May, 2024 - Vinaya's Culinary Delights

Broccoli stem fritters.

Posted on May 25, 2024May 25, 2024 by vinayaprabhu2

The tender stem of the Brocolli can not only be used in a variety of dishes like Pulao, stir-fry or pickle but also can be served as fritters. Fritters can be prepared by either dipping the stem in a batter of Besan or by sprinkling them with spices and Besan and then deep frying them. Either way they taste delicious!

Ingredients:

Tender stem of Broccoli sliced into thin strips.

Salt, coriander powder, cumin powder, chilly powder, asafoetida all as per preference.

A mixture of three parts of Besan and one part of rice flour.

Oil to fry.

Method:

Tip the sliced stems into a bowl. Rub in the salt and allow to stand for a couple of minutes. Add the spices, besan and rice flour and mix well. Sprinkle a little water if the mixture seems too dry so that the spices, besan and rice flour coat the stems well. Marinate for about half an hour. Heat oil in a pan. Drop in the stems a few at a time and deep fry them till golden brown and crisp. Serve as a side dish with rice and dal or as a starter with a dip.

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Broccoli and Corn stir-fry.

Posted on May 24, 2024May 24, 2024 by vinayaprabhu2

A delicious Broccoli and Corn stir-fry which can be served as a side dish with rice or could be had as a meal by itself…

Ingredients:

One head of Broccoli blanched

1 cup sweet corn kernels boiled

1 tbsp olive oil

Pepper powder and chilly flakes as per requirement

Salt.

Method:

Heat the olive oil and drop in the blanched florets of Broccoli. Stir fry till cooked but crunchy. Add the sweet corn kernels, salt, chilly flakes and pepper powder. Mix well. Serve hot.

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Asparagus Stir-fry.

Posted on May 24, 2024May 24, 2024 by vinayaprabhu2

Asparagus can be used in soups, as a stir-fry or even air fried. My favourite is this stir fry seasoned with finely chopped garlic and sprinkled with chilly flakes.

The woody stems at the bottom should be discarded as they are chewy. A good way of knowing how much to discard is to snap rather than cut the lower end of the asparagus. String of necessary… Cut into two inch size pieces. Wash thoroughly and keep aside.

Ingredients:

A bunch of asparagus

1 tbsp butter

5 garlic cloves minced

A sprinkling of onion powder and chilly flakes

Salt.

Method:

Heat the butter in a pan. Add the minced garlic and toss on a high flame for a couple of minutes. Drop in the asparagus, and saute till they are cooked but retain their crunch. Sprinkle with onion powder and chilly flakes. Serve as a side dish with rice or soup.

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Cream of Broccoli Soup.

Posted on May 24, 2024May 24, 2024 by vinayaprabhu2

Cream of Broccoli Soup is a filling and healthy soup which makes for a meal by itself. I prefer serving it with bits of sauteed Broccoli rather than with croutons. Do blanch it for about fifteen seconds in hot water and then refresh with cold water . This is to take care of any insects that may be present.

Ingredients:

1 head of Broccoli weighing 250 gms

5 cloves of garlic chopped fine

1 tbsp butter

1 cup milk

Pepper, chilly flakes and oregano as per one’s taste

Salt.

Method:

Melt the butter in a pan. Tip in the garlic and roast to a golden brown. Add the blanched florets of Broccoli and toss till they wilt. Allow to cool. Keep a few aside for the garnish. Blend the remaining in a mixer to a smooth puree. Pour it into a vessel, add a cup of milk, the seasoning and salt. Bring it to a boil. Add enough water to adjust the consistency.. Serve hot garnished with pieces of sauteed Broccoli.

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