A rich combination of Broccoli and red bell peppers (capsicum) turns out to be flavorful and healthy antioxidant rich in potassium and vitamins.
3 cups of medium-sized broccoli florets
6 cups of cubed cut red bell peppers (capsicum)
1 cup of cubed zucchini or 70% boiled cubed bottle gourd (lauki)
1 tablespoon of olive oil
3 cups of thin sliced celery or cabbage
1 tablespoon of freshly grated ginger
1 teaspoon turmeric powder
a pinch of hing/asafetida (optional)
1 teaspoon of paprika powder or Kashmiri red chilli powder (for color and less spiciness)
Optional spices to sprinkle – dry oregano, dry thyme, dry dill
2 teaspoons salt
1 teaspoon of crushed black pepper
Process: Boil 6 cups of water, put it in a bowl and add the bell peppers in it. Cover with a lid and keep aside for 20 minutes. During that time heat oil in a medium saucepan. Add the ginger, hing and saute for 2 minutes, then add the cabbage or celery and between medium to high heat continuously sauté them for 2-3 minutes. Put the bell peppers, and cooked mixture in a blender, use two tablespoons of water in it (same water which was used to soak the bell peppers) and make a smooth paste. Add the paste in the saucepan along with the remaining powdered spices and salt. Mix well cook for 3 minutes on medium heat and then add the broccoli and zucchini in it. Add ¼ cup of the same hot water used for soaking the bell peppers and mix well with the vegetables. Cover with a lid and cook on medium heat for 3 minutes. Healthy broccoli gravy sabji is ready to serve.
Note: I used organic vegetables so I didn’t peel the zucchini but you are free to do so.
Here I am presenting to you an aromatic full of different flavors and traditional spices restaurant style Biryani which you can prepare at home.
This Biryani will boost your appetite and awaken your senses, try it yourself to believe it!
Process: Heat the oil in the pot or the skillet and first put potatoes one by one in it. Once they turn golden then add the paneer cubes and repeat the same with them.
Keeping the heat on medium add the remaining vegetables and the powdered spices with some little salt as per taste.
Mix everything well, cover with a lid and cook for 5 minutes. By the time the vegetables are cooking add the soaked rice in 3-4 cups of boiling water with the whole spices and oil. Cover with a lid and bring to a boil. Once the water boils you drain the water and empty the rice with the whole spices in a bowl. (Make sure the rice is only 70% cooked).
Allow the rice to cool down.
Remove the lid from the vegetables, add the fresh mint leaves + green chili and mix it well. Add some yogurt and mix it well again.
Once the initial yogurt is mixed well then add some more yogurt and cook it with the vegetables till the water of the yogurt evaporates. (This should be done without the lid covered).
Now take two pots one smaller than the other such that the smaller pot can easily be placed inside the bigger one.
In the bigger pot boil some water only covering 1/4 portion of the pot.
Heat the smaller pot on medium and add the partially cooked vegetables in it, add some yogurt, the cashews, and some more salt. Mix all well reducing the heat to low so that it only simmers.
Now add some roasted cabbage or roasted coconut and mix it.
Put the rice as a layer on the vegetables, sprinkle some roasted cabbage on the rice.
Putting little bit of more or remaining vegetables on the top again sprinkle some more salt and then layer it again with rice.
Sprinkle some saffron, cilantro and roasted cabbage on top of the rice.
Turn off the stove for the small pot of biryani and place it inside the bigger pot which is boiling. Cover it with the bigger lid, keeping the heat on medium let the biryani steam in it for 5-7 minutes.
Turn off the stove and with a broad spatula dig in the rice making sure all the layers are placed on the plate to serve.
This Biryani goes well with Dal Tadka or Dal Fry 🙂
Process for pizza bread : Mix all ingredients together and gradually add some water water to form a soft dough. Cover with a wet cloth for 15 minutes and keep aside in a warm place.
Note: If you are using dry yeast, you would need prior proofing of the yeast unlike the quick rise yeast and the waiting time must be maximum around 30 minutes.
After 15 minutes you will notice the dough has risen and become more soft, now you can dust some flour to it and on a clean counter top start rolling the dough into a 10 inch diamter circle. Grease some oil if needed.
Now place this pizza dough on a greased non stick pan and make the edges little puffy. Poke with a fork or knife and cover with a lid. Cook till the base turns golden brown on low to medium heat.
Flip the bread carefully now and cook the top surface till it turns golden yet cooked . Make sure not to cook the top portion similar to the base.
Spread the sauce on the top part of the bread and all other toppings one by one, (check the video for details).
Cover with the lid again and put the bread again on minimum heat till the cheese melts completely.
Place the cooked pizza on a plastic cutting board and slice the pizza into 8 pieces.
Your pan fried pizza is ready to serve 🙂
I am happy to share with you my own homemade barbecue sauce recipe, which is pretty easy and simple. This condiment can be used not just for pizza but also for soya protein meals or marination of Indian cheese of raw jackfruit.
3 cups of crushed tomatoes or Thick Tomato puree
1/4 cup of dark tamarind Pulp
1/4 cup of Tomato ketchup (Two brands will give you pure veg ketchups- Kissan and No name from Superstore, or use my homemade ketchup-recipe)
2 tablespoon of Indian mango pickles without mango)
1 tablespoon of soy sauce
2 tablespoon sugar
1 tablespoon salt
3 tablespoon of hungarian smoked Paprika powder (this is what gives smoky flavour to the sauce)
2 teaspoons yellow mustard powder
1 teaspoon of lemon juice
Please check for (Measurements)
Process: Mix all ingredients properly together and add a cup of water to it. Cover with a lid and cook on low to medium heat the entire mixture till the sauce turns thicker and reduced to half.
Let it cool down and use it or preserve it in an glass bottle.
Refrigerate it for storage.