Showing posts with label Appetizer. Show all posts
Showing posts with label Appetizer. Show all posts

Easy Broccoli Cutlet

Experimenting in kitchen is always a fun and appreciation is always a boost to do more and more different tempting dishes. I prepared this broccoli cutlet when my friends came home for an evening. All loved this cutlet and 1 year old prani kutty even loved eating this cutlet :-) wow...!! I am so happy to see my friends and kids enjoying my preparation....!! A very simple and a quick recipe..!! Made everyone to eat more and more...!! Healthy one too...!!

Easy Broccoli Cutlet

Preparation Time: 10 min
Cooking Time: 15 min
Serves: 10 - 15 cutlets

  1. Broccoli - 1 crown (12 florets) - finely chopped
  2. Onion - 1 big sized - finely chopped
  3. Garlic - 3 or 4 pieces - chopped
  4. Oil - 1 tbsp
  5. Cheese - 1/4 cup
  6. Bread crumps - 1/4 cup
  7. Salt to taste

  1. Heat a pan with oil, add garlic and sauté it. Garlic gives lot of flavor when sauté  in oil.
  2. Add onion to the pan, sauté until it becomes translucent. To this add broccoli & salt for taste. Cook them until broccoli becomes tender. 
  3. Remove from heat and add cheese and mix it up with the broccoli. So that cheese is equally spread around the broccoli and onion. Allow it to cool a little, segregate the mixture into small balls. Balls, need not be too tight, make it easy, cheese helps in making broccoli & onion stick to each other. Smaller the balls,  more tempting to eat :-)
  4. Take bread crumbs in a plate, roll the broccoli ball over the bread crumb and make It flat like a cutlet pressing with fingers.  Just use little energy while pressing. 
  5. The purpose the bread crumbs is just to give a little crunchy feel, make sure too much crumbs are not covering the broccoli. Lets roast them in a pan, Heat the pan (No oil required) to a medium level. Keep the flame mild.
  6. When heat is medium, place the flattened broccoli cutlet in the pan, just add couple drops of oil over the cutlet. (Oil can also be avoided, if you are worried about the extra calories :-) ) Turn the cutlet, until it is evenly cooked on both the sides. The bread crumbs turn a little brownish. Remove the items from the pan and Hot Broccoli Cutlets are ready to serve.
Simple, Quick, Tasty & Healthy Broccoli Cutlets are ready.

Stuffed Baked Potato

Do you like potatoes?? I know this question would sound funny as its hard to find any one who do not like potatoes. Here is a great treat to the potato lover....!! Especially kids...!! These stuffed potatoes would definitely be a great appetizer or snack that you love to eat...!! A very tasty way to fill your tummy..!! :-)

Stuffed Baked Potato

Preparation Time: 15 min
Baking Time: 25 min + 10 min
Serves: 2

  • Potato - 4
  • Olive oil - 2 tbsp
  • Pepper - 1 tsp
  • Chili paste - 1 tsp
  • Parmesan cheese - 2 tbsp
  • Salt to taste

  • Onion - 1 scoop
  • Tomato - 1 scoop
  • Cilantro - 2 tbsp
  • Lemon Juice - 1 tsp
  • Sour Cream - 1/2 tbsp
  • Pepper - 1 pinch
  • Salt to taste

  1. Preheat the oven to 400 deg F for 10 min. Meanwhile, Clean the potatoes and tap them dry using a kitchen tissue. Coat them with olive oil, salt and pepper. 
  2. Arrange the coated potatoes in a baking tray and pierce them with a fork on all side for uniform baking. Place them inside the heated oven. Bake them for 25 min.
  3. After baking check with a fork or knife. It should be soft. Allow it to cool for 10 min and cut the potatoes into two halves, either horizontal or vertical. I cut them in horizontal style. Using a spoon, scoop inside of the potato leaving a small thick wall and transfer to a bowl.
  4. Mash the scooped potato. Add chili paste and salt. Mix them well and set aside.
  5. Meanwhile, mix the ingredients given in "Stuffing" section except sour cream. Mix them well and allow it to rest to 5 min. Then add sour cream and give a stir. 
  6. In the potato shell, first add the mashed potato and give a light press. Then add the prepared stuffing. Arrange them on baking tray. 
  7. Top each stuffed potatoes with Parmesan cheese. Again bake them for 8 min and broil for 2 min. Keep an eye on your potatoes while in Broil.
Yummy baked potatoes..!! :-)

Stuffed Baked Potato

Egg Omelet Roll

Here is a twist to the regular egg omelet with onion. This small egg omelet rolls is loved by kids and its great to serve with bread roast. Egg omelet roll can also be served as snack or appetizer. Egg is always a very healthy dish and it is one of the few foods that contain vitamin D. Most common method of preparing egg are omelet, hard-boiled, scramble and this egg omelet roll is a different presentation of the egg.

