Broccoli Stir Fry
2 medium size Fresh Broccoli
McCormick Grill Mates Roasted Garlic & Herb Seasoning(2.75 oz)
3tsp Oil
1 tsp Salt
Cut Broccoli into medium-size pieces. You can even slice the hard stem from out side and use the soft part of stem. Take microwaveable bowl Add Cut Broccoli and soak in water with 1 tsp salt.
Microwave 4 min on high. Drain all the water with help of Colander.
Heat nonstick pan, put 3 tsp oil and put Broccoli. Use wooden flat spoon to stir Broccoli time to time for 5min. Once Broccoli is slightly pan roasted from all sides sprinkle McCormick Ready Seasoning. Sprinkle generously till all the broccoli is covered with Seasoning. Keep stirring till for another 3min.
Microwave 4 min on high. Drain all the water with help of Colander.
Heat nonstick pan, put 3 tsp oil and put Broccoli. Use wooden flat spoon to stir Broccoli time to time for 5min. Once Broccoli is slightly pan roasted from all sides sprinkle McCormick Ready Seasoning. Sprinkle generously till all the broccoli is covered with Seasoning. Keep stirring till for another 3min.
Note: Don’t add salt as McCormick Ready Seasoning already has salt and all spices. Don’t cover while cooking as we want Broccoli to be crispy.
Chilli Stuffed
10 Long Green Fresh Chillis with Stem(jalapenos)
2 Tsp Jeera Powder(Cumin Pwd)
1 Tsp Salt
½ tsp Hing(Asafetida)
Pam(Spray oil)
Wash Green Chillis and wipe it dry. Don’t take out the stem of chillis. Slit chillis with help of Knife from one side and let other side remain intact. Scrape out seeds very gently with help of tip of the knife.
Now mix the Cumin Powder, Salt and Hing and keep this mix on flat plate. Lift that mix on knife tip and gently spread it evenly inside the slit green Chillis. You can even use the spoon end to spread the mix inside chillis. Once done stuffing all the chillis with the mix, heat the nonstick pan.
Keep chillis on hot pan and spray oil or sprinkle little oil evenly on all the chillies, after a minute turn the chillies with help of fork. Make sure to cook very little on both sides of chilies and remove from pan.
Serve as side dish for pulao or Roti Subjior Curd Rice or with Sambar Rice. It goes well with all Indian meal.
Note: Keep exhaust fan on as sometime chilli smoke can really make you cough hard. Don’t overcook chilli as semi crispy chillis taste great.
Now mix the Cumin Powder, Salt and Hing and keep this mix on flat plate. Lift that mix on knife tip and gently spread it evenly inside the slit green Chillis. You can even use the spoon end to spread the mix inside chillis. Once done stuffing all the chillis with the mix, heat the nonstick pan.
Keep chillis on hot pan and spray oil or sprinkle little oil evenly on all the chillies, after a minute turn the chillies with help of fork. Make sure to cook very little on both sides of chilies and remove from pan.
Serve as side dish for pulao or Roti Subjior Curd Rice or with Sambar Rice. It goes well with all Indian meal.
Note: Keep exhaust fan on as sometime chilli smoke can really make you cough hard. Don’t overcook chilli as semi crispy chillis taste great.
Red Spinach/Chaulai/Rajgiri ki Subji
Ingredients:
1 bunch Red Spinach(Clean it by separating leaves from hard stem)
1 big onion chopped
3 red dry whole chili
1-2 whole garlic pods(Optional)
1 tsp cumin seeds(jeera)
Salt to taste
Method to cook:
Wash the cleaned Red Spinach leaves properly under running water and chop them.
Heat oil in a kadai/pan. Add cumin seeds, Red Whole Chilli, chopped Onions. You can add sliced Whole Garlic pod(it’s optional). Cook till onion turns soft and slightly golden.
Add chopped Red Spinach and salt. Cook for 4-5 minutes. The leaves will release water. Lower the flame at this point. Don’t cover the pan it should be cooked in open pan.
Bhaji needs to be cooked in that water only. If water dries out, add splash of water and cook again.
Your Subji(Veggie) is ready to eat with rice or roti.
By: Reena Sharma
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