Skip to main content

Broccoli Stir Fry - Broccoli Stir Fry with Roasted Peanuts - Low calorie side dishes

This quick and easy broccoli stir fry is loaded with garlic flavour and crunchy peanuts. This simple broccoli stir fry turned out so good. The ground mixture has just three ingredients - garlic, roasted peanuts and red chilli. There are many complaints about its texture, but when prepared in proper cooking methods, it tastes perfect. 



Here is the short video for Broccoli Stir Fry



Check out my other low calorie recipes here

Broccoli Stir fry Recipe Details

Prep time : 10 minutes
Cook time : 15 minutes
Serves : 3
Category : side dishes


Ingredients

  • 2 broccoli 
  • 1/4 cup finely chopped onions
  • 1/2 tsp cumin
  • 1/4 tsp turmeric powder 
  • 4 garlic cloves 
  • 2 red chilly or 2 tbsp chilli flakes
  • 2 tbsp roasted peanuts
  • salt to taste 
  • 2 tbsp coconut oil 

How to make Broccoli stir fry

1. Blanching 

Remove the stems, then cut the broccoli florets with a knife into uniform pieces. Bring a wide vessel of water to boil. Carefully add the broccoli florets into the boiling water and cook for 2 minutes. Close it with a lid for another 5 minutes. After 5 minutes, drain off the water completely and then immediately rinse it in the running water. After blanching, you can prepare a quick stir fry or added to salads or pastas. 




2. Prepare the masala

Take a mixer jar and add red chillies, roasted peanuts and garlic cloves. Do not add water. Just pulse it 2 times and keep it ready to add it to the stir fry. You can also crush them in a mortar pestle. I have used 2 red chillies for 2 cups of broccoli. Adjust them according to your taste preference. You can also add 1/2 tsp black pepper powder. 




3. How to toss the broccoli 

Heat oil in a flat kadai or pan on medium heat. Add cumin. When it sizzles, add finely chopped onions. Saute well. Stir in the broccoli and toss for 3 minutes on medium high heat. Sprinkle the salt. When tossing the broccoli, it releases the water because it contains a lot of moisture. The moisture turns into steam while sautéing and makes it soft. When the water evaporates, add the coarsely ground masala and mix well with the broccoli. Toss well on the highest heat till the raw smell of the garlic goes off. Taste and add more salt or spice powders to your liking. Sprinkle chopped coriander leaves and transfer the stir fry to the serving plate. Serve it hot with rice, chapathi or simply as a salad. 




Comments

Popular posts from this blog

Quick Paneer Masala - 15 minute Paneer Gravy - Easy Paneer Masala

Quick Paneer Masala - this homemade restaurant style paneer masala is one of my most frequently made gravy recipes. It's perfect with chapathi, poori, nann and also for pulao varieties. Fresh tomatoes help to  make the best gravy, especially when you use red ripe tomatoes. What makes this quick paneer masala easy to make and why it calls for 15 minute gravy is because instead of pureeing the tomatoes, it's made with ground tomato paste. For paneer butter masala, we blanch the tomatoes and then made into puree. But I want to prepare a quick gravy with simple process. During the summer season, I like to prepare gravy and sambar with a shortcut.This quick paneer masala is one of the best 15 minute gravy recipes for beginners and also for busy mothers. I am actually really excited about this gravy because this paneer masala is made without any artificial colours, fresh cream. It has a delicious flavour with a smooth, creamy gravy.    Tips for the best Paneer masala Use fresh ingred

Seppankizhangu Poriyal - Taro Root (Arbi) Fry

Seppankizhangu Poriyal  - this poriyal is prepared with taro root, chilly powder, small onions cumin garlic paste and perfectly roasted in an iron kadai. The best cooking method for this taro root poriyal is to cook the taro roots in an open vessel for 10 minutes on medium heat with a good amount of water. No one likes a mushy taro root, so just keep an eye on it and check them for doneness by inserting a knife. If you cook taro roots in a pressure cooker, it will be too soft and turns mushy. For these types of roast dishes, low heat and long cooking times are important for its texture. The small onions cumin garlic paste, adds flavour to the taro roots. Roasting the taro roots in an iron kadai creates an excellent flavour and texture.   Similar recipes Vazhaikkai Thuvattal -  Raw Banana (Plantain) Stir Fry   Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry  Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal  Brinjal (Egg Plant) Stir Fry -  Kathirikkai Poriyal  Elephant Foot Yam  St

