Super Green : Broccoli and Spinach

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You Need:

  • A head of broccoli, chopped up. Not cut into florets but awkwardly chopped up. This will help you mix them much better.
  • Spinach, chopped up.
  • Toasted Seeds like melon, flax etc.
  • Butter.
  • 2 tablespoons of Fresh Cream.
  • Seasoning mix.

Melt butter and saute spinach in it. Cook them on high heat till they wilt and stop releasing water. Add the broccoli. Reduce heat to low. Cook covered for about 7-8 mins. Open. Add some butter and cream. Mix well till everything is coated. Season with dry herbs and garnish with toasted seeds.

Enjoy a bright green load of goodness.

Chickpeas with This & That

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Soak 200 to 250 grams of dried chickpeas in water for a night. Wash them well. Put them in a pressure cooker. Add just enough water to barely cover them.

Take the cooker to your spice and herb rack. Add this and that. In my case those were:

  • A fistful of garlic cloves.
  • A  teaspoon of pepper corns.
  • Some star anise.
  • A little cumin.
  • A dry red chilly.
  • A little Ajwain (Ccaraway) seeds.

Pressure cook on high for one whistle. Simmer for 8 mins. When pressure has dissipated, drain the water. Let the chickpeas cool. Mash in the soft garlic into the chickpeas.

Mix together with some fresh red chilly and onions. Drizzle olive oil. Test for seasoning.

Enjoy this with that.

Red and Green

You need:

  • 3 Red Beets, Grated.
  • Methi or Fenugreek leaves.
  • Fox nuts or Makhana.
  • Freshly ground pepper.

Roast the fox nuts and keep aside. They should be crisp and crunchy.

Saute the greens in a table spoon of hot oil, over high heat, stirring, till they stop releasing water.

Add the beets and mix well. Sprinkle pepper and season with salt. This will need very little salt so take care.

Add most of the fox nuts, save a few for garnish.

Eat immediately. Fox nuts have a tendency to get hard over time.

Heart Healthy Greens

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You Need:

  • Malabar Spinach : 19 calories in 100gms but loaded with vitamins A, B1 (thiamine), B2 (riboflavin), B6 (niacin) and C, as well as the minerals calcium, iron,phosphorus, magnesium, potassium and sodium.
  • Grated Mango Ginger :  helps with asthma, bronchitis, cough.
  • Diced Fresh Red Chilies: Anti Inflammatory.
  • Cumin and Coriander seeds.

Heat some oil. Preferably mustard or coconut. When hot, crackle some cumin and coriander seeds in it. Then spread out the greens all over the saute pan.. Reduce the heat.

Now start grating the mango-ginger and dicing the chilies. Add them to the wilted greens. Mix well. Season with salt.

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Enjoy.

Chilly Broccoli

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Simple as always.

You need:

  • A head of broccoli. Separate into large florets. Wash and dry.
  • A yellow capsicum, sliced into long thick sticks.
  • 4-5 Big Red Chilies, remove seeds and cut lengthwise thru the middle.
  • 4 tablespoons of Flavored Oil : Use either sesame, coconut or olive oil. Add pepper, salt, cumin seeds, onion seeds…whatever you want, as much as you want.

Take the flavored oil in a large dish. Toss in the capsicum and chilies. Rub in the oil and remove them. Add the broccoli and coat it in oil. Doing this in two batches ensures a good rub on everything without destroying the tender florets.

Get a pan to high high. Add the capsicum and chilies. They MUST sizzle when put on the pan. If your pan is large enough, push them to a corner and add the broccoli. Broccoli must not be stacked on each other. But each and every floret must make contact with the pan. Let it cook at high heat. Turn them around once in a while. The chilies will cook first. Remove and when slightly cool cut them into thins strips.

When the capsicum and broccoli is cooked thru and its easy to know this as they become brighter and brighter. When they look bright enough, taste if unsure. Remove from pan.

 

To make it a full meal, add in any grilled protein.

Peas and Pumpkin Curry

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This recipe is heavily inspired by Atul’s post in Facebook. Its originally called as Banarasi Matar Ka Nimona. The big difference is that we used pumpkin instead of potatoes. Rest of the recipe is itself a copy paste of his original with minor edits.

You need:

  • 1 Kg Peas – Weight before shelling.
  • 250 grams of Pumpkin, chopped into 1 cm squares.
  • 1/2 Cup Tomatoes pureed
  • 1″ Ginger
  • 2-4 Green Chilies.
  • 1 Teaspoon Cumin.
  • 1 Teaspoon Garam Masala.
  • Ghee

Coarsely blend half the peas , remove. Liquidize the remaining peas with ginger and chilies. Add a little water to make them into a smooth paste. Mix both the peas and store in separate bowl. In the same blender and you don’t really need to rinse it, puree the tomatoes.

Saute the pumpkin in oil and once they have softened, remove.

Saute cumin and as they crackle add the tomato puree. Season with salt.

When the oil starts to separate add peas, drizzle a little water and cook till peas are almost done. Add the pumpkin. Mix well. Test for salt and then add garam masala. A scoop of ghee on top is highly recommended.

Enjoy an extremely tasty dish with hot roti’s.