#easygrills – Reetika Mitra

Malai Broccoli

Reetika Mitra — Sun, 24 May 2026 05:37:44 +0000

I am always on the lookout for interesting starters to serve my vegetarian guests. A few weeks back we had a evening party at our place where I had opted for the services of a caterer to do a few vegetarian dishes for me. I was blown away by the Malai Broccoli they made which was appreciated by guests and hosts alike. It was on my mind to make this dish at home and share the recipe with all of you. Essentially this recipe is Broccoli florets marinated in a mix of spices, hung yoghurt and cream. This forms the base. Most houses don’t use a tandoor, neither do I. So I have cooked this in an oven. But one can also do this in a Pan over a flame or even in an Air Fryer. The Broccoli is the protagonist in this dish but one can also add some more veggies i.e. cauliflower, bell peppers or tofu. This is a relatively easy and quick cook dish. The key is preparing the marinade which if done well makes it a delicious and healthy dish. The Malai broccoli is ideal for starters before a meal and can be paired with chutney or a dip. If you are a Vegan, feel free to replace the dairy products used with non-dairy substitutes. So go ahead and try this healthy vegetarian dish this summer.

Malai Broccoli

Author: Reetika Mitra
Prep Time: 10 Mins
Cook Time: 15 Mins
Total Time: 25 Mins
Yield: 4

Description

Tasty Greens

Ingredients

1medium to large Broccoli, cut into florets
1 Tbsp Ginger- Garlic paste
1/2 cup hung Curd or Greek Yogurt
2 Tbsp grated Cheese (processed or Mozzarella)
3 Tbsp heavy Cream (Malai)
2 Tbsp Cream Cheese (Optional)
1/2 Tsp Green Chilli paste
½ Tsp Cumin powder
1/2 Tsp Garam Masala powder
½ Tsp Red Chili Flakes
1 Tbsp Lemon juice
1/2 Tsp Cardamom powder
2 Tbsp Oil or melted Butter
Salt and Pepper to taste

Instructions

Cut the broccoli into florets, by trimming off the thick stem and chopping them into halves or quarters, depending on the desired size.
Wash the florets and drain.
Blanch them in boiling water for 40-60 seconds, before draining the florets and soaking them immediately in ice cold water. Drain after a short while and pat dry.
In a large mixing bowl, mix and combine well the rest of the ingredients using a whisker or a large spoon/spatula.
Add the florets and mix to cover each of them properly with the marinade. Cover and refrigerate for 30 minutes.
In the meantime line your baking tray with parchment paper or butter paper. Pre-heat your oven to a 180°C 360°F.
Place the florets on the baking tray in one layer and spray some oil or brush them with some melted butter.
Bake in the oven in 180°C or 360°F for 12-15 minutes or until edges are brown and broccoli florets turn tender crisp. Please Remember to Flip the florets half way through the cooking time. You may also Air Fry the marinated broccoli florets for 10-12 minutes at 200°C or 390°F.
Remove and serve immediately. You may sprinkle some chaat masala or gently squeeze some lime over your Broccoli Malai Tikkas. Can accompanied with chutneys or dips of your choice.

Notes

If you are a Vegan, feel free to Replace the cream cheese, hung curd, processed cheese and heavy cream with Non Dairy Substitutes.
The Broccoli is the protagonist in this dish but one can also add some more veggies i.e. cauliflower, bell peppers or tofu.

Nutrition

Serving Size: 4

Peruvian Grilled Chicken

Reetika Mitra — Sun, 06 Jul 2025 08:38:46 +0000

The first time I came across the Peruvian grilled chicken was when a fellow foodie group member enquired about this dish. She had also posted a picture of the dish and it looked intriguing to me. I then looked it up and was pleasantly surprised to find that the dish was a medium spicy, flavourful, easy to put together recipe. The dish originated in Peru and hence the name. It is served with a vibrant green Peruvian sauce which is locally known as Aji Verde and I realized that the sauce would appeal to the Indian palate. A few tips for preparing this dish. You can marinate and keep it overnight for a more expeditious cook the following day. I have used chicken thigh, but you can use other cuts with or without bones. Use a level of spice that suits you and your family. The final dish looks very appealing and neat with the red hue of the chicken pieces contrasting with the green sauce. The green sauce almost looks like our coriander-mint chutney but the taste can’t be more different. Ideally, the Peruvian grilled chicken can serve as a starter and paired with a soup but one can also use this as part of a main meal along with other dishes. So, if you are looking for a chicken dish with an exotic origin and taste profile, the Peruvian grilled chicken meets that criteria.

Peruvian Grilled Chicken

★★★ 2.3 from 9 reviews

Author: Reetika Mitra
Prep Time: 10 Mins
Cook Time: 20 Mins
Total Time: 30 Mins

Description

From The Land Of Incas

Ingredients

8 Chicken thighs
3 Tbsp Oil (I have used Olive oil)
5 Tbsp white Vinegar
2 Tbsp Soy sauce
5 cloves Garlic, finely minced
1 heaped Tbsp ground Cumin
2 Tsp Paprika
2 Tsp dried Oregano
2 Tsp All Purpose Seasoning
1/2 Tsp freshly grounded Black Pepper
1 Tsp White Pepper powder
1 Tsp
Juice of 1 lime
Salt to taste

Ingredients for the Peruvian Aji Verde Sauce :
1 cup fresh Coriander leaves
1/2 cup chopped Spring Onion Greens
2–3 Green Chilies, seeds removed (According to spice intake)
1 clove Garlic
1/2 cup Greek Yogurt or hung curd
1/4 cup Mayonnaise
1 Tbsp lime juice
8–10 whole Black Peppercorns
Salt to taste

Instructions

In a large bowl, whisk together olive oil, white vinegar, soy sauce, minced garlic, cumin, paprika, oregano, salt, white pepper, black pepper, all-purpose seasoning and lime juice.
Add the chicken thighs to the marinade, coating each piece thoroughly. Cover and refrigerate for at least 2 hours or preferably overnight.
Preheat the grill to 170°C or 340°F. Line the baking trays with parchment paper or aluminium foil. Lightly brush to grease them with oil and keep it ready.
Remove the chicken from the marinade and let excess marinade drip off. Grill the chicken for about 6-8 minutes or until well seared.
Flip and cook for another 8-10 minutes, till cooked through and lightly charred.
In the meanwhile prepare the Peruvian Aji Verde sauce by blending all green sauce ingredients in a blender jar.
Serve the grilled chicken immediately along with the creamy green sauce to add a flavour blast to your Peruvian Grilled Chicken.

Notes

If you want to use the Air fryer instead, preheat your air fryer to 180°C or 360°F. Place the chicken in the air fryer basket and cook for 12-15 minutes. Remember to flip the chicken pieces midway into cooking.

Nutrition

Serving Size: 4