Food House of home cooked Indian Recipes for Curries, Subzis and Roties with an added Touch/Twist to enhance Zest/Nutrition/Texture and Appearance. Discover variety of Home made Blend of Indian Spices for Vegetarian and Non-Vegetarian Indian Dishes.
Today's lunch was rice and roti free. I had left over king mackerel fish curry. I cooked simple saute with broccoli, green beans and Kale. Also made raita with Kumato Tomato. This is first time I tasted Kumato which I got last week from Aldi's store. King mackerel fish curry was made with onion+Tomatillo base, use of Tomatillo makes curry sour and brings nice thick and smooth gravy texture due to its pectin content. Lunch combination was very satisfying, I didn't miss rice or roti. I am briefly explaining saute and Raita recipes which are cooked in a very simple manner.
How to prepare Broccoli, Green beans and Kale Saute
Prepping the Veggies: Slice 10-12 green beans into 1-inch long diagonal shape, take 4-5 broccoli florets, slice each floret lengthwise into 3 pieces, i have used broccoli florets with almost 2 inch long stems. Put sliced broccoli florets and green beans in the microwave safe bowl filled with water, cook for 4-5 minutes, drain the water and keep aside. Slice 3-4 garlic cloves lengthwise, finely chop one green chili. Separate Kale greens from stem, thinly slice stem and chop the leaf.
Cooking saute: Heat 1 tsp extra virgin olive oil in a small saute pan. Add sliced garlic and green chili, saute for one minute. Add sliced kale stem, continue to saute for another one minute. Sprinkle a pinch of asafoetida (hing) and turmeric powder, stir for 25 seconds, Now add chopped kale leaf, saute for about 3 minutes by adding 2 tbsp water, once water evaporates, add pre-boiled and drained broccoli and beans. Stir to mix all well, sprinkle one generous pinch of salt. Increase heat to medium high, saute for one minute then put off the gas. Drizzle half teaspoon extra virgin olive oil before serving. (serves one generous portion.)
Kumato Tomato raita in Yogurt.
Cut one Kumato tomato into 4 pieces, remove seeds, cut into 1 cm chunks. Whisk 1/4 cup whole milk yogurt, add one pinch of salt and 1 tbsp finely sliced mint leaves. Mix well, garnish with more mint leaves before serving.
Kumato tomato, Kale leaf, Broccoli, Green beans, green chili,garlic.
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