Baked Broccoli Dumplings With Indian Spiced Yogurt Gravy Food

BROCCOLI WITH INDIAN-SPICED YOGURT

Steps:

• Wash the broccoli, and break it into its florets, and cook 4 to 5 minutes at the most in salted water. Drain.
• Heat oil in a skillet, and add the drained broccoli.
• Meanwhile, in a small skillet, toast the cumin, fennel and cardamom until fragrant, about 3 to 4 minutes, and then grind them in a mortar and pestle.
• Stir most of the spice mixture into the yogurt with the juice of the lemon.
• Drizzel the spiced yogurt over the broccoli, and garnish with remaining spice mixture and some zest of the lemon.

EASY ROASTED BROCCOLI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut broccoli florets from the stalk. Peel the stalk and slice into 1/4-inch slices. Mix florets and stem pieces with olive oil in a bowl and transfer to a baking sheet; season with salt and pepper.
• Roast in the preheated oven until broccoli is tender and lightly browned, about 18 minutes.

DUMPLINGS IN YOGURT SAUCE

Steps:

• For dumplings, sift the chickpea (gram) flour into a large bowl. Add chili powder, 1/2 tsp salt, baking soda, onion, green chiles, and cilantro. Mix. Add water and form a thick paste. Heat the oil in a skillet. Put teaspoonfuls of the paste in the oil and cook over medium heat, turning once, until crisp golden brown. Set aside.
• For yogurt sauce, put yogurt in a bowl and whisk with the gram flour and water. Add all spices and 11/2 tsp salt. Mix well.
• Press mixture through a large strainer into a pan. Bring to a boil on low heat, stirring constantly. If it becomes too thick, add water.
• Pour the sauce into a depp serving dish and arrange all the dumplings on top. Set aside but keep warm.
• For dressing, heat the oil in a skillet. Add the cumin seeds and chiles and fry until darker in color and giving off an aroma. Pour the dressing over the dumplings and serve hot.