Paneer and Zucchini Roll-ups

“Paneer-Zucchini Roll-ups”

These grilled roll-ups make a perfect summer appetizer...are amazingly delicious...and look stunning! 😋

Heighten your zucchini experience by bundling up either paneer or chicken in thin strips of zucchini and then grilling them on a grill or a skillet.

*** Paneer version:
1) Cut paneer into medium cubes. Marinate for 30 mins with a marinade of thick yogurt, Tikka masala powder, red chili powder, turmeric and salt. 

2) Make zucchini strips with veggie peeler

3) Wrap the marinated paneer cubes with zucchini strips and secure with a toothpick.
4) Grill on griddle/ skillet/ grill with oil spray - on horizontal surface and also vertically till slightly browned.

Serve hot along with lemon slices. 😋

*** Chicken Version:
http://my-kitchens-aroma.blogspot.com/2009/12/appetizers-chicken-zucchini-roll-ups.html?m=1

Zucchini And Red Pepper- Pesto Pizza

“Zucchini and Red Pepper Pesto Pizza”

It was Father’s Day and kids had made plans for a Homemade Pizza for Daddy☺️ ❤️
We made a half whole wheat-half bread flour crust and topped it with Basil Pesto, zucchini & red pepper slices and cheese. 

Zucchini on pizza might sound odd... but after trying Papa Murphys Thai pizza in the past that has zucchini as a topping.... It tastes great and we like it! 
The crust came out perfectly spongy on the inside and crusty on the outside.

• Pizza Crust: ( I made it in bread machine)
Makes a 12 inch thick crust pizza

1 and 1/4 cup warm water
1.5 tbsp olive oil
3/4 tsp honey
1.5 tsp salt
1.5 cups Whole wheat flour
1.5 cups Bread flour
1 and 3/4 tsp yeast

1) Mix and Knead all ingredients into soft dough and keep in warm place for 1.5 to 2 hrs.
2) Pre heat oven to 415F
3) Spread and roll out the dough into oiled pizza pan.
4) Apply Basil pesto evenly.( I used store bought) 

5) Top with thin zucchini and red pepper slices. Season with Italian/ pizza herb seasoning, red chili flakes, black pepper and shredded cheese. 

6) Bake at 415F for 20-25 mins.
Enjoy hot out of the oven....Delishhhhhh!!! 

😋

Zucchini 'non fried' Kofta Curry

Since the time I got my new 'Appe' pan from India....all I can think is...what other than 'appe' can I make in this pan??? This, morning I had planned to make Zucchini Kofta Curry for lunch. Since we are skimping on oil, it suddenly clicked....I can make Koftas in the Appe pan!! Super Idea..isn't it?

They came out gorgeous....perfect round shape and were made in few minutes and I would say ..about 16 of them were done in 2-3 tsp oil! If I were to fry these..you can guess how much oil it would have taken!!

Ingredients
Zucchini Koftas:
1 Cup grated Zucchini, water squeezed out
1/3 cup chopped onion
1/4 cup chopped cilantro
1 cup Besan
3tsp Corn flour
1tsp ginger-garlic paste
1tsp sesame seeds
1tsp cumin seeds
1/2tsp Red chili powder
1/2tsp turmeric
1/4 tsp Baking soda
salt
some water
2-3 tsp oil

Curry:
2 Finely chopped onions
1/2 cup Crushed tomatoes
2tsp ginger garlic paste
2tsp Kitchen King masala
1tsp red chili powder
1/2tsp turmeric powder
1/2 tsp shah jeera
1/2tsp sugar
salt
2 tsp oil
few cloves, black pepper corns, bay leaf
water

 Method:
1) Heat 2tsp oil in a pan, add the cloves, black pepper, shah jeera, bay leaves. Add the onions and fry till translucent. Add the ginger -garlic paste, crushed tomatoes and fry for few minutes.Add the rest of the spices and water and bring to a boil.
2) Mix the ingredients for the koftas. Add little water to make batter, which is not too thin.
3) Add few drops of oil to each well in the Appe pan.Add spoonful of batter.Cover with lid.
4) Turn the appe once they are golden on one side. Cook for 1 min on other side.
5) Add the Koftas to the curry,bring to a boil, add chopped cilantro and serve hot along with Chapati/Roti or Rice

Spooky Halloween Pasta! Spaghetti with Worms (Zucchini strips) and Worm eggs(Peas)

Looking for a cool Halloween pasta idea??? Here is one!! A vegetarian Spooky Halloween Pasta...Spaghetti with Worms (Zucchini strips) and Worm eggs(peas)!!!! Sure to scare the scariest of the scariest:))
So this year for Halloween, we are going to have 2 devils ( both E and M as devils), Little 'A' as fairy and me the black cat!! Can't wait for the Halloween party!!

