Food Recipes Collection

Aloo Gobi by Daawat Ingredients: · 1 cauliflower, cut into florets · potatoes, cubed · 1/4 cup oil · 1 tsp cumin seeds · 1 tsp ginger-garlic paste · 3/4 tsp turmeric powder · 1 tsp red chili powder · 3 tomatoes, chopped · 1 tsp garam masala · 2 tsp coriander powder · Salt to taste Method: · Heat oil in a pan, saute cumin seeds, ginger-garlic paste for a minute and add potatoes. · Also add turmeric, chili powder and salt. Fry for few minutes. · Add tomatoes and simmer for about 5 minutes. · Now add cauliflower and cook on high heat for another 5 minutes. · Lower the heat, cover and simmer for about 15 minutes until the curry gets damp and dry.

Aloo Curry Recipe by daawat.com Ingredients: · 1/2 kg potatoes, boiled, peeled and cut into small pieces · 2 onions, chopped · green chilies, chopped · 2 tomatoes, chopped · tbsp oil · Mustard and cumin seeds for seasoning · 1 tsp coriander powder · 1 sprig curry leaves · Salt to taste · Coriander leaves for garnishing Method: · Heat oil in a pan, season with mustard and cumin seeds, curry leaves and fry for few minutes. · Add green chilies, onions and fry for another 5 minutes. · Now add tomatoes and cook until they become soft. Then add potato pieces and stir well. · Add 1/2cup water and salt to taste and cook until the water evaporates. · Finally, add coriander powder and remove from heat. · Sprinkle coriander leaves and serve with any tiffin or rice.

TOMATO-ZUCCHINI SCALLOP RECIPE ======================= Ingredients: ------------ 2 small zucchini squash, sliced 1 medium onion, thinly sliced 2 small tomatoes, peeled & sliced 1 cup plain croutons 1 tomato, cut in wedges 4 oz sharp cheddar cheese, shredded (1 C) 1 tsp salt pepper Instructions: ------------- In a 1 1/2 quart casserole, layer half of the zucchini, onion, sliced tomatoes, & croutons. Season with 1/2 tsp salt and dash pepper. Repeat layers. Top with tomato wedges. Cover and bake moderate oven (350 degrees) for 1 hour. Uncover and sprinkle with cheese. Return to oven til cheese melts. Makes 6 servings. From: starkey@netcom.com (Beth Starkey)

PARSLEY ZUCCHINI RECIPE ================ Ingredients: ------------ 2-4 zucchini 1-2 medium potatoes, diced 1-2 tblsp parsley (coarsely cut) 1-2 tomato, cut finely 1 clove garlic, crushed salt, pepper oil water Instructions: ------------- Cut zucchini in slices and saltthem . Let stand for a while. Pour off the water that comes out of the zucchini. Mix together zucchini, potatoes, tomatoes and garlic. Add salt and pepper and fill in an oven proof pan. Pour a cup water and a little oil over the vegetables. Stew at high heat for about 1 hour in the oven. If necessary add some more water after 1/2 hour. Translation by Micaela "Stayka" Pantke - any mistakes are therefore mine. From: christa@horga.ruhr.de (Christa Keil) Christa Keil, Postfach 101312, 44543 Castrop-Rauxel, Germany

BRIAMI RECIPE ====== Ingredients: ------------ 5-6 large zuccini, cut in 1 in. cubes 3-4 medium potatoes, cut in similar cubes 2 eggplants (the purple, zuccini look-alike) cut in cubes 1 can stewed tomatoes 3-4 cloves garlic crushed 1 onion, cut in large chunks a couple of bay-leaves 1/2 cup oil (preferably olive, but anny kind will do) a dash of nutmeg, thyme salt and pepper Instructions: ------------- Arrange (really throw in!) all the ingredients in your baking pan, and give them a good mix (another name for this dish is TOURLOU, i.e. mix-mix) and bake for about 1 hour at a medium heat oven. Keep adding a touch of water to keep the stuff from frying. Allow to cool before eating. Serve with a generous amount of oil and juices and with some bread to clean up the plate! From: doussis@convex1.tcs.tulane.edu (Evangelos Doussis)

