Broccoli chop

Broccoli chop makes your kitchen

Broccoli  chop makes your kitchen on Bengali cuisine. It is generally not cultivated in Bengal.  So, there is no word in Bengali which indicates broccoli.  Bengalis who know about/eat broccoli call it ‘broccoli’.  However, in Hindi, some people call it ‘Hari Fulgobi’.

This vegetables used as various ways. We can used it curry, fry or etc. But here’s the recipe of chop. Basically we make  chops from potatoes,  beef , chicken , prawn etc.

Broccoli chop it’s a different .

Nutritionally broccoli is very high. Broccoli is a great source of vitamins K and C, a good source of folate (folic acid) and also provides potassiumfiberVitamin C – builds collagen, which forms body tissue and bone, and helps cuts and wounds heal. Vitamin C is a powerful antioxidant and protects the body from damaging free radicals.

 Here’s the broccoli chop recipe by  Ratna Akunjee

Broccoli chop
Broccoli chop

Materials

Broccoli chopped 1 cup
Potato chopped(boiled) 1/4 cup
1 Egg
Flour 1/4 cups
Onion chopped 1/4 cup
Cumin powder 1 tablespoon
Ginger and garlic chopped (lightly)
Green chili chopped 2 teaspoons
Sugar a little amount
Salt to taste

Method
All materials must be blend  together.

Then add a little amount of cornflower and makes various shapes as your choice.

Then fry it deep oil until brown and crispy.

Nutrition:

100 gram serving of raw broccoli provides 34 kcal and is an excellent source (20% or higher of the Daily Value, DV) of vitamin C and vitamin K. Raw broccoli also contains moderate amounts (10–19% DV) of several B vitamins and the dietary mineral manganese, whereas other essential nutrients are in low content. Broccoli has low content of carbohydrates, protein, fat, and dietary fiber.

Boiling broccoli reduces the levels of sulforaphane, with losses of 20–30% after five minutes, 40–50% after ten minutes, and 77% after thirty minutes.

However, other preparation methods such as steaming, microwaving, and stir frying had no significant effect on the compounds.

Broccoli also contains the carotenoid compounds lutein and zeaxanthin in amounts about 6 times lower than in kale.

Reference

http://www.quora.com

http://www.wikipedia.com

http://www.facebook.com

http://www.healthyeating.org

See cauliflower curry recipe from Bengali cuisine

cauliflower curry

 

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