Tag: Indian

Indian Spiced Zucchini Fritters in Tomato Sauce

If I ever write a book, it just might be titled “101 Ways to Prepare Zucchini”.  If you do a search for zucchini —–> there are a startling number of entries.  But I haven’t yet combined my fondness for Indian food with my zucchini obsession.  I am pretty sure this is not an authentic Indian dish, but it worked for me.  I started with this recipe for Indian meatballs, and then made it my own.

Normally, you’d expect an item named “fritter” to be deep fried.  But you probably already guessed that I baked these.  If you really want that crispy coating, go ahead and fry them, I am sure they’d be great.  The batter is very delicate though, so just be careful and handle them gently no matter which method you use.

 There’s no doubt about it, the fritters are spicy!  They would be fantastic tucked into a fresh piece of naan, and the bread could be used to scoop up the tomato based sauce as well.  Since I didn’t have any naan, I packed these fritters into lunches on a bed of brown rice, with some plain yogurt on the side to help tame the heat.  It’s a great dish, packed with vegetables and spice, and just one more way to use up that zucchini.

 

 

Indian Spiced Zucchini Fritters in Tomato Sauce

3 medium or 2 large zucchini, shredded
1 jalapeno pepper, minced
2 large onions, minced and divided
1/2 t ground ginger
1/3 c. whole wheat flour
2 T olive oil, divided
1/4 t turmeric
Dash cayenne pepper
1 t ground cumin
2 t ground coriander
1 (14 oz.) can petite diced tomatoes
1/2 t garam masala
Salt to taste

1.  Place shredded zucchini in a strainer over a bowl and press with a fork.  Allow to sit for 30 minutes, occasionally tossing with a fork.  Be sure to reserve liquid for a later step.

2. Mix drained zucchini with jalapeno pepper, 1/4 c.  minced onion, ground ginger, and whole wheat flour.  Form into 12-15 balls.  Pour 1 T olive oil on a baking sheet.  Gently roll zucchini balls in oil, and bake at 350F for 30 minutes, turning once.

3. Heat remaining 1 T olive oil in a large frying pan, and add remaining minced onion to pan.  Cook on medium high heat for 15-20 minutes until onions are well browned.  Add turmeric, cayenne, cumin, and coriander and mix well.  Add tomatoes and cook for 5 minutes.  Add 1 c. reserved liquid from zucchini, adding water if you do not have a full cup.  Cover pan, and simmer for 15 minutes.  Remove cover and add garam masala and salt to taste.

4. Add zucchini fritters to the pan gently, and cover the pan.  Heat on low for 5-10 minutes.

-Adapted from Madhur Jaffrey “World of the East Vegetarian Cookbook”

Potato, Lentil, and Swiss Chard Curry

Some people find it easier to prepare meals during the summer months. Fresh produce is abundant and the days are longer. The snow that used to cover the grill is a distant memory. Many summer recipes are designed to be quick and easy, and some don’t need to be cooked at all.

But while I love cooking with summer ingredients, I am actually finding meal preparation more challenging in the summer. My schedule is erratic and I am spending more time away from home. I always seem to be missing one key ingredient for a recipe. And it’s unbearable to think about turning the oven on when it’s already 95F in my kitchen.
Really, I miss my Sunday kitchen sessions. Of course, I’d rather be hanging at the beach than in my kitchen, but when Monday comes and I am less than prepared, chaos ensues. My skin has had enough sun for this week, so I spent some time putting together a recipe that felt just a little like fall – Smitten Kitchen’s Curried Lentils and Sweet Potatoes. Since it is July and not November, I used small red potatoes instead of sweet potatoes.

I was worried this would be too spicy, but it’s actually fairly mild, even with a whole (deseeded) jalapeno in the mix. Of course I used the Swiss chard stems as well, adding the chopped stems into the pan with the onion. The potatoes, lentils, and chard each have a different texture but work well together. My craving for a substantial Indian dish was satisfied with this meal, and I can now rest easy because I have curry packed for lunches this week.