Zucchini Mini Parathas (Whole wheat Zucchini flatbreads)

Category: Chapathi / Paratha   
Preparation Time: 20 mins           
Cooking Time: 20 mins      
Servings: 3 servings

Zucchini Mini Parathas

Zucchini is one of the few vegetables which I tried only after coming to US. Initially I tried Zucchini in Quesadilla, Pasta and Pizza only, Then I gradually started incorporating into our Indian dishes. It's a very versatile vegetable and loaded with nutrients.

This Zucchini Paratha is similar to our normal vegetable parathas and to make it more interesting for the kids, I prepared them as mini parathas. Bite sized foods are always hit among the kids😍 

You can view some of my Zucchini recipes here:  Zucchini

Zucchini Mini Parathas!!

Ingredients:

• Wheat flour / Atta - 2 to 3 cups (Use as needed)
• Green Zucchini - 1 no (Medium sized)
• Ginger, grated - 1 tsp
• Roasted Cumin Powder - 1/2 tsp 
• Oil - 1 tsp
• Salt - to taste
• Green chilly paste  - to taste (Optional)
• Ghee-for toasting
• Wheat flour - for dusting

Variations: 

• Any spice powders of our choice can be added to taste such as Cumin powder, Garam Masala Powder, Red chilly powder, Italian seasoning or just Ajwain seeds. If we are making for adults, we can add finely chopped green chillies

Zucchini & Sweet corn Quesadilla (With Whole Wheat Tortillas / Rotis)

 Category: Kids Recipes 
Preparation Time: 15 mins        
Cooking Time: 20 mins      
Servings: 2-3 servings

Quesadilla: A quesadilla is a Mexican dish and type of taco, consisting of a tortilla that is filled primarily with cheese, and sometimes meats and spices, and then cooked on a griddle. Traditionally, a corn tortilla is used, but it can also be made with a flour tortilla, particularly in northern Mexico and the United States (Source: Wikipedia) 

Zucchini & Sweet corn Quesadilla

Quesadilla is a very easy recipe and perfect for busy weekday dinners. Also kids love them so much since it has Cheese in it :) It also makes a good lunch-box option. For this recipe, I  make tortillas from whole wheat flour, we can also use our regular rotis / chapathis.

So Cheesy!!!!

Ingredients:

• Whole Wheat Tortillas / Rotis - 5 
• Zucchini / Italian squash - 1 (2 cups sliced)
• Sweet corn, steamed - 1 cup
• Garlic, chopped - 1 Tbsp
• Mozzarella cheese, shredded - 1/2 cup to 1 cup (use as required)
• Olive oil - 2 tsp

Carrot-Zucchini Dhal Fry

Category: Dhal Recipes
Preparation Time: 10-15 mins
Cooking Time: 20 mins
Servings: 3-4 servings

Carrot-Zucchini Dhal Fry

Ingredients:

For Pressure Cooking:

• Toor Dhal - 2 tbsp
• Channa Dhal - 2 tbsp (soaked for atleast 30 mins)
• Masoor Dhal - 2 tbsp
• Green Split Moong Dhal - 2 tbsp
• Castor Oil - few drops
• Turmeric Powder - 1/2 tsp
• Water - around 2 cups

Veggies:

• Carrot -1 small sized, grated
• Zucchini - 1 small sized, grated (or 1/2 of a big sized one)
• Small Onion - 4-5 nos, finely chopped
• Tomato - 1 no, finely chopped
• Ginger - 1/2 inch piece, grated
• Garlic - 2 cloves, grated
• Green chilly - 1 no, chopped (Optional)

For Tadka / Tempering:

• Oil - 1 tsp
• Ghee - 1 1/2 tsp
• Mustard seeds- 1/2 tsp
• Cumin seeds - 1/2 tsp
• Curry leaves - few
• Red Chillies - 1-2 nos, broken
• Asafoetida - a pinch

Spice Powders:

• Turmeric powder - 1/4 tsp
• Coriander powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Garam Masala - 1/4 tsp

