Broccoli Carrot Cutlets with Oats | Healthy Tea Time Snack | Vegetable Cutlets

Broccoli Carrot Oats Cutlets is a healthy, tasty, and soft yet crunchy cutlets made with broccoli, carrot, and oats for a perfect tea time snack. Serve it with kiwi coriander chutney and adrak elaichi wali chai or as an appetizer for your dinner parties or it can be a great afternoon snack for kids or can even be packed in lunch boxes.

Broccoli Carrot Oats Cutlets

These yummy cutlets are tossed cutlets with flax seeds. Flax seeds bring that missing crunch and make it tastier. You can stuff cutlets with little cheese piece or chopped roasted peanuts, cashew, or raisins for extra crunch. I made little bit changes to make cutlets healthier. Instead of deep-frying, I roasted on tawa with little oil.

I roasted on tawa with little oil.

Oats are packed with nutrients like healthy carbs and fiber. One of the most unique and unusual ways of using oats within the kitchen is as a binder for when you are making aloo tikki or cutlets.

Healthy Tea Time Snack

Once the oats are exposed to moisture, they create a binding power to vegetables and spices. The oats also help set the cutlets as they bake, making for a more tender and less crumbly patty. Replacing cornstarch or maida with oats gives you a healthy option.

Vegetable Cutlets

This step is completely optional, but I love to have plain yogurt which adds the creamy flavor it adds to this snack. It also settles the heat from the chutneys and gives it a nice taste altogether.

Serve Greek Yogurt

Broccoli Carrot Cutlets with Oats | Healthy Tea Time Snack

Broccoli is one of my favorite veggies. Broccoli Carrot Cutlets is a great way to incorporate veggies into your diet.

Tea Time Cake

Ingredients:

For Cutlets
Florets of two Broccoli (medium size)
Carrots – 3
Quick oats – 2 cups
Finely chopped green chili – 1
Flax seeds – 1/4 cup each
Oil for roasting

Spices
Roasted cumin powder – 1 tbsp
Red chili powder – 1/2 tsp
Chaat masala – 1/2 tsp
Red chilli flakes – 1 tbsp
Himalayan pink salt to taste

Serve Cutlets With : Greek Yogurt – 2 cups ( Well beaten), Kiwi coriander chutney

Broccoli Carrot Cutlets with Oats

Method:

For Cutlets :

  1. Bring water to boil with a little salt. Add the washed and cleaned broccoli florets. Let it remain in water for 2-3 minutes. Drain the water completely, pat it dry.
  2. Mince boiled broccoli along with chopped carrots in a food processor .
  3. In a bowl, mix together minced broccoli, carrots with oats, chopped green chilli and spices. Mix all ingredients well.
  4. Keep the prepared mixture in the refrigerator for 30 minutes (covered).
  5. After 30 minutes take out prepared cutlet mixture. Take some lemon size portion and make cutlets. Coat them flax seeds.
  6. Heat little oil in pan and place cutlets in a pan. Shallow fry till both sides are golden brown and crisp.
Healthy Veggies Cutlets

Serving
Place 3 prepared cutlets on a plate. Pour 5 tbsp of yogurt on the cutlets. Top with a few teaspoons of chutney as required. Garnish with flax seeds. Serve immediately.

Veggies With Oats

Tuesday Tip | How to store Broccoli ? | Easy and Quick Method

Broccoli known to be a hearty and tasty vegetable which is rich in dozens of nutrients. It is said to pack the most nutritional punch of any vegetable. When we think about green vegetables to include in our diet, broccoli is one of the foremost veggies to come to our mind. Coming from the cabbage family, broccoli can be categorized as an edible green plant.

How to store Broccoli ?

While we know broccoli is good for us, it is virtually fat-free, low in sodium, and high in vitamins C and A. Broccoli is also high in dietary fiber and iron and is highly recognized for its anticancer nutrients.

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How to store Broccoli ?

Consume fresh broccoli as soon as you can as it will not keep long. To store, cut the broccoli head into smaller florets. Put them into a net vegetable bag and keep them in refrigerate. Use within 2 to 5 days. Do not store broccoli in a sealed container or plastic bag and broccoli requires air circulation. Never wash broccoli before storing it in the refrigerator. The excess moisture promotes mold.

Things Required :

Fresh Broccoli – 3

Vegetable net bags – 3

Knife

Chopping board

Fresh broccoli spoils quickly, so it’s best to eat it sooner rather than later.

Method :

Hold broccoli upside down. Start from the outside and work your way in to the center of the floret cluster.

Continue to cut the florets moving inward. As you cut the outer florets free, you’ll be able to move up the stalk, which will result in less trimming later. Cut the florets free until you have removed them all from the stalk.

Put broccoli florets along with stalk in a vegetable net bag.

Store them in a refrigerator.

It stays fresh about three to four days in the refrigerator.

Broccoli Tofu Cashew Curry | Creamy Curry Recipe | Lunch Recipe

Broccoli Tofu Cashew Curry is a delicious creamy curry made with tomatoes, onions, and some Indian spices. Cashews add a velvety richness to this flavorful Curry. It just takes about 30 minutes to make and taste delicious with plain rice or roti or plain paratha.

Broccoli Tofu Cashew Curry

Cashew is very commonly used in Indian cooking. It is used in both sweet and savory dishes. The whole cashew is used in many rice dishes like Biryani, Pulav to add a nice crunch and richness to the dish. The base for many Indian curries is cashew nuts. Cashew nuts are soaked in warm water and ground to a fine paste. The ground cashew cream is added to curries that make curries rich and creamy. I learned this recipe from my sister in law (Jaitani), Anita Karki. She is always an inspiration for me and I learned a lot from her.

