Broccoli Poriyal

This is an  ' Indian version of broccoli stir fry'. I love this vegetable very much and we buy this always. I buy this broccoli as crowns (whole). But we can buy them chopped and frozen packs too. So I cook many recipes using broccoli.

In America, I have seen many people enjoying this as raw along with a dip. That's a nice choice too. But I cook it tender crisp to reduce the bloating effect of broccoli. This is one of the healthiest vegetables in the world. The athletes call this as smart carb. It reduces cholesterol, supports vision, liver, muscles and it is totally an amazing veggie. 

Ingredients:

Broccoli (chopped) - 1 lb (1/2 kg)
Red onion - 2 (small)
Sesame oil - 2 tbsp
Mustard seed - 1 tsp

Urid dal - 1/2 tsp

Curry leaf - few

Salt - 1 tsp

Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp

Water - 1/4 cup
Shredded coconut - 2 tbsp
Cumin - 1/2 tsp

Method:
Rinse and clean the broccoli.
Chop it into medium size pieces.

Heat oil in a wok. Add mustard, as it starts popping add Urid dal.

Immediately urid starts getting red, then add  the chopped onion, curry leaf and fry till the onion turns golden brown.

Then put the chopped broccoli and fry for a minute.
Add salt, Turmeric, Red chilly powder, and mix well.

Add 1/4 cup water and cook covered till the vegetable is cooked (3 mins) and water would be absorbed / evaporated by that time (medium heat).

Take off lid and saute till all the moisture is gone.

Add shredded coconut, cumin and mix well.

Switch off.

Broccoli poriyal is ready!

Serving suggestions:
Serve as side dish with sambar rice or roti or any rice.

Thai Pineapple Fried Rice

Pineapple fried rice is one of the most favorite items of any mall goers in USA.  So I think it is popular  all over the world. Thai foods can be made into vegan, vegetarian , eggetarian , pescatarian, or any hardcore non vegetarian dish. Also its  spice levels can vary from zero to 1-5 and also sweetish. That kind of flexibility has made it an all around champion among food lovers.

This Pineapple Thai fried rice is my hubby's favorite. I prepare his most favorites if it's his wfh day.  Otherwise I would just pack a regular lemon rice or puli rice :) 

So during Valentine's Day weekend I made this yummy Thai Pineapple fried rice for us and we loved it very much.

Sharing this yummy recipe for you all !

Disclaimer:  My Thai pineapple rice tasted just like a mall bought or a restaurant made version. Hence I thought this is a very good recipe to share. Otherwise my knowledge on Thai foods is negligible . LOL.

I have used some sauces here. But instead we can just use Duck sauce or Thai sweet chili sause (for sweetness) mix with regular walmart Soy sauce. This combo too can do the same mall flavored yummy version.

I have used Thai Jasmine Lucky rice. We can use any Jasmine rice.

I have used the leaf of an onion which I am growing in our house (saves a few bucks. LOL).

I have used ordinary pepper powder only.

Ingredients:

Jasmine rice - 3/4 cup

Tofu - 2 cups cubed

Cashew - 2 tbsp

White onion - 1/2

Red bell pepper - 1/4

Spring onion - 1 

Zucchini - 1/2

Pineapple (fresh) - 1 cup

Sesame oil - 4 tbsp

Crushed chili flakes - 1 tsp

Dry seasoning:

Salt - 1.5 tsp

Sugar - 2.5 tsp

White pepper powder - 1/2 tsp

Curry powder - 1 tsp

Coconut milk powder - 1 tsp

Liquid seasoning:

Soy sauce - 2 tbsp

Oyster sauce or. fish sauce - 2 tbsp

Method:

Cube the onion, bell pepper, Zucchini. Keep aside.

Chop the green onion leaf and keep aside for garnishing.

Cube the pineapple (use fresh only) into 1 inch size cubes. Keep aside.

Cut the tofu into 1 inch size cubes.

Spread it on a paper towel (for 1 hour) to dry. 

Add a tsp of sesame oil in a pan. Shallow fry the cashews crispy and red. Keep aside.

In the same pan fry the tofu after removing excess moisture.

Soak the rice for 10 mins.

Bring 6 cups of water to a boil.

Add rice. Cook for 10 mins (should be firm but cooked).

Drain water. Rinse in cold water and keep aside on a plate and let it cool completely.

Or keep the cooked rice in fridge for a day (it is better).

Heat a frying pan with 2 tbsp sesame oil.

Add onion and saute for few seconds (just one or 2 stirring is enough, to keep the onion crispy and fresh).

Add the zucchini, bellpepper, stir fry for 1 minute.

Add chopped pineapple, tofu and mix well.

Add the liquid seasoning we mixed. Stir once.

Add the dry seasoning mix we prepared above. Stir well and mix it thoroughly.

Now add the crushed chili flakes and mix well.

Add 3 cups of cooked rice and mix well in high heat. 

Also add the fried cashews.

Sprinkle the chopped spring onion , stir fry together in high heat.

Serve totally hot immediately,

Serving Suggestion:

Serve as main course lunch or dinner. 

Serves 2-3 adults.