Bauman College Programs

Author Topic: Broccoli, Shiitake Mushroom, and Jerusalem Artichoke Poriyal  (Read 1764 times)

Offline AnikaC

  • Alumni
  • ***
  • Posts: 15
Broccoli, Shiitake Mushroom, and Jerusalem Artichoke Poriyal
« on: January 16, 2010, 01:49:51 PM »
This dish is like a stir fry side dish. Would go great with a rice and protein meal. Full of healthy Shiitake mushrooms and crunchy veggies! the sunchokes act as water-chestnut type food in this dish.


Ingredients:
3 Tbl Ghee (could use coconut oil instead)
1 green chili pepper, minced
2 1/2c shiitake mushrooms
1 large head broccoli, chopped
2 sunchokes, peeled, sliced, and set in lemon water
1 tsp mustard seed, toasted
1 tsp cumin seed, toasted
1 tsp ajwan seed, toasted
1/4 tsp asafoetida (hing)
1/8c toasted coconut
1/8c sesame seeds, toasted
1/4c plain Clover Keefir

Directions:
1. In a large pan, one medium high, warm the ghee. Add the green onion and mushrooms and saute until the juices begin to come out(about 5 min). Then add broccoli and put a lid on the pan, letting it steam (about 3 min).
2. Next, add the sunchokes, and spices, and saute until heated throughout.
3. Add the Keefir, and saute for one more minute.
4. Garnish with sesame seeds and coconut.

Note: recipe did not call for Keefir, but seeing as how a traditional "Poriyal" is a yogurt based dish, we saw it fitting. It was delicious!


 


anything