BROCCOLI AND COCONUT RICE(NO ONION NO GARLIC RECIPE)

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Everyone is  busy with a hectic life style these days. We are always on the run juggling work ,family,home.When you are short of time to cook and still want your family to have a healthy meal, one pot meal recipes come in handy. They can be cooked in a less time and yet be a nutritious meal.I usually cook one pot meals on weekday morning. Best way to incorporate veggies into my family’s diet. Today i am sharing one such healthy and yummy recipe.

Broccoli is a powerhouse of nutrients.It is rich in Vitamin C, Vitamin K, Manganese.Broccoli has low content of carbohydrates, protein, fat, and dietary fiber.Coconuts are known for their great versatility, as evidenced by many traditional uses, ranging from food to cosmetics.They form a regular part of the diets of many people in the tropics and subtropics.Broccoli and freshly grated coconut make a great combo.

My contribution for our 95th #Foodiemonday #Bloghop theme #Onepotmeal is this yummy and healthy Broccoli and Coconut Rice.

Recipe for Broccoli and Coconut rice:

2  Cups Basamati Rice (each cup is 160ml)

1.5 Cups Broccoli florets( 1 cup is 250 ml)

3/4  Cup freshly grated Coconut (1 Cup is 250 ML)

2 Tsp Jeera / Cumin seeds

1/4 Tsp Pepper corns crushed

2 fresh Red Chillies

8-10 Cashews

2 Tsp Oil

Salt to taste

Method:

Soak Rice for about  15-20 mins.You can skip this step if you are short of time.

Make a fine paste of  grated coconut, red chillies and 1 tsp jeera and keep it aside. Do not add water when grinding.

Heat oil in a heavy bottom pan. Add Jeera and then the broccoli florets. Keep in on medium flame for about 7-8 mins. Now add the coconut mixture , crushed pepper corns and mix well. Now add the soaked rice and salt to taste. Mix all the ingredients and switch off the flame. Transfer the contents to a electric Rice cooker and add the required amount of water.One done  garnish with roasted Cashews and serve hot with any Raita or Nonya Achar.

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Enjoy!!!!!!!!!!!!!!!!

 

Thai Green Curry Bee Hoon (Dry Version)

WISH YOU ALL  A VERY HAPPY NEW YEAR!!!!!!!!!!!!!!!

Hope you all had a good start this new year!! Start this new year on a positive and healthy note.

We have been feasting heavily since the last few days.Wanted to start this new year with some fusion recipe from my part of the world.Kids wanted to have bee hoon.

My Contribution for our #73rd #Foodiemonday  #Bloghop theme #Newyear is this quick one pot meal Thai Green Curry Bee Hoon.

Presenting a yummy and easy Fusion recipe.

Recipe for Thai Green Curry Been Hoon

Ingredients:

1 Packet of Rice Vermicelli (Organic)

1 Cup Broccoli florets

1 Cup roughly chopped Baby Spinach

3 Tbsp Green Thai Curry Paste(I have used store bought paste)

2 Tbsp Broad Bean and Chilli Paste

Salt to taste

1 Cup Button Mushrooms

1/2 Cup Soya chunks

2 Tsp Rice Vinegar

Method:

Place the vermicelli in hot boiling water for about 15 mins and switch off the flame. Keep the lid closed for about 10 mins. Drain the hot water and place the vermicelli under cold running water for 2 -3 mins .By doing this ,vermicelli will not stick to each other like a lump.

Soak soya chunks in water for about 20 mins.

Blanch  Broccoli florets and baby spinach and keep it side.

Heat 2 tsp oil in  wok. Add green thai curry paste and saute for few seconds till the oil is separate. Add button mushrooms and saute till it blends well with the curry paste. Add blanched veggies, soya chunks and vermicelli and mix well.Add salt to taste. After 5 mins add the bean paste and vinegar and mix well. Keep it on medium flame for about 5 mins and mix well again. Switch off the flame . Garnish with cherry tomato .Serve hot with freshly chopped red chillies in Soya sauce or Soya bean paste.

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Enjoy!!!!!!!!!!!!

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Paneer and Broccoli Burjee Mini Tarts / Mini Savoury Tarts(No onion No garlic recipe)

 

I am a huge fan of Savoury Tarts. The filling ideas are unlimited. Tarts are one of those dishes that can be morphed into brunch,dinner,appetizer or a tea time snack.This time i have used ready made Pastry puff dough to make these yummy tarts. I have used cottage cheese and Broccoli with a touch of indian spices which enhances the taste and aroma.

My kids just went gaga over these tarts.This will be a regular feature at my place.I will experiment with different fillings.One way to incorporate all the healthy veggies into your kid’s diet. Using ready made pastry saves your time when you have to whip up something interesting when you have sudden guests or back from work after a hectic day or even on a lazy weekend.

Our 58th #Foodiemonday # Bloghop theme is #TeamtimeSavourysnacks.My contribution this week is Paneer and Broccoli Burjee Mini Tarts / Mini Savoury Tarts.

Recipe for Paneer and Broccoli Burjee Mini Tarts / Mini Savoury Tarts:

Ingredients:

100 Gms crumbled Paneer/ Cottage Cheese

4 Florets of Broccoli grated

1 Tsp Cumin / Jeera

1 Tsp Aachari Masala

1 Cup Mozzarella Cheese

10 Cherry Tomatoes

Butter for brushing

Salt to taste

1 Pack of Pastry Puff dough

Method:

Take a heavy bottom pan. Add 1/2 tsp oil.Add cumin and aachari masala .Add crumbled paneer , 1/2 of the grated Broccoli and mix well. Add salt to taste.Roast for 3 to 4 mins on medium flame . Switch off the flame.

Roll the puff pastry dough on a floured surface.You can cut it into desired shapes.I have cut it into small squares and rectangles. Place each square / rectangle on a parchment paper on a baking tray.Brush the dough with some butter. Take a fork and make some holes on each one.Place a spoon full of Paneer and Broccoli burjee on the buttered dough. Sprinkle some grated broccoli .Top it with  Mozzarella cheese generously. repeat the process for the balance dough.

Preheat the oven at 200C . Place the baking tray in the preheated oven and bake for 30 to 35 mins or untill the tarts turn gloden brown.

Serve these crisp and  yummy tarts.

Enjoy!!!!!

 

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