A delicious appetizer featuring blanched broccoli florets tossed with cumin seeds and salt, served with a flavorful mayonnaise and red chili ketchup dip, coated with nylon sev.
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Cut and clean the broccoli florets.
Blanch the broccoli florets in boiling water and set aside.
Toss the blanched florets with oil, cumin seeds, and salt.
Mix mayonnaise and red chili ketchup to make the dipping sauce.
Dip the upper side of each broccoli floret into the sauce.
Coat the dipped side with nylon sev.
Ensure the broccoli is thoroughly blanched to maintain its vibrant color and crisp texture.
Adjust the amount of cumin seeds and salt according to your taste preference.
You can also use Boondi for coating the brocolli instead of sev.
How do I blanch broccoli?
To blanch broccoli, boil water and add the broccoli florets. Cook for 2-3 minutes, then immediately transfer them to ice water to stop the cooking process.
Can I use a different dip for the broccoli?
Yes, you can experiment with different dips like garlic powder or spicy mustard sauce to suit your taste.
What is nylon sev?
Nylon sev is a type of Indian snack made from chickpea flour, known for its fine texture and crispy taste.
Can I make this dish vegan?
Yes, you can substitute the mayonnaise with a vegan alternative like coconut or cashew cream to make the dish vegan.
How can I store leftovers?
Store any leftover broccoli in an airtight container in the refrigerator for up to 2 days. Reheat in an oven to maintain crispiness.
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