Friday, May 20, 2011

Spicy Zucchini dry curry with Peanuts

In Sweden we hardly get any vegetable from Indian squash family like turai, tinda, lauki etc..But we do get Zucchini(courgette)which is a summer squash.This squash got more water content than any of the above, so it cooks fast and got fibers in it but no seeds.
I use zucchini in various forms of curries like instead of lauki ke kofte(dumplings) I prepare zucchini ke kofte ,zucchini n tomato curry and Zucchini dry sabji with stint of peanuts.

4-5  medium sized Zucchini
1-2 greem chillies
1/2 tsp Red chilli powder
1 tsp dry coriander powder
1/4 tsp turmeric powder
salt to taste
1/4 tsp cumin seeds/jeera
a pinch of asafoetida
1/4 tsp garam masala
1/2 tsp amchur powder
2 tblspn coarsely grounded and roasted peanuts
1 tblspn oil 

Wash,peel and cut Zucchini in big pieces.
Heat oil in a deep pan.add cumin seeds and asafoetida and let it splutter.
Now mix all spices except salt in a bowl with 2 tsp water and add it to oil.
Now immediately put zucchini pieces and mix the mixture well until all pieces get covered with the spices.
Cook it for around 15 mins with pan lid on.
Add salt, garam masala ,amchur powder and grounded peanuts and let it cook for another 5-8 mins without lid till zucchini gets cooked and water evaporates.
Serve hot with chapati or parantha.

Always try to find small Zucchini as big ones might have more fibers which will spoil the texture of curry.
Zucchini as a vegetable cant be kept in refrigerator for long time and it takes lesser time to cook as compared to Indian squash curries.

Wednesday, May 4, 2011

Corn Fritters goes desi

I don't like corn too much in cooking but I love eating roasted bhutta with lemon n salt  in monsoons.
But since corn is very healthy so I tried this recipe and it was worth trying.
It took me only 30 mins to prepare,cook and eat! :)
Corn Fritters

1 cup Fresh or Frozen Corn (Makai ke daane)thawed/steamed
1/2 cup green peas
1 medium sized onion finely chopped
1 tsp Green Coriander Leaves finely chopped
2 Green Chili finely Chopped 
1 inch small piece grated ginger
1 tsp chilli powder (optional)
2 tblsp Gram Flour (besan)
1 tblsp dry bread crumbs(if not available you can use 1 tblsp corn starch or araarot)
Salt to taste
Oil to fry

Combine all the vegetables into a blender to make a coarse mixture. Use the pulse mode so it does not become too mushy. Alternatively you combine all the ingredients with your hand, until the peas and corn are coarsely mashed.
Add all the remaining ingredients and divide the mixture into 10-12 portions and shape as desired, either into balls, or flattened balls.This mixture will be more like soft dough rather than watery.
Heat the oil in deep pan on high flame and deep fry these balls on medium flame until they have turned crisp, golden and have started browning. 
Serve hot with green chutney or tomato ketchup.


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