Zucchini

Ingredients
Zucchini - 3 medium sized
Onion - 1 small (chopped into small cubes)
Ginger - 1/2 inch - cut into small pieces/grated
Tomato - 1 small (chopped into small cubes)
Coriander leaves chopped
Salt
Turmeric powder (haldi)
Jeera powder (Cumin powder)
Oil
Cumin seeds

Method
Wash zucchini and remove the top and tail part. Peel off the skin. Chop into medium cubes. Take oil in a pan. Add cumin seeds, once it splutters, add ginger. Now add chopped onion and saute till it becomes transparent. Now add chopped tomatoes, salt, tumeric powder, jeera powder and stir till it leaves the oil. Now add zucchini and cook it on slow flame till it is well done. You can close the pan with a lid and if required add little water. Garnish with chopped coriander leaves. Goes well with roti or rice.

Shahi Lauki/Kaddu Kofta

We had been to a party at friend's place. There she had made shahi paneer. The gravy was very tasty. I love kofta, but the gravy that I used to make never tasted that good. So one day in the evening I was wondering what do I cook for dinner. Just then I thought why not try lauki kofta in shahi paneer gravy. It turned out very tasty

Ingredients:
For Kofta
Lauki/Kaddu small
Paneer 50 gms
Khoya/Mawa - 25 grams
Boiled Potato 1
Besan - 2 table spoon
Salt
Red chilli powder
Ajwain - 1 tsp
Almond (Badam) pieces(optional) - 1tsp
Cashew pieces(optional) - 1tsp
Oil for frying

For Gravy
Onion - 1 big
Tomato - 1 big
Ginger - 1/2 inch
Garlic - 2 cloves
Tomato Puree (optional) - 2 teaspoon
Salt
Shahi Paneer Masala (MDH or any other brand) - 2 teaspoon
Tumeric powder (Haldi) - 1 teaspoon
Sour Cream (optional) - 2 teaspoon
Whipped Cream (optional) - 2 teaspoon
Oil
Coriander leaves

Method:
For Kofta
Wash and peel the skin of the lauki. Grate it and remove the water by pressing lauki between your palms. Mash the paneer and the mawa. Mix all the ingredients for kofta together. Make small balls, pat it lightly on your palm and deep fry.

For Gravy
Pressure cook Onion, ginger and garlic in cooker by adding little water, one whistle is good. Boil the tomato separately in microwave or in a pan by adding water till the skin starts peeling. Grind the onion, garlic, ginger by removing the water. Take oil in a pan, add the onion paste and keep stirring till it becomes brown and water dries out. Now grind the tomato by removing the skin and water. Add the tomato paste and stir till it leaves oil. Add shahi paneer masala, salt, haldi and stir for 2 minutes. Add little water to get the required consistency.

Just before serving mix kofta in a bowl and add the gravy, garnish with chopped coriander. Serve hot with roti or rice.

Tips:
Shahi Paneer
Make the same gravy as above and instead of kofta add paneer pieces and mix well.

Bharleli Bhindi

Ingredients:
Bhindi (Okra) -Ladies Finger
Oil
Jeera (Cumin seeds) 1 tea spoon

For Stuffing
Besan - 2 table spoon
Dry coconut powder - 2 table spoon
Rasam powder - 2 spoon
Salt
Red chilli powder
Haldi (Turmeric powder)


Method:
Wash and dry the bhindi. Cut off the top and tail. Slit from the top to 1/4 inch before the tip so that the bhindi remains intact. Mix all the stuffing incredients and stuff 1/2 tea spoon in each bhindi. Take oil in a pan, add jeera till it spluters. Now gently add the bhindi and stir fry it in low flame. You can close the pan with a lid for few seconds, taking care that it does not moist the bhindi. Keep stirring until the bhindi is well done on both sides. If you have extra dry stuffing add it to the bhindi and stir for 2 minutes. Serve with roti or rice .