Here is how I made the Spooky pasta:

Ingredients:(Serves 6-8)
1 Pkg Thin Spaghetti
2 Zucchinis cut into thin length wise strips
1/2 cup green peas
2tbsp olive oil
1tsp minced garlic
2tsp butter
1tsp flour
1/2tsp black ground pepper
1/2tsp basil
1/2tsp red chili flakes/  red chili powder
1/2tsp Italian seasoning
4tsp lemon juice
salt
Parmesan cheese for garnish

Method:

1) Cut Zucchini length wise into thin strips.
2) Boil pasta as per packet directions in salted water
3) Heat olive and butter in nonstick pan. Add crushed garlic and flour. Let it cook for few seconds. Do not let it brown.Add the zucchini strips and toss gently
4) Add the seasonings,peas and toss the pasta in.
5) Squeeze the lemon juice and take off the flame
6) Garnish with grated Parmesan cheese.

"Nutritious and Delicious"- Eggless Spinach Cake and Zucchini Squares/ Veggie Cake topped with simple glaze,toasted Almonds and dried Cranberries

Spinach Cake/ Squares

Zucchini Cake/ Bars

A 'mom' is a person who can create just about 'anything' to make her child healthy and happy...... Do you agree??? So, this is my 'Good- mom recipe'...a delicious cake with a nutrition boost! An eggless cake with veggies! Now the 'eggs' would actually boost up the nutrition in this one...but I had baked these not only for 'E' and 'A' but a bunch of vegetarian friends....so it had to be eggless!
So, few years ago, in Ithaca NY, where we lived before we moved here.....we had weekly playdates for kids.We had a very multicultural group...kids from China, Europe, Mexico, India, Japan,Turkey etc all played together and the moms shared stories! On a 'what you feed your kids' potluck....my Turkish friend baked a Pound Cake with Spinach......I was so impressed with the idea...and the kids had loved it!!!  Since then, the idea dwelled in my mind..and finally made it this week! I baked the same recipe with Spinach and Zucchini and topped them with toasted almonds and dried cranberries.
Kids don't mind eating veggies in this form at all!
 Love those tiny green specks in the cake due to the Spinach/ Zucchini.

Ingredients:
Use standard measuring cups and spoons for the recipe
1 and 1/2 cup All Purpose flour
1/2 cup finely grated Zucchini (along with the peel) or finely chopped fresh Spinach (Squeeze water from the veggies and save in measuring cup to use in the cake*)
3/4th cup sugar (This is mild sweet cake.Increase sugar to upto 1 cup...if you want a sweeter cake)
1/2tsp salt
1tsp baking soda
1tsp vanilla extract
1/3rd cup Canola oil
1tbsp white distilled vinegar (Add just few drops less than 1tbsp.....it prevents that 'vinegar' taste)
1 cup Cold water (*Take Veggie juice squeezed from zucchini or spinach...plus add cold water to make a total of 1 cup water)
1/2tsp Cinnamon powder
1/4tsp Nutmeg powder

 For the glaze:
1/2stick unsalted butter
 3/4 to 1cup powdered sugar
1/2tsp Vanilla
2tsp milk
1/2 cup chopped toasted almonds
1/4 cup dried cranberries

Method:
1) Sift the flour, sugar etc separately.Then measure correctly with a measuring cup.Don't over fill the cups.
Pre heat the oven to 350F
2) Mix together dry ingredients-flour, sugar, baking soda, salt etc
3) Mix together wet ingredients- water, oil,vinegar,vanilla etc
4) Mix together the wet+ dry ingredients and stir in one direction till well blended
5) Stir in the grated Zucchini OR chopped spinach
6) Mix again.
7) Grease a 9 by 13 inch pan with shortening and dust with flour. Use larger pan/ Cookie sheet for thinner bars/squares
8) Pour in the batter and spread evenly with spatula.
 9) Bake at 350 F for 20-25 mins until golden brown.
10) Let the cake cool completely before glazing.

Glazing:
1) Melt butter. Mix together vanilla, powdered sugar and milk. Mix till smooth and shiny.
2) Pour over the cooled cake. Spread with spatula.
3) Top with toasted almonds and cranberries. Cut the cake into squares or desired shape.

"Everyday Cooking"- Zucchini Masala Rice

It was last months potluck..and I was out of ideas.What could I make...that would be easy, tasty, fulfilling and 'not so common'?? Because everyone is looking forward to some new dishes and recipes in the Potluck party!
I remembered the "Capsicum Masala rice" that my friend 'P' makes.....
Here is the recipe for the "4 Colored Capsicum  Masala Rice" that I had posted earlier...
http://www.my-kitchens-aroma.blogspot.com/2011/09/everyday-cooking-4-colored-capsicum.html

I did not have the colored Capsicums ....and this time ...The 'neglected" zucchini can be the centerpiece of my dish!! It may not be every ones favorite veggie..but I like it! You can use it in so many ways...in Pastas, In sweet Zucchini breads, in curries , in roasted vegetables etc etc. It is very versatile.
It was funny...when my mom thought it was a 'cucumber' and made raita out of it!!! LOL!

