Aloo broccoli

Here is the receipe for Aloo broccoli.Broccoli is power house of nutrition.

broccoli is nutritious for its vitamin and mineral contents as well as the betacarotene which is an anticarcinegic agent.

Aloo Broccoli (Potato Broccoli) Recipe

This recipe is based on popular Aloo Gobi (Potatoes Cauliflower) curry

Ingredients Aloo broccoli

1. Vegetable oil: 1 Tablespoon

2. Onions finely chopped: ½ cup

3. Minced Garlic: 2 cloves

4. Finely chopped fresh ginger: ½ Inch

5. Ground Cumin: ¼ teaspoon

6. Turmeric : ½ teaspoon

7. Ground coriander: ½ teaspoon

8. Salt to taste

9. Cayenne pepper to taste

10. Potato cubed about ½": 1 cup

11. Broccoli chopped about ½": 1 cup

12. Water: 1 cup

13 Kasoori Patta: 2 Tablespoon

14. Lime juice: ½ teaspoon

Method Aloo broccoli

Step 1: Heat vegetable oil in heavy bottom pan. Add onions and sauté till clear.

Step 2: Add Garlic and ginger and sauté for one minute

Step 3: Add turmeric, cumin, coriander powder, salt, and cayenne powder. Sauté one minute. Don't let the Masala burn. If needed add a table spoon of water.

Step 4: Add potatoes. Continue stir frying till potatoes are all covered and start to sweat.

Step 5: Add broccoli, water, and Kasoori Patta. Let it come to a boil. Cover the pot. Let it simmer for 15 minutes on low to medium heat or till the potatoes are tender.

Step 6: Stir in Lime juice. Cook uncovered for one minute.

Yield Aloo broccoli

Total portions: 4

Each portion equals USDA servings: 1/2 cup vegetable, 2/3 teaspoon oil

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Rava (Semolina) Ladoo , Rossogolla , Pedhas

Rava (Semolina) Ladoo
Ingredients:
1 cup rava
3/4 cup sugar
2 tbsp. ghee
1/4 cup milk
METHOD:
Take ghee in a deep saucepan and heat.
Add rava and cook on low heat. Stir continuously.
When the rava turns light brown add the sugar. Stir for 3-4 minutes.
Keep aside cool for some time. Add cardomom powder, coconut flakes and saffron.
Add half the milk. Mix well. Wet hand with milk and shape the mixture in ladoos.
Serves: 12 helpings
Time required: 1/2 hr.
Shelf life : 15 days



Rossogolla
Ingredients:
1 litre milk
1/2 tsp. citric acid
1 1/2 cups sugar
4 cups water
2-3 drops rose essence
Method:
Heat the milk and bring to boil.
Cool the milk for a couple of hours. Remove the cream layer.
Reheat the milk and bring to a boil.
Add the citric acid dissolved in some water.
Stir slowly till the milk is fully curdled.
Keep as it is for 5 minutes.
Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil.
Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold running water.

Press out the excess water and remove in a wide plate.
Gently knead into a soft dough by passing between fingers.
Make twelve equal sized balls of the dough.
Let them into the boiling water. Cover with a perforated lid. Boil for 13 to 15 minutes.
Take off from heat and cool them to room temperature.
Add essence and chill for at least 4 to 5 hours.
Serves: 6 helpings
Time required: 1/2 hour.



Pedhas
INGREDIENTS
500 gms. khoya (mawa)
300 gms. sugar
3 drops colour as required
8 to 10 pistas sliced
1/2 tsp. cardamom powder
cookie mould
Method:
Grate khoya . Powder sugar . Mix together in a skillet .
Heat on low flame , stiring continously .
Cook till mixture thickens . It should form a very soft lump .
Cool for 10 minutes . Add cardamom powder & colour . Mix well .
Take a small fistful of mixture . Form a ball . Press into the cookie mould .
Turn out carefully . Press 2-3 slices of pista on the centre .
Repeat for remaining mixture .
Note on khoya.
Khoya is available in most Indian sweetmeat stores anywhere.
Making at home consumes time but isn't that difficult.
Boil milk on high flame in a large heavy saucepan till water evaporates ,
leaving a soft lump. Stir frequently while cooking.
OR Substitute with 1 tin (400 gms.) condensed milk and 1 cup milk.
Lessen sugar by 1/2. Boil till a soft lump is formed. Stir continuously while cooking.

Serves: 36 pieces
Time required: 1/2 hr.
Shelf Life: 15 days (refrigerated)

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Halwa Recipes

Chickoo Halwa
6 chickoos
1/2 tea cup milk
1/4 - 1/3 cup sugar
150 gms khoya or milk powder made paste.
2 - 3 drops cochineal (essence)
1 tbsp ghee
Method
Peel and mash chickoos or blend.
Add milk and boil in heavy saucepan.
When slightly thick add khoya and cook, stirring continuously.
Add sugar and ghee. Cook on low turning continuously till ghee oozes.
Garnish with almond or walnut in centre of the halwa.


Atte ka seera
2 tbsp. wheat flour
2 1/2 tbsp. ghee
3/4 to 1 cup sugar or molasses (jaggery)
elaichi powder
chopped pista and almonds
Method
Add flour and roast on slow fire, stirring continuously
Side by side add to sugar 2 1/2 cups water and keep to boil
When the atta becomes a golden brown, add the boiling sweet water
Stir gently and continuously till excess water evaporates and the ghee separates.
Decorate with chopped nuts


Beetroot Halwa
1 kg beetroot
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
1 tbsp ghee
28
Method
Peel and grate beetroot
Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir
continuously. Add sugar and cook
further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the
ghee oozes out. Serve
hot, decorated with a chopped almond or pista.

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