I am a non-vegetarian who absolutely adores veggies.I rarely indulge in an all meat meal,if in case I do which is not quite often, a veggie side dish is a must.Whereas my mystery man is all about meat.A meatless lunch is by default followed by a full fledged meat dinner.In fact a mere mention of veggy meal sets his expressions to "I-just-visited-my-dentist-
Zucchini being one of my favorite veggie.I can have it in any possible way.Its such a versatile one.You can soup it ,cake it,stuff it or simply grill it.Rice stuffed zucchini is my all-time favorite.I can develop an appetite instantly.Just a mere mention of zucchini sets my mouth watering.Though i don’t have any nostalgic zucchini memories from childhood.In-fact, as a child i hatted veggies in general and could not even stand the mention of Zucchini.They were an instant appetite killer.But over the years my taste buds have changed, they have flipped to a healthier side.The perfect indicator of this change is that i have over grown the irrational fear of greens.
Zucchini is insanely good .It is loaded with useful amounts of folate potassium and vitamin A .Half a cup of zucchini also contains 19% of the recommended amount of manganese.It low in calories.
- Zucchinis 6-8
- 1 & 1/2 cup short grain
- 1 large onion-chopped
- 4-5 thsp tomato paste
- 1 & 1/2 Thsp seven spices
- 1 thsp dried mint
- 1thsp grounded cumin
- 1 thsp black pepper
- Salt as per taste
- 6 cloves garlic finely chopped
- 1/2 cup olive oil + 3 thsp
- 1 cup yogurt
- 1 whole egg
- 1 chicken stalk cube
- 2 thsp cornflour
- 1 thsp black pepper freshly grounded
- Juice of 1 whole lemon.
- Wash zucchinis and cut green caps off. Core each zucchini with a coring knife. Save the insides, set aside.
- Mix rice,garlic,tomato paste,3 thsp olive oil ,onion & all the spices.
- Stuff the rice mixture into the cored zucchinis.Do not fill it till the top leave a little space,as the the rice will swell up once cooked & we do not want it to pop out.
- Make a mixture of 1/2 cup olive oil , juice of 1 lemon & 2 cups water.
- In a deep pot place the zucchinis & the mixture.Cover the pot and let it cook on medium heat for 25 minutes.Do not open the lid till thn.
- Check after 20-25 mins if the rice is done and the zucchinis are tender turn the heat off.If they are still hard let it cook for another 10 -15 mins.
- Once done place the zucchinis on a flat plate & save the stock.
- Take out half a cup of stock & add cornflour to it.Beat it to form a creamy mixture.
- In a sauce pan,on medium heat, add the rest of the stock and slowly stir it beaten yogurt.Season with salt & pepper.You can also add a cube of chicken stock for some added flavor.But make sure in that case you do not add salt.
- Add egg and keep whisking it till the sauce starts to thicken.(approx 3-5 mins ).Be very careful at this stage if the mixture is not stirred continuously, it will curdle.
- Now add the cornflour mixture stirring.As the sauce starts to thicken further,remove it from the heat.
- Drizzle the sauce over the zucchinis and they are ready to be serve.
- The inside pulp can be added to minced meat or rice.Its adds a hint of flavor to plain rice.
- I used long grain basmati since i was out of short grain rice.Basmati rice is certainly not a good option.they break while mixing.
This post also goes to Iftar Nights.