Zucchini.................growing like crazy and what to do with it? well there are many ways to prepare this wonderful vegetable and the best part is this vegetable is low in calories too!
Zucchini curry
Ingredients
Zucchini - 2
Onion - 1 (finely chopped)
Tomato - 2 (finely chopped or pureed)
Ginger garlic paste - 1 tbsp
Green Chillies - 2 (finely chopped)
Coriander-cumin powder - 1 tsp
Chilly powder - 1 tsp (or as needed)
Turmeric powder - 1/4 tsp
Garam Masala - 1/4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Cilantro - for garnish
Salt - as needed
Oil - 2 tbsp
Method
1. Chop the zucchini into big chunks. Heat 1 tbsp of oil in a pan and shallow fry the pieces. Keep it aside.
2. Remove the zucchini pieces from the pan, add an additional tbsp of oil and splutter the mustard and cumin seeds.
3. Saute the onions with the green chillies for 10 minutes until they turn nice golden brown.
4. Add the ginger garlic paste and fry for a minute.
5. Add the tomato pieces/puree and let the mixture cook for at least 10 minutes until the tomatoes are pulpy.
6. Add all the dry spice powders- chilly powder, coriander-cumin powder , turmeric powder, garam masala powder and salt.
7. Add the zucchini pieces and required water. Bring the gravy to a boil .
8. Simmer the gravy till oil floats on top. Check for seasoning and adjust if needed.
9. Finally, add finely chopped cilantro and switch off. Serve hot with any roti varieties or rice.
Zuchini fry (not deep fried)
Ingredients:
3 large zucchini
3 tbsp Bengal gram flour (besan)
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chili powder
1 tsp cumin powder
1 tsp cumin seeds
1 tsp carom seeds (ajwain, bishop's weed)
3 tbsp vegetable/ canola/ sunflower cooking oil
Preparation:
Wash the zucchini thoroughly and pat dry. Now cut into quarters lengthwise and then dice into 1" pieces.
Put the cut zucchini into a large mixing bowl. Add the bengal gram flour, turmeric, cumin and red chilli powders, salt to taste and mix well to coat all the zucchini pieces. Keep aside for later.
Heat the oil in a deep pan on a medium flame, till hot.
Add the cumin and ajwain seeds and cook till they stop spluttering. Now add the zucchini and mix well.
Simmer the flame and cook till the bengal gram flour coating is cooked - it will look golden and give off a cooked aroma!
Cucumber.... best summer veggie!
If you are looking for a quick cooling Yogurt Cucumber Raita, then this one is for you. Raita is an Indian condiment made using yogurt/ curd and used as a side dish, sauce or dip. This is not only enhances flavor, but offsets the spiciness of the main dish. All that is required for this is cucumber, yogurt and other spices.
Ingredients:
Yields: 5-6 servings
2 medium cucumbers
2 cups plain curd/yogurt (use thick yogurt)
2-3 green chillies slit/ ¼ tsp red chili powder
1 Tbsp chopped cilantro /coriander leaves
4-5 mint leaves chopped (optional)
1 tsp lemon juice
¼ tsp cumin powder (optional)
salt to taste
Method:
Take a big bowl and add the yogurt, whisk it until it is smooth.
Add salt and green chillies/chilli powder to this and mix well.
Peel the cucumbers, seed them and chop into fine pieces.
Add the lemon juice, chopped coriander, chopped mint to the chopped cucumber and let it sit aside for 5-10 minutes.
Then add the marinated cucumber to the yogurt mixture and mix again.
Make the raita ahead of time and keep in the fridge to let the flavors blend together.
Cucumber curry ( i think we make curry with any vegetable..hahaha)
ingredients
50 g masoor dal (red lentils)
1.25 cups coconut milk, well stirred
500g cucumber (or cucumber and zucchini), cut crosswise into 2.5cm pieces
2 – 4 fresh green chillies, cut into half lengthwise
salt to taste
for tarka
8 – 10 curry leaves
2 tsp black mustard seeds
1 Tablespoon ghee
method
Wash the lentils in several changes of water, or place in a sieve and shake under a running tap until water runs clear.
Pour 1/2 cup of the coconut milk and 1.75 cups water into a medium sized pan. Add the lentils, bring to the boil, cover and simmer for 10 – 15 minutes. The lentils should be almost cooked at this stage.
Add the cucumber, chillies and salt. Cook over low heat for 5 – 10 minutes until the cucumber is tender.
Meanwhile, heat the ghee in a separate pan and add the black mustard seeds and curry leaves. Pop the mustard seeds and then empty the contents of the pan into the lentils and cucumber.
Add the remainder of the coconut milk, stir through and cook on a higher heat for 3 – 5 minutes until the sauce thickens.
Ripe mango salad
Ripe Mango – 1
Small onion – 5 chopped
Dry chilli
Green chilli 2 chopped
Curry leaves -1tablespoon chopped
Coriander leaves – 2 tablespoon chopped
Pudina leaves (mint leaves) - 2 tablespoon chopped
Coconut oil or salad oil - 1 tablespoon
Chaat masala -one teaspoon
Salt
Cut the mango into small cubes.Mix all ingredients except chaat masala & mango. Add mango pieces to this & mix well. Keep in the fridge for half an hour. Sprinkle chaat masala over the salad before serving!
