The green food broccoli and mustard result in a wonderful tasty combination, both come from the same plant family. The recipe of Indian mustard broccoli comes from the Gunpowder cookbook from the Ars Vivendi Verlag. The fascinating thing about the recipe is that the broccoli is halved, cooked and served in this form. The mustard marinand around the broccoli results in a fine flavor that refines the Makkani sauce.
What are the useful nutrients in mustard and broccoli?
Profile mustard
Mustard is one of the cross -flowers who replace half a pharmacy with their sulfur -containing oils. The glycoside of Sinigrin and the alkaloid Sinaprin and other healing oils receive mustard. Many enzymes are activated by mustard, it has antibacterial and digestive properties. Mustard stimulates the gallbladder motor and improves blood flow to the intestine. Children love mustard on the sandwich and instinctively stabilize their metabolism. (My daughter loved raw peppers and mustard at the age of 4)
Broccoli profile
Broccoli is in first place of the ten vegetables, which are recommended to prevent cancer. It has the same family tree as cauliflower and only tastes a little more spicy. If you don’t tolerate milk so well, you can largely cover your calcium requirement with broccoli.
Broccoli provides us with vitamin C, folic acid, carotene and a lot of chlorophyll. Carotene is good for eyes, skin and nerves. The secondary plant substances flavonoids of the broccoli have a cancer -inhibiting. Broccoli is ideal for losing weight and lowers high blood pressure.
Promised too much? The two green journeyman are an absolute “must have “ For our body-mind-soul.
- 1 kg Broccoli, halved
- 100 G Greek yogurt
- 50 G Cream cheese
- 2 Tin Coarse -grained mustard
- 1/2 TL Chilli powder
- 1 TL Chaat masala
- 1 TL turmeric
- 1/2 TL ground coriander
- 1/2 TL Cumin
- 1/2 TL coriander
- 2 Tin Rapeseed oil
- 1 Tin Chickpea flour
- 2-3 Tin Ghee, melt
- Sea salt
Machani sauce
- 2 Tin Ghee
- 2 Cloves of garlic, finely chopped
- 2 TL Ginger, freshly grated
- 1/2 TL Cumin
- 3 Cloves
- 1 Tin cardamom
- Pepper from the mill
- 1 prize chili
- 500 G Tomatoes, rolled
- nutmeg
- 2-3 Tin crème fraîche
- 1 TL Honey
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Bring water to a boil with a pinch of salt and add the broccoli for 3 minutes. Strain and frighten it under ice -cold water so that it does not go on. Drain and set aside.
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Mix yogurt, cream cheese, mustard, chili, chaat masala, turmeric, coriander, cumin and 2 tablespoons of rapeseed oil in a large bowl.
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Heat a pan at medium temperature and roast the chickpea flour 30 sec. Pour in the remaining oil, stir in and roast another 30 sec. Until a fragrant paste is created. Add and mix for the yoghurt mix. Brush the broccoli all around with the seasoning paste and set aside for 30 minutes.
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Place the grill function of the oven to the highest level and grill broccoli with the cut side down for 10-15 minutes. Brush with ghee in the meantime. Turn as soon as the top becomes golden yellow and grill for another 5 minutes until it is framed. Serve on Makhani sauce.
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