Broccoli 65

     Nowadays, got bored of trying and even tasting broccoli stir fry. So decided to try a new dish using broccoli. Suddenly this idea flashed me, why not 65 with broccoli when its tried in cauliflower all the time. Hence this was excavated by my small brain. Here you go for the recipe.

ALL YOU NEED:

* Brocolli	1 Floret
Corn flour	2 spoons
Maida	1 spoon
Besan Flour	2 spoons
Kashmiri Chilly Powder	2 spoons
Salt	To taste
Oil	To deep fry

METHOD:
     Boil a pan of water, add the floret pieces and dip it into the hot water for a while. After 10 mins, drain the water completely. LEt it sit for another 5 mins. Take an another pan, mix all the items in "All you need" except oil and marinate with the floret pieces for 15 or 20 mins. Heat a frying pan by pouring required amount of oil and make a deep fry of the marinated broccoli in batches.

Note: I used medium sized broccoli which got around 10 pieces. Adjust the powder based on your broccoli size.

- Sangeetha Nambi

Vegetable Cutlet

     Am a very big fan of vegetable cutlet. But its been ages since i made this tremendous lip smacking starters. Recently when i was surfing a food page in facebook, came across a perfectly prepared vegetable cutlet which made me to try for a chilly cold evening. Somehow excavated the recipe from my memory and now here comes for your views. Check my deep fried version HERE.

ALL YOU NEED:

Potato	2 Nos.
Peas	1/4 cup
Carrot	1 No.
Beans	6 Nos.
Red Chilly Powder	1/2 spoon
Turmeric Powder	Pinch
Coriander Powder	1/2 spoon
Coriander Leaf	1/4 cup
Chopped Ginger	1 spoon
Chopped Garlic	1 spoon
Garam Masala	1/4 spoon
Cumin Powder	1/4 spoon
Fennel Seeds	1 spoon
Green Chilly	2 Nos.
Breadcrumbs	To coat
Maida	2 spoons
Water	To mix flour
Salt	To Taste
Oil	Shallow Fry

METHOD:
     Chopped all the vegetables except peas and steam it cooker with pinch of salt. Mash all the veggies using a masher. Let it cool down. Heat a spoon of oil. Add fennel seeds, chopped ginger, chopped garlic, sauté it for a while. Now add mashed veggies and all the above powders. Saute nicely until raw smell of powder goes off. Adjust the salt. Make sure the mixture is not watery. (It its watery or sticky, add maida or breadcrumbs until its thickens) Add freshly chopped coriander leaf, stir well. Let the mixture cool down.
     Meantime, in a wide bowl add 2 spoons of maida, add water and pinch of salt, mix it without any lumps. It shouldn’t be either very thick or thin. Once the mixture gets cool, divide it as medium sized roundels.

- Sangeetha Nambi

Veg Momos

    Very loooooooong back i have tried this recipe in my office food court. Then after i didn't get chance to taste it. Even i completely forget this. But suddenly one day my friend tried this and gave it to me for tasting. Then i realized it been decades (!) since i tasted it. So last week googled the recipe and finally tried this successfully at home. Now its for your views here.

ALL YOU NEED:

Maida	1 cup
Water	To Knead
Salt	To Taste
Oil	1 spoon

For Stuffing:

Chopped Capsicum	3 spoons
Grated Cabbage	1/4 cup
Chopped beans	1/4 cup
Chopped Garlic	1 spoon
Grated Carrot	1/4 cup
Pepper Powder	Pinch
Spring Onion	2 spoons
Salt	To taste
Oil	1 spoon

METHOD:
    Knead maida flour by adding all the ingredients under "All You Need". Let it rest for a while. Meantime, heat a spoon of oil, add chopped garlic, add all the veggies - Cabbage, Carrot and Beans. Saute by adding pepper powder and required salt. As a final touch, add chopped capsicum and spring onion, just do a tossing and switch of the flame. Let it cool down.

    Now take the kneaded maida flour. Make it as small round balls and roll it as poori shape. Take a spoon of sauted stuffing and gather all the edges and seal it to form the momos shape. Now place it idly pan/steamer for to steam for 5 to 6 mins. Once done, take out and serve hot with tomato ketchup.

♬ Sangeetha♡Nambi ♬

Potato Cutlets

    I am a big ardent fan of cutlet with tomato sauce from my childhood but i dont feel like preparing it before my marriage main reason is dont know to prepare. Once after entering my wedlock and started learning ABC's of cooking, preparing cutlet has become my long time GOAL ! :P Being a mind setter of "NO WASTING", i am bit scared of the outcome i.e. suppose if the outcome is bad, the ingredients which i used will be total waste. So this thought made me not to try this. But one day, i couldnt resist without trying. Started my preparation by throwing away the "NO WASTING" mind set with some basic inhouse stuffing. So, here comes for ur views.....

Here comes.... :)

Maida batter

Potato-Carrot Mixture

ALL YOU NEED:

Boiled Potato	3 Nos.
Chopped Carrot	2 Nos.
Turmeric Powder	Pinch
Maida	1/4 cup
Rice Flour	2 spoons
Boiled Potato	3 Nos.
Bread Crumbs	2 Slices
Chilly Powder	1 spoon
Water	As required
Salt	To Taste
Oil	Deep Fry

METHOD:
    Mix boiled potatoes and carrot along with turmeric powder, chilly powder and salt. Heat a pan with a spoon of oil, saute the potato mixture and saute for a while until raw smell of turmeric powder goes off. Meantime, lets prepare the batter/coater now. Take a wide bowl, add maida and rice flour mix both by adding water. Let it sit for a while. Then put off the flame of potato mixture, allow it to cool for a while. Now make the potato mixture as small balls and paralley heat oil for deep frying. Now take the small balls of potato, give soft press using your palm and dip it in maida and over coat with bread crumbs. Add it in oil and make a deep fry in batches. Let it cook for sometime and place it in serving plate over the tissue paper and serve hot.

    Potato mixture can also be prepared spicy and rich by adding garam masala, ginger garlic paste, cashew etc. etc.. As this is the first time am trying it, just prepared with minimal product. Await shortly for spicy cutlets :)

♬ Sangeetha♡Nambi ♬