Showing posts with label Starters. Show all posts
Showing posts with label Starters. Show all posts

 Broccoli is one of our family favourite vegetables. Kiddos love it because of the color and we, adults love it for its health benefits. I heard a few people won't like this vegetable for its distinct smell. But we love every dish prepared using broccoli. 

3 years back, my Mum and Dad were here with us for a few months. During that time, buying vegetables was not that easy for us as many vegetables we get here are totally different from what they get in India. When we go out for groceries, mum eyes usually look for only those veggies which are available in hometown! To my surprise, they both liked broccoli and she used to prepare Broccoli Stir Fry (Palya) 2 - 3 times a week during their stay. 

I would like to share the recipe of Broccoli - Potato Cutlet / Broccoli Patties with you all today. These patties are perfect for breakfast, snacks, starter and kids lunch box too. Below is the recipe of Broccoli - Aloo Cutlets:

  • Preparation time: - 25 - 30 minutes
  • Difficulty level: Medium
  • Servings: 2


  • Broccoli florets - 2 cups
  • Medium size potato - 1
  • Chat masala powder - 1 tsp
  • Green chillies - 2 (adjust according to taste)
  • Onion - 1 (small)
  • Amchur powder / lime juice - 1/2 tsp
  • Salt - to taste
  • Bread crumbs - 1 cup or more
  • Oil - for shallow frying

Recipe Instructions:

  • Cook the potatoes till soft. I have halved the potato and pressure cooked till two whistles.
  • Finely chop the onion and crush the green chillies.  
  • Wash the broccoli florets and put them in a bowl. Add 1 tsp salt and about 4 cups of hot water. Leave them for 5 minutes.
  • Drain all the water and spread the broccoli florets on a kitchen towel for 4 - 5 minutes.
  • Pulse the broccoli florets in a mixie or blender coarsely without adding any water.
  • Peel the cooked potatoes, and mash it nicely.
  • Take a mixing bowl and add pulsed broccoli, mashed potato, crushed chillies, chopped onion, chat masala, amchur powder / lime juice and salt to taste. 
  • Also add 2 - 3 tbsp bread crumbs and mix everything well. 
  • Make lime sized balls and pat them into flat discs. 
  • Roll these discs in bread crumbs and shallow fry on hot tawa. Flip the discs a few time and cook till both the sides turn slightly brownish. 
  • Serve hot cutlets along with tomato sauce or your favourite dip. We would love to have it with coconut chutney!


  • Green chillies can be replaced with red chilli powder. 

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ 

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. 

These days, sweet corn has become a regular item in our weekly veggies list. Somehow we are using it regularly in the form of snack, soup or salads. Both sweet corn and sprouted groundnuts make a nice combo with all the sprouts and vegetables. I usually prepare different salads using both of these along with different sprouts and vegetables. 
Here is an easy salad recipe using sweet corn, sprouts, carrot and pomegranate. Who says 'no' to this yummy salad? Also, this is an easy way for moms to make the kids eat something healthy :)

Preparation time: 10 minutes
Servings: 2
Level of difficulty: Easy

  • Moong sprouts - 4 tbsp
  • Sprouted ground nut - 4 tbsp
  • Sweet corn - 4 tbsp
  • Pomegranate - 4 tbsp
  • Grated carrot - 4 tbsp
  • Salt to taste

  • Combine the sprouts, sweet corn, pomegranate and grated carrot in a mixing bowl.
  • Sprinkle some salt on the top and mix it well.     
  • Add a pinch of pepper powder if you desire. 
  • Transfer the salad mixture to a serving bowl and enjoy!

  • You can make some variations to this salad using different veggies or sprouts of your like.
ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Normally, our week-end lunch consists of some or the other special items every time. During week days, hubby carries his lunch box daily and he will be there only for the dinner. That too, he prefers chapathi and some subzi. Anyways, its good to have light food in the night time. So, anything I need to try new means it will be on the week-ends most of the times!
In hotels, if we order the starter item as Papad, they will serve crispy papad with onion, carrot, etc, veggies spread. Always we love to eat that papads there and in home also, I will decorate the papad in the same way as they do in hotels. Hubby also loves to have this starter for the week-end lunch :) People who won't like to eat raw vegetables also can try this healthy and delicious Papad Delight!    
Due to health consciousness, I normally go for roasting the papad instead of deep frying. If you are using the oven, its damn easy to roast the papad! Just keep them in microwave mode under high temp, and your papads will be ready in just 30 - 40 seconds! 

Preparation Time: 10 minutes
Servings: 3

Lijjat Papad - 3 nos
Onion - 1
Finely chopped coriander leaves - 2 tsp
1 small carrot
Red chilli powder - 1 spoon or to taste
Grated coconut 3 - 4 tsp
1 small tomato
Lime squeeze - according to taste
Salt to taste
Pepper powder (optional) - for taste

Chop the onion and tomato finely. Grate the carrot and keep ready.
Roast the papads or if you wish, you can deep fry them.
Just before serving, combine chopped onion, tomato, grated carrot and coconut and chopped coriander leaves in a mixing bowl. Add salt and red chilli powder for taste and mix well.
If the papad is spicy, reduce the quantity of chilli powder in the veggie mixture.
Spread the veggie mixture evenly on all the 3 papads. Add few drops of lime squeeze for taste and serve immediately. Sprinkle some pepper powder for taste if you wish.   

  • You can try adding different veggies, or different masalas like chat masala to make it more delightful.
  • Eat the papads immediately after spreading the veggies. Papad will become smooth and lose the taste if kept for long time.

    Sending this over to:

        ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

        Normally, if we go to any restaurant, first thing we look out for is a good starter. People like me, who are soup lovers will definitely go for a soup! Due to my liking towards the soup, I learned this sweet corn veg. soup recipe with my experiments. It is a healthy starter and gives a kind of warmth during winter and rainy days.

        Servings: 3
        Time required: 25 - 30 minutes

        American sweet corn - 1 cup
        Finely chopped beans - 1/2 cup
        Finely chopped carrot - 1/2 cup
        Sugar - 3/4 tbsp
        Salt - according to taste
        Pepper powder - as per taste
        Cornflour - 2 tbsp
        Milk (optional) -1 1/2 tbsp
        Tomato sauce - 1 tbsp

        Take some water in a vessel and keep it on medium flame.
        Add chopped vegetables, salt, sugar and sweet corn. Cook them for 10 - 12 minutes.
         - If you are using the corn cobs, you can cut the cob into 2 - 3 pieces and allow them to cook along with the vegetables. Later, you can remove the kernels and grind half of them into coarse paste.
         - Else, if you are using the corn kernels, add only half the quantity to the chopped veggies and coarsely grind the remaining.
        Add the ground sweet corn to the cooked veggies and mix them.
        In a bowl, mix the cornflour along with some cold water mix it well. Add this to the cooked mixture and stir it. Else, it may stick to the bottom.
        Add salt, tomato sauce and adjust the taste. If you want, you can add milk and little sugar.
        Remove it from the flame and add the pepper powder as per your taste and serve them hot.
        You can add some deep fried bread pieces for garnishing.

        Sending this over to Soups and Salads Mela hosted by Srivalli.

        Sending this to Healthy Diet Event - Warm Soups hosted by Priya.

        This is my entry to Cooking with seeds - Corn, an event hosted by South Indian Recipes which was started by Priya 

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