Easy Milk Sweet - Instant milk sweet with kova, condensed milk and sugar

Easy milk sweet - prepared with condensed milk, unsweetned kova, powdered sugar and ghee. You can easily prepare this milk cake within 30 minutes. Traditionally milk sweets are prepared with milk, which will take more time. We like almost any sweets based on milk products, but most of the milk sweets require some time and patience. So for a change, I planned to prepare an instant and easy milk sweet for this Diwali with unsweetened kova and condensed milk. The taste is similar to the regular milk sweet, and my son Siva enjoying it very much. Sure to become your favourite milk sweet also. To make this easy milk sweet you need unsweetened kova, condensed milk, cardamom powder, powdered sugar, chopped pistachio nuts and ghee. The  kova are sauted in ghee for a few minutes and then mixed with the condensed milk. The kova dough will look like milk halwa and when it gets thick the powdered sugar are mixed well. We have to mix the powdered sugar in two stages so that the sugar will be e

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Street Style Vegetable Fried Rice - Quick Recipe of Veg Fried Rice Street Food Style

Today we are going to see an interesting street style vegetable fried rice with simple cooking techniques. For the past twenty years, vegetable fried rice and pani puri have been a favourite food for many of us. Everywhere we can see, these two dishes are the stars of the street food. One day during our trip to Tirumala, I learnt this street style vegetable fried rice from a street food vendor. He prepared varieties of fried rice within a few minutes, very casually. As he was preparing, I saw exactly how it was done. There's something magical about eating hot fried rice on the streets.The sound of the street vendors tossing the tang tang with their wok is always enjoyable to me. How to make street style vegetable fried rice in your home kitchen  You can use basmati rice or long grain rice. Always prefer the open pot method to cook the rice for fried rice. The texture will be perfect with less stickiness. Brands such as Unity and India Gate are perfect for fried rice.  You can use s

Collection of side dishes for lunch

Collection of side dishes for lunch Here is a collection of vegetable side dishes like thuvaram, kootu, aviyal, pachadi, puttu etc for your everyday lunch. All the dishes are very easy and healthy.

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Ribbon Pakoda with ParBoiled Rice - Puzhungal Arisi Ribbon Pakoda - Diwali Recipes

Ribbon pakoda -  prepared with parboiled rice (idli rice) and fried gram flour. In our blog, I have already posted ribbon pakoda prepared with gram flour and rice flour. 

Wheat Rava Kichadi With Vegetables - Samba Godhuma Rava Kichadi - Healthy Breakfast

A healthy diabetic friendly kichadi recipe made with wheat rava. You can start your breakfast with a cup of this healthy kichadi as it includes carrot, green peas and beans which blend together beautifully with wheat rava. A handful of fresh green peas gives a slightly sweet taste for the kichadi.  There are two main varieties of wheat rava - medium coarse and fine coarse. Fine coarse wheat rava is my favourite for kichadi and upma dishes. Medium coarse wheat rava is perfect for sweet pongal and payasam. Both types require more time to cook when compared to regular white rava. Fine coarse wheat rava doesn't need to be roasted for this kichadi. To cook 1 cup fine coarse wheat rava you will need 3 cups of water. After preparing the kichadi you should let it stand for 15 minutes, covered and undisturbed for a perfect fluffy texture. And once you find how to cook wheat rava perfectly, you will be making it regularly for your breakfast.  Check out my other tiffin recipes here Idli Black

Susiyam - Suzhiyam - Kadalai Paruppu Susiyam - Diwali Sweet Recipes

Susiyam - recipe with full video and step by step pictures. Susiyam is a sweet prepared with maida flour the outer layer and a tasty stuffing made with cooked chana dal, jaggery, coconut and cardamom. Actually traditional susiyam outer covering is made from ground rice batter or rice flour. Even though there are many kinds of  halwas, burfis and ladoo prepared for Diwali, my favourite one is this susiyam. The batter prepared with maida will have a lighter texture and the stuffing inside the batter gives the susiyam a juicy taste and I eat it again and again every time I made it. Now let's see how to prepare Susiyam Check out my sweet recipes for Diwali   Thiribagam (Three in one delight) Rava ladoo Kaju Katli   Kesar peda Easy Milk Sweet Chocolate Burfi Mango and Coconut Burfi Moong dal flour Ladoo Coconut Burfi Paal Kova with milk powder  Paal Kova with Naatu Sarkkarai Kesari Pineapple Kesari Milk Kesari Mango Kesari Badam Katli - Almond Fudge Carrot Burfi Dry Gulab Jamun Easy Mil