Recipe :
http://www.vahrehvah.com/indianfood/capsicum-masala-rice/
Substitute the Capsicum with sliced Zucchinis

1) Prepare white basmati rice and let it cool.Grains should be separate.
2) Slice the Zucchini into half moon shape. Dry roast the 'masala' ingredients given in the recipe. Grind the masala ingredients.

3 ) Fry the Zucchini for just couple mins. It should remain 'crisp'. Add the masala powder and fry for few seconds.
4) Add the cooked rice.Toss. Add 2 tsp Ghee.Toss again.

 Serve hot along with cool yogurt or curries or your favorite soup. Enjoy!!!

"Aroma From a Guest Kitchen"- (Guest- Prachi Ranzekar)- Zucchini Patties

Guest: Prachi Ranzekar
Prachi was one of the contestants of the 'Taste of Columbus' Cooking contest. She made these incredible 'Indian style Zucchini Patties" for the 'Spice Fusion ' Category, where you had to make an Indian dish using  ingredient that was not so typical in Indian cooking. What I loved most about the patties was, the texture of the crust! It was so crispy and crunchy and stayed so for a long time!!  Prachi had dipped them in corn starch batter and then coated them with bread crumbs.This was a neat idea!!
The patties looked so tempting and mouth watering and all the spectators were drooling...just looking at them!!!

Ingredients:
3medium zucchinis
1/2tbsp red chili powder
1/2tb cumin powder
1 and 1/4 cup fresh bread crumbs
1/4 cup water
2 tbsp corn starch
salt and black pepper for taste
oil for frying

Tamarind Sauce to go along with the patties

Method:
1) Grate the zucchinis.Mix zucchini, red chili powder, cumin, salt pepper and 1/4 cup of bread crumbs
2) Mix 1/4 cup water and corn starch
3) Form the zucchini mixture into small patties
4) Dip each pattie into the corn starch mixture and then into the remaining 1 cup of bread crumb mixture
5) Fry in hot oil for about 2 mins on each side till golden brown.
6) Serve hot along with tamarind sauce or ketchup!

"Appetizers"- Chicken-Zucchini Roll-Ups

Just couple days ago..I was watching "Iron Chef America- Battle Zucchini'.The chefs had to make 5 courses with Zucchini. They made amazing dishes which you wouldn't even think were possible with Zucchini. The
Judges were arguing whether Zucchini really has any 'Flavor' of its own??? Some said yes..it definately has a 'Flavor'. The other said.....no zucchini doesn't have any real flavor, but picks up the flavor of other ingredients.
I agree on both sides....Zucchini definitely has a subtle but distinct flavor and it surely does take on the flavors of other ingredients in the dish.
Though I do not rate Zucchini as one of my Favorite veggies...I still buy it to make Zucchini bread (I love it!), I use it in Pastas, make Zucchini  fritters, use it in Sambar etc etc.
And Now......I have discovered....a new way to use it!!!
To use it as a 'wrap' for appetizers!
The little Chicken -Zucchini Roll-up Bundles looked cute and tasted awesome!!!
The chicken was Spicy and well complemented by the soft texture and subtle flavor of zucchini.

Ingredients:
6 Bite size (or little bigger) pieces of boneless chicken( I cut out cubes from a boneless chicken breast)
6 long thinly cut Zucchini strips.

1/4tsp Ginger garlic paste
1/4tsp Chili powder
1/4tsp mint paste
1/4tsp turmeric
1/4tsp tandoor masala/ garam masala
1/4tsp cumin-corainder powder
few drops of lemon juice
salt
oil

Method:
1) Marinate the chicken pieces with ginger garlic paste, turmeric, lemon juice, chili powder, tandoor masala, salt etc.Let it sit in refrigerator for 15 mins.
2) Carefully cut thin strips of zucchini. Not too thick or thin.They should be sturdy enough to hold shape and able to wrap around the chicken.
3) Sprinkle little salt and chili powder over the zucchini strips.
4) Carefully wrap the strips around Marinated chicken and secure with a tooth pick.

5) Heat some oil in Non stick skillet.
6) Place the Roll up bundles carefully in the oil, vertically(tooth picks still on). Let it brown from bottom.Then turn around till the other side browns. Chicken at both ends should be browned.
7) Then turn the bundles around on their sides. Let the zucchini brown a little bit. Do not over cook. But the chicken should be cooked well through.Check with a  toothpick.
8) Cover the pan with a lid and let the bundles cook for 1-2 mins.
9) Remove promptly and serve warm.

