Kuzhipaniyaram-with-Broccoli

#KuzhipaniyaramWithBroccoli : #Broccoli belongs to a family called cruciferous vegetables and the family is scientifically called  Brassicaceae family [ also called Cruciferae ]. Some of the cruciferous vegetables are cabbage, cauliflower, kale, brussels sprouts and similar green leaf vegetables.
#Broccoli is rich in minerals, vitamins, fiber and low in calories.
It is tasteless and flavorless. It takes very less time to cook. So I included chopped broccoli with capsicum & spinach to prepare a healthy and tasty #kuzhipaniyaram.

Ingredients :
1 1/2 cup	Idli Batter [ Idli maavu ]
1 Tbsp	Rawa [ Sooji ]
1 Tsp	Gram dhal
1 Tsp	Black gram split
1	Onion, chop nicely
1/4 cup	Broccoli chopped nicely
1/4 cup	Capsicum chopped nicely
1/4 cup	Spinach chopped nicely
1 Tsp	Cumin seeds
1 Tsp	Crushed black pepper
1/2 Tsp	Salt [Adjust]
4 - 5 Tsp	Groundnut oil

Method :
Take Idli maavu [ Idli batter ] in a vessel just half an hour before starting to prepare broccoli kuzhi paniyaram.
Add rawa, gram dhal, split black gram and salt.
Mix well and set aside.

After half an hour heat kuzhipaniyarakal [ tawa ] on a stove over medium flame.
Add all chopped item, cumin seeds and freshly crushed pepper.
If required add little water to attain the idli batter consistency.
Mix well and adjust salt.

Pour a small amount of oil in each pit of the kuzhipaniyarakal.
Wait till oil starts fuming.
Then fill each pit with prepared broccoli kuzhipaniyara batter till three fourth height.
Sprinkle some oil over the kuzhipaniyaram.
Wait till the edges start turning slightly golden brown.
Flip each kuzhipaniyaram with a slender spoon or a steel rod.
Cook on slow flame till both sides turn golden brown in color.
Transfer into a serving bowl once its done.

Again repeat the same process to make another batch of kuzhipaniyaram.

Enjoy hot Kuzhipaniyaram with Mint Chutney or any 

spicy chutney of your choice.

You may also like to try

Kuzhi Paniyaram

Thinai Kuzhi Paniyaram

Thinai Sweet Kuzhi Paniyar

Spinach Poori

Kodi pasalai dhal

For other Tiffin varieties

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Chutney Recipes

Broccoli-Masala-Curry

#BroccoliMasalaCurry : #Broccoli belongs to a family called cruciferous vegetables and the family is scientifically called  Brassicaceae family [ also called Cruciferae ]. Some of the cruciferous vegetables are cabbage, cauliflower, kale, brussels sprouts and similar green leaf vegetables.
#Broccoli is rich in minerals, vitamins, fiber and low in calories. 
#Broccoli is tasteless and flavorless. It takes very little time to cook. We have already seen broccoli stir fry [ Poriyal ] along with other vegetables. Now we will see a masala curry preparation of broccoli with potato, green peas and other vegetables.

Ingredients :
1 Cup	Broccoli florets
1/4 Cup	Green Peas
1 medium size	Potato
1/2	Capsicum, chop
1	Carrot, chop
3/4 Tsp	Salt [ Adjust ]
2 Tsp	Gingelly oil [ Til/Sesame oil ]
To Grind :
3 Tsp	Coconut scrapings
2 -3	Green chilly [ Adjust ]
1 Tsp	Cumin seeds
1/2 Tsp	Fennel [ Somp ]
1 Tsp	Coriander powder
10 - 12	Curry leaves
8 - 10	Coriander sprigs
1/4 Tsp	Salt
1 medium size	Onion, chop
Tempering :
1/2 Tsp	Mustard seed
1 Tsp	Black gram split

small quantity of fresh coriander leaves to garnish

Method :

Wash potato well and cut into halves.

Boil potato pieces in a pressure cooker adding half a cup of water and 1/2 Tsp salt for 5 whistles.

Open after pressure cooker ran out of steam.

Take out boiled potato and peel.

Break into small pieces with hand and set aside.

Take a big vessel with 3 cups of water and dissolve a Tsp of salt.

Put broccoli florets in salt water for half an hour.

Take all the ingredients to grind except chopped onion in a blender and grind coarsely adding little water.

Finally add chopped onion and run for 2 seconds.

Transfer the masala paste into a bowl or plate and set aside.

Heat a kadai with oil on a stove over medium flame.

Crackle mustard seeds once oil becomes hot and then add black gram split.

Add chopped carrot and capsicum after black gram turns golden color.

Saute for three minutes.

Then add broccoli florets and green peas.

Add salt and mix well.

Close the kadai with a lid and cook on slow flame till vegetables becomes soft.

Open the lid and add boiled potato and ground masala paste.

Mix gently and adjust salt.

Allow to simmer until raw smell of masala paste goes off and the curry turns dry.

Finally add chopped fresh coriander leaves and transfer into a serving bowl.

A tasty masala curry is ready to relish with hot white rice mixed 

with sambar or rasam and also tastes good with curd rice.


It also goes well with chappathy or puri.









You might also like to try

Cauliflower manchurian

Colacasia masala curry

Ennai katharikkai brinjal curry

Cauliflower poriyal

Vazhaipoo carrot poriyal

Curry Index

Ideas for Breakfast/Dinner

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Broccoli-Poriyal

#BroccoliPoriyal : #Broccoli belongs to a family called cruciferous vegetables and the family is scientifically called  Brassicaceae family [ also called Cruciferae ]. Some of the cruciferous vegetables are cabbage, cauliflower, kale, brussels sprouts and similar green leaf vegetables.
#Broccoli is rich in minerals, vitamins, fiber and low in calories.
It is tasteless and flavorless. So it is suitable for stir fry [ poriyal ] along with other vegetables and also it takes less time to cook.

