Friday, August 17, 2012

Cocktail Broccoli with Cucumber and Mint Dip

I am always fascinated with broccoli as a vegetable, its bright green color and flowery head. For years, parents have been right: Eating your broccoli is a good idea. This hearty, tasty vegetable is rich in dozens of nutrients. In fact, it packs the most nutritional punch of any vegetable.
Broccoli is usually boiled or steamed, today I am trying this vegetable in a grilled format with some cottage cheese marinade. Add to a perfect cocktail menu.

Ingredients:

For Cocktail Broccoli:
Broccoli:            12-15 medium size florets
Cauliflower:        10-15 medium size florets
Onion:                1 large cut into quarter and separate the petals
Cottage cheese:  4 tablespoon ( shredded)
Greek Curd:       2 table spoon ( can use hung curd also)
Ginger garlic paste: 3/4 table spoon
Cumin powder:   1/4 tea spoon
Black pepper:     1/4 tea spoon
Chili powder:      1/4 tea spoon
Garam masala:    1/4 tea spoon
Refined vegetable oil
Salt to taste
Chat masala to garnish
Grill Stick/ Skewers- soaked in water

For Cucumber and Mint Dip:
Greek Curd:       1 small bowl
Cucumber:          1 small
Fresh Mint leaves ( can use dried mint also)
Black rock salt
Cumin seed powder- Roasted and ground



Method:
1) Put broccoli, cauliflower and onion in a big bowl. Add curd, cottage cheese, ginger garlic paste, cumin, pepper, chili, salt and garam masala. Mix well so that all the floret and onion are well covered. Use your hand if required. Cover it with cling film and refrigerate it for 2hrs.
2) Now take the grill stick and start skewing in a similar sequence. Onion-broccoli-cauliflower-broccoli and finally close it with onion petals.
3) Be carefully while skewing, if not done properly the floret may come out during grilling. Pass skewer through the stem of floret.
4) You can grill it in an oven rotating it twice or use a pan also.
5) Heat some oil in the pan. When it start fuming put the ready grill stick. Turn around to get a good crust over the florets.
6) Sprinkle chat masala and serve hot with your favorite drink. It can also be used as a side dish.

For Dip:
1) Shred the cucumber. Take out the extra juices.
2) Add some Greek curd, black salt, roughly chopped fresh mint leaves and roasted cumin.
3) Mix well and your fresh dip is ready to go with "Cocktail Broccoli"

BON APPETIT..