5 Tasty Broccoli Recipes to Try | Different Types of Broccoli Recipes | Broccoli ki Sabji ki Recipe

Broccoli is an edible green plant in the cabbage family whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is classified in the Italica cultivar group of the species Brassica oleracea.

#broccoli #broccolipasta #broccolisoup #broccolirecipes #AnybodyCanCookWithRajshriFood

Recipes:-
00:04 – Stir Fried Broccoli Salad – https://youtu.be/rTLJ-MzOMWc
03:46 – Butter Garlic Broccoli – https://youtu.be/EHYPq2z9yKo
06:37 – Tandoori Broccoli – https://youtu.be/4AFwd21lYoU
10:57 – Broccoli Paneer Soup – https://youtu.be/PtVNYw5lJHU
13:53 – Broccoli Pesto Pasta – https://youtu.be/u6MUxUm4OSA

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Well today I’m going to show you a hot stir-fried broccoli salad I’m going to slice this like so cut it into half and then slice it nice and thick because you don’t want it wilting further down once onions are sliced and ready the next step is walk tossing this for

Which I’m going to use extra virgin olive oil again the choice of use of oil is completely yours well I like this because of course it just works very well I’m going to add in the onions and these like I said are thick cut onions remember that just a touch of

Salt and this gets stir fried on high flame to this I’m going to add in garlic now this is garlic sliced well for this recipe you can either choose garlic or Ginger I personally prefer garlic in this recipe nevertheless a few flakes of Ginger here and there a few Julians of

Ginger here and there will also kind of work Wonderful in this but my choice garlic next is adding in a few Bird’s ey chili now this is deliberately added because I like that little bit of Touch of Spice in this recipe but nevertheless you can use green chilies you can use

Fresh red chilies personalize it absolutely After a few seconds on high flame I’m going to add in broccoli which is blanch now in this case I’ve not cut broccoli into florx I’ve just cut it with its stem on it’s just about using the entire vegetable because it’s in season so make the best use of

It TOS this on high flame and while this is getting those little bit of scotch marks we’re going to make a quick slurry for slurry I’m going to use corn starch to this I’m going to add in vinegar now you can choose red wine vinegar white wine vinegar any wine

Vinegar or just plain malt vinegar works wonderfully well this is white vinegar along with that some honey for that beautiful luscious sweetness along with this soy sauce but this is light soy sauce because here in this case you’re not looking at any color a pinch of salt

Remember the fact that you already added salt in the onions and the slurry is made with cold Water mix all of this well till it’s nice and lump Free with this a lump free slurry is done and ready this goes right onto the broccoli and the beauty of this slurry is that this is going to make it absolutely clinging it’s literally going to coat it it’s literally going to glaze it and that’s what we’re looking at this

Is not going to be Saucy it’s not going to be syrupy and juicy so remember that make the slurry accordingly just follow the recipe and you’ll get it tried well in case you find this salad recipe a little exotic we also have an absolute da pan baked Hondo with this your hot

Stir fried broccoli salad is done and ready This trade goes on the dinner table today we are making a quick and easy stir fry recipe butter garlic broccoli I’m going to start with a little bit of oil in a very hot pan around 1 teaspoon should be enough this is just to make sure sure that our

Butter doesn’t burn very quickly as soon as we add it to the pan I’m adding 1 tbsp of butter you can use as much or as little as you like once the butter melts I’m going to add in some clubes of garlic I’m using about 5 to six clubes you’re going to

Cook the garlic till the rawness goes away you’ll be able to smell it very easily the garlic has a little bit of color and it smells divine right now I’m going to add in some sliced onions I’m using one slice onion and I’m just going

To sauté this for 30 to 40 seconds I just want them to become soft and to speed up the process I’m going to add a pinch of salt I have used salted butter in the recipe so I’m being very careful as to how much salt I add now the onions

Have softened a little it’s time to add in our broccoli this is about 200 g of broccoli florit I’m going to add a pinch of salt again just to make sure the broccoli is nicely salted and seasoned just going to mix it around and let it cook on medium flame till it

Softens so now I’m going to add in a splash of water it’s nice and neon green at the moment so I know it is halfway done with a splash of water the cooking process will speed up and it will make sure that it retains its crunch you’ll

Know that your broccoli is done when the stalks from the center are no longer white in color to add a little bit of heat I’m going to add in some chili flakes stir it around for 10 to 20 seconds and you have an appetizer ready you can serve it

As it is if you’re planning to serve this as an appetizer but I’m going to turn this into a saucy mixture so that I can have it with either rice or noodles so I’m going to add in a little bit of corn flour along with some water making a quick slurry here

Make sure there are no lumps from the cornflour and add it to the center of your pan and quickly mix it I’m going to add in a little more water and we let the sauce thicken as we stir it around you can adjust the consistency of the sauce by adding a

Little more water if you like once the sauce turns transparent your buttergarlic broccoli will be ready to Serve let’s begin with the recipe for tanduri broccoli so the first step is cleaning of the broccoli so cut the broccoli into big fluids and I also clean it slightly further I just peel off the skin of the stem so this helps in cooking the broccoli very quickly after you finish finish cleaning

The fluids make sure you rinse them thoroughly and I’ve also rinsed over here around 200 g of broccoli florids I have a pot of water boiling over here and the florids are also ready and we are going to boil this for exactly 2 minutes by the

