Chow Chow Poricha Kootu

Chow chow poricha Kootu is a simple south Indian curry prepared using the vegetable chayotte squash also known as “bengaluru kathirikai” with an aromatic blended coconut paste and yellow moong dal.

In India Chow chow is prepared in many ways, it is so versatile and can be use in making sambar, poriyal, kootu or dal.

This pear shared vegetable belongs to the gourd family and rich in vitamin C.

Check out similar recipes similar to Chow Chow Poricha Kootu on the blog,

• Vella Poosanikai Kootu / white pumpkin kootu
• Tomato Kurma Thakkali Kurma
• Keerai Masiyal with Paruppu | கீரை மசியல்

Ingredients to make Chow Chow Poricha Kootu :

Pressure cook :

• 2 large chow chow peeled and chopped in cubes 
• 1/2 tsp turmeric 
• 1/2 cup Yellow moong dal (soaked for 30 mins)
• 1.5 cups water  

To Grind :

• 1 tsp oil
• 1 tsp Coriander seeds
• 1 dry red chilli 
• 3-4 black pepper cons 
• 1/2 tsp cumin seeds
• 2 tbsp shredded coconut 
• 1 tsp urad dal
• Salt to taste
• 1 cup water 

For Tadka / Talippu :

• Ghee 2 tsp 
• Mustard seeds 1/2 tsp 
• Cumin seeds 1/2 tsp
• Urad dal 1/2 tsp 
• Curry leaves a few 
• 3-4 tbsp finely chopped onions 
• 1/4 tsp Asafoetida

Method to prepare Chow Chow Poricha Kootu :

• To a pressure cooker, add chopped chow chow ( Chayote ), Soaked yellow moong dal, turmeric powder and water as per measurements and pressure cook for 2 whistle or until the lentil is cooked. Once cooked mash well and keep aside.

• To a pan, add oil, coriander seeds, urad dal, dry red chilli, black pepper cons, cumin seeds and roast until slightly roasted. Finally add the coconut and switch off the flame. Mix the coconut in and cool it well.
• Blend the coconut mixture to a smooth paste with little water 

• Add the blended mixture to the cooked dal and chow chow and add 1 cup of water, salt to taste and bring to a simmer.

• Heat a kadai on medium flame, Add ghee , add mustard seeds allow it to crackle, and then add cumin seeds, urad dal, asafoetida, curry leaves and chopped onions and cook until the onions are sorted.

• Switch off the flame and add the onions to the kootu. Stir well, serve with a dollop of ghee on hot bed of rice.

Chow Chow Poricha Kootu recipe

Pressure cook :

• 2 large chow chow / chayotte (chopped in cubes)
• 1/2 tsp turmeric
• 1/2 cup Yellow moong dal ((soaked for 30 mins))
• 1.5 cups Water

To Grind :

• 1 tsp oil
• 1 tsp Coriander seeds
• 1 dry red chilli
• 3-4 black pepper cons
• 1/2 tsp cumin seeds
• 2 tbsp shredded coconut
• 1 tsp urad dal
• 1 cup water
• Salt to taste

For Tadka / Talippu :

• 2 tsp Ghee 2 tsp
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1/2 tsp Urad dal
• Curry leaves (a few)
• 3-4 tbsp Finely chopped onions
• 1/4 tsp Asafoetida

1. To a pressure cooker, add chopped chow chow ( Chayote ), Soaked yellow moong dal, turmeric powder and water as per measurements and pressure cook for 2 whistle or until the lentil is cooked. Once cooked mash roughly and keep aside.

2. To a pan, add oil, coriander seeds, urad dal, dry red chilli, black pepper cons, cumin seeds and roast until slightly roasted. Finally add the coconut and switch off the flame. Mix the coconut in and cool it well.
3. Blend the coconut mixture to a smooth paste with little water
4. Add the blended mixture to the cooked dal and chow chow and add 1 cup of water, salt to taste and bring to a simmer.
5. Heat a kadai on medium flame, Add ghee , add mustard seeds allow it to crackle, and then add cumin seeds, urad dal, asafoetida, curry leaves and chopped onions and cook until the onions are sorted.
6. Switch off the flame and add the onions to the kootu. Stir well, serve with a dollop of ghee on hot bed of rice.

