Healthy Veggies: Broccoli Kebabs

I absolutely love having Broccoli in it's various forms( read steamed, grilled, fried and soup), but off late it was getting quite monotonous. So as you may imagine, I was quite frustrated with seeing a whole lot of unused broccoli in the fridge and I was absolutely clueless what to do with it.

So here is what I did manage to come up with after much thought and speculation.

Broccoli Kebabs!

The right Ingredients:

·         300 grams broccoli florets

·         Salt, Pepper

·         Cumin powder

·         1 Tablespoon flour

·         Grated Parmesan cheese: 2 Tablespoons

·         Coriander, green chilli paste: 1 Tablespoon

·         Ginger Garlic paste: 1 Tablespoon

·         1 small Grated Onion

·         1beaten egg: Optional

·         Parsley chopped

Method:

Wash and steam the broccoli, letting it remain firm. Cut them into small pieces, about 5 mm in size. I used the microwave to steam the broccoli which didn’t turn out as I would have liked it to be, so I would recommend using a steamer to do this bit. It takes only about 4 minutes to let it reach the desired firmness.

Let it cool for about ten minutes, mix in the salt, pepper, cumin, Parmesan, Coriander, green chillies, ginger and garlic paste.

Squeeze all the water out from the grated onion. You may add the egg with the onion at this point in the mix. It will turn quite sticky, so you can add only half the beaten egg in the mix.

At the end add Parmesan and flour, mixing it well.

Make small tikkis from the mixture. You should be able to make about 8 kebabs from this mix.

Take about two tablespoons of oil in a pan. Let it heat on a medium temperature. Add the tikkis on the skillet and fry on both sides until dark Golden brown.

Serve with green chutney or Sweet Papaya Chutney.