No Onion Garlic Broccoli Potato Stir Fry

No onion garlic broccoli potato stir fry with Bengali bhaja moshla or roasted mixed spice powder. Very easy and quick recipe.

Do you love broccoli? And Bored with same taste? Now here is a simple yet delicious recipe for broccoli and potato. But if you want you can skip potato and and make it with only broccoli.

And do you know that broccoli is not only one of the most nutritious vegetable.
Broccoli Could Be a Secret Weapon Against Diabetes, Say Scientists.Broccoli contains an ingredient that can help those with type 2 diabetes control their blood sugar level, according to a new study – potentially providing a much-needed treatment option for millions.
Source

I have already shared some different broccoli recipes on this blog.

1. Broccoli with egg and tomato

2. Broccoli stir fry with lemon and ginger julienne

3. Broccoli Almond Cheese Soup

4. Broccoli with cottage cheese and mixed vegetables

5. Broccoli malai curry

My vegetable vendor brings lots of broccoli every day and always request to buy at least one. Look how he brings fresh vegetables for us.

And every time I can’t repeat same recipe. So here is another broccoli recipe for you. You need only ginger and green chilli with some dry spices to make this delicious stir fry.

Recipe

Broccoli – 1

Potatoes – 3 medium

Green peas – 1/2 cup

Green chilli – 1 – 2, chopped

Ginger – 1 inch piece, grated

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Salt to taste

Cumin seeds – 1/2 teaspoon

Roasted spices – 1 teaspoon, get the recipe here

Oil – 2 – 3 tablespoon

Method

1. Peel and sliced the potatoes. Rinse, drain and keep aside.

2. Wash the broccoli. Chop into small florets.

3. Heat oil in a pan.
Add cumin seeds and let them splutter. You can add little hing or asafoetida if you want.

4. Add grated ginger and green chilli. Fry till the ginger starts to change it’s colour.

5. Add broccoli and potatoes. Saute for a minute.

6. Add salt, cumin powder, coriander powder, turmeric powder and garam masala powder. Mix well.

7. Cover and cook on low flame. Stir occasionally.

8. Cook till the potatoes and broccoli becomes tender.

9. Add roasted spices or bhaja moshla and mix.

10. Remove from heat. Garnish with cilantro or coriander leaves.
Serve with roti, paratha, puri or any bread. Or use as a sandwich stuffing with onion and tomato slices.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Kumro Chokka Or Pumpkin Stir Fry

Kumro chokka or pumpkin stir fry with panch phoran or Bengali five spices.
Goes well with luchi or puri, paratha or any bread. Taste is spicy, tangy and with little sweetness. In short its super yummy. Kumro is pumpkin in Bengali. Its a traditional no onion garlic Bengali recipe. But every home has its own recipe with some variation. I am sharing my mother’s recipe. Maa usually made it with fulko luchi or tikona porota or paratha in breakfast. Get fulko luchi recipe here

Monday again and this week’s 163 #Foodiemonday bloghop theme is #pumpkin treat.
Saswati Hota suggested the theme pumpkin. We can make anything with pumpkin but I remember my Maa’s kumro chokha. Didn’t make it a long time. So here is my Maa’s tangy spicy super yummy kumro chokka.

Normally black chickpea is used to make kumro chokka but I have used white chickpea or garbanzo beans. You can use black chickpea if you like.
Sugar is optional but for taste don’t omit it. Use at least 1/2 to 1 teaspoon.

Recipe

Pumpkin – 1 & 1/2 cup, chopped

Potatoes – 1 cup, chopped

Chickpeas – 1/4 cup

Mustard oil – 2 tablespoon

Panch phoran – 1 teaspoon

Dry red chilli – 1

Asafoetida or hing – a pinch

Green chilli – 2

Salt to taste

Sugar – 1 – 2 teaspoon or to taste

Cumin powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Cumin powder – 1 teaspoon

Red chilli powder – 1/2 teaspoon

Dry roasted cumin powder – 1 teaspoon

Or

Dry roasted mixed spices or bhaja moshla – 3/4 teaspoon, Get bhaja moshla recipe here

Amchur or dry mango powder – 2 teaspoon

Method

1. Soak the chickpeas overnight and boil in pressure cooker. I have used garbanzo beans or white chickpeas but you can use black chickpea if you like.

2. Chop the pumpkin and potatoes in small cubes.

3. Heat oil in a pan. Add panch phoran and let the five spices splutter.
Panch phoran consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.

4. Add dry red chilli and asafoetida or hing.

5. Now add the chopped potatoes.
Fry till the potatoes becomes light brown.

6. Add chopped pumpkin and boiled chickpeas. Mix well.

8. Add salt, cumin powder, coriander powder, turmeric powder, red chilli powder and sugar. Mix well.

9. Cover and cook on low flame. Stir occasionally.
You can add little water to avoid burning.

10. Check in between. Pumpkin should not get mushy.

12. When potatoes and pumpkin become soft and dried up add amchur and roasted cumin powder or bhaja moshla or roasted mix spice powder.
Mix well and remove from heat. Taste and adjust the seasoning.
Serve with luchi or puri, paratha or any bread.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Roasted Mixed Spice Powder Or Bhaja Moshla

Roasted mixed spice powder.
An aromatic mixture of roasted green cardamom, cloves, cinnamon, cumin, bay leaf, cumin, coriander and red chilli.
It will enhance the flavour of your savoury dishes. Add a spoon full to your chop or cutlet mixture, potato stuffing for aloo paratha, aloo tikki or burger patties, sandwich stuffing, curries, dum aloo or anything you want to make aromatic and spicy.

Sending this post to 136th #Foodiemonday bloghop theme is #MasalaPowder.

When Preethi decided the theme I remember my mother’s bhaja moshla or dry roasted mixed spice powder recipe. She always used to store two type of dry roasted mixed spice powder.

One is dry roasted and ground panch phoran or a mixture of cumin seeds, coriander seeds, nigella or black cumin seeds, fennel seeds and mustard seeds. This mixture is for sukto, a delicious Bengali style mix vegetable. Just sprinkle this ground mixture on sukto or any chutney and enjoy the aroma.

I am sharing second dry roasted and ground spice mixture. You can use this aromatic mixture in any savoury dish to enhance the flavour and taste. Here is my mother’s recipe for aromatic bhaja moshla.

Recipe

Green cardamom – 8

Cloves – 6

Bay leaf – 1, small

Cinnamon – a small stick

Dry red chilli – 2

Cumin seeds – 2 tablespoon

Coriander seeds – 2 tablespoon

Method

Combine all the spices.
Lightly dry roast on low flame. Stir continuously.

Dry roast till the spices gives out roasted aroma.
Immediately transfer the spices on a plate and let it cool down.

Now grind all the spices. Make a fine powder.
Store in a airtight jar.

Notes

1. If you want your spice powder more hot use 3 – 4 dry red chilli.

2. If you don’t want to use red chilli you can use pepper corn.

3. Or if you like you can omit chilli and make it only aromatic not hot.

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