SummerVegetables – The Secret Ingredient

Air Fryer Recipes

Roasted Broccoli with Garlic and Lemon | Healthy Broccoli Florets with Garlic and Red Pepper

By anshu May 3, 2016

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After months of consistent exercise regime and healthy eating I am ten kilos down. The irony of a Food Blogger is that you have to cook fancy schmancy food which is not always healthy. At the end of the day that ends up in your butt. But the only way to escape is to compensate all those calories with equal amount of exercise. In the past few months I also ended up cooking and baking healthy recipes which makes eating a guilt free experience. Addition of soups and salads in my diet has uplifted by energy level.

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Boiling Vegetables is so underrated and cruel. Roasting them gives them that crisp coat and enhances its flavour. I love to roast vegetables and doing it with my favourite Broccoli makes it top notch delicious. The addition of Garlic to this makes it a lethal combination. You must try it to believe me. If you like a little spicy, pep it up with some red chilli flakes.

Directions:
1. Preheat your Oven to 200 degree Celsius (Learn more about Oven temperatures and Conversion). Cut a Broccoli head into small sized florets. Place them in a colander and wash them thoroughly under running water for any grit.

2. Chop some cloves of garlic finely and toss them with the broccoli florets.

3. Add a drizzle of Olive oil.

4. Season with Salt & Black Pepper.

5. Transfer the broccoli in a baking dish and place in a single layer. Sprinkle some Red Chilli Flakes.

10. Bake in the oven for 20-25 minutes until the broccoli is tender. Toss in lemon juice, parmesan cheese, and 1 tablespoon olive oil; serve immediately.

Other Broccoli recipe you can try here are: Healthy Broccoli Pasta, Cream of Broccoli Soup with Chives, Baked Broccoli Cheese Patties.

You can even try Roasted Potatoes with Garlic and Rosemary.

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Dinner

Bharwan Touri | Stuffed Smooth Gourd | Stuffed Turai with Pyaaz

By anshu September 19, 2015

Mother is your first teacher, friend and a guide. But later in life you meet friends who make your life meaningful and you start learning new things from them. Life was kind on me and made me come across a friend on facebook in one of the Food Groups I am a member of. Sonu and me haven’t met ever but this friendship is beyond seeing each other. It is about the bond we share. This recipe of Stuffed Touri I learnt from her. It is how her mother in law likes it. Oh by the way I also learnt from her Authentic Kaddha Prasad which is already on my blog 🙂

I have always been making touri the way my mommy has taught me, with waddi as we call it in Punjabi. You must try this Touri Waddiyan recipe as well. But Sonu taught me this new version which was as delicious as the other one. This is to add to my series of Stuffed Vegetables I have on my blog. If you are keen to try them, I have Stuffed Baby Brinjals Punjabi Style, Stuffed Bittergourd or Bharwan Karela, Stuffed Apple Gourd or Bhawan Tinda listed here, will be adding more shortly.

Directions:

1. Take fresh smooth gourd, wash and peel its skin.

2. Cut it into three to four pieces.

3. Make a slit in the side but do not cut all the way. The piece should be intact. We are making a cavity for the filling.

4. For the filling. peel the onion skin and grate them using a grater.

5. Add turmeric powder to the grated onion along with salt and red chilli powder.

5. Also add Garam Masala and Chaat Masala.

6. Mix thoroughly and with the help of a spoon stuff each piece of gourd.

7. Now in a pan heat some mustard oil and let it smoke out. Put the flame on low and carefully place the stuffed gourds into it.

8. Keep changing sides and cook them uncovered till they are fully done. Avoid over cooking them. They must be soft but still be able to hold their shape.

9. Serve them hot with chapatis or naans.

Other Summer vegetable dishes you can try are: Touri Waddiyan, Bharwan Karela, Cholai ka Saag, Baingan ka Bhartha,

[whohit]StuffedTurai[/whohit]

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Dinner

Tori Wadiyan | Ridge Gourd with Spicy Dried Lentil Dumplings | Tourai with Baddi

By anshu July 12, 2014

Turai, tori, thurai, dodka, galka are all different names of Summer Squash known as Ridge Gourd. It is a very popular summer vegetable available in most parts of the country. It has a great nutritional value but not a lot of people eat specially kids for its bland flavour. I have heard many label these summer vegetables as LTT for Lauki, Tinda, Turai :P. My husband was also one of those who would despise tori. When I started cooking tori in the style of my mother he could resist eating it. Infact, I often receive requests from him to make tori, sometimes two or three times a week during season.

Now the question arises what makes my mother’s recipe so special? She makes tori with punjabi wadi, which are dried dumplings made with ground lentils and spices, dried in the sun. I remember as a kid my grandmothers would make them when I would visit them during summer vacations and my job was to keep an eye on them from birds and monkeys while they were being sun dried on the terrace. What lovely days! The fusion of tori and wadi makes this dish delicious. You can use these wadis in this Dal Ghiya recipe also.

Directions:

1. Wash and peel the skin of gourd.

2. Chop Onions, gourd along with green chilies. Keep aside.

3. Take a small sized tomato and chop it. Too much tomato can make the dish more tangy. If you want to taste the real taste of gourd keep the quantity of tomatoes minimal.

4. In a pressure pan pour some oil/ghee. Add cumin seeds. Let them cook and spatter for a minute.

5. Crush one wadi and make small pieces of it. Add them to the pressure pan with onions. Cook it till onions become transparent.

6. Add the chopped gourd along with tomato.

7. Add Salt, Turmeric and Red Chili Powder. Add two spoon of water. Close lid and pressure cook for 5 whistles or anywhere between 10 to 12 minutes.

8. Open once the pressure has released. You will see it has a lot of liquid. Turn on the flame and cook till all liquid is absorbed and evaporated.

9. Garnish with garam masala and chopped Coriander leaves.

10. Serve hot with Rotis.

You can even try Stuffed Touri which is also an incredible way to eat ridge gourd without making faces 😛

You can even try other dishes from Punjabi Cuisine like Bharwan Karela, Dal Makhni, Gobhi Danthal ki Sabji, Aloo Methi, Punjabi Style Shalgam Ka Saag , Dal Ghiya with Punjabi Vadiyan, Punjabi Pethey Ki Sabzi, Punjabi Style Bharwan Tinda, Langar Wali Dal , Punjabi Style Dum Aloo, Punjabi Pindi Choley.

[yumprint-recipe id=’32’] [whohit]ToriWadiyan[/whohit]

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