Penne with Broccoli

I honestly don’t know why so many people have an aversion to Broccoli. Is it because it looks too green (almost alien green) and healthy? Or is it because no one has ever thought of serving it deep fried? I really can’t fathom the reason, as the only time my palate was exposed to broccoli, was when I had already crossed the fussy food period in my life. In some ways I’m glad, because I do adore the vegetable. Whenever I include broccoli in my food I feel my health quotient going up a couple of notches! Did you know it’s a minus calorie food? – It takes more calories for our body to digest broccoli than the calories it provides. It also has a really high antioxidant and folic acid level. Come on! The little bugger is just rooting for a slimmer and more beautiful you! Need I give you any more reasons to include Broccoli in your meal plans??

Penne with Broccoli

Prep time: 30 mins

Serves: 4

What you need:

1 head of Broccoli

1 Onion (finely chopped)

3 Garlic cloves (finely chopped)

1 Tbsp Olive Oil

200 ml Double Cream

225 gms Penne

50 gms Parmesan Cheese grated

Pinch of chilli flakes (optional)

Salt and freshly ground black pepper

What to do:

Steam the broccoli and break up into small florets. Heat the oil in a large frying pan, add the onion and cook on a medium heat for 5 mins or until soft and translucent. Add the garlic and cook for a few seconds more. Then add the broccoli. Season with salt and pepper. Stir in the cream and chilli flakes and gently simmer for about 4 mins. Meanwhile cook the pasta in a pan of boiling salted water according to instructions on the packet. Drain, keep back a tiny amount of cooking water. Add the pasta to the sauce and stir in the cooking water. Toss to coat evenly. Sprinkle with parmesan and serve.

P.S. Asparagus/Courgettes or the broccoli’s cousin – Cauliflower can also be used in this recipe with the same success.

Strawberry Fool

What’s red and sweet and juicy with a little green mop top? Strawberries! They are finally in season and I’m thrilled! I love strawberries – the colour, the taste, the cutesy look! Absolutely beautiful, these fruit are rich in antioxidants and Vitamin C. If you have a cold, get yourself a big glass of strawberry juice and you can kiss the cold goodbye. Really! (Ok, It works for me all the time, maybe I subconsciously want to add one more reason to love the lil buggers!) So, if you want to get on my good side, give me a bowl of strawberries and cream! Yes, I’m a fool for strawberries …sigh!

Strawberry Fool

Prep time: 30 mins

Serves: 6

What you need:

350 gms Strawberries

1 tsp lemon juice

300 ml Double Cream

175 gms/ 1 cup Castor Sugar

What to do:

Put the strawberries into a small pan with 3 Tbsp of water and cook over a low heat until soft. Remove from heat, add the sugar according to taste and stir until dissolved. Leave to cool, then blend or sieve to make a puree. Set aside and cool. Add the lemon juice and stir well. Whip the double cream until it is fairly stiff and using a metal spoon, carefully fold it into the strawberry puree, losing as little volume as possible. Turn the mixture into six serving bowls/ dessert glasses and leave to set. Decorate it with strawberry slices. Leave in the refrigerator until ready to serve.

P.S. Fools are a very good way of using up a lot of seasonal fruit. Especially if it is soft as it needs to be pulped up and combined with cream. Other fruits that work well include raspberries, blackcurrants, mangoes and peaches.

Kumbh Badami Mirch/ Mushrooms in a Chilli Cashew Gravy

Featured in GoodFood India Magazine - April 2012. (Top 3 recipe, selected under the Himalya Mushroom recipe contest for April)

Mushrooms are nutritional powerhouses and a great source of antioxidants. For vegetarians, mushrooms are a wonderful alternative to meat. They are extremely versatile and I love the earthy flavor they so liberally exude. Healthy and tasty…now how many veggies can lay claim to that title? It’s no surprise that mushrooms rank among my top veggies. I mostly toss them into omelets or into a bowl of pasta, but the Indian mushroom gravies are another thing altogether! This one uses green chillies and cashews and is a rich accompaniment to Naan or rotis. Try this out if you can stomach the heat and I promise you won’t regret it!

Kumbh Badami Mirch

Prep and Cooking time: 30 mins

Serves: 4

What you need:

200 gms Button Mushrooms (quartered)

15 Cashew nuts

4 Green Chilies

1 Onion (finely chopped)

¾ tsp Garlic paste

¼ tsp Turmeric

A pinch of Garam Masala

A handful of Cilantro/ Coriander leaves

5 tsp Refined Oil (Sunflower/ Peanut)

Salt to taste

Garnish:

Juice of half a Lemon

Lemon Wedges

Coriander leaves

What to do:

Grind – Chillies, Coriander leaves and Cashew nuts with ¼ glass water to get a thick paste. Sauté the mushrooms in 2 tsps of Oil for 3 mins. Don’t let them lose all their water and shrivel up. Aim for plump but soft mushrooms. Keep aside. Add the remaining oil, sauté the chopped onion until soft and translucent.  Add the garlic paste and sauté for another minute. Now add the turmeric and garam masala and sauté for another 2 mins. Add in the chili-coriander paste and sauté till incorporated. Toss in the mushrooms, season with salt and mix well. Lower the flame. Add water as required, to make the gravy. Let the gravy come to boil. Turn off the heat. Garnish with the juice of ½ lemon and coriander leaves. Serve hot with rotis and a cool cucumber raita. I also like to top crusty bread with some of this for a chic appetizer!

P.S. The cashew nuts are what gives the gravy it’s rich creamy texture, so feel free to use more in this recipe, but keep in mind that they are not low in calories. (But mushrooms are, so let’s pray they cancel each other out!)