Tangy Zucchini-Mushroom

This is a recipe tried long back. As I am busy with something so I am not able to post regularly. Hope to meet my readers (if there's any!) soon.

Beetroot 1
Zucchini 1
Chilly 1
Mushroom 2
Salt
Milk 3tbsp
Onion seeds 1/2tsp
Sambar onion 3
garlic 3 cloves
tangy chilly paste 1/4 tsp (see Tips)

Recipe:
1. Heat oil in a pan. Add onion seeds, followed by chopped garlic & onion.

2. After frying for 2mins on medium heat, when onion becomes soft, add the beetroot, zucchini & fry for 2mins. Add the mushrooms. Sauté.

3. Add salt & chilly. Mix properly. Cover & cook for 4mins.

4. Add 2cups water in the tangy chilly paste (see Tips). Add this in the pan. Now cover & cook on low heat untill the beetroot is soft.

5. Now uncover, add milk & cook on medium heat.

6. When the liquid completely dries off, turn off the heat. Serve hot.

Tips:

To make tangy chilly paste:
4 Indian Gooseberry
10-12 Green Chilly
1 tbsp Garlic paste
2 tbsp Ginger paste

Boil the Indian Gooseberry, deseeded. Blend together berry, chilly, ginger & garlic. Add 1 tbsp oil, salt, turmeric powder & mix.

Stuffed Zucchini Roll

This one is a very recipe. I was trying to prepare some easy but different salad for my lunch. So came up with this.

Ingredients:

1 small zucchini

salt and pepper

For the filling:

Carrot - grated

Onion - sliced

almonds, for decoration

Method:

1. Cut off the stem end of the zucchini. Using a vegetable peeler, slice the zucchini lengthwise into paper-thin strips.

2. Season with salt, pepper. (For better taste, you can leave to marinate for at least 20 minutes.) The zucchini strips will be more translucent and pliable after resting.

3. Mix the grated carrot & onion slices. Season with salt and mix vigorously until thoroughly incorporated.

4. Place about 1 tablespoon of the filling on the cut end of the zucchini strips.

5. Roll the zucchini strip over the filling and plate.

Note: You can use different vegetables as fillings with cheese. But since I am avoiding so much fat in my food, so not using cheese.

Mushroom with Zucchini

This is the first time I had Zucchini in my life. In my hometown, we cannot find these & after coming to the new place, this was the first time I saw them in the local market.

This recipe is slightly adapted from cookingforengineers.com

Ingredients:

Mushroom - sliced

Zucchini - cut the zucchini lengthwise twice and chopped into quarter inch sections

Salt

Oil

Turmeric powder

Onion

Cumin seeds

Method:

1. Heat a pan with one tablespoon oil. When the oil started to shimmer, add cumin seeds. When the seeds started to splutter, add the minced onion and keep it moving in the pan until evenly browned.

2. Turning the heat to medium-low, add the sliced mushrooms & toss. Add salt over the mushrooms. After a few seconds, toss them again. 

3. Once a decent amount of liquid had evaporated from the mushrooms, add the chopped zucchini to the pan, sprinkling on an additional dash of salt & turmeric powder.

4. Turning the heat to medium-high, allow the Zucchini to cook, tossing them every ten or fifteen seconds. Once some of the zucchini picked up some brown caramelized bits, remove from fire.