Broccoli Spears In Indian Spice Dressing Food

SEASONED BROCCOLI SPEARS

Steps:

• Place the broccoli in a microwave-safe bowl; add water. Cover and microwave on high for 4-5 minutes or until tender; drain. Stir in the remaining ingredients.

BROCCOLI SLAW WITH SPICY DRESSING

Steps:

• Place broccoli coleslaw mix in a bowl.
• Mix mayonnaise, lime juice, white sugar, brown sugar, chili powder, cumin, and cayenne pepper together in a separate bowl. Pour over the broccoli slaw.

BROCCOLI SPEARS IN INDIAN-SPICE DRESSING

Steps:

• Combine amchoor and water in a 1- to 1 1/2-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 5 minutes. Prick plastic to release steam. Remove from oven. Uncover and reserve.
• Put sesame seeds in a 1-quart souffle dish. Cook, uncovered, for 4 minutes. Stir in mustard seeds. Cook, uncovered, for 2 minutes. Stir in cardamom seeds and sesame oil. Cook, uncovered, for 2 minutes. Stir in garlic and red pepper flakes. Cook, uncovered, for 2 minutes.
• Remove from oven. Stir reserved amchoor liquid into seed mixture. Stir in salt. Allow to cool.
• Seeds from dressing will rise to the top; spoon them over the broccoli florets. Pour remaining dressing over all. Let broccoli marinate 1 to 2 hours at room temperature (or longer in the refrigerator), occasionally spooning dressing over the spears.

MICROWAVED SEASONED BROCCOLI SPEARS

Steps:

• Place broccoli in a large microwave-safe bowl. Combine the remaining ingredients. Pour over broccoli; toss to coat. Cover and microwave on high for 3-4 minutes or until tender.

INDIAN STYLE BROCCOLI

Steps:

• Steam broccoli for about 5 minutes. It should still be quite firm.
• Heat oil in a frying pan, add mustard seeds. Stir while they pop. When the popping has slowed turn down heat and add onion. Saute until tender.
• Add remaining ingredients. Bring to a boil and add broccoli. Simmer until broccoli is tender. (about 5 minutes).

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.

SIMPLE MARINATED BROCCOLI

Steps:

• Combine olive oil, red wine vinegar, and Italian dressing mix in a sealable container; shake vigorously.
• Place broccoli in a plastic storage container, cover with marinade, and refrigerate, stirring occasionally, for at least 3 hours.

SPICED BROCCOLI, PANEER & PEAS WITH GARAM MASALA CASHEWS

Steps:

• Whisk 1 tbsp of the oil with the ginger, garlic, cumin, turmeric, 1 tbsp garam masala and some seasoning in a bowl. Add the paneer and stir in the mixture to coat it, then leave to marinate in the fridge for at least 2 hrs, or overnight.
• Blend the coriander and yogurt with a stick blender or in a small food processor with a pinch of salt until you get a green sauce. Keep in the fridge for serving later.
• Heat the grill to medium. Tip the cashews into a shallow baking tray, then toss with 1 tsp garam masala and ½ tsp sea salt. Grill for 2 mins until toasted and golden, tossing again halfway through. Tip into a bowl and set aside.
• Toss the broccoli and sprouts with the remaining oil. Season and spread out on the tray you used for the cashews and grill for 10 mins until just starting to turn tender, tossing halfway through. Mix in the paneer along with its marinade and grill again for 10 mins, until golden and lightly charred. Scatter over the peas and toss everything together well. Warm through for 1-2 mins under the grill (don't leave for too long or the peas will shrivel).
• Scatter over the spiced cashews, then squeeze over the lime juice. Drizzle with the yogurt dressing and serve with the chutney, naan breads or rotis and lime wedges to squeeze over.