DELICIOUS CAULIFLOWER & BROCCOLI RECIPE | QUICK VEGAN RECIPE | Quick Side Dish

DELICIOUS CAULIFLOWER & BROCCOLI RECIPE | QUICK VEGAN RECIPE | Quick Side Dish


Hi everyone nomoshkar and welcome to Curries
With Bumbi. Today I have come with a very very simple
and easy recipe using both cauliflower and broccoli but let not the word simple keep
you back from making it because you will be amazed how sometimes by using just simple
basic ingredients you still can make a bowl of deliciousness. Now let’s get started. Here I have taken some cauliflower which I
have cut into very small florets. Similarly I have cut the broccoli into small
florets as well. Then I need about a teaspoon of grated ginger,
whole cumin seeds,some freshly crushed black pepper and I left it coarse, turmeric powder
and about 2 teaspoons of chickpea flour or you can even use besan. Heat a pan over medium heat. While that is heating up I would like to say
that I really appreciate all your comments. At the same time I would love to hear your
feedback after trying out the recipes. You can even email me a picture of the end
product after trying out a recipe and I will be posting it in my videos. Check out my email in the description box
below. Okay now that my pan is hot I will add oil. Once the oil gets heated up, lower the heat
to low and add cumin seeds. Let the seeds crackle and release their aroma
then add the cauliflower florets. Increase the heat to medium and stir the cauliflower
till they develop these slightly brown edges. At this point add little turmeric powder and
the grated ginger. Stir for a few minutes till the raw smell
of ginger goes away. Then add about 2 to 3 tablespoons of water
and immediately cover the pan. Keep it covered on medium low heat for a few
minutes. Since cauliflower needs more time to get cooked
so it needs to be added earlier. Next uncover and let’s check on the cauliflower. They are not fully cooked yet but they have
just started to become tender. In this kind of situation add the broccoli. Add some salt and little coriander powder. Here I would like to say that you can use
any kind of spices or seasonings according to your choice or preference. You can add curry powder or cumin powder or
whatever you desire. Just remember to add in little quantity so
that it does not overpower the dish. Next I will add the chickpea flour. The chickpea flour will absorb all that moisture
from the vegetables and will itself give a nutty kind flavor after getting cooked so
this element is quite important in this recipe. Now cover it on low heat and let the chickpea
flour get cooked along with the broccoli and cauliflower. Keep it covered for a few minutes but remember
you do not want to wait to the point that the broccoli turns mushy and all its teeny
tiny florets are strewn all over the place as if there was a storm in that pan. They still need to have that crunch in them
and maintain their shape. These look perfect so now I will be adding
the ground black pepper. I always prefer adding freshly ground black
pepper rather than those store bought already ground ones. You never know for how long they’ve been
sitting on that shelf and they lose all their flavor. Serve this as a side with roti, rice or it
even goes very well with a toasted bread. Please check out other recipes coming up at
the end and if you are new here please consider subscribing along with that bell so that you
get notified each time I post a new video. This is Bumbi and thanks for joining me today. Bye bye.

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