Many people I know are not fond of broccoli. But the nutritional benefit of this vegetable is hard to ignore. At home, we are not big fans of broccoli either, but we try to use it wherever possible. After it is cooked, it tastes more like cauliflower, but with an extra bite. I add some while making fried rice or even pulav.
Adding onion to this dish is optional. I usually add onions to all my curries, but while making this I ran out of onions and hence I had no option. But I strongly feel that adding onions gives it a mild sweet flavor and blends well with potato and broccoli. Also if onions are added then stirring becomes easy; as potatoes and broccoli by themselves begin to easily stick to the bottom of the pan.
Of course, you can substitute broccoli with cauliflower and make this quick and easy curry. Goes well with chapathi/roti or rice.
- 1 medium broccoli head (cut into florets with stems removed)
- 1 medium potato (peeled and chopped into cubes)
- 1 small onion (optional)
- 2 cloves garlic (peeled grated/crushed)
- Handful of chopped Coriander leaves
- 2-3 green chillies
- Turmeric a pinch
- 1 tsp cumin/Jeera seeds
- 1 tsp Mustard seeds
- Salt to taste
- Either on the stove top or in a microwave safe bowl add enough water, and put the potato cubes into it. Microwave/cook for about 2 minutes. Make sure that the potato is slightly cooked (only the outer part) but still has a bite to it.
- In a separate bowl add the broccoli florets and microwave/cook for another 1 minute. Drain the water completely and keep aside. (Keep in mind that broccoli requires very less cooking time and may wilt soon).
- Take a pan (preferably non-stick pan) and add about 1 Tbsp of oil. Add jeera seeds, mustard seeds and allow it splutter.
- Add grated garlic, mix it well and let it turn light brown. Then add the diced onions. (optional)
- After the onions are sautéed and turned transparent, add salt, turmeric, green chillies (slit) and mix well.
- Next add the cooked potato to this and stir until incorporated. Cover with lid and let it to cook.
- After it is almost cooked add the steamed broccoli and cook again. Sprinkle little water in between if necessary.
- Check for salt and other seasonings. Lastly garnish with chopped coriander leaves.
Serve with Rotis/ phulkas or with Rice.
I don’t own a whole lot of cookbooks (pssst… I own only 3 of them) and among them the book Joy of Vegan Cooking is my favorite. This book has helped me improve my baking skills and also let me venture and experiment with vegan cooking. I have tried many recipes from this book like Oatmeal raisin cookies, Cinnamon coffee cake, chocolate chip cookies and now this Blueberry Muffins; all with wonderful results.
The recipe in the cookbook is originally for Lemon Blueberry muffins but in this recipe I skipped the lemon. I had tried the Lemon Blueberry muffins one time by following the recipe to a T and the next time experimented without the lemon flavor and made these Blueberry muffins. All I did was substitute lemon extract with vanilla and skipped the lemon zest. Even though I love lemon flavor in cakes and cookies, I did not like the lemon blueberry muffins but liked the one with vanilla better. It’s all personal taste and by all means try the one’s you like.
Either way the muffins are soft, moist and because of this hard to believe that there were no eggs added in the recipe. Since there is no butter in this, it makes a wonderful low-fat snack. It is simple and a good one for beginners to try. Substitute blueberries with other berries or chopped fruit, chocolate chips or skip them altogether. Overall an awesome egg-free muffin and definitely a keeper recipe.
Note: Please note that vinegar is used in this recipe as a substitute for egg.
Recipe Source: Adapted from Joy of Vegan Cooking
Yields: 12 muffins
- 2 cups All Purpose Flour /Maida
- 1 ½ tsp baking soda
- ½ tsp salt
- 3/4cup granulated sugar
- 1 cup milk ( I used 2% milk)
- 1/3 cup oil(I used vegetable oil, canola should be fine)
- 1 tsp vanilla extract (substitute with lemon if you prefer)
- 1 Tbsp vinegar ( I used apple cider vinegar, white distilled should work as well) [this is used as a substitute for egg]
- 1 cup blueberry ( I used frozen and thawed, fresh should work )
- Pre-heat the oven to 400 F (200 C). Lightly grease a muffin tin.
- Take a medium sized bowl and combine AP flour, baking soda and salt.
- In another large bowl, mix the sugar, milk, oil, extract, and vinegar. Mix well.
- Add the dry flour mixture to the wet ingredients slowly and stir until combined. (I ran this through my hand blender for a minute).
- This mixture is not thick as compared to the cake batter. Now add in the berries and stir using rubber spatula.
- Fill each of the muffin tins until about 2/3 full. Transfer to the oven.
- Bake for 20 minutes until they are puffed up and lightly browned.
- Remove from the oven and let it sit for 5 minutes.
- Remove the muffins from the tins and cool on wire rack.
In our house Dosa chutney or Idli chutney gets transformed from a breakfast ritual to a Friday Dinner ritual. If it is Idli one week, then it is Dosa the other week. I soak the daal and rice Thursday morning while leaving for work and grind it in the night. So by Friday evening the batter has ample time to ferment. This is the recipe I follow for dosa with good results. Here are some more recipes for Idli and Dosa.
I know Plain Dosa and chutney is an easy recipe for many of us, especially for the people from the South. But for many of my friends and colleagues from the North it is the opposite. So without much talk here is the recipe for Plain Dosa and Chutney.
Ingredients for Dosa
- 1 cup urad daal
- 2 cups rice
- 1/3 cup chana daal
- 1 tsp methi seeds/fenugreek
- Handful of poha/aval/avalakki/beaten rice (thick or thin is fine)
- Soak the urad daal, rice, chana daal, methi in sufficient water overnight.
- When you are ready to grind the next day soak the poha in little water (until it puffs up) and keep it aside.
- In a blender/grinder grind the soaked rice, daals, methi and the poha with little water to a paste consistency.
- The consistency of the batter should not be too thick or thin. Add more water if necessary to ease the grinding process.
- Transfer the batter to a container and let it sit aside to ferment. It takes at least 8-10 hours in summer and about 24 hours in winter.
- When ready to make the dosas, take the batter out and add water, salt as necessary and mix thoroughly.
- Heat the iron griddle or non-stick tava on medium-high heat. Sprinkle some water on the tava.
- Now pour a ladle of batter in the centre, spread with the back of the ladle to form a big circle.
- Pour a tsp. of ghee or oil over and around it. Let it cook for a minute until the bottom part has lightly browned.
- Turn with a spatula when crisp and flip onto the other side. Let it cook for another 30 secs.
- Take the dosa out and serve hot. Continue making dosas similar way with the remaining batter.
Ingredients for Raw Mango chutney:
- 1 cup shredded coconut (fresh or frozen)
- 3-4 green chillies
- ¼ cup raw mango cut into chunks (skin peeled) [substitute with 1 tbsp tamarind paste]
- Salt to taste
- 1 tsp Mustard seeds
- 3-4 Curry leaves
- Asafetida (hing) a pinch
- 2-3 red chillies broken into an inch
- 1 tsp oil
- First grind the shredded coconut along with green chillies, and salt without adding any water.
- Then add the raw mango chunks and grind again (without water).
- After it has blended add sufficient water and grind again. Do not grind for a long time as it will become sweet. Transfer to a bowl.
- For tadka heat oil in a small pan, add mustard seeds, curry leaves, red chillies and asafetida, and mix well. Pour this over the chutney and close this with lid immediately. Mix before serving.
Serve this along with ho Dosas!