Broccoli Stir Fry

A quick stir fry dish using broccoli, peppers, onion, ginger and hoisin sauce.

Ingredients:

• 1 cup broccoli
• 1/2 a red onion
• 1/2 a green pepper
• 1 inch piece of ginger
• 1 green chilli
• Teaspoon of olive oil
• 2 tablespoons of hoisin sauce

To make:

• Chop up the veggies.
• Heat the oil in a wok.
• When it is sufficiently hot, add the onions, chilli and ginger.
• After about 3-5, discard the chilli, and add the peppers and broccoli.
• Add the hoisin sauce and a dash of water and stir constantly.
• Turn off the gas after 5 minutes and serve immediately.
  
  
  

Broccoli, Carrot, and Pepper Upma

A favorite breakfast dish of mine is Upma, or savory semolina porridge. I generally spike it with tons of veggies I am dying to get rid of. In this case, some broccoli, carrot and green pepper.

Broccoli, Carrot, and Pepper Upma

Ingredients:

• 1 cup semolina or an upma premix
• 1 cup broccoli
• 1/2 cup carrot
• 1/2 cup green peppers
• 1 large green chilli
• 1 cup of water
• Teaspoon of vegetable oil
• Half a lime

To make:

• In a pot, gently dry roast the semolina/upma premix for a minute or two.
• Add oil and water to the roasted semolina and cook for approximately 7-10 minutes.
• Once the semolina is cooked, add the chopped up vegetables.
• Stir for half a minute and turn off the gas.
• Serve immediately with lashings of lime juice.
  
  

Minty Broccoli Soup

I had some really fresh and organic mint that I got from the Farmer's Market on Sunday, and my Reliance-bought broccoli was starting to wilt with shades of acid yellow (That store has the worst produce - I'm never shopping there if I have an option to buy elsewhere).

Nice way to get your kids to eat their greens.

You can have this raw as well - I just needed some heat in my body last nite.

Minty Broccoli Soup

Ingredients:

• 2 cups of broccoli
• 3/4 cup of mint
• 1 inch knob of ginger
• 5-10 black pepper corns, crushed

To make:
Chop the broccoli, ginger and mint roughly and blend it to a puree.

Transfer to a pot and gently heat it on a flow flame.

Add the black pepper.

Garnish with mint leaves (and freshly-in-season mulberry, in my case).