Sunday, March 30, 2014

How to cook Broccoli Bajji

Broccoli is a plant that resembles cauliflower and belongs to the family which also includes cauliflower, cabbage, brussel sprouts, collards and kale . Broccoli has many green coloured fleshy flower heads, on a thick, edible stalk. The entire thing looks like a mini tree.
This food is very low in saturated Fat and cholesterol but a good source of Protein, dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium, Vitamin E, Thiamin, Riboflavin, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus and Selenium and Manganese. Most important, broccoli contains a substance called Isothiocyanates, which fight and help prevent cancer.
Bajjis are traditional south indian dish prepared for special occasions. It is very common in any street fares and sea shores. There are various types of bajjis and making them is less time consuming. You can substitute different vegetables instead of broccoli to get different bajjis like potato bajji, cauliflower bajji, onion bajji, raw banana bajji, mirchi bajji (milagai bajji), appala bajji etc.

Gram flour - 2 cups
Rice flour - 2 tblsp
Red chilly powder - 2 tsp
Baking soda - 1 pinch
Salt – to taste
Broccoli – 2 cups (separated into florets)
Water - 1/2 cup
Oil - 1/4 cup ( for frying)

1. Mix thoroughly gram flour, rice flour, red chilly powder, baking soda and salt to make bajji flour.
2. Add water gradually to avoid lumps and make a smooth paste.
3. Heat oil in kadai. When the oil is hot enough, dump few broccoli florets in the bajji batter.
4. When the florets are completely coated with the batter, put the florets in the oil and deep fry.
5. Drain excess oil in a paper towel. Serve hot with tomato ketchup when the bajjis are crisp.

- Don’t overcrowd the kadai. Fry few florets at a time.
- Broccoli florets can be substituted with other vegetables like cauliflower florets, onion, potato slices, raw banana slices, bread slices etc.


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