Broccoli With Indian Spiced Yogurt 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 TAHINI YOGURT

Steps:

• Trim the ends of 1 1/4 pounds broccoli and quarter the stalks lengthwise. Toss with olive oil and salt. Roast cut-side down on a preheated baking sheet at 450˚ F, flipping once, until browned and tender, about 30 minutes. Whisk together 3/4 cup plain yogurt, 2 tablespoons each tahini and lemon juice, 1 grated garlic clove and a pinch of salt; spoon over the broccoli. Sprinkle with ground sumac and chopped scallions, dill and cilantro.

INDIAN BROCCOLI JUNKA

Steps:

• Heat 3 tablespoons oil in a skillet over medium heat; add mustard seeds and cook until they crackle, 1 to 2 minutes. Add onion and cumin seeds; cook and stir until onion is translucent, 5 to 10 minutes. Add ginger-garlic paste, chili powder, and turmeric; cook and stir until fragrant, 1 to 2 minutes.
• Mix broccoli into onion mixture; cook and stir until tender, 8 to 10 minutes. Add water and salt; cook and stir for 1 minute. Stir gram flour into broccoli mixture; cook, stirring constantly, until broccoli is coated and doesn't stick to skillet, adding more flour if needed, 5 to 8 minutes. Drizzle 1 teaspoon oil over junka to serve.