Woman's Era - - C & A -


180 gm broc­coli, cut into small flo­rets 2 mashed potato 1 car­rot grated 1/ cup corn ker­nels

2 1/ cup rice flour

3 2 tbsp oil salt and pep­per to taste to­mato sauce, to serve


Blanch broc­coli flo­rets. Us­ing a potato masher, roughly mash broc­coli. Add potato, car­rot, corn, sea­son it with salt and pep­per mash and com­bine. Us­ing damp hands, shape 2 tbsp mix­ture into pat­ties. Re­frig­er­ate for 30 min­utes or un­til firm. Place rice flour on a plate. Lightly coat pat­ties in flour. Heat oil in a fry­ing pan. Cook patty, in batches, for 2 to 3 min­utes each side or un­til golden, ad­ding more oil to pan, if nec­es­sary. Trans­fer to a plate lined with pa­per towel. Serve pat­ties with to­mato sauce.


1 cup chick­peas 2 tbsp chopped fresh co­rian­der 6-7 chopped fresh mint leaves 2 tsp chopped green chill­ies or to taste 1 tsp whole cumin seeds 1 tsp turmeric pow­der 1 tbsp olive oil 1 tsp bak­ing pow­der salt and pep­per to taste 4-6 slices breads


Soak chick­peas overnight in cold wa­ter and grind it into a fine paste. Mix all the in­gre­di­ents in a bowl. With wet hands, cre­ate small pat­ties from the mix­ture. Deep fry till golden brown or shal­low fry in lit­tle olive oil. Make tahini paste with sesame seeds, wa­ter, le­mon, salt and pep­per. Place the falafel in a slice (slice cut ac­cord­ing to the falafel shape) cover with an­other slice and seal it with wa­ter and press along the sides. On a warm tava with lit­tle oil or but­ter, toast both the sides. Serve it along with hum­mus, tahini, sour cream (hung curd).


3-4 pota­toes, peeled, chopped 2 gar­lic cloves, peeled 4 tbsp but­ter

1/ cup but­ter­milk 3 olive oil 3 tbsp grated cheese salt and pep­per to taste mix herbs to gar­nish


Place pota­toes and gar­lic in a pan. Cover with 1 cup wa­ter. Cook un­til ten­der. Re­turn to pan over low heat and ex­cess liq­uid has evap­o­rated. Re­move from heat. Mash un­til smooth. Add but­ter and but­ter­milk. Sea­son with salt and pep­per. Stir un­til com­bined. Pre­heat oven Line a bak­ing tray with bak­ing pa­per. Spoon 1/ cup 8 mash onto pre­pared tray. Shape into 'moun­tain'. Re­peat with re­main­ing mash to make ‘moun­tains’. Spray lightly with oil. Sprin­kle with cheese. Bake for 20 to 25 min­utes or un­til golden. Stand for 2 min­utes. Serve sprin­kled with mixed herbs.

Broc­coli pat­ties

Falafel wraps

Mashed potato moun­tains

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