Veg Starters

5 years ago | Home Cooking
3 Vegetarian Starters/ Appetisers 

#PopcornCauliflower #PotatoCroquettes #Mushroom65

Popcorn Cauliflower

Cauliflower Pieces
Bread Crumbs

For Batter
Yogurt - 1/4 Cup
Mixed Herbs - 1 Tsp
Maida / All Purpose Flour - 3 Tsp
Hot sauce - 2 Tsp

1. Firstly, cut the cauliflower into small florets
2. Now blanch the cauliflower florets in hot water for 2 minutes
3. Strain the cauliflower and keep it aside
4. Now, to make the batter, take a bowl and add yogurt, salt, mixed herbs, pepper, all purpose flour and hot sauce
5. Mix the batter evenly till you get a uniform thin batter
6. Take the blanched cauliflower florets and dip it in the batter and roll it in the bread crumbs
7. Heat a pan with oil
8. Once the oil is hot, slowly add in the dipped and coated cauliflower florets into the oil
9. Fry it till they are golden brown in color
10. Your hot and crispy Popcorn cauliflower is ready to be served.
11. You can serve this with any dip on the side or can be had by itself

Potato Croquettes

Potato - 4 nos
Cheddar Cheese
Milk - 3 Tbsp
Corn flour - 2 Tsp
Maida - 1 Tsp
Bread Crumbs
Coriander leaves
Salt to taste

1. Boil the potatoes and peel the skin
2. In a large bowl, mash the potatoes finely
3. Add salt, pepper, and finely chopped coriander leaves
4. Mix everything evenly
5. Take a small size of the mixture and stuff a cheddar stick into it
6. Make a mixture of milk, corn flour, and maida and dip the potatoes into this
7. Roll the potato logs in breadcrumbs and refrigerate it for about 15 minutes
8. Heat a pan with oil and shallow fry the potatoes
9. Fry them till they are golden brown in color and are crispy on the outside
10. Your delicious Potato Croquettes are ready to be served hot with any sauce or dip.

Mushroom 65

Mushroom 65 is a pure delight for all the mushroom lovers. It is a twist to the Gobi 65 that is widely available. Mushroom 65 has a crispy outside and a soft inside. Pair it with ketchup or mint chutney as you desire.


Mushroom - 200 gms
Oil for deep frying

For Batter
Besan/Gram flour - 2 Tbsp
Corn flour - 1 1/2 Tbsp
Rice flour - 1 Tbsp
Chili powder - 2 Tsp
Coriander powder - 1 Tsp
Pepper powder - 1/2 Tsp
Garam Masala - 1 Tsp
Ginger garlic paste - 1 Tsp
Salt to taste

1. In a bowl, add Besan/Gram flour, Corn flour, Rice flour, Chili powder, Coriander powder, Pepper powder, Garam Masala, Ginger garlic paste, Salt, and Water
2. Mix everything well until there are no limps. You can use a whisk if you prefer.
3. Clean the mushrooms and add the mushrooms in the batter
4. Heat some oil for deep frying
5. Coat the mushrooms well in the batter and deep fry them
6. Fry them until golden brown
7. Serve them hot

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