Baked Broccoli Dumplings With Indian Spiced Yogurt Gravy Recipes

BAKED BROCCOLI DUMPLINGS WITH INDIAN-SPICED YOGURT GRAVY

Steps:

• Preheat your oven to 410ºF and line a baking sheet with parchment paper.
• In a medium bowl, thoroughly mix all the dry ingredients.
• Add the water and mix into a thick pasty batter.
• Add the finely chopped broccoli and stir to coat.
• Add chopped green chili for spicier fritters, if desired.
• Drop tablespoon-full blobs on the prepared baking sheet and bake for 18 minutes.
• Broil on low for an additional 30 seconds for lightly browned dumplings.
• In a medium bowl, whisk the yogurts to make them smooth.
• Add the chickpea flour, turmeric, chili powder, salt and mix to combine well so there are no lumps.
• Add the water and whisk to combine into a thin mixture.
• In a medium pan, add the oil and heat on medium.
• Add the cumin seeds and let them cook for 30 seconds.
• Add the ginger, garlic, fenugreek seeds and red chili. Mix and cook for another 2 minutes until the garlic is golden.
• Add the yogurt chickpea mixture and bring to a boil.
• The Kadhi will thicken considerably. Add more water if you like a thinner consistency.
• Reduce the heat to low and cook for another 4-5 minutes so the chickpea flour is well cooked.
• Taste and adjust the salt and spice, as desired.
• Soak the fritters in the yogurt gravy or serve fritters topped with a good amount of gravy like biscuits/dumplings.
• Serve as is, with Rice or Richa's Vegan Naan.

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.

ROASTED BROCCOLI WITH ALMONDS AND CARDAMOM (MALAI BROCCOLI)

Steps:

• Heat the oven to 400 degrees and line 2 large baking trays with parchment paper. Break the broccoli into bite-size pieces. Place all the other ingredients into a large bowl and mix well, using a spatula, spoon or electric mixer to combine. Add the broccoli and mix using clean hands, making sure the mixture gets into all the nooks and crannies of the florets.
• Divide the broccoli between the 2 baking sheets and roast for 10 minutes. Turn the pieces over and return to the oven for another 10 minutes, or until the broccoli is tender, crunchy and charred in places. Pile into a bowl and serve.