Tag: Vegetables

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MUSTARD BROCCOLI on CAULI MUSTARD

There is no typo here!! If you love mustard flavour as much as my family does, this is the ultimate taste explosion. Broccoli belongs to the mustard family (Brassica or Cruciferae) and so does cauliflower – initially thought it would not be balanced but let me reassure you that this was an instant hit and it’ll become your favourite way to serve. I used mustard oil – very distinct aroma of mustard and you can get in any Indian store. This recipe uses mustard oil, wholegrain mustard and hot English mustard plus broccoli and cauliflower.

I served this as a vegetarian first course / starter. Please do try as you will not be disappointed.

Mustard broccoli with cauli mustard

INGREDIENTS FOR MUSTARD BROCCOLI

1 head of broccoli, halved

100g Greek style natural yoghurt

2 tablespoons wholegrain mustard

½ teaspoon chilli powder

1 teaspoon curry powder

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RATATOUILLE

If ever I had to represent summer on a plate, this would be the dish I would create. This is a recipe that is a classic but evolved over time. Having said that it tastes different every time I make it, owing to seasonal changes.

I love the flavours and also what this dish stands for. For me, it is about summer vegetables, long evenings and barbecues. You can serve this with crusty bread for light dinner or serve it as a side dish with barbecued meats. Either way, it is super easy, delicious and vegan plus it adds to your vegetable intake for the day.

Ratatouille

INGREDIENTS

400g butternut pumpkin, peeled, seeded and chopped

1 large red onion

3 zucchinis, chopped

2 peppers, 1 red and I yellow, cored, seeded and chopped

1 eggplant, diced

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CHINESE BROCCOLI – 2 WAYS (GAI LAN)

This deep green vegetable has sturdy stems that are sweet and the leaves have a hint of bitterness. They remind me of our broccolini.  In Cantonese, this is gai lan and in mandarin it is jie lan. I recommend you try this and you will be pleasantly surprised at its versatility. Gai lan goes well with spicy flavours so I tend to blanch first and then stir fry with ginger or garlic.

GAI LAN WITH GINGER, GARLIC & RED CHILLI

Gailan with ginger, garlic & red chilli

I do this with choy sum as well as with young new season gai lan.

INGREDIENTS

A large bunch of gai lan or choy sum (300-350 grams)

2-3 tablespoons vegetable oil

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