Lunch

South Indian

chayotte, chow chow

Tomato Kurma Thakkali Kurma

Tomato Kurma / Thakkali Kurma is a mildly spiced creamy tangy tomato curry made with coconut and roasted channa dal perfect side dish for south indian tiffin items.

I learnt this recipe from my mom and it is such a great alternative if you are bored of sambar and chutney as a side dish for south Indian breakfast like idli , dosa appam or idiyappam.

The best thing about this Tomato kurma Thakkali kurma recipe is how quick it is to make and also needs just two vegetables onions and tomatoes to make it.

Ingredients :

To Blend :

• Oil 1 tsp 
• Fennel Seeds 1 tsp 
• Kasa Kasa 1/2 tsp 
• 3 tbsp roasted channa dal , 
• shredded coconut – 3 tbsp
• 350 GMs tomatoes 
• 2 green chillis 
• Water 1/2 cup

To make Kurma :

• Oil 2-3 tsp
• Mustard seeds 1 tsp 
• Fennel seeds 1 tsp 
• Curry leaves 10 -1 2 leaves 
• Small cinnamon stick 
• Bay leaf – small 1 no, 
• Cloves – 3 no.s 
• Star Anise – 1 whole 
• Onions 1 large onion thinly sliced
• Ginger garlic paste – 1.5 tsp 
• Salt to taste 
• Red chilli powder 1.5 tsp 
• Corriander powder 1 tsp 
• Turmeric powder 1/2 tsp
• Water 3 & 1/2 cups
• Corriander leaves for garnish 

How to make Tomato kurma | Thakkali Kurma :

1 : Heat a kadai, add oil and add tomatoes, green chillies and cook until the tomatoes turn soft and juicy. 

Turn off the heat, add in the fennel seeds, coconut, roasted channa dal, Kasa kasa and give it a mix. Cook it down and blend to a smooth paste with 1/2 cup water.

2 : Clean the same kadai, add oil to it, and add mustard seeds. Allow it to crackle fully and then add in fennel seeds, curry leaves, cloves, cinnamon stick , star anise, bay leaf and sauté for a few seconds. 

3 : Add in the sliced onions, add salt and ginger garlic paste. Cook the onions until soft and translucent on medium flame. 

4 : Add Red chilli powder, corriander powder, turmeric powder and cook for 1 – 2 mins on medium flame.

5 : Add the blended paste from step 1 , measure and add water and bring it to a simmer for 10 – 12 minutes. 

6 : Garnish with fresh corriander leaves and serve hot with dosa and idli. 

Tomato Kurma Thakkali Kurma

To blend :

• 1 tsp Oil
• 1 tsp Fennel Seeds
• 1/2 tsp Kasa Kasa
• 3 tbsp roasted channa dal
• 3 tbsp shredded coconut
• 350 gms tomatoes
• 2 green chillies
• 1/2 cups Water

To make Kurma :

• 2-3 tsp Oil
• 1 tsp Mustard seeds
• 1 tsp Fennel seeds
• 10-12 leaves Curry leaves
• Cinnamon stick (Small)
• 1 no. Bay leaf (small )
• 3 no.s Cloves
• 1 whole Star Anise
• 1 Onions Large size (thinly sliced)
• 1.5 tsp Ginger garlic paste
• Salt (to taste)
• 1.5 tsp Red chilli powder
• 1 tsp Corriander powder
• 1/2 tsp Turmeric powder
• 3½ cups Water
• Corriander leaves (for garnish)

