Grilled Zucchini and Tomato Salad with Scrambled Eggs

Ingredients:

Zucchini                1 medium

Tomatoes              1 medium

Oil                        2-3 Tbsp

Salt                      to taste

Egg                      1 large

Fresh ground black pepper

A few sprigs fresh parsley

Preparation:

·         Pre-heat your grill to 180°C.
Wash the zucchini and trim off the ends.

·         Slice the zucchini lengthwise in thin slices, using a mandolin or vegetable peeler. 

·         Lightly grease the zucchini with cooking spray and season with salt and pepper to taste.

·         Grill the zucchini ribbons until lightly wilted, for about 3 to 4 minutes. Remove and put on a platter and let cool slightly.

·         In a pan, make the scrambled eggs with some olive oil, salt and pepper.
Cut the tomatoes in large chunks, season with salt and pepper to taste. Arrange on the platter with zucchini and garnish with scrambled eggs and chopped parsley leaves.

Crispy Zucchini Sticks

Ingredients:

Zucchini           1 medium cut into sticks

Egg whites        2 large

Bread crumbs   1/3 cup

Oil                    For deep frying

Garlic powder   1/4 tsp

Salt                  to taste

Fresh pepper    to taste

Preparation:

·         In a small bowl, beat egg whites and season with salt and pepper.

·         Mix well the breadcrumbs and garlic powder.

·         Dip zucchini sticks into eggs then into bread crumbs mixture, a few at a time and coat them properly.

·         Heat oil in a pan and deep fry the zucchini sticks till golden brown.

·         Alternatively, you can bake the zucchini sticks in an oven at 180°C for about 20-25 min., drizzling with some oil.

·         Serve hot with any sauce of your choice.

Chili-Garlic Mushroom Fried Rice

Ingredients:

Cooked Basmati rice                2 cups

Sliced Mushrooms                    1 cup

Onion, sliced                            1 large

Green chilies                            2 to 3

Garlic crushed                          6-8 cloves

Red chilies                               5 -6

Dark soy sauce                        1 Tbsp

Hot & sweet chili sauce      2 Tbsp

Vinegar or Lemon juice              1 Tbsp

Salt                                         to taste

Oil                                           2 Tbsp

Chopped Spring Onion              3 Tbsp

Preperation:

·         Wash the rice and cook it. Keep it aside for 15 min.

·         Make a paste of the red chili, vinegar using the blender.

·         Heat the pan with the oil, add the chopped green chili, fry well.

·         Add the chopped onion fry until it become light brown, add chopped garlic and fry for few seconds.

·         Add the chili paste, soy and chili sauces and fry for 30 seconds and add the mushroom sices and cook on medium heat in its own water for 3 to 4 min.

·         Add the cooked rice and mix well and fry for about 5 minutes  or until done.

·         Adjust the salt, garnish with chopped Spring onion (which I forgot to add in my recipe) and seve hot with raitha or as it is.

Penne Spinaci e Funghi (Penne Pasta with Spinach and Mushrooms)

Wow!!! I just can't believe that this is my 50th post...and what can be a better occassion to post an International recipe for the first time in my blog...Penne Spinaci e Funghi..

Ingredients:

Onion – 1, medium diced

Mushrooms - 250g, Sliced
Garlic cloves – 4, crushed
Spinach - 200g, chopped
Milk - 500ml 

Butter – 1 inch Stick

Olive oil – 2 Tbsp

All Purpose Flour – 2 Tbsp

Pinch of Nutmeg
Red chilli flakes – 2 Tsp
Salt & Pepper to taste

Cooked Penne Pasta - 500g (Any pasta of your choice)

Method:

·         In a large saucepan, fry half the onion and garlic together until the onion is translucent.

• Add the mushrooms and fry for another 3-5 minutes until the mushrooms are almost cooked.
• Add the spinach and sauté until the spinach is wilted.
• Melt in the butter in another saucepan and add the flour and keep stirring until the raw smell of the flour leaves. Take care not to burn it. Now add the milk, the rest of the onions, chili flakes, salt to taste and nutmeg powder to the flour and keep stirring and cook till the mixture is nice and thick.
• Add the milk sauce to the spinach and Mushrooms and allow it to simmer for a minute or two. Season with salt and pepper and serve hot on cooked pasta.