Instant Raw Mango Pickle

Ingredients:

1 Raw Mango (Totapuri)

1 tsp Mustard Seeds

Pinch of Turmeric Pd

Pinch of Asafetida

3 tbsp J

aggary

1 tsp Oil

Salt to Taste

Method:

Peel and finely chop the raw mango

In a glass bowl add the raw mango, red chili pd, turmeric, salt to taste, jaggary and mix well

In a tadka pan heat up oil to that add the mustard seeds and asafetida and add the tadka to the raw mango mix, and mix well

Do not keep the pickle in the fridge because it will the dry up, once you see some liquid forming then you can keep it in the fridge.

Make pickle for the same day.

Brocoli, Basil & Dalia Pulav

Ingredients:

1 cup broccoli floret cut into small
1 cup fresh Orange juice

1 tbsp dried Basil & Oregano
1 tbsp Cinnamon powder

4 clove garlic, minced

3/4 cup Kidney beans, soaked overnight and pressure cooked for 30 minutes

1 onion, chopped (use a small onion)
2/3 cup frozen green bell peppers or 1 fresh green bell pepper, chopped
1/2 tablespoon olive oil
1 cup Tomatoes chopped
1 cup Dalia
Salt, to taste
Pepper, to taste
1/2 cup hot water

Method:

Bring a large pan of salted water to boil over high heat.
Add the broccoli and cook until it is tender but still green, about 1 to 2 minutes.
Drain the broccoli and rinse it briefly under cold water.
Using the same pan, add the oil.
Then add the onion, garlic, pepper, and oregano if using.
Cook over medium heat, stirring often, until the onion is translucent which about 3 to 5 minutes.
Add the tomatoes, Dalia, Fresh Orange Juice, water, and salt and pepper to taste.
Bring to a boil and then reduce the heat to low.
Cover it and cook until all the liquid is absorbed.
Start checking at 10 minutes but it may take up to 15.
Turn off the heat and add the broccoli and the black beans.
Cover the pan and let it sit until the Dalia is tender but still slightly firm.

Serve Hot

Chicken Stir Fry with Broccoli & Basil

Ingredients:

• 2 + 2 tablespoons sunflower oil,
• 4 Cloves of Garlic chopped
• 1/2 large red onion, cut in half and thinly sliced
• 3 large shiitake mushrooms, stemmed, cut in half and thinly sliced
• 1/4 to 1/2 teaspoons dried ground or grated orange peel
• 2 cups small broccoli florets
• 2 small carrots, peeled and cut into matchstick pieces
• ½ kg boneless chicken, cut into 3/4-inch strips
• 2 tablespoons slivered fresh basil
• 1 tsp Cinnamon powder
• Soy sauce to taste
• Salt to Taste

Method:

Heat two tablespoon of oil over medium high heat. Add onion, mushrooms and orange peel and stir fry for 5 minutes.  Add broccoli and carrots and stir fry another 5 minutes or until broccoli is bright green and just tender. Transfer to a bowl and set aside.

Heat remaining oil in the same pan. Add chicken strips and stir fry for 5 minutes or until completely cooked. Add vegetables back to the pan with chicken. Add basil and Cinnamon powder and stir fry one more minute. Season to taste with soy sauce and salt.

Serve hot over Steam Rice

Broccoli Soup with Basil & Cinnamon
-1 to 2 tsp olive oil
1 onion, diced
4 cloves garlic, minced
250 grams broccoli, sliced into rounds
4 cups vegetable or chicken Stock,
100 grams sliced mushrooms,
1/2 cup frozen corn
1/2 cup peas
4 tsp dry basil
1/2 tbsp Cinnamon Pd
1 tbsp orange juice
Salt and pepper to taste
Heat olive oil (can replace with broth or water) in large soup pot, sauté onions, once translucent add garlic, stir for a minute, add broccoli till tender. Stir frequently and add broth if needed so nothing burns.
Add rest of stock. Turn off heat. Stir.
While soup is cooling, sauté mushrooms in a small hot pan using just water to sauté (a few tablespoons at a time). Once mushrooms are soft turn off pan and put aside till soup is pureed.
Now add soup ingredients to blender and make soup.
Put soup back into large pot, add corn, peas and cooked mushrooms.
Add in basil, cinnamon pd, salt and pepper to taste.
Remove it in a Soup Bowl and garnish with 1 tbsp of orange juice
Serve Hot

Broccoli Basil Kofta in Orange Gravy

For the Kofta's you need

2 medium sized broccoli
1 cup chopped Basil leaves

3 potatoes
1/2 tsp. of turmeric powder
1/2 tsp. of chilli powder
1/2 tsp. of chat masala
2 tbsp. of corn flour
1/2 tsp. of garam masala powder
Salt
Oil

Preparation
Pressure cook the potatoes, peel the skin and smash it.
Clean the broccoli and grate it.
Heat oil in a pan, add the grated broccoli, along with the chopped basil, garam masala powder, chat masala powder,turmeric powder,chilli powder and saute it for about 5 mins in low flame.
Add the cooked potatoes, along with corn flour and salt. Mix them well.
Heat oil in a pan, Make small balls of it and deep fry them until they turn golden brown. Drain them in kitchen towel to drain excess oil from it.

For Gravy

2 onions
3 tomatoes
1 Cup Fresh Orange Juice

1 Bay leaf
1 inch Cinnamon Stick

1 tsp. of cumin seed
1 tsp. of garlic paste
1/2 tsp. of turmeric powder
1 tsp. of coriander powder
1/2 tsp. of garam masala powder
1 tsp. of chilli powder
Salt

Preparation

Chop the onions finely.

Chop the tomatoes and grind them in a blender to a smooth puree.

Heat oil in a pan, add cumin seeds,crush and add the bay leaf, cinnamon stick and sauté for a min.

Add onions and sauté until they turn translucent.

Add the ginger-garlic paste and sauté until the raw smell extracts from it.

Now add the tomato puree along with the powders and mix it gently, keep stirring till the gravy thickens and the raw smell of the powder goes off.

Add orange juice for sweetness, along with salt and allow it to boil.

Finally add the fried koftas and garnish with leaves...

Delicious Broccoli Basil Kofta Curry are ready to be served.................