1. Step 1 : Heat a kadai, add oil and add tomatoes, green chillies and cook until the tomatoes turn soft and juicy.
2. Turn off the heat, add in the fennel seeds, coconut, roasted channa dal, Kasa kasa and give it a mix. Cook it down and blend to a smooth paste with 1/2 cup water.
3. Step 2 : Clean the same kadai, add oil to it, and add mustard seeds. Allow it to crackle fully and then add in fennel seeds, curry leaves, cloves, cinnamon stick , star anise, bay leaf and sauté for a few seconds.
4. Step 3 : Add in the sliced onions, add salt and ginger garlic paste. Cook the onions until soft and translucent on medium flame.
5. Step 4. : Add Red chilli powder, corriander powder, turmeric powder and cook for 1 – 2 mins on medium flame.
6. Step 5 : Add the blended paste from step 1 , measure and add water and bring it to a simmer for 10 – 12 minutes.
7. Step 6 : Garnish with fresh corriander leaves and serve hot with dosa and idli.

Breakfast

South Indian

Kurma, Thakkali kurma, Tomato curry, Tomato Kurma

CHECK OUT MORE KURMA RECIPES ON THE BLOG

• Green Peas – Patchai Pattani Kuruma
• VadaCurry Recipe | Vada curry | Vadakari
• Mixed Vegetable Kuruma (HSB style)

One Pot Rasam Rice

One pot Rasam rice is a quick method of serving Rasam and rice using a pressure cooker.

Rasam is a staple South Indian recipe, it boasts of many health benefits and is considered a gut healing food which aids digestion.

Rasam loosely translated means soup in English is made with tomatoes and tamarind extract. Am aromatic spice blend made from cumin seeds, black pepper, dry red chillis, garlic pods and curry leaf is freshly prepared and added to the Rasam.

There are many variations to preparing Rasam and some without using dal or lentils, some with or without garlic but this is simple version I am sharing with you all.

If you don’t have ingredients to make Rasam powder you can also use a store bought Rasam powder like I have used or simple add 1 part cumin powder to 1/4 black pepper powder.

Rasam is often served at the end of a heavy meal and is said to be great food to eat when sick with cold or flu.

A quick recipe to make fresh homemade Rasam powder at home

Blend – 1 tsp cumin seeds, 1/2 tsp black pepper powder, 1 tsp whole Corriander seeds, 1 dry red chilli, hing, curry leaves to a fine powder.

Finally add a pod of garlic with skin and give a pulse in the blender Rasam powder is ready to use.

How to make One pot Rasam Rice

Prep time : 5 mins

Cook time : 30 mins

Rest time : 30 mins

Serves : 4 people

Ingredients to make one pot Rasam rice

• Oil 1 tbsp
• Ghee 2 tsp
• Mustard seeds 3/4 tsp
• Cumin seeds 3/4 tsp
• Curry leaves a few
• Asafoetida 1/4 tsp
• Turmeric powder 1/4 tsp
• Garlic pods 3 no.s (peeled and crushed)
• Tomatoes 3 roughly chopped
• Tamarind extract 1/2 cup or 1 tbsp tamarind paste diluted
• Rasam powder 3 tsp
• Rice 3/4 cup
• Yellow moong dal 1/4 cup
• Water 3 1/4 cup water
• Corriander leaves a little (finely chopped for garnish)
• Salt to taste

How to make One Pot Rasam Rice

1. Wash and soak rice and yellow moong dal for 30 mins.
2. Heat a pressure cooker on medium flame, add oil, mustard seeds, cumin seeds, asafoetida, curry leaves, garlic pods and sauté for few seconds until aromatic.
3. Add chopped tomatoes, cook until softened. Add tamarind extract made from 1 small lemon sized tamarind or 1 tbsp of ready to use tamarind concentrate.
4. Add salt, turmeric powder, Rasam powder, measure and add the water and bring it to a simmer.
5. Add soaked and drained rice and moong dal and give it a stir. Add salt and pressure cook for 2-3 whistles or until the rice and lentils cooked.
6. Gently mash the Rasam rice with a ladle and Drizzle ghee, fresh chopped coriander leaves and serve hot with appalam and poriyal.

Tips and suggestions

I like to soak the raw tamarind in warm water or do a quick microwave until the tamarind is softened. Dilute with 1/2 cup of water to make an extract out of it.

