Broccoli or mini trees as my kids call it, is surely a nutrition powerhouse with few calories. A cruciferous vegetable family member which includes the likes of Kale, Brussel sprouts, Bok Choy etc. has calcium almost at par with milk and contains abundant cancer-fighting compounds.
Kasundi is a grainy mustard from Bengal bearing a typical pungency, one comparable to the Japanese Wasabi. It blends beautifully with this recipe giving the bland Malai broccoli a distinct and inimitable flavour!
My Kasundi Malai broccoli is a scrumptious recipe which sets the stage for winter month barbecues… The distinct texture of broccoli and complimenting flavours of the malai (cream) marination and Kasundi unleashes a whole new experience in your mouth!!!
Do share your valuable feedback!
| Course | Appetizer |
| Servings | 2 – 3 persons |
| Prep time | 10 minutes |
| Cook time | 20 minutes + 1 hour marination time |
Ingredients for Kasundi Malai Broccoli( 1 cup=200 ml, 1 tbsp=15 ml)
|
|
| ½ cup | Hung curd |
| 1/3 rd cup | Fresh cream (Amul) |
| 1 tbsp | Ginger paste |
| 2 – 3 tbsp | Cream cheese (D’electa Philadelphia or Mooz, or you can use
Amul cheese spread) |
| 1 tbsp | Garlic paste |
| 1 tbsp | Mustard oil |
| ½ tsp | Cardamom powder (elaichi powder) |
| ½ tsp | Pepper (can use white pepper too) |
| 1 tbsp | Kasundi mustard |
| 1 tbsp | Lemon juice |
| 100 gms | Broccoli florets |
| 2 tbsp | Cashew Paste |
| Salt to taste | |
| Butter for basting | |
Instructions for the Kasundi Malai Broccoli: |
|
| 1. | Blanch the broccoli florets in boiling salted water for 2 – 3 minutes. Then immerse them in ice-cold water to retain the green colour. Drain after 5 minutes. |
| 2. | For the marinade mix all the other ingredients except butter, whisk well. |
| 3. | Add in broccoli florets and let it marinate for ½ hour to 1 hour. |
| 4. | Skewer the broccoli onto satay sticks and grill in a tandoor or hot oven. You can do this on the gas stove too. Apply butter and keep turning the skewer from time to time so as to chargrill the broccoli evenly on all sides. |
| 5. | Serve hot. |
| Note: You can adjust the ginger, garlic and mustard quantities to suit your palate. | |