Clock after 2 minutes turn off the flame and quickly remove the fluids and put it in an ice Bath putting the BR choli florids in an ice bath basically stops the cooking process and also helps in retaining the color while the florids are cooling down let’s quickly make the marination so I have over here half a cup of hung curd basically just take curd put it in a

Seeve with a bowl at the bottom and keep it in the refrigerator for at least a good 4 to 5 hours to let all the water drain and then we’re going to add in all the other ingredients 1 teaspoon of kashmiri red chili powder powder 1 teaspoon of garam masala or you

Can even use tanduri Masala whatever you have handy half a teaspoon of black salt half a teaspoon of chart Masala go a little easy on salt since we’ve already added chat Masala and black salt 1 teaspoon of ginger and garlic paste 1 teaspoon of lemon juice

Next I’m going to add in 2 to 3 tbsp of roasted gr flour you can adjust the quantity of gram flour as per the consistency of the curd so if you feel there’s too much moisture add a little more 1 tsp of oil preferably use mustard oil because mustard oil gives a nice

Punch to this marination mix all the ingredients of the marination properly and now into this I’m going to add in the broccoli fluids make sure you drain out all the water from the fluids use your hands to coat the broccoli nicely with all the marination once the florids are nicely

Coated keep them in the refrigerator to chill for about 30 minutes these florids are now ready to be grilled so I have a steel skewer over here this is a basically a ticka skewer you get very easily or it’s even available with the ovens that you have

At home and now we’re going to skew every broccoli florit be very careful don’t break it skew the florids in such a way that they are well balanced on the skewer make sure you stick all the florids to each other and now I’m going to grill them directly on the flame and

Use the small burner to grill them let’s turn on the flame keep the flame on medium and now let’s start grilling these with the help of a spoon just rotate the broccoli pieces so that they Grill properly from all the sides once the broccolis are nicely

Charred from all around remove them in a plate once you get them out from the skewer sprinkle some chart Masala immediately in the same way let’s skew the remaining broccolis keep the flame on medium and now let’s start grilling these once the broccolis are nicely charred from all around remove them in a

Plate sprinkle some chart Masala I’m going to show you broccoli paner soup Works let’s begin let’s begin with a red onion similarly I’m also going to take some spring onion whites just get all of these together snip it off like so and keep the greens aside let’s cut this as well roughly for

That wonderful Sweetness in the soup let’s get cooking and add in a touch of butter let’s slide in the red and white onions with this a couple of cloves of garlic well this is just about perfect because you do not want the soup to be garlicky green chilies for the Spice

Ction snip these off like so a quick few stirs like so and allow this to cook on medium to low flame for a couple of minutes till that time let’s quickly cut the broccoli you can keep this aside for some wonderful stock or maybe a stir fry

Let’s move on to the florids and cut this roughly of course the broccoli needs to be picked and washed that’s the most brutal way of cutting a broccoli but that’s the requirement of the recipe let’s slide this in as well and stir this for a couple of

Seconds once you see that the color changes because of the Heat we’ll add in stock or water in this case I’m adding in [Applause] water a touch of salt pieces of processed cheese for that wonderful creaminess in the recipe I’ll do not waste your time in grating and

Chopping and things like that this is just about perfect and lastly I’m also going to add in some spring greens allow this to simmer for say 15 to 20 minutes after which we’re going to run this into a puree do not not cover this otherwise the soup will get

Discolored for that extra creaminess let’s add in a few pieces of paneer keeping a few aside this will not only add into the creaminess but also to The Taste and flavor of this recipe let’s give this a quick mix see another 2 minutes and the broccoli should be

Done we shall blend this and serve immediately with this your creamy hearty holesome broccoli soup while broccoli paneer soup is done and ready broccoli pesto pasta so let’s see how so I have here 1 and 1/2 cups of pen pasta you can take any pasta of your

Choice the water is boiling add the pasta in a tablespoon of oil some salt give this a stir and let this boil for around 11 minutes while the pasta is boiling let’s saute some vegetables so in the pan I’m going to heat a tablespoon of butter the total quantity

Of broccoli I’m using in this pasta is around 250 g so into this I’m going to sauté around 1 cup of florid I have some yellow cette or yellow zucchini here that I’ve sliced one carrot chopped half a red capsicum that I’ve chopped toss these vegetables just cook them for a minute

And a half let’s remove these vegetables in a Bowl the vegetables have been sauted and now I’m going to make the sauce now the base for the sauce is also broccoli so in a Mixie jar add in a cup of broccoli fluids as I said earlier I’m going to use all the parts of broccoli so this is

The stock of the broccoli I’ve peeled it nicely now let’s roughly chop it and add it in half a cup of Basil just a tablespoon of coriander leaves 10 to 12 cloves of garlic two walnuts a teaspoon of chili flakes a teaspoon of oregano two big pinches of pepper

Powder half a teaspoon of sugar let’s make a coast paste out of all these ingredients the paste is ready as you can see it’s a coarse paste turn on the flame add in some butter add in the broccoli paste saute this just for a minute and a

Half don’t cook the paste for very long otherwise the color is going to get ruined just a quick sauté and do it on high flame let’s add in 1/4 cup of Fresh Cream give this a good Mix the pasta is cooked but I’m going to use this water so add some into the sauce to get the right consistency of the sauce salt to Taste drain the pasta and add it in the Sauce add in the vegetables some cheese of choice you can even add parmesan let’s give this a final toss as you can see the beautiful colorful pasta and this is done let’s plate This