Preparation Time: 20 min
Cooking Time: 10 min
Serves: 2

  • Egg - 3
  • Milk - 1 tbsp
  • Onion - 2 tbsp
  • Carrot - 2 tbsp
  • Spring Onion - 1 tsp
  • Pepper - 1 tsp
  • Salt to taste

  1. Take a large mixing bowl to whisk the eggs. Break and pour the eggs into the bowl. Then pour milk and whisk them together for few minutes. 
  2. To the whisked egg, add onion, carrot, spring onion and mix them well. Add salt and pepper. Beat them until everything gets mixed well.
  3. Heat a pan and grease it with oil. When the pan gets heated, pour the egg to a thin layer. Keep in low-medium flame for 2-3 min or until it gets almost cooked. Start rolling from one side.
  4. Once 2/3 of the omelet is rolled, drag the rolled omelet to the middle and then pour rest of the egg. Wait till the later poured egg gets cooked and roll again into a complete roll.
  5. Transfer the rolled egg to a plate and allow it to cool for sometime. Then cut them into small pieces. 
Serve with Bread Roast and Hash Brown ..!!!!

Paneer Kofta

Vegetarian variety of Kofta are balls of minced vegetables mixed with spices. Then these kofta are deep fried in oil. Dry version of this can be served as appetizer or snack. These kofta can also be dropped in spicy gravy and can be served with chapathi, roti, naan etc.

After shredding the potatoes do not leave them open. Either use it immediately or immerse in fresh water. Otherwise potatoes color will change. Make sure that you remove all the excess water before adding to grated paneer.

Paneer Kofta

Preparation Time: 25 min
Cooking Time: 45 min
Serves: 2



  • Grated paneer - 1 cup
  • Grated potato - ¼ cup
  • Turmeric powder - 1 pinch
  • Chili powder - 2 tsp
  • Coriander powder - 1 tsp
  • Cumin powder- 1 tsp
  • Garam Masala - 1 tsp
  • All-purpose flour - 1 tbsp
  • Corn flour- 1 tbsp
  • Cilantro - finely chopped - 2 tbsp
  • Salt to taste
  • Oil – to fry


  • Onion - 1/2 cup
  • Ginger garlic paste - 1 tbsp
  • Tomato puree - 1/2 cup
  • Turmeric powder - 1 pinch
  • Chili powder - 2 tsp
  • Coriander powder - 2 tsp
  • Cumin powder - 1 tsp
  • Curd - 2 tbsp
  • Milk - 1/4 cup
  • Cumin seeds - 1 tsp
  • Cilantro - to garnish
  • Salt to taste
  • Oil - 2 tbsp


1.   In a large mixing bowl put all the ingredients given in "kofta" section, blend them together. Grated paneer when blended using hands becomes soft and also binds together. If you make balls from it is should be firm.
2.   Heat oil in a kadai to fry the kofta. Check the heat of oil by dropping a small piece of kofta. It should rise immediately to the top. Shallow fry the kofta balls. Fry all the kofta balls in batches and set them aside. These fried paneer kofta balls can be served as appetizer or snack.
3.   Now heat a medium sized pan with oil. To the hot oil, add cinnamon cardamom cloves powder. As flavor starts coming, add cumin seeds and allow it to crackle. Then add onion and saute onion until it turns soft.
4.   Then goes the ginger-garlic paste and saute till the raw smell leaves. To this add turmeric powder and chili powder. Pour 1/4 cup of water and add coriander powder.
5.  To this pour tomato puree and give a good stir. In a small bowl mix milk and curd together. Whisk them well and add to the gravy. Mix salt and keep in low flame, close the lid. Allow it to cook for 20 min or until tomato cooks.
6.  Then combine fried paneer kofta balls to the gravy and keep in low flame for another 5 min. Switch off the stove when the gravy gets thickened to the desired consistency. garnish with cilantro and serve hot with naan or roti.

Broccoli Cutlet

Broccoli is an edible green plant in the cabbage family, whose large flower head is used as a vegetable. Broccoli is high in vitamin C and dietary fiber. Broccoli is the World's Healthiest Food.

Preparation Time: 5 min
Cooking Time: 40 min
Baking Time: 45 min (If using Oven)


  1. Broccoli - 12 florets - grated
  2. Potato - 2 big sized - cooked and mashed
  3. Carrot - 3 to 4 medium sized - cooked and mashed
  4. Onion - 1 cup - finely chopped
  5. Garlic - 3 cloves - finely chopped
  6. Bread crump - 1 tbsp
  7. Corn flour - 1 tbsp
  8. Oil - to roast
  9. Salt to taste


  1.  Heat a pan with oil, add onion and saute until it becomes translucent. Add finely chopped garlic.
  2.  To this add turmeric powder, chili powder, salt. Give a stir. Then add grated broccoli. Saute for 5 min and transfer to a bowl. Allow it to cool.
  3.  Pressure cook potato and mash it. Then cook carrot also.
  4.  Add cooked carrots to mashed potato. Finally add this mashed potato carrot mixture to broccoli mixture. Mix them all thoroughly.
  5.  Make them into small cutlets and roast them in a pan. Add oil to roast them. You can also coat them with bread crump and corn flour mixture before roasting.
  6.  To use oven, preheat to 350 deg F for 10 minutes. Then bake them for 30 minutes. 

