cool and grind it to a powder..
  5. In the same pan, add the a tsp oil and add the coriander leaves .
  6. Fry for a  minute and remove from heat  and keep aside to cool.
  7. Grind it along with the above powder and salt  to a paste.
For Tempering

Oil - 1/2 tbsp
Mustard seeds - 1/8 tsp
Urad Dal - 1/2 tsp
Curry Leaves - a few
Whole Red Chili - 1
Garilc - 1 pod , crushed
  1. Heat oil and urad dal and when it starts to change color add mustard.
  2. When mustard starts popping add switch of flame .
  3. Add curry leaves and red chili and mix and wait for a minute.
  4. Pour the tempering over the chutney and mix 
  5. Serve hot with rice and ghee.
"Blog-Hop-Wednesdays" at tickling palates.

Arbi Masale Wale/Colocassia cooked in North Indian style

We call this vegetable chembu is malayalam. And it is a very common vegetable in malayali households. Today this recipe , though is in North Indian style. It makes a wonder starter too.

Arbi - 2 cups , peeled and cubed
Ajwain - 1/4 tsp
Turmeric Powder  - 1/4 tsp
Chili Powder - 1 tsp
Coriander Powder - 1 tsp
Amchur Powder - 1/2 tsp
Coriander  Leaves - 2 tbsp
Oil - 2 tbsp
Salt to taste

Boil cubed arbi with salt and turmeric till fork tender.
Drain and keep aside to cool.
Mix chili , coriander and amchur powder in a tbsp of water .
Now heat oil in a wide pan and add ajwain.
Add  spice mixture to the oil and cook till oil separates.
Now add the boiled arbi and mix light handedly.
Saute on medium heat for another  five minutes .
Keep mixing now and then  till sides of arbi turns golden.
Garnish with coriander leaves and serve with roti or paratha.