Broccoli in Garlic Sauce

I am always on the lookout for recipes which require me to spend no more than 20-30 minutes in the kitchen, slogging over the stove.
Ever since I saw this post of Rajitha’s, I have had her garlic sauce on my mind. I have no idea how garlic came to be an indispensable ingredient in my kitchen because I do not remember my mom ever using it to the extent that I do, and it certainly has not been a part of our cuisine traditionally. But I love my garlic!

Ingredients:
I pack of frozen broccoli florets, thawed
1 head of garlic, cloves chopped finely
1 Tbsp sesame oil
½ tsp red chilli flakes
4 tsp hot chilli- garlic sauce
3 Tbsp soy sauce
6-8 Tbsp hot and sweet ketchup
2 tsp rice flour dissolved in water
Spring onions/scallions for garnishing
Salt to taste.

Method:
Heat the oil in a large pan.

Sauté the garlic and then add the red chilli flakes, chilli-garlic paste, soya sauce and ketchup. Cook for 2 minutes or so.

Add the thawed broccoli florets along with a cup of water. Cover and cook for about 5 minutes.

Add the rice flour dissolved in water to the pan and continue to cook until the mixture thickens. Depending on the consistency needed, add required amounts of water.

Garnish with scallions. Serve hot with fried rice.

Thanks for the fabulous recipe, Rajitha. I will try it with tofu the next time. :-)

This goes to Sunita for her monthly spice event. The spice of the month is garlic.

Cream of Broccoli Soup

Ingredients:

4 cups broccoli florets

1 small potato, peeled, boiled & cubed

2 Tbsp butter

2 Tbsp flour

2 Cups milk

Salt & pepper to taste

Method:

In a large vessel, bring water to a boil. Add the broccoli florets & let it cook for about 5 min till the florets are tender.

When this cools, blend/ puree the broccoli & the bolied potato.

In a separate pan, prepare a thin white sauce. Melt the butter, blend in the flour, salt & pepper. Add milk gradually, stirring constantly, and cook until the mixture begins to boil.

Add the broccoli-potato puree to this & heat to boiling, stirring constantly.Adjust the amount of milk depending upon the consistency desired.

Season to taste. Garnish with croutons & serve hot.

Broccoli-fenugreek /methi sabji

Ingredients:
3 cups broccoli florets (I used the frozen ones)
½ cup onion, finely chopped
1 cube frozen fenugreek/methi, thawed before use.
1 tsp ginger-garlic paste
A pinch of garam masala
½ tsp chilli powder
Salt to taste.

For the seasoning:
½ tsp mustard seeds
½ tsp urad dal
½ tsp methi seeds
A pinch of asafoetida/hing


Method:
Microwave the broccoli florets.

Heat oil in a pan & add all the ingredients for the seasoning.

Add the chopped onions, sauté for a bit, add the ginger-garlic paste followed by the methi, chilli powder and garam masala. Stir well.

Add the broccoli florets, mix well & cook covered for about 5 minutes

Serve hot.