Corn salsa
Ingredients:
2 cups frozen corn (you can use fresh also)
½ cup chopped red onion
2 Tbsp finely chopped cilantro
2 tsp finely chopped jalapeno
Salt to taste
Juice of 1/2 lime
Method:
If using frozen corn, thaw the corn in advance. After that warm it for a minute or so in the microwave and drain any liquid from it.
Chop the jalapeno finely. (If you do not like it hot then remove the seeds, before chopping).
Take a big bowl and add the corn, jalapeno, chopped onion, salt, coriander and mix well.
Stir in the lime juice and mix well again. Cover with a lid.
Refrigerate for a couple of hours before serving. This will allow the flavors to blend together.
chicken dry roastIngredients
Chicken – 1/2 kg
For Marination
Red chilli powder – 1/2 tsp
Pepper Powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Grated ginger & garlic – 1 tsp, each
Salt
For Masala
Pearl onion – 1 cup, sliced (measured before slicing)
Onion – 4 medium, sliced finely
Grated ginger & garlic – 1/2 -3/4 tbsp, each
Red Chilli powder – 1 1/2 tsp
Pepper powder – 1/2 tsp
Coriander powder – 1/2 – 3/4 tbsp
Turmeric powder – 1/4 tsp
Fennel powder (perumjeerakam podi) – 1/2 tsp
Garam Masala – 1/2 tsp
Meat masala – 1 tsp ( I used Eastern)
Tomato – 1 medium – big, sliced
Potato – 1, cubed (refer notes)
Water – 1 cup
Salt
Coconut oil/ghee
Curry leaves
Instructions
Marinate the cleaned chicken pieces with ingredients listed under ‘for marination’ and keep aside.
Heat oil in a pan and add sliced pearl onions. Cook till it changes colour slightly. Add finely sliced onions and cook till it turns dark brown colour. Add grated/crushed ginger and garlic and cook till the raw smell goes, around 2-3 mins. Add all masala powders and fry till oil starts appearing, around 2 mins. Add sliced tomato, salt, curry leaves and mix well. Once the tomato becomes soft, add cubed potato and marinated chicken pieces. Mix well. Cook for 5 mins and add water. Let it boil. Reduce the flame and cover and cook till the chicken is done. This dish doesn't have gravy. Chicken pieces should be coated well with the masala.
Serve hot with pulao, ghee rice, fried rice etc;
Zucchini curry
Ingredients
Zucchini - 2
Onion - 1 (finely chopped)
Tomato - 2 (finely chopped or pureed)
Ginger garlic paste - 1 tbsp
Green Chillies - 2 (finely chopped)
Coriander-cumin powder - 1 tsp
Chilly powder - 1 tsp (or as needed)
Turmeric powder - 1/4 tsp
Garam Masala - 1/4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Cilantro - for garnish
Salt - as needed
Oil - 2 tbsp
Method
1. Chop the zucchini into big chunks. Heat 1 tbsp of oil in a pan and shallow fry the pieces. Keep it aside.
2. Remove the zucchini pieces from the pan, add an additional tbsp of oil and splutter the mustard and cumin seeds.
3. Saute the onions with the green chillies for 10 minutes until they turn nice golden brown.
4. Add the ginger garlic paste and fry for a minute.
5. Add the tomato pieces/puree and let the mixture cook for at least 10 minutes until the tomatoes are pulpy.
6. Add all the dry spice powders- chilly powder, coriander-cumin powder , turmeric powder, garam masala powder and salt.
7. Add the zucchini pieces and required water. Bring the gravy to a boil .
8. Simmer the gravy till oil floats on top. Check for seasoning and adjust if needed.
9. Finally, add finely chopped cilantro and switch off. Serve hot with any roti varieties or rice.
Zuchini fry (not deep fried)
Ingredients:
3 large zucchini
3 tbsp Bengal gram flour (besan)
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chili powder
1 tsp cumin powder
1 tsp cumin seeds
1 tsp carom seeds (ajwain, bishop's weed)
3 tbsp vegetable/ canola/ sunflower cooking oil
Preparation:
Wash the zucchini thoroughly and pat dry. Now cut into quarters lengthwise and then dice into 1" pieces.
Put the cut zucchini into a large mixing bowl. Add the bengal gram flour, turmeric, cumin and red chilli powders, salt to taste and mix well to coat all the zucchini pieces. Keep aside for later.
Heat the oil in a deep pan on a medium flame, till hot.
Add the cumin and ajwain seeds and cook till they stop spluttering. Now add the zucchini and mix well.
Simmer the flame and cook till the bengal gram flour coating is cooked - it will look golden and give off a cooked aroma!
Cucumber.... best summer veggie!
If you are looking for a quick cooling Yogurt Cucumber Raita, then this one is for you. Raita is an Indian condiment made using yogurt/ curd and used as a side dish, sauce or dip. This is not only enhances flavor, but offsets the spiciness of the main dish. All that is required for this is cucumber, yogurt and other spices.