You can replace yellow moong dal with any lentil or your choice. Be sure adjust the pressure cooking time until it’s cooked.

Thai Red Curry – Vegetarian

Thai Red curry is a sweet, savoury and rich coconut milk based curry.

This recipe is a vegetarian take on the recipe. Made using ready to use Thai red curry paste. To make Thai red curry paste from scratch you would need, Galangal – Thai Ginger, Thai Red chillies , Lemon Grass and Lime leaves.

This is a vegatarian version of Thai Red curry a 30 min recipe.

Original Thai Red curry has shrimp paste and fish sauce in it. This recipe is made for meatless monday using Tofu and Buttered beans. You can substitute with cauliflower or any protein of your choice.

Check out how to make Vegetarian Thai Green Curry from scratch here. How to make Vegetarian Thai Green curry and our other family favourite , Tofu Gapao Rice.

Thai Red Curry vs. Green Curry: How They’re Different

Curry is a generic term and it varies from region to region depending on the spices used. Typically Thai red curry is hotter than Green curry.

Green curry gets its colours from its ingredients which also gives its unique flavour which is Thai basil leaves, corriander, green chillies, Lemon grass, Galangal (asian Ginger) and lime leaves.

Red curry has red colour from copious amount of red chillies, along with galangal, shrimp paste and garlic.

Ingredients to make Thai Red curry (vegetarian)

• 200 ml Coconut milk 
• 1/2 Red bell pepper 
• 1/2 Yellow bell pepper 
• 4 no.a Dried shiitake mushrooms or regular mushrooms
• 1/2 Green bell pepper 
• 50 ml Hot Water 
• 1.5  tbsp Thai red curry paste 
• 1/2 tsp Salt
• Coconut or palm sugar – 1/2 tsp
• Firm Tofu – 1/2 block
• Butter Beans – 1/2 can
• 4-5 Lime leaves 
• A handful Basil leaves 
• 1 tbsp Tomato paste 

Method

Start by Heating coconut milk in a pan, once it starts to bubble on medium flame, add in the Thai red curry paste.

Mix the paste into the coconut milk. And cook for a few mins until it starts to simmer. 

Add the remaining coconut milk and give it a good mix.

Next add in the bell peppers, softened dried shiitake mushrooms, the water in which it was soaked. Cook for a few mins.

Add in lime leaves, tomato paste, coconut sugar, salt and bring it to a simmer. 

Next add in the tofu, butter beans and give it a good mix. 

Add fresh basil leaves and give it one final stir- serve it hot with rice. 

Check soulsomecooking.com for how to cook Thai rice recipe. 

Curry leaf Idli Podi

Curry leaf idli podi is a fun spin on southIndian idli podi, adding more nutrition and a bright green from curry leaves.

Ingredients

• White urad dal 1/2 cup
• Channa dal 1 tbsp
• Dry Red chillies 4-5 no.s
• Asafoetida 1/4 tsp
• Jaggery 2 cm cube
• Curry leaves 1/2 cup (washed and microwaved for 30 seconds)
• Oil 1 tsp

Method

Heat a pan, add oil to it and once hot, add urad dal and channa dal and roast on medium flame until the dal turns golden brown.

Remove from the pan, toss in the fry red chillies and dry roast for 2-3 minutes remove from pan

Add the curry leaves to the pan, little asafoetida and roast for 2 minutes and keep it aside

Add all the roasted ingredients to a mixie jar and grind them to a smooth powder

Serve it with idli and sesame oil or with rice

Sharing some benefits of this amazing

Curry leaf is an ingredient commonly seen in Indian cuisine. Often used in tempering any recipe. It adds a unique flavour to the curries.

