Malai Broccoli 

Ingredients 
Amul cheese 20 gm l Amul cream 2 tbsp l Hung curd 60 gm l Chillies chopped 10 gm l Chopped coriander root 10 gm l Ginger chopped 2 gm l A pinch of black cardamom powder l White pepper powder to taste l Salt to taste l Salad oil 5 ml l Sugar to taste l Broccoli 200 gm

Method

• Bring a large pot of water to boil. In a separate bowl, keep ice cold water ready.
• Add a couple of tsp salt to the pot. Blanch broccoli florets in boiling water for two to three minutes.
• Remove florets from the pot and add to ice cold water.
• Once cooled, remove florets and keep them aside to drain.
• In a separate bowl, mix the cheese, chopped ginger, cream, and chopped chilli, coriander root, black cardamom powder, salad oil and sugar. Add salt to taste. Marinate the broccoli florets in the mixture for at least an hour. 
• Pre-heat clay oven to 200 degrees. Cook broccoli in clay oven with a tandoori skewer (around 10-12 minutes).
• Serve hot with a fresh onion salad.

— Recipes courtesy Chef Kasiviswanathan, executive chef, Radisson Blu Atria, Bengaluru

Bhindi Palak Bhurji

Bhindi palak bhurji 
Ingredients

• Bhindi 200 gm l Palak 400 gm l Salt 15 gm l Oil 15 gm l Kasuri Methi 1 gm l Lemon juice 1 slice l Chopped onion 80 gm l Chopped tomato 60 gm l Chopped green chilli 5 gm l Chopped garlic 10 gm l Jeera seeds 2 gm l Butter 5 gm l Cooking cream 7 gm l Ghee 3 gm
• Turmeric powder 1 gm l Jeera powder 2 gm l Fried dry red chilli 2 pieces

Method

• Rinse and dry bhindi (okra) with a kitchen towel, cut into rings pieces.
• Once dry, fry and keep aside.
• Blanch palak and make a puree, keep aside.
• Heat oil in a kadai or pan, add jeera seeds, chopped garlic, onion and chilli, sauté till translucent or light brown and the raw aroma goes away. Add chopped tomatoes and cook well, add turmeric powder and jeera powder, then add kasuri methi and salt. Cook till rawness disappears.
• Add palak puree, cook well.
• Add fried bhindi, stir gently till whole masala mixture coats both palak and bhindi.
• Stir and sauté for 1-2 minutes. Add cream and butter, then ghee.
• Add crushed kasuri methi and sauté palak and bhindi for a minute.
• Garnish with fried dry red chilli and cream, some sliced ginger, serve with rotis and plain raita.