Me with my Di

Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. Tofu can be soft, firm, or extra firm. It has a subtle flavor and can be used in savory and sweet dishes. It is a good source of protein and contains all nine essential amino acids. It is also an excellent source of iron and calcium and the minerals manganese, selenium, and phosphorous.

Creamy Cashew Based Curry

Broccoli is one of those vegetables which is rarely used in Indian cuisine. This Indian style cashew curry is the best way to add broccoli to your diet. It is an excellent source of vitamin K, vitamin C, chromium, and folate. It is a very good source of dietary fiber, pantothenic acid, vitamin B6, vitamin E, manganese, phosphorus, choline, vitamin B1, vitamin A.

Lunch or Dinner Recipe

Broccoli Tofu Cashew Curry – Creamy Curry Recipe

I just love the combination of broccoli, tofu, and cashews in curries. This recipe is hearty, creamy, delicious, fresh, super easy, rich, versatile, mouthwatering, and kids approved as well. My son Reyansh always enjoy this curry with plain paratha.

Quick, easy Weekend Lunch Meal

Ingredients :
Broccoli (florets separated) – 1 big
Cashews (soaked in hot water for 20 minutes) – 8
Full fat milk – 1/2 cup
Tofu – 200 gms
Roughly chopped onion – 4 large
Roughly chopped tomato – 3 large
Roughly chopped garlic – 5
Roughly chopped ginger – 1 inch
Finely chopped green chilly- 2
Butter – 2 cubes
Olive oil – 3 tbsp
Red chilli powder – 1/2 tsp
Chana masala – 1 tsp
Coriander powder – 1 tsp
Cumin seeds – 1/2 tsp
Dry coriander leaves – 3 tbsp
Salt to taste

Whole Garam Masalas:
Green cardamom – 3
Cinnamon stick – 1 inch
Clove – 3
Black cardamom- 1
Black pepper- 3

My Son’s Favorite Curry

Method :

  1. Broccoli :Prepare broccoli florets, separate it from the stalk and boil with 2 cups of water (add little salt) for 5 minutes. Stain them and cut them into half.
  2. Tofu : First, drain excess water and wrap tofu with an absorbent cloth. Place warped tofu on a flat surface put a plate on top of it and put some weight ( a water-filled jug or a bowl) on top of the plate. Let the tofu weight down and compress for at least for 1 hour. Now slice tofu into triangle shape or any shape you want.
  3. Heat 1 tbsp olive oil in a pan. Roast sliced tofu, broccoli till crisp golden brown.
  4. Heat 2 tbsp olive oil in a deep non-stick pan and whole garam masalas. Saute for 15 seconds. Add chopped onion and saute until translucent. Then add ginger, garlic and cook for 5 minutes.
  5. Add chopped tomatoes with soaked cashews and cook for 6 -8 minutes (covered) till tomatoes become soft.
  6. Switch off the flame and let the mixture cool down. Then make a smooth paste and sieve prepared masala.
  7. Put butter cubes in a pan and add red chili powder, coriander powder, green chilly, channa masala and salt. Add prepared onion tomato sieve mixture.
  8. Stir well and cook until gravy starts leaving oil from corners. Add full fat milk and cook for another 4 minutes.
  9. Now add roasted broccoli, tofu and stir well. Add 1 cup of boiled water and salt and adjust your consistency. Leave it to simmer for 10 minutes and serve hot.
  10. Garnish with fresh coriander leaves and serve hot with plain parathas.
Cashews

Broccoli Lime Poha | Breakfast Recipe | Fiber Rich Breakfast

Your breakfast must be the healthiest meal of the day as it is the first meal you consume before starting your day. Today, I prepared a simple poha dish just by combining broccoli florets, red bell pepper, and a hint of lime juice. My kid and husband loved it.

Broccoli Lime Poha

Poha is also known as flattened rice and is made with beaten rice – an excellent source of carbohydrates, iron, fibre, and packed full of antioxidants, vitamins and free of gluten.

Fiber Rich Breakfast

It is a light breakfast food that eases the digestive system. As poha is easy to be digested, it will not lead to bloating and help keep you feeling full for a longer period, making it a perfect in breakfast or evening snack, if you are looking for losing some weight.

Best way to add greens in your breakfast

Broccoli is low in calories and high in fiber, each of which helps with weight management. While broccoli is not a traditional breakfast food and may seem like an odd choice, there are actually many delicious and easy ways to include this tasty green vegetable in your morning meal.

Broccoli – My Son’s Favorite Green Veggie

Broccoli Lime Poha | Breakfast Recipe | Fiber Rich Breakfast

Ingredients :
Poha – 1 cup
Broccoli – 1 medium size
Finely chopped onion – 1 big
Finely chopped red bell pepper – 1 small
Green chilly – 2
Mustard seeds – 1/2 tsp
Curry leaves – 7
Turmeric – 1/4 tsp
Pav bhaji masala – 1 tsp
Oil – 2 tbsp
Juice of one lemon
Salt to taste

Method :

  1. Put poha in a colander and wash twice. Leave in the colander to drain out completely.
  2. Wash broccoli and cut them into small florets. Cook the broccoli florets with little turmeric powder and a cup of water for 3 minutes. Switch off the flame once done. Then drain and keep them aside. Broccoli florets should be cooked well and crispy enough to bite.
  3. Heat oil in a nonstick pan. Add mustard seeds, curry leaves, onions and cook until onions are translucent.
  4. Now add turmeric, salt, pav bhaji masala, green chili. Then add chopped red bell pepper, broccoli and cook for 8 minutes on high flame.
  5. Lower the flame and add soaked poha. Cook on medium-low flame for 5 minutes.
  6. Switch off the flame and add lemon juice. Mix well and cover the lid.
  7. Keep aside for 5 minutes. Served hot Poha with tea.
Breakfast Recipe