Some of the benefits of consuming curry leaves are

✨ curry leaves is said to be good for mainly digestive health, they say it aids the body in removing toxins accumulated in our liver.
✨ curry leaves is a rich source of vitamin C and A
✨it supports in building immunity when consumed regularly
✨i love using curry leaves for healthy hair growth

Check out healthy recipes below,

• Easy Healthy Coleslaw
• Homemade Ghee recipe

Follow soulsomecooking on Instagram and Facebook for daily meal Inspo CLICK HERE Soulsomecooking and living.

Easy Healthy Coleslaw

This Easy Healthy Coleslaw is a healthier, low carb version of coleslaw using Greek yoghurt.

Salads are always a refreshing addition to meal times. Certainly, Coleslaw is one of the easiest salads to make.

In this Easy Healthy Coleslaw recipe, we will be using Greek yoghurt to add additional the protein.

Check out, my other favourite low carb recipes below,

• Broccoli crust pizza
• One Pot Quinoa Rasam Rice
• Tofu Gapao Rice

Ingredients to make Easy Healthy Coleslaw

• 250 GMs thinly shredded cabbage or ready to use coleslaw mix

• 1/2 carrot thinly shredded

• 1 tbsp Mayonnaise

• 2 tbsp Greek yoghurt

• 1/2 tsp Salt

• Black pepper – 1/2 tsp

• Half tsp Sugar

How to make easy Coleslaw healthy version

Mix all the ingredients – shredded cabbage, carrot, Greek yoghurt, mayonnaise, salt, black pepper, sugar and mix well, until combined.

Then, Leave the coleslaw in the refrigerator to chill for 30 minutes before use.

How long can I store the coleslaw ?

This coleslaw mix can be stored for about 3 – 4 days in the refrigerator and can be used for sandwiches or wraps as well as a salad.

Alternatives

Because, Greek yoghurt in the recipe adds additional protein and if you don’t have access to Greek yoghurt you can substitute with hung yoghurt in the recipe.

Sometimes I do use purple carrots to add a lovely colour and refreshing taste to the recipe.

Tofu Gapao Rice

Tofu Gapao rice is a Thai inspired vegetarian friendly stir fry bursting with flavours of basil and spiciness from Thai red chillies.

We love to eat Gapao rice and often eat it. Thai Gapao is usually made with chicken or pork mince and everytime I had it I couldn’t help but wonder how nice it would be if vegetarians could enjoy this flavour combo and tried with my dehydrated tofu and worked amazingly ( check out how to make meaty textured tofu here)

So what does Gapao mean ?

Gapao or krapao is – a variety of hot basil in Japan. So Gapao rice is basically a basil stir fry and rice. It is also sometimes called Thai basil stir fry.

We like it so much that I make it more often with tofu than with chicken.

This recipe is 15 mins recipe from start to end. Just have to add time to prepare the tofu and cook rice ( check out how to perfectly cook Thai Jasmine rice here )

Tofu Gapao Rice Ingredients

• Tofu – 200 Gms ( pat fry and drained)

• Onion – 1/2 sliced thinly

• Red bell pepper – 1/2 diced

• Yellow bell pepper – 1/2 diced

• Thai red chillies – 4

• Basil leaves – 1 handful

• Oil – 1 tsp

• Oyster sauce – 3-4 tbsp

• Palm or coconut sugar – 1 tsp

• Salt – 1/2 tsp (add to taste)

• Fish sauce (optional) – 1 tbsp

• Cooked Thai rice

• Fried egg

Prep work before you start

• Dice bell peppers
• Slice onions
• Prepare tofu

How to make vegetarian Tofu Gapao rice

Pat Dry the tofu, place it under a heavy vessel filled with water to press and squeeze the water from it. ( cover in cling wrap leave in the freezer over night to remove further moisture if needed).

Allow it to thaw (with the cling wrap) in warm water and squeeze out remaining water from it.

Heat a pan, add oil to it, once hot, add in sliced onions, red bell pepper, yellow bell pepper and sauté until the onions are translucent and the bell peppers are aromatic.

Next add in the shredded tofu pieces, Thai red chillies and mix it in.

Add in the oyster sauce, coconut or palm sugar and mix well.

