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If you really won't eat your vegetables, try frying it tempura style.

If the vast world of spices, whole and ground, seems a little exotic to you, pick up a copy of chef and cookbook author Paul Merrett's Spice Odyssey. Learn the basics of commonly used spices, then branch out and apply your knowledge to dishes from everyday classic to never-before-seen global specialties. First up, a recipe for ginger beer-battered broccoli tempura with yogurt sauce.

I tend to use long-stemmed broccoli. I think the stem is the best part and should never be wasted, particularly if you grow your own. What the crunchy battered broccoli really needs is a clean-tasting yogurt dip. This one is based on the sort you get with your poppadoms in an Indian restaurant and is so versatile — I make gallons and use it with loads of different things. Anything cooked quickly in a tempura batter is best done at the last minute, so it’s important to have everything ready, including serving dishes and dip, before you start cooking.

Reprinted with permission from Spice Odyssey