Ingredients :
1 cup	Broccoli chopped
1/4 cup	Carrot chopped
1/4 cup	Green peas
2	Brinjal, chop
1	Onion, chop
1/4 cup	Broccoli stem chopped
2	Green chilly, slit lengthwise
1/2 Tsp	Mustard seed
1 Tsp	Black gram split
1 pinch	Turmeric powder
1/2 Tsp	Salt [Adjust]
1/4 cup	Coconut scrapping
1/2 Tsp	Groundnut oil

Small quantity of coriander leaves to garnish.

Method : 
Soak broccoli florets in salt dissolved water for half an hour to remove impurities and insects.
Then cut into equal sized pieces.
Chop the broccoli stem also into quarter inch pieces.

Heat a kadai on a stove with oil over medium flame.
Crackle mustard seeds after oil starts fuming and then add black gram split.
After black gram turns golden brown color add green chilly and chopped onion.
Saute for a few seconds and then add turmeric powder, broccoli stem, chopped brinjal, carrot and green peas.
Close with a lid and cook for a minute on slow flame.
After a minute remove the lid and stir with a ladle.
Then add chopped broccoli and salt.
Stir well with the ladle and close the kadai with lid.
Allow to cook on slow flame till vegetables become soft.
Check salt and then add coconut.
Stir well on high flame for half a second and transfer into a serving bowl.
Garnish with coriander leaves.

An excellent poriyal to relish with sambar 

or rasam mixed with white rice for lunch.

Other interesting recipes you might like to try



For Stir fry and dry curry

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Broccoli-Paruppu-Adai

#BroccoliParuppuAdai  #BroccoliPancake : Many times I have seen #Broccoli in big supermarkets, but never bought as its price happened to be very high.  Now I got this vegetable in our local market at #Chittaranjan, West Bengal. The vegetable is very cheap and fresh too.
#Broccoli belongs to cruciferous vegetables family that includes cauliflower and cabbage. Cruciferous vegetables are good source of Sulfur and beta carotene.
#Broccoli is less in calories and rich in fiber, minerals and vitamins.

Now I am trying all sorts of  preparations using #broccoli. I recently prepared #Adai [ #pancake ] using broccoli and came out well with lovely greenish color.

With the given ingredients can prepare approximately 5 - 6 adai [ pancakes ].

Ingredients:
To soak:
1/3 Cup	Boiled Rice [ Idli rice ]
1/3 Cup	Raw Rice
1/3 Cup	Thuvaram paruppu [ red gram ]
1/3 Cup	kadalai paruppu [ bengal gram ]
1/3 Cup	Payatham paruppu [ green gram split ]
To grind:
Small piece	Asafoetida
1 Tsp	Fennel seed
1 Tsp	Cumin seed
1/2 inch long	Ginger piece
1/4 inch long	Turmeric Tuber [ optional ]
2 - 3	Dry Red chilly [ adjust ]
1 Tsp	Salt [ adjust ]
To add:
1/2 Cup	Broccoli chopped nicely
1 medium size	onion, chop nicely
6 - 7	Small Onion, chop nicely
10 - 12	Vazhaipoo florets, chop nicely
6 Tsp	Coriander leaves chopped
10 - 12	Curry leaves tear into pieces
10 - 12	Vallarai leaves chop nicely

Gingelly oil [ till/sesame oil ] or groundnut oil to cook adai on tawa [ dosai kal ].
Ghee to apply over the adai

Note : Vazhaipoo florets [ banana blossom ] and vallarai leaves [ centella ] optional


Method :
Take boiled rice and raw rice in a vessel.
Wash and soak for 2 hours.
Take thuvaram paruppu, payatham paruppu and kadalai paruppu in another vessel and soak for 2 hours.

After two hours take asafoetida, ginger piece, turmeric tuber, red chilly, salt, cumin and fennel seed in a mixie jar.
Grind coarsely and then add soaked rice.
Add little water and grind coarsely.
Transfer into a wide mouthed vessel.

Now take soaked thuvaram paruppu, payatham paruppu and kadalai paruupu and run for a few seconds without adding water.
Transfer into the same vessel containing rice batter.
Mix well and adjust salt.

Add chopped onion, chopped broccoli, coriander leaves, chopped vazhaipoo, chopped vallarai leaves and curry leaves.
Mix well the batter and adjust salt.
The batter should be slightly thick and able to spread on tawa easily.
If it is too thick add little water and mix well.

Heat a tawa [ dosai kal ] on a stove over medium flame.
Apply a teaspoon of oil over hot tawa.
Keep two ladle full of adai batter at the center of the tawa and spread evenly using the bottom side of the ladle.
Apply oil on and along the rim of the adai.
Close with a lid for a minutes.
After one minute remove the lid.
Flip the adai once the rim becomes golden color and cook the other side also.
Transfer on to a plate once both sides become golden color.

In the same way make adai with remaining adai batter [ adai maavu ].

Apply 1/2 Tsp of ghee over adai [ optional ].

Serve hot with Aviyal 


or coconut chutny 


or murungaikai sambar.

Adai tastes too good with jaggery.










You may also like to try :

Paruppu Adai

Vazhaipoo spinach Adai

Pesarattu

Arisi Roti

Kezhvaragu Adai

For other Adai/Pancake Varieties

Adai/Pancake

To cook for breakfast/Dinner

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