Lastly add shredded basil leaves, salt or fish sauce (vegetarians skip) and cook for another minute. Check for taste and add anything that brings a balance.

Serve it with hot Thai rice and fried egg (optional)

Tips and notes

You can replace oyster sauce with vegan friendly alternative

For vegetarians skip the fish sauce and season with salt alone.

For meat option, replace tofu with chicken or pork mince.

If using fish sauce in the recipe- highly recommend, go easy on the salt as fish sauce already has salt in it.

Thai basil stir fry options

You can make the same recipe with shiitake mushrooms , or any mock meat mince if you prefer.

Check out a quick video on how to make this recipe here –

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Minty avacado dip

This Minty Avacado Dip is a super delicious and indian twist to perk up Avacado using Indian green chutney.

This minty avocado dip is one of my favourite ways to eat avacado and next is a simple guacamole.

It is so delicious, refreshing and gives you a minty fresh twist to avocado.

I usually meal prep my green chutney over the weekend ( lasts up to 2 weeks sometimes if not used much). Helps to make a quick chutney cheese toast or chaat recipes ( here is how I make the green chutney )

HOW TO SERVE THIS MINTY AVACADO DIP

You can serve this minty avacado dip as a side to nachos or chips for movie nights.

My favourite way to eat it is in a sandwich. It’s spicy, chaat-y and full of goodness from avacado!

Check out how to make My minty avocado and egg salad sandwich here. Egg Salad Sandwich with Minty Avocado

Ingredients

• Avacado 1 no.

• Mint chutney 2-3 tsp

• Onion 1/2 onion (finely chopped)

• Tomato 1 tomato (diced)

• Lime juice 1/2

• Salt 1/2 tsp

Prep work

Prepare avacado, finely dice onions and tomatoes.

Prepare mint chutney – Green Mint chutney Recipe.

Method

1. Scoop the avacado and mash it into a bowl, add in finely chopped onions, tomatoes, salt and lime juice, mint chutney and mix it.
2. Use it as a dip or as a sandwich filling or let it go on your taco !

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Ghee Recipe

This Ghee Recipe is staple of Indian cooking where butter is clarified on low flame until all the milk solids are evaporated and pure Fat is left behind.

Ghee has a unique aroma and often extensively used in Indian cuisine as a flavouring agent also to add richness to a dish.

It is also known as liquid gold due to its medicinal and healing properties in India.

Ghee is an ingredient that is long associated with Indian cuisine. Ghee is basically butter without the milk solids and the milk solids are separated by slow heating process.

Homemade Ghee health benefits

Ghee contains high concentrations of monounsaturated Omega-3s.

Studies show that Ghee also helps the body in absorption of certain vitamins and minerals in the food we consume. About 2-3 tsp of ghee is said to be helpful for maintaining optimal health.

Ghee, is also said to have slightly more short- and medium-chain fatty acids compared to butter. So it’s a great replacement for butter.

It also has more vitamins, A, D, E, K, polyunsaturated fat connected to fat loss.

Ghee is also highly stable for high heat cooking like stir fries

Check out recipes using ghee below

• Paneer Butter Masala
• Ghee Rice
• Millet Sambar Sadham
• Butter chicken curry / Murg Makhani

Is Ghee Dairy free ?

This liquid Gold is almost lactose free as the milk solids are separated from the butter.It still has little trace of milk but very negligible making it suitable for those who are lactose intolerant.

Ghee can be substituted for butter in recipes as it doesn’t cause inflammation or trigger allergies like other dairy products.

Is Making Ghee at home cheaper ?

One of the main reasons, I make ghee at home is it tastes better and it is definitely cheaper to make it at home.

Which butter is best for making ghee ?

Traditionally, in India ghee was made from freshly collected hand churned butter. Now a days since butter is available easily, you can choose unsalted butter to make ghee.

Salted butter can be used too but it may leave a lot of residue (meaning lesser ghee in quantity) compared to unsalted butter.

You can also make ghee from fresh homemade butter ( by whipping the full fat cream) if you avoid the hassle you can use a block of unsalted butter like I did.

