Broccoli Spears In Indian Spice Dressing Recipes

SIMPLE STEAMED BROCCOLI

Steps:

• Place the sugar the bottom of your pan, insert steamer basket. Add the enough water to come just below the bottom of the steamer basket. Bring to a boil. Reduce heat to medium.
• Add broccoli to basket and cover with a lid. Steam for 7-8 minutes, depending on your tenderness preference.
• While steaming broccoli, melt butter in the serving bowl in the microwave.
• Add broccoli and stir to coat.

YUMMY GRILLED ASPARAGUS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Lay asparagus flat in a 9x9-inch pan. Add Italian dressing, lemon pepper, salt, and black pepper; toss to coat. Transfer asparagus using tongs to the grill.
• Grill asparagus on preheated grill until tender, 3 to 5 minutes per side. Return asparagus to pan and toss with remaining dressing mixture.

BROCCOLI SPEARS IN INDIAN-SPICE DRESSING

Steps:

• Combine amchoor and water in a 1- to 1 1/2-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 5 minutes. Prick plastic to release steam. Remove from oven. Uncover and reserve.
• Put sesame seeds in a 1-quart souffle dish. Cook, uncovered, for 4 minutes. Stir in mustard seeds. Cook, uncovered, for 2 minutes. Stir in cardamom seeds and sesame oil. Cook, uncovered, for 2 minutes. Stir in garlic and red pepper flakes. Cook, uncovered, for 2 minutes.
• Remove from oven. Stir reserved amchoor liquid into seed mixture. Stir in salt. Allow to cool.
• Seeds from dressing will rise to the top; spoon them over the broccoli florets. Pour remaining dressing over all. Let broccoli marinate 1 to 2 hours at room temperature (or longer in the refrigerator), occasionally spooning dressing over the spears.