Past American president H. W. Bush apparently hated broccoli so much that he called it a medicine and banned it on the menu of Air Force One.
Well, he might change his preference with this preparation. I call it the Indo-western broccoli. The plus of this recipe is that it can sit on a contemporary Indian table or on a continental buffet.
My food word for this recipe would be appealing.
When you go out shopping look for;
Broccoli
Cashew nuts
Onions
Ginger
Garlic
Milk
Fresh cream
Green chilly
Pepper
Chilly flakes (optional)
Salt to taste
The recipe would be;
Take a mid size broccoli flower. Cut broccoli florets keeping a little bit of the stem. Blanch in hot water. Set aside.
In a small blender make a paste with three tbsp broken cashew nuts. Blend this cashew paste with a cup of milk and about two tbsp fresh cream. Do the blending with a fork or a gentle hand whisk.
Grate about half an inch of ginger. In a pestle and mortar crush six pods garlic and one large green chilly. You can use a garlic crusher too. Chop a large red onion in long slices.
In a wok warm a tbsp and a half olive oil fry one lightly. Then fry the ginger, garlic and chilly for half a min. Next toss the broccoli with a dash of salt. Make the green vegetable crisp and warm.
Separately again in a tbsp of warm oil caramelize the onions till they are pink and crisp. Add the cashew-milk-cream mix. Gently blend in medium heat and season with salt and pepper or chilly flakes.
To serve place the broccoli on a plate and spoon on the sauce ensure generous coating of the green florets. Enjoy with multi grain bread or with any Indian bread.
