Good morning and Happy monday friends! Here is the second entry for the guest post by Mrs.Sowmeya Swaminathan. She is making a new snack dish using cauliflower and broccoli.. I am very keen in trying this new dish.
About the guest :
About the guest :
Sowemya is a working mom from the middle east with a 7yr old son and a hubby who travels a lot. She loves reading , cooking and gardening. My balcony garden is my pride and joy apart from my kiddo, of course. She says, "This cauliflower and broccoli fritter is a very easy weeknight dinner or a lunch box snack. It is simple, easy to make and leaves a lot of space for improvisation which I love. And, it makes sure my family covers the basic food groups at one shot."
She is one of my friends from a food group from facebook. i have admired her snack boxes or lunch box she packs for her kid.. Love it Sowmeya.. Thanks for your contribution in my guest post...
Coming to the rexipe :
She has a step by step photos for this dish.
- Cauliflower florets, roughly chopped - 2 cups
- Broccoli florets, roughly chopped - 1 cup
- Red chilli garlic paste (I used this as I had it in my fridge, but you can substitute with grated garlic, red chilli powder or chopped jalapenos) - 2 -4 tsp
- Egg -1
- All purpose flour - 1 tbsp
- Corn flour - 1/4 tbsp
- Any cheese (I used mozzerella, but feta or parmesan ) - 1 to 2 tsp
- Salt as required
- Oil - required for shallow frying
- Boil water in a large pan. Add the broccoli florets and cook till tender.
- Remove from heat and Strain the broccoli. Rinse with cold water to stop from over cooking the broccoli.
- Repeat for Cauliflower. Pat the veggies dry and mash a little bit.
- Broccoli heads must be visible, but it should be mixable. Add the other ingredients one by one and give it a good stir.
- Heat a Heavy bottomed pan with oil. Take a tablespoon of batter and let it drop in the pan. It will look weird, but will stay together.
- Cook on both sides till golden brown and serve hot. It can be served individually as well.
This is a great way to make picky eaters try broccoli.
Note by her:
- It can be made into a sandwich or use a tortilla base to roll it in a roll.
- If I am making a roll, I use some coriander chutney as the spread.
- The same method can be used for various veggies such as cabbage with spinach and potato, corn with potato etc. This can be made eggless by adding a softer cheese like feta or cream cheese. The spice quotient can be upto you too. incase using cabbage, I add grated ginger and spring onions for a chinese flavour.