Cooking in America was quite an experience for me 40 odd years ago. I did not grow up learning to cook but I had some basic cooking lessons when I got my degree in a BSc in Home Economics . It certainly did not prepare me for everyday cooking! I had a lot of mishaps and trial and errors, and with the help of family and friends I became more confident and found cooking challenging. Fortunately, I enjoy cooking but I realized then that I did not want to spend a lot of time in the kitchen as there were so many other interests I could explore.

Finding quick, simple and short cuts to recipes became a challenge. I collected and tried out and adapted ingredients to  Indian recipes.  Broccoli Bread is one of them as it reminded me of  Dokhla (a savory snack from the Gujarat region of India). I also came up with a variation, using cabbage (see note below).

Broccoli Bread

Ingredients:

1  10 ounce box  frozen chopped broccoli

6 ounces of  fat free or regular Cottage cheese

1 small onion diced ( about 1/2 cup)

2 small green chillies, chopped

cilantro chopped ( about 1/2 cup)

1 teaspoon salt

4 eggs, beaten

1/4 cup butter, melted

1 Box Jiffy Corn mix ( or any other brand )

Preparation:

Heat the oven to 350 degrees. Grease a 9 ” x 13″ pan .

Set aside the corn mix.

Add all the ingredients in a large bowl and mix well.

Stir in  the corn mix and stir till well blended.

Pour into the prepared pan and bake for 25 minutes or till light brown.

Cool and cut into squares .

Variation:  Substitute 1 cup of finely shredded cabbage and add 1 -2 teaspoons of pickle masala instead of the green chilli .

Fresh out of the oven!