Once sufficient quantity of milk solids is been collected, it will be churned to extract the butter and that butter will be melted in low heat to clarify to make Ghee.

Tips to making Homemade Ghee :

1. In India we have a tradition of adding moringa leaves to the hot ghee to make it more flavourful. You can add fresh at the end before switching off if you have fresh moringa leaves if not leave this step out. (If adding moringa leaves take caution as the ghee may sputter)
2. The milk solids that accumulates at the bottom varies from brand of butter used. Keep trying different brands to find the best butter which has minimal solids.
3. Remember if you forget and keep the ghee on heat for longer the colour will turn brown and it may begin to taste burnt. Timing is very important to get the perfect golden colour.
4. Remember, the biggest tip for making ghee is simmering in low heat and using a heavy bottom pan.
5. Sometimes if there is excessive moisture in the butter used, the ghee may sputter, so keep caution, if it froths too much stir it once in a while to settle the froth.

Homemade Ghee Shelf Life

Homemade Ghee can last up to 3 months in good weather. Stores longer in refrigerator. Remember to keep the Ghee jar tightly sealed to retain the nutty aroma.

For very hot warm days, I recommend leaving the ghee jar in the refrigerator. Microwave for 20 seconds to melt it.

Is Ghee keto ?

Ghee turns out to be one of those essential pantry ingredients for those who are on low carb high fat diet or keto diet. It is also suitable for paleo and whole30 diets.

Ingredients to make Homemade Ghee

• 500 Grams Unsalted butter

Step by step process of making homemade ghee

• Take a heavy flat bottom deep pot and place the solid unsalted butter in it. Switch on the flame and keep it on low flame.

• Allow the butter to melt slowly and form ghee. This process will take about 25-30 minutes in total.

• At about 15 min mark give the ghee a gentle stir once in a while to break down the frothy mild solids that form on top.

• When the ghee is almost done is when you see the frothy top has thinned down to small transparent bubbles and can smell the ghee.

• Once the has formed, it will have to be golden yellow heating it longer than that will burn it and will darken the colour. Switch off the flame.

• Prepare a clean, dry Jar to store the ghee. Filter the burned milk solids that settles in the bottom of the pot using a seive and store the ghee in the cleaned jar for up to a month or more.
• The ghee will solidify and turn light yellow as it cools.

Broccoli crust pizza

Broccoli crust pizza is a low carb, gluten free pizza recipe using grated broccoli, cheese and eggs topped with melting cheese.

This was a discovery recipe when I was on a very low carb diet a few years ago and have been wanting to share it with everyone.

Broccoli is an excellent source of fibre and vitamin C and this is a great recipe to get small children love broccoli, and I use this often for my broccoli hating husbands, yes thank me later !.

Also this is a very simple recipe gets prepared in no time the only time that it takes is the baking time which is about 50 mins approx (depending on your oven quality).

Is Broccoli Crust pizza is LOW CARB and Keto ?

Broccoli is one of the magic vegetable that is high in fibre and is rich in vitamin C and very low in carb, Making a pizza crust using broccoli helps to enjoy pizza without guilt. This is also a keto friendly recipe, opt for a low carb low sugar and salt pizza sauce. The crust turns out to be keto friendly as it is made from simple, clean, gluten-free ingredients.

I have tried this recipe with cauliflower and broccoli. You can replace Broccoli with cauliflower too.

Ingredients required to make Broccoli Pizza Crust

To make the crust

1 large head Broccoli

6 tbsp Grated parmigiana

1/4 cup Grated cheddar

2 tsp Italian seasonings

1/2 tsp Salt

2 no. Eggs

To Make the Pizza toppings

Pizza sauce (as required)

Melting cheese / mozzarella cheese

Favourite pizza toppings

5-6 no. Cherry tomatoes

1/4 onion Sliced Onions

1/2 Green bell pepper sliced

Alternative Version

I have tried this recipe with cauliflower and broccoli. You can replace Broccoli with cauliflower too. You can choose your favourite toppings, like pepperoni, grilled chicken, salami, pineapples, or mushrooms if you like.

