Stir-fried Broccoli with Soy Nuggets

Try making this simple meatless recipe of Broccoli with Soy Nuggets. I bet this has a subtle yet addictive sauce which makes you prepare this often. So…Get..Set..Go!!!

Ingredients:

Brown rice – 1 cup

Broccoli – 1 medium

Soy sauce – 2 Tbsp

Sesame oil – 2 Tbsp

Chili sauce – 2 Tbsp

Rice vinegar – 2 Tbsp

Cornstarch – 2 Tbsp

Vegetable oil – 2 Tbsp

Soy Nuggets – 1 cup

Garlic cloves – 3 - 4

Vegetable stock - 1 cup

Preparation

·        Cook the rice according to the package directions.

·        While the rice cooks, combine soy sauce, sesame oil, chili sauce and vinegar in a small bowl, stirring with a whisk and set aside.

·       Wash the soy nuggets and add to a pan of boiling water and cook for about 2 minutes. Drain off the water immediately and squeeze out the excess water from the nuggets. Set aside.

·        Wash and cut the Broccoli into bite size florets.

·       Heat vegetable oil in a large pan over medium heat. Add broccoli and garlic to pan and toss for about a min. Add the vegetable stock to the broccoli, cover and cook  for about 4 minutes or until broccoli is crisp-tender, stirring occasionally.

·        Add soy sauce mixture and the cooked soy nuggets to the pan, mixing gently, and cook for about 2 minutes. Mix in the cornstarch to about ¼ cup of water and add it to the broccoli mixture and cook till the sauce thickens, stirring occasionally. Serve the broccoli mixture over rice.

Aloo Podi Koora (Potato Fry)

Ingredients:

Potatoes - 3 Medium

Onion - 1 Medium

Oil – 2 Tbsp

Urad Dal – 1 Tbsp

Chana Dal – 1 Tbsp

Mustard Seeds – 1Tsp

Jeera - 1 Tsp

Turmeric Powder - ¼ Tsp

Green chillies – 6-8 no.

Curry Leaves – 2 springs

Salt to Taste.

Preparation:

• Wash, boil, peel and mash the potatoes.
• Cut the onions into thin slices lengthwise. Also slit the green chillies lengthwise.
• Heat oil in a frying pan, once hot add mustard, jeera, urad dal, chana dal.
• Once they start to splutter add curry leaves, onions, green chillies, turmeric and fry till the onions are translucent.
• Add the mashed potatoes, salt, mix well and fry for about 2min and then remove from heat.
• Serve hot with rice, poori or Chapathi.
• This can be also used as filling for many other dishes such as Aloo Bonda, Masala Dosa and Vegetable puffs.

Potato & Carrot stir fry

This is a simple, but too delicious recipe. I had fallen in love with this curry when I tasted it for the first time in school from one of my friend’s lunch box. I am very happy to share it with you…

Ingredients:

Potatoes – 3 medium

Carrots – 2 medium

Garlic – 3 to 4 pods (crushed roughly)

Red chillies -2

Mustard seeds – ¼ tbsp

Cumin seeds – ½ tbsp

Urid dal – 1 tbsp

Oil – 2 tbsp

Salt – to taste

* Chutney powder – 2 tbsp

* For making chutney podi, dry roast about 8 red chillies  and grind them with 1 cup of roasted chana dal and salt to a  smooth powder. It gives an extra taste to the stir fries, if added just before we take them off the heat.

Preparation:

• Wash and peel the potatoes and carrots and cut them into small cubes.
• Heat oil in a pan and add the mustard & cumin seeds. Once the mustard seeds start to splutter, add urid dal and chana dal and fry till they are golden brown.
• Add the crushed garlic and red chillies and fry till they turn brown.
• Add the potato and carrot pieces, stir them and cook them closed for about 7 min or till they are done by occasional stirring to avoid burning.
• Once the potatoes and carrots are cooked, add the chutney powder and stir and turn of the heat. Adjust salt if required.