Tag Archives: Zucchini

Coconut Curried Zucchini with easy Dill Rice Pulao

I wanted something light, less spicy and a tiny bit sweet. So I decided to make a coconut based vegetable dish. I always have chopped up frozen zucchini at my disposal (I find zucchini gets spoilt rather quickly if not used within a short time so I chop it up and freeze it for later use) so it was my go to vegetable. I am sure you can try this recipe with other options that you may have at home.

 

Ingredients:

1-2 tbs of Oil

½ an onion – diced

1 tomato – diced

1 zucchini – chopped

1 tbs of shredded coconut

¼ cup of skim milk (You could probably use coconut milk but I did not have that at home so I just went with coconut + milk :), also I used skim milk you can use whole).

1 ½ cup of water

½ tsp ginger paste

½ tsp garlic paste

Spices:

½ tsp red chili powder (or as per taste)

¼ tsp of turmeric powder

¼ tsp coriander powder

¼ tsp cumin powder

1 tsp curry powder (any curry powder would work, I use Rani Curry Powder*)

Salt as per taste

Method:

Fry the chopped onions

When the onions turn slightly brown (not burnt) add the tomatoes and fry till the tomatoes start getting soft.

Add the ginger/garlic paste and fry till the raw smell disappears.

Add the chopped zucchini and mix well with the onions and tomatoes.

Add the remaining spices and mix well.

Add shredded coconut and mix.

Add the water and let it come to a boil.

Add milk to this after the water has boiled and let it come to a boil (at medium heat).

Cook till your desired consistency. I wanted to eat this with rice so I wanted it to be a wet curry.

Serve with rice.

* Rani’s Curry Powder: http://www.amazon.com/Rani-Curry-Powder-Hot-16Oz/dp/B00302N1DS

I made a quick Dill and Peas rice pulao to eat this with. Below is the recipe for the dill rice pulao.

Ingredients for Dill and Peas rice pulao:

1 ½ cup rice

3 cups of water

¼ cup of peas

1 tbs of dried dill

2 pods of white cardamom

Salt as per taste

Method:

Wash the rice well (3 times).

Remove all the washed water and refill the pot with the 3 cups of water.

Add the peas, dill, salt and cardamom to the rice/water mix.

Bring to a boil.

Lower the heat to medium and continue boiling the rice till the rice is all done.

Drain out excess water.

Cover and keep the rice pot on the lowest possible setting for heat for an additional 5-10 minutes.

Serve hot.

Enjoy 🙂

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Grilled Zucchini

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Ingredients:
1 Zucchini
½ tsp Red Chili powder
¼ tsp Black pepper
4 tbs Lemon Juice
Salt to taste
Any oil spray

Method:
Cut Zucchini lengthwise
Mix the above ingredients except oil
Spray the oil on the pan

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Add the sliced zucchini when the pan is hot
Add any extra lemon juice mix in the bowl

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Grill on either side till the middle of the vegetable is soft.

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Serve hot.

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Zucchini Sambar Rice – Zucchini Vegetarian Stew Rice

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Ingredients:
1 cup washed and soaked Toor Daal (or ½ cup unwashed Daal)Yellow Pigeon Peas
1 tsp Chana daal – Chick Pea without shell
¼ tsp Turmeric Powder
¼ tsp Red Chili Powder
¼ tsp Cumin Powder
¼ tsp Coriander Powder
¼ tsp Cumin Seeds
¼ tsp Mustard Seeds
3 tbs of Oil
1 tsp of Ginger Paste
1 tsp of Garlic Paste
1 cup Vegetable Stock (this is the key ingredient)
1 Small Onion – diced
3 Small Tomatoes – diced
2 Green Chilies – slit
1 stem of Curry Leaves
1 large Zucchini – chopped into cubes
1 handful of chopped or sliced carrots
2 tsp of Sambar Powder
1 cup of raw rice – cooked and kept aside
1 tbs of Ghee (optional)
1 tsp Lemon Juice (optional – you can even substitute this with Tamarind Paste, however you will need to add water to the Tamarind Paste to reduce the concentration and then add it to your mixture prior to closing the Pressure Cooker in this preparation of mine I did not use either).

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Method:
Note: You can cook the rice in the ghee and keep it aside. Or use a day old rice.
In a large wok or a pressure cooker add the oil and the Cumin & Mustard seeds.
Let it splutter.
Add the Chana daal and cook for a couple of minutes.
Add the Onions and fry till golden brown.
Add the Curry Leaves.
Add the Tomatoes and Green Chilies and fry till soft and start’s to leave oil.
Add the Ginger and Garlic paste and fry till the raw smell is gone.

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Add the chopped Zucchini and Carrots.
Mix well.
Add the washed Toor Daal and Sambar Powder and mix well.
Add the remaining spices
Add 1 cup of Vegetable Stock
Add 2 cups of Water and Salt
Bring the mixture to boil. – (At this point if you are using a pressure cooker close the lid before the mixture comes to a boil and let it cook for 2 whistles).
If you are NOT using a pressure cooker it will take a much longer time.
I did not use a pressure cooker, as I wanted my daal to be visible and not crushed.
However this could take close to an hour to cook.
Once the daal pieces are soft you are done.
Make sure you dry the mixture to your desired consistency.
Add the cooked rice with Ghee.
Mix well and serve with Papad.

Happy Cooking ☺

Here is a good link on how to make Sambar powder if necessary: http://www.wikihow.com/Make-Sambar-Powder

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Zucchini in a Spicy Tomato Gravy

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Ingredients:
2 large Zucchini’s
1 chopped Onion
3 chopped Tomatoes
1 Potato (optional)
1 tsp Ginger and Garlic Paste
¼ tsp Cumin Seeds
¼ tsp Mustard Seeds
3-4 Curry Leaves
2 chopped Green Chilies
1-2 tbs of Oil
¼ tsp Red Chili Powder
¼ tsp Coriander Powder
¼ tsp Cumin Powder
¼ tsp Turmeric Powder
¼ tsp Mango Powder
1 tsp Lemon Juice
Salt to taste

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Method:
Heat oil in a pan, add the Cumin and Mustard Seeds.
Add the curry leaves.
Let the seeds sputter and add the chopped Onions and fry till they turn golden brown.
Add the Tomatoes and cook till soft.
Add 1 tsp of Ginger and Garlic Paste.
Add the chopped Green Chilies
Cook for a few minutes.
Add the chopped Potatoes and let it cook for some time.
The Potatoes needs to cook for a while as they take longer to cook.
Add the Zucchini when the potatoes are half way cooked.
Add the spices and salt and mix well.
Add 1 cup of water and simmer on medium with the pot covered.
Once the vegetables are done cooking and are soft.
Add the mango powder (do not add the mango powder before the potatoes are well done).
Add the lemon juice.
Simmer on low for another 5 minutes or till the gravy reaches a consistency of your choice.
Serve hot with Rice or Roti.

Happy Cooking ☺

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