Onion Bonda

Winter is starting here...!! and its will be perfect evening with this hot onion bonda and a cup of tea or coffee.

Preparation Time: 2 min
Cooking Time: 15 min
Serves: 15 count 


  • Kadalai Maavu - 1 cup
  • Onion - 2 big sized - Cut lengthwise and one or two cut in middle
    • Onion should be neither too long nor too short
  • Red chili powder - 1 tsp
  • Salt to taste
  • Oil - to fry


1.  Take a large mixing bowl and add all the ingredients except oil. Mix them well and add water. Make it into a batter consistency. It should neither be too thin nor thick.
2.  Heat a kadai with oil to fry. Pour a scoop of batter in to hot oil.
3.  Keep in medium high flame and fry them until it turns brown. Fry until sound cease otherwise the center of bonda won’t get cooked properly.

Soya Kola Urundai

I prepared soya kola urundai as appetizer for my first potluck and all my potluck friends and their kids too loved it. I tried for the first time and it was delicious.

Soya Kola Urundai

Preparation Time: 10 min
Cooking Time: 30 min
Serves: 4

  • Meal maker or soya chunks- 200gm
  • Small onion - 7 finely chopped
  • Coriander- 1/4 cup finely chopped
  • Curry leaf- 1/4 cup finely chopped
  • Potato - 1- cooked and mashed
  • Coriander powder - 2 tsp
  • Garam masala - 1 tsp
  • All purpose flour - 2 tbsp
  • Corn flour - 2 tbsp
  • Salt to taste

To powder:
  • Potutu kadala or porikadalai - 2 tbsp

To grind:
  • Green chili - 4
  • Cashew nuts- 10
  • Ginger garlic paste - 1 tbsp
  • Fennel seeds - 1/2 tbsp
  • Cinnamon - small piece


  1. Heat a pan or vessel with water and bring it to boil and add soya chunks. Keep in low flame for 10 min. Once it is cooked, squeeze soya chunks and rinse it twice with cold water. Drain water completely by squeezing them tightly.
  2. Add the drained chunks to the mixer and grind for few minutes. Soya chunks become shredded. Transfer it to a large mixing bowl.
  3. Grind pottukadalai into a fine powder and add them to shredded soya.
  4. Then again grind the ingredients given in to grind into a smooth thick paste by adding little water. Add this paste to soya mix.
  5. Pressure cook potato. Allow it to cool naturally and peel the skin. Mash it and add to soya mix.
  6. Finely chop small onion, cilantro, curry leaf and add them to soya. Add coriander powder, garam masala and salt. Mix them all together.
  7. In a small bowl make a thin batter of corn flour and all purpose flour. Make medium sized balls and Coat each balls with the batter and deep fry them.

Chicken Balls / Chicken Kola Urundai

Preparation time: 15 min
Cooking time: 25 min
Serves: 2.


  1. Chicken - 250gm
  2. Turmeric powder - 1 pinch
  3. Salt to taste
  4. Potato - 1 medium sized
  5. Cashew nuts - 10 pieces
  6. Ginger-garlic paste - 1 tbsp
  7. Chili powder - 1 tsp
  8. Garam masala - 1 tsp
  9. Coriander powder - 2 tsp



1.   Clean the chicken pieces and pressure cook for one whistle along with turmeric powder and salt. Chicken will be almost cooked.

2.   Mince the cooked chicken using hands. Easy way is to grind them for 3 sec. Do not grind them for more than 5 sec. Do not add water. It should be in form of shredded coconut.

3.   Cut a medium sized potato into two halves. Pressure cook it for 2 whistles or until it is completely cooked. Allow it to cool naturally and peel the skin of potato. Mash the potatoes into smooth paste.

4.   Take few cashew nuts in the blender and make into a paste by adding water. Added turmeric powder, chili powder, garam masala, coriander powder, cashew nut paste and salt
5.   Add the mashed potato to the chicken mixture and make it into a dough like form

6.   Take a spoon of corn flour and all purpose flour mixture and add water. This batter should be very thin. Coat chicken balls with very little of this batter. Coating chicken balls with batter helps to bind them. Potato itself will help in binding. So coating balls with batter is optional.

7.   Heat oil in a kadai. Fry chicken balls and serve.