YB Chef / THIS WEEK / RECIPE

YB WEB DESK. Dated: 1/20/2022 12:53:07 PM

ZUCCHINI TO ZEAL UP

Dr. Kaviraj Khialani Celebrity Master Chef Zucchini is also called as courgettes or baby marrow in various culinary applications and is a popular squash variety known to us. Ordinary zucchini is any share of green or yellow though both are equally popular in our kitchens for their inviting color and texture. It is technically a fruit but treated as an exotic vegetable choice by most of us and its shape looks similar to a cucumber with a stump like stem at the end. Zucchini have firm dark green or yellow outer skin which also offer a good amount of crunch and mouthfeel hence it is advisable not to peel them and the inner part is much softer and juicy, slightly sweet with a very mild and delicate flavor. It is not only being used in salads, stir fried dishes, soups, curries and baked dishes but are also widely being used in breads, muffins, desserts and cakes too! Here is an easy to make stuffed zucchini recipe to relish: Recipe- MINCE STUFFED ZUCCHINI BAKE Ingredients Green/yellow zucchini-400 gms/ 3-4 pieces For the stuffing: Oil-1 tsp Butter-1 tsp Cumin seeds-1/2 tsp Ginger-garlic paste-1 tsp Green chilies-1 tsp chopped Onion-1 small chopped Chicken keema- 1 cup/ 250gms Green peas-1/4 cup boiled. Salt and pepper to taste Red chili powder-1/2 tsp Mixed herbs-1/2 tsp Chili flakes-1/2 tsp Coriander powder-1 tsp Tomato ketchup-2 tsp Red chili sauce-1 tsp White sauce-1 cup Grated cheese-3-4 tbsp. Method: 1. Cut the zucchini lengthwise into two each and carefully scoop out the center pulp and add it to the keema filling while we cook it. 2. Apply a little salt on the zucchini boats and keep them aside. 3. Heat oil and butter in a pan saute the ginger, garlic, chilies and onions for a couple of minutes. 4. Add in the chicken keema and peas, the scooped out chopped zucchini pulp add in salt to taste and all powdered spices, herbsx and chili flakes and saute for 2-3 mins. 5.Add ½ cup water or stock and allow the keema to cook for 8-10 mins on slow flame. 6. Add in the tomato and red chili sauce and mix well, cook for another 6-8 mins and allow to cool slightly. 7. Stuff the boats with the keema mixture, top it with a little white sauce and cheese and place in a baking dish. 8. Pre-heat the oven at 170 degrees Celsius and bake the zucchini boats for 12-15 mins and serve hot with toast/garlic bread.

 

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