This recipe needs eggs if you wish to skip you can double cheese quantity.

Alternatively, Broccoli can be steamedin microwave safe dish, covered in cling filmfor about 2 – 3 minutes.

Check out other Pizza recipes on the blog,

• Whole Wheat Pizza
• Balsamic caramelized Onions pizza

Prep work before you begin

Grate the broccoli head

Shave the parmigiana cheese and cheddar

Prepare your Toppings (Slice them chop them)

Tips

You can place the baking tray in the middle rack to help the broccoli base t cook first and after adding the toppings add to the top rack to help the cheese melt in.

You can make this recipe even more healthy by opting to use a veggie loaded pizza sauce, I have one on my blog if you wish to try, check this link out – Homemade veggie loaded pizza sauce.

Pictorial recipe (step by step)

Separate the broccoli florets and add it to a fine chopper and blitz it to fine mince.

Heat a pan with a lid and add the the grated broccoli to it and cover and let it steam for 3 mins.

Remove the broccoli into a bowl and allow it to cool completely.

Once it is cool squeeze out the extra liquid from it and keep the broccoli ( you can use the broccoli juice in soups or curries)

To the steamed and juiced out broccoli, add the remaining ingredients mentioned under for broccoli crust – eggs, Parmesan, cheddar, salt, Italian seasonings and mix well.

Mean while preheat the oven to 250 deg C for 10 mins.

Use a baking tray ( spray or rub some cooking oil) and spread out the prepared broccoli mixture and flatten it with your hands to about .5 cm thickness. It will be little wet but it will bake and dry out)

Bake the crust for 20-25 mins at 250deg in the middle rack.

Remove the broccoli crust and add the pizza sauce on top and followed by melting pizza cheese and layer the pizza toppings ( cherry tomatoes, capsicum and onions) and bake it for another 15 mins at 250 Deg c on top rack or until the cheese is melted

Slice and enjoy the broccoli crust pizza

Storage and shelf life

This pizza base mix can be baked and left in the refrigerator to make a quick pizza toping for later. Or if you wish to make the whole pizza base, you can re heat in an oven for 5 mins in the middle rack and it will be ready to use.

Broccoli crust pizza

To make the crust

• 1 large head Broccoli
• 6 tbsp Grated parmigiana
• 1/4 cup Grated cheddar
• 2 tsp Italian seasonings
• 1/2 tsp Salt
• 2 No.s Eggs
• Pizza sauce (as required)
• Melting cheese / mozzarella cheese

Pizza Toppings

• 5-6 no. Cherry tomatoes
• 1/4 onion Sliced
• 1/2 Green bell pepper sliced
• Pizza cheese (as required )

1. Separate the broccoli florets and add it to a fine chopper and blitz it to fine mince.
2. Heat a pan with a lid and add the the grated broccoli to it and cover and let it steam for 3 mins.
3. Remove the broccoli into a bowl and allow it to cool completely.
4. Once it is cool squeeze out the extra liquid from it and keep the broccoli ( you can use the broccoli juice in soups or curries)
5. To the steamed and juiced out broccoli, add the remaining ingredients mentioned under for broccoli crust – eggs, Parmesan, cheddar, salt, Italian seasonings and mix well.
6. Mean while preheat the oven to 250 deg C for 10 mins.
7. Use a baking tray ( spray or rub some cooking oil) and spread out the prepared broccoli mixture and flatten it with your hands to about .5 cm thickness. It will be little wet but it will bake and dry out)
8. Bake the crust for 20-25 mins at 250deg in the middle rack.

9. Remove the broccoli crust and add the pizza sauce on top and followed by melting pizza cheese and layer the pizza toppings ( cherry tomatoes, capsicum and onions) and bake it for another 15 mins at 250 Deg c on top rack or until the cheese is melted 

10. Slice and enjoy the broccoli crust pizza 

broccoli, healthy pizza, keto pizza, low carb pizza