Sky is the limit! You can actually transform this to make a creamy salad by stirring in some salad dressing. I also add some cheese and put it in between bread slices to make grilled sandwiches. No matter how you are going to serve it, this combination tastes delicious and is super healthy. This broccoli corn recipe is our family favorite and makes way to the office and school boxed very often. Sometimes I also pack them with variety rice dishes like this lemon rice, mint rice or curd rice. To save some time, you may use ready to use cleaned and cut up broccoli, corn and carrots from the chiller section. I usually prepare the veggies the previous night so it is easy to make this early in the morning for the Lunch boxes. I use frozen sweet corn, you may use corn on the cob but you will need to precook them until tender. I cut up the broccoli florets and blanch them for a short period which is optional. This recipe uses spices easily available like whole cumin seeds, garlic, Kashmiri red chilli powder and garam masala. If you want you may skip the cumin seeds and use ground cumin. To make it Chinese Style, skip the garam masala and add soya sauce. Replace red chilli powder with black pepper. More Similar Stir Fry dishes,Broccoli Stir FryZucchini Stir FryCabbage Stir FryMushroom Pepper Fry
How to Make Broccoli Corn Carrot Stir Fry (Stepwise Photos)
- Heat 3 to 4 cups of water in a large pot. Stir in some salt and add broccoli florets. Leave it for 2 minutes, Rinse them under running water. If you want you may add them to boiling water and rest for 2 mins. Drain off to a colander.
- Heat 1 tablespoon oil in a pan. When the oil turns hot, add cumin seeds. As soon as they begin to sizzle, add 2 chopped garlic cloves or 1 teaspoon chopped ginger. If you want you may add 1 chopped green chili for heat. Let them fry until aromatic, for about a minute.
- Add 1 cup broccoli florets, ½ cup corn and ½ cup chopped carrots. Begin to saute on a medium high heat, until they are almost cooked & tender.
- Add ¼ teaspoon red chili powder (or flakes), ¼ teaspoon garam masala and ¼ teaspoon salt and stir fry for a while. A good garam masala adds a nice flavor to the dish. You can also you kitchen king masala and curry leaves if you have. When the veggies cool down a bit, I add 1 tsp lemon juice and mix well. If you want to make it Chinese style, leave out garam masala and red chilli powder. Instead add 2 tsps soya sauce and black pepper or any hot chilli sauce. Serve broccoli corn carrot stir fry as a side in a meal or with roti, paratha. Or spread it over a bread slice, place a cheese slice and cover with another bread slice. Butter the bread and toast until crisp.
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