A perfect Party Appetizer sure to wow your guests!

"Around the World in 30 Weekends"-Weekend 2=Italy

Dish Name: Spaghetti with Zucchini strands


Amongst the cuisines which I have tasted and liked after coming to USA,I would rate 'Italian' amongst the top.Over the years,I have developed taste for Italian food and also gotten comfortable cooking it myself. First thing which comes to your mind when you hear Italian food is Pizza and Pasta.For my 'Around the world series' I decided to make Spaghetti with Zucchini strands.Spaghetti is a long, thin, cylindrical pasta of Italian origin. A variety of pasta dishes are based on it, from spaghetti with cheese and pepper or garlic and oil to a spaghetti with tomato, meat, and other sauces. Spaghetti is made of semolina or flour and water.
I had read this recipe by Chef Michael Chiarello(From Food Network) in Readers digest.It's pretty simple,attractive and very 'apt' for taking me on a 'Virtual Culinary tour' to Italy!

I had the spaghetti in the pantry, a Zucchini squash from 'E's school garden and fresh basil from my own garden.So with all the ingredients on hand....I was set to make the pasta.....the Michael Chiarello way...
Ingredients:
3/4 lb. dried spaghettini (I used 1& 1/2 fist full)
3/4 lb. zucchini (I used 1 whole zucchini)
Salt and freshly ground pepper
1/2 cup extra-virgin olive oil
2 tbs. minced garlic
1/2 tsp. red pepper flakes
3 tbs. coarsely chopped fresh basil
2 tbs. finely chopped fresh flat-leaf parsley
1/2 cup plus 2 tbs. freshly grated Parmesan cheese
Method:
1. Bring large pot of water to boil; add salt. Add pasta. Cook until al dente, about 10 minutes.
2. While pasta cooks, cut zucchini by hand into longest, finest julienne you can manage. Season with salt and pepper.
3. If zucchini is very finely cut, it does not need to be cooked. Otherwise, steam until still slightly crunchy, about 2 minutes.
4. Heat 1/4 cup olive oil in small skillet over medium-high heat until hot. Add garlic. Sauté briefly, until light brown. Turn on exhaust fan, and add red pepper flakes. Quickly add basil and parsley; mix well. Remove from heat.
5. When pasta is done, drain, reserving about 1/2 cup cooking water. Pour pasta into warm serving bowl, add zucchini, remaining 1/4 cup oil, garlic mixture, and 1/2 cup cheese. Toss well, adding cooking water as needed to make smooth sauce. Taste for seasoning and add salt and pepper as needed. Sprinkle with remaining 2 tbs. cheese and serve at once.

My variations:
I took a 'general' idea from Michael Chiarello's recipe and modified it a little bit to suite our taste.
1) Cut the Zucchini strands length wise little thicker than julienne, otherwise they get too flimsy in the sauce.
2)Used 2tbsp 'Crushed tomatoes' in the sauce to make garlic-tomato sauce
3)Used only 1tbsp olive oil instead of 1/2 cup
4)Added 1/2tsp 'Italian seasoning' to the sauce
5)Used about 1tbsp Parmesan cheese in the sauce and some more to sprinkle on top while serving.
5)Added a 1/4tsp Ajwain/owa seeds.

About the picture:
The yellow flower in the picture is a squash flower.It is supposed to be edible ,but never tried it myself.The green leaves are fresh basil from our garden.

'For Little Tummies'-Zucchini Fritters

Zucchini Fritters

What to make for snack? Everyday the same question....and have to meet the following criterion-must be healthy and nutritious, easy to digest, must appeal to 'E's eyes, tasty,easy to pick up with his little fingers etc etc.Last evening remembered the 'ghosavalyachi bhaji/fritters' my mom made @ home in Pune. Vegetable resembling ghosavala....ummmm..ummm...tadah!....Zucchini! And luckily had a zucchini in the fridge,so tried this out.Came out really well....and appealed to my little 'E' who by the way gets his 'picky eater' genes from 'M'.I served it with Ketchup...coz....anything dippable in Ketchup...is 'yummy' (As E thinks)!

Ingredients:

1 medium Zucchini cut into thin rounds

1/2 cup besan/gram flour

1tbsp rice flour

1/8 tsp owa seeds/ajwain seeds

Oil to fry

salt,chili powder,turmeric,asafoetida powder to taste.

Method:

1) Mix besan,rice flour,turmeric,salt,owa seeds,chili powder etc together.Add water and make into smooth paste.Not to watery nor too thick.Must coat the zucchini well.

2)Dip each zucchini round into the batter and fry in heated oil till golden brown and crisp.

3) Serve with ketchup/mint chutney.

4) Enjoy hot!