Broccoli evolved from a wild cabbage plant on the continent of Europe.
It contains vitamins and minerals, notably vitamin C, folate (folic acid), and potassium.In addition, broccoli contains a good amount of beta-carotene and is low in calories and virtually fat free.
The recipe is as follows:
1) Broccoli - 1 cup of florets
2) Onion - 1 (medium)
3) Garlic - 2 cloves
4) Carrot - 1 (small)
5) 2-3 cups water
6) Milk - 1/2 cup
7) Salt to taste
8) Pepper powder to taste
9) Butter/ghee - 1tsp
METHOD:
1) Cut broccoli into small florets and wash well. soak in salted water for ten to fifteen minutes and drain.
2)Peel and roughly chop onion, garlic and carrot.
2) Onion - 1 (medium)
3) Garlic - 2 cloves
4) Carrot - 1 (small)
5) 2-3 cups water
6) Milk - 1/2 cup
7) Salt to taste
8) Pepper powder to taste
9) Butter/ghee - 1tsp
METHOD:
1) Cut broccoli into small florets and wash well. soak in salted water for ten to fifteen minutes and drain.
2)Peel and roughly chop onion, garlic and carrot.
3)Take a pan. Heat butter/ghee. add chopped onion, garlic, carrot one by one & saute it.
4)Add broccoli florets and saute for few mins. mix it well with the veggies.
5)Now add water as required and continue to cook without covering the pan. cook for five to seven minutes or till broccoli is tender.
6)Remove from fire, cool and puree it in a blender.
7)Add milk to pureed broccoli. mix well. bring to a boil again..
8)Add salt and pepper powder to taste and finally serve.
4)Add broccoli florets and saute for few mins. mix it well with the veggies.
5)Now add water as required and continue to cook without covering the pan. cook for five to seven minutes or till broccoli is tender.
6)Remove from fire, cool and puree it in a blender.
7)Add milk to pureed broccoli. mix well. bring to a boil again..
8)Add salt and pepper powder to taste and finally serve.
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