Ingredients:
Yields: 5-6 servings
2 medium cucumbers
2 cups plain curd/yogurt (use thick yogurt)
2-3 green chillies slit/ ¼ tsp red chili powder
1 Tbsp chopped cilantro /coriander leaves
4-5 mint leaves chopped (optional)
1 tsp lemon juice
¼ tsp cumin powder (optional)
salt to taste
Method:
Take a big bowl and add the yogurt, whisk it until it is smooth.
Add salt and green chillies/chilli powder to this and mix well.
Peel the cucumbers, seed them and chop into fine pieces.
Add the lemon juice, chopped coriander, chopped mint to the chopped cucumber and let it sit aside for 5-10 minutes.
Then add the marinated cucumber to the yogurt mixture and mix again.
Make the raita ahead of time and keep in the fridge to let the flavors blend together.
Cucumber curry ( i think we make curry with any vegetable..hahaha)
ingredients
50 g masoor dal (red lentils)
1.25 cups coconut milk, well stirred
500g cucumber (or cucumber and zucchini), cut crosswise into 2.5cm pieces
2 – 4 fresh green chillies, cut into half lengthwise
salt to taste
for tarka
8 – 10 curry leaves
2 tsp black mustard seeds
1 Tablespoon ghee
method
Wash the lentils in several changes of water, or place in a sieve and shake under a running tap until water runs clear.
Pour 1/2 cup of the coconut milk and 1.75 cups water into a medium sized pan. Add the lentils, bring to the boil, cover and simmer for 10 – 15 minutes. The lentils should be almost cooked at this stage.
Add the cucumber, chillies and salt. Cook over low heat for 5 – 10 minutes until the cucumber is tender.
Meanwhile, heat the ghee in a separate pan and add the black mustard seeds and curry leaves. Pop the mustard seeds and then empty the contents of the pan into the lentils and cucumber.
Add the remainder of the coconut milk, stir through and cook on a higher heat for 3 – 5 minutes until the sauce thickens.
Ripe mango salad
Ripe Mango – 1
Small onion – 5 chopped
Dry chilli
Green chilli 2 chopped
Curry leaves -1tablespoon chopped
Coriander leaves – 2 tablespoon chopped
Pudina leaves (mint leaves) - 2 tablespoon chopped
Coconut oil or salad oil - 1 tablespoon
Chaat masala -one teaspoon
Salt
Cut the mango into small cubes.Mix all ingredients except chaat masala & mango. Add mango pieces to this & mix well. Keep in the fridge for half an hour. Sprinkle chaat masala over the salad before serving!
Corn salsa
Ingredients:
2 cups frozen corn (you can use fresh also)
½ cup chopped red onion
2 Tbsp finely chopped cilantro
2 tsp finely chopped jalapeno
Salt to taste
Juice of 1/2 lime
Method:
If using frozen corn, thaw the corn in advance. After that warm it for a minute or so in the microwave and drain any liquid from it.
Chop the jalapeno finely. (If you do not like it hot then remove the seeds, before chopping).
Take a big bowl and add the corn, jalapeno, chopped onion, salt, coriander and mix well.
Stir in the lime juice and mix well again. Cover with a lid.
Refrigerate for a couple of hours before serving. This will allow the flavors to blend together.
chicken dry roastIngredients
Chicken – 1/2 kg
For Marination
Red chilli powder – 1/2 tsp
Pepper Powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Grated ginger & garlic – 1 tsp, each
Salt
For Masala
Pearl onion – 1 cup, sliced (measured before slicing)
Onion – 4 medium, sliced finely
Grated ginger & garlic – 1/2 -3/4 tbsp, each
Red Chilli powder – 1 1/2 tsp
Pepper powder – 1/2 tsp
Coriander powder – 1/2 – 3/4 tbsp
Turmeric powder – 1/4 tsp
Fennel powder (perumjeerakam podi) – 1/2 tsp
Garam Masala – 1/2 tsp
Meat masala – 1 tsp ( I used Eastern)
Tomato – 1 medium – big, sliced
Potato – 1, cubed (refer notes)
Water – 1 cup
Salt
Coconut oil/ghee
Curry leaves
Instructions
Marinate the cleaned chicken pieces with ingredients listed under ‘for marination’ and keep aside.
Heat oil in a pan and add sliced pearl onions. Cook till it changes colour slightly. Add finely sliced onions and cook till it turns dark brown colour. Add grated/crushed ginger and garlic and cook till the raw smell goes, around 2-3 mins. Add all masala powders and fry till oil starts appearing, around 2 mins. Add sliced tomato, salt, curry leaves and mix well. Once the tomato becomes soft, add cubed potato and marinated chicken pieces. Mix well. Cook for 5 mins and add water. Let it boil. Reduce the flame and cover and cook till the chicken is done. This dish doesn't have gravy. Chicken pieces should be coated well with the masala.
Serve hot with pulao, ghee rice, fried rice etc;
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