Other Ingredients:

• Kasoori Methi - 1 tsp, crushed
• Lemon juice - around 1 tsp
• Salt - as needed
• Water - as needed

Method:

1. Here I used mix of dhals, we can use either all the dhals or any one or two of them. If using Channa dhal, its advisable to soak it alone for atleast 30 mins to 1 hour for easy cooking. Wash the dhals and pressure cook it with turmeric powder, few drops of castor oil and required water. Once its done, mash it well and keep it ready
   
   
   
   
2. Chop and grate all the veggies and keep them ready. No need to peel off the skin from Zucchini
   
3. Heat Oil+Ghee in a pan, once it becomes hot add mustard seeds, followed by Cumin seeds, curry leaves, red chillies and asafoetida
   
4. Add grated ginger and garlic and saute for 2 mins till the raw smell goes off. If using green chilly, we can add now 
   
5. Add onions and saute for 2 mins
   
6. Add chopped tomato pieces and saute well until it becomes soft and mushy
   
7. Now add the grated carrot and zucchini, saute for 3-4 mins in medium flame
   
8. Add the spice powders and fry for a while in low flame
   
9. Now add the mashed dhal and mix well
   
10. Add required salt and adjust water consistency; allow to boil in medium low flame for few mins (Dhal will get thicken once it cool down, adjust accordingly)
11. Once it reaches the desired consistency, add crushed kasoori methi and mix well
    
12. Switch off and finally add the lemon juice before serving
    
13. Serve hot with Rotis / rice (For Kids I prefer slightly thicker dhal)
    

Zucchini Kuzhambu (Zucchini in Spicy Tamarind based Curry)

Category:  Kuzhambu Varieties / Lunch

Preparation Time: 10 mins  

Cooking Time: 30 mins 

Servings: 3-4 servings

Zucchini Kuzhambu

 Ingredients:

• Green Zucchini, chopped- 1/2 cup (1 small one or half of a big one)
• Tamarind - Size of a Gooseberry
• Sambar Powder - 1 tbsp
• Turmeric Powder- 1/2 tsp
• Sesame Oil - 1/2 tbsp
• Small Onions, halved - 5-6 nos
• Garlic, halved - 5-6 cloves
• Tomato - 1 small sized
• Rice flour - 1 tbsp
• Jaggery - a small piece
• Water - Around 2 cups
• Salt - as required

For Tadka:

• Sesame Oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Fenugreek seeds - 1/8 tsp
• Toor Dhal - 1/2 tbsp
• Urad Dhal- 1/2 tsp
• Curry leaves -few
• Asafoetida - a pinch

Method:

1. Soak Tamarind in warm water and extract juice to around 2 cups and Chop Zucchini into bite sized pieces (No need to peel off the skin)
   
2. Heat 1/2 tbsp Oil in a pan and once it becomes hot, add the garlic cloves and saute for a min
3. Add the small onions and saute till they turn golden brown
   
4. Add chopped tomato and saute for 2 mins
   
5. Add in the chopped zucchini pieces and saute for 3-4 mins
   
6. Add the Turmeric and Sambar powders along with required salt and fry for a min in low flame
   
   
   
   
7. Now add the tamarind extract and allow to boil for 8-10 mins in medium flame and by the time, zucchini pieces will get cooked up
   
8. In a small bowl, add Rice flour and little water and mix it to form a paste
9. Add the rice flour paste to the kuzhambu and mix well and allow to cook in low flame for few more mins till it reaches kuzhambu consistency
   
10. Once it gets thickened a bit, Add Jaggery, mix and switch it off and prepare the tadka
    
11. In a small pan, add 1 tbsp of sesame oil, once it becomes hot add the mustard seeds, followed by fenugreek seeds, Toor dhal, urad dhal, cuury leaves and asafoetida
12. Pour in the tadka over the kuzhambu
    
13. Serve hot with Rice and papad; It also goes well with Idly / Dosai / Rotis