04 March 2013


I'm a very big fan of starters,Usually i start my meal with a starter and soup if we go to restaurants.... And most of the time I finish off my meal with starters alone...I saw this recipe in a cooking show... It was innovative, light and filling for a starter... I use mashed potato for cutlet and wraps… This recipe was something attractive and different ...
When I made this for evening snack, my Mil saw and asked me whether it was egg filling.. And she said,if anyone sees the arranged platter sure they will get fooled...  And the original recipe called for chicken keema... As I wanted to try a veg starter without deep fry and less spices...Thought this recipe would be apt... So i have replaced chicken with cauliflower...Actually planned with meal maker (soy), but I was out of stock so did with cauliflower... And believe me it tasted so yummy... If you try this out at home, sure it will be a hit snack and your kids will love it..


For Cauliflower Keema:
Cauliflower Grated - 1 cup
Peas - 1/4 cup(frozen)
Green chilly - 1
Chilly powder - 1/8 tsp
Coriander powder - 1/3 tsp
Turmeric powder - pinch
Salt - to taste
Curd - 1 tbs

To Temper:
Oilve Oil -1/2 tbs
Cumin seeds - 1/8 tsp
Garlic - 1(finely chopped)
Ginger - small inch(finely chopped)

For Scooped Potato:
Potato - 3
Ginger - small inch
Salt - pinch
Olive oil - 1 tbs
Pepper - 1/4 tsp
Salt - to taste

For Cauliflower Keema:
Take a kadai pour in olive oil and add the ingredients under "To temper" and saute well till it comes to brown color.Then add in the grated cauliflower and saute well,till raw smell leaves out.

Add in turmeric,red chilly and coriander powder and saute well.Then add in peas and saute till the peas is cooked well.

Then pour in curd and saute till the curd combines well with the keema and till all the water is absorbed well and till it forms a dry keema. And sat aside till potato is ready for filling.

For Scooped Potato:
pressure cook potato with salt and small inch ginger up to 2 whistle.And set aside to cool.

Scoop the middle part of potato in oval shape as shown in the picture,and fill the cauliflower keema with scooped part of potato.

Do the same for rest ,and take a frying pan pour in olive oil and shallow fry,the bottom part first.Then sprinkle some salt and pepper over the potato.

Then turn upside down,sprinkle some salt and pepper and fry till the keema and the potato turns light brown. 

Drain the excess oil in a paper towel and sprinkle some grated cheese on top and serve hot.

Serve hot with sesame chutney or any dip of your choice and enjoy a delightful evening snack.


Cut the potato vertically,and pressure cook potato in medium flame for 2 whistle,Take care that it is not mashed well.It should be bit hard so that it can be scooped.

You can use any type of keema as stuffing.I had only frozen peas so added,if you want to use dry peas soak it for 3 hours and pressure cook before you use.

I like to small bites of cheese,when i chew it so i din't melt the cheese.If you want can microwave the cheese topped potato on high for 3 mins or till the cheese is melted.

Don't forget to add salt and pepper on top of potato,or else when you taste the potato if tastes bland.

Keep Smiling!:)


1 comment:

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