WEST AFRICAN GROUNDNUT STEW RECIPE Ingredients: 2 sweet potatoes, cubed 2 T. oil 3 cloves garlic, minced 3 T. fresh gingerroot, minced 2 T. ground coriander 1/2 tsp. cayenne 4 c. chopped onion 1 eggplant, cubed 2 tomatoes, chopped 1/4-1/2 c. stock or water 1 c. chopped zucchini 2 green bell peppers 2 c. tomato juice 1/2 c. peanut butter (I use almond butter cause I'm allergic to pb) Instructions: Steam or boil sweet potato cubes until tender. Saute garlic, ginger and spices for 1 minute; add onions and cook until soft. Add tomatoes, eggplant & stock/water; simmer 10 minutes. Add zucchini & bell pepper, continue to simmer until all vegetables are tender, ~ 20 minutes. Add sweet potatoes to stew along with tomato juice and almond butter. Stir well and simmer on very low heat for 5-10 minutes, stirring to prevent sticking. Serve on rice, couscous or millet. Source: New Recipes from Moosewood Restaurant

Zucchini & Tomatoes V2 Ingredients: 1/2 c. plain, low-fat yogurt 1 egg 4 tbsp. feta cheese, crumbled 3 zucchini, peeled and chopped 1/2 c. mushrooms, chopped (optional) 1 leek, sliced (optional) 2 tomatoes, chopped Parsley Dill Cooking Instruction: Preheat oven to 350 degrees.  In a medium-sized bowl, mix together yogurt, egg, herbs, and cheese. Steam zucchini, mushrooms, and leeks.  Arrange vegetables in a greased casserole dish and pour yogurt mixture on top.  Bake until cheese melts, about 15 minutes. by Rachel Paxton

Zucchini & Sun-Dried Tomatoes Ingredients: 3 tbsp. olive oil 3 large cloves garlic, minced 3 large sun-dried tomatoes (packed in oil), chopped 1 medium zucchini, chopped 1 medium tomato, chopped 1/4 c. white wine 1/4 c. mozzarella cheese, grated Salt and pepper Cooking Instruction: In a large skillet, heat oil. Add garlic and sun-dried tomatoes and cook for about 5 minutes. Add zucchini and tomatoes and cook for 5 more minutes. Add wine, salt, and pepper. Simmer until zucchini is barely tender (about 5 minutes). Add cheese and cook until cheese melts. by Rachel Paxton

Zucchini & Tomato Casserole Ingredients: 2 medium zucchini, cubed 1 tbsp. fresh chives, chopped 1 teaspoon butter, melted 2 large tomatoes, finely chopped 1 teaspoon fresh basil, chopped 1/2 c. cheddar cheese, grated Salt and pepper Cooking Instruction: Preheat oven to 350 degrees. Steam zucchini until barely tender. Arrange zucchini in the bottom of a casserole dish. Stir salt, pepper, and chives into butter and pour over zucchini. Cover with tomatoes and sprinkle with basil and cheddar cheese. Bake, uncovered, for about 30 minutes. by Rachel Paxton

Image from : The Culinary Chase INGREDIENTS 1 pound Barilla linguine pasta 3 Japanese eggplants, trimmed and chopped 1⁄2 cup sun-dried tomatoes cut into strips, plus their oil (about a 6-ounce jar) 1 quart marinara sauce (store-bought or homemade, recipe follows) 1⁄2 pound fresh Mozzarella, cut into cubes 1⁄2 cup chopped fresh basil 1⁄2 teaspoon kosher salt, plus more to taste 1⁄2 teaspoon freshly ground black pepper, plus more to taste 1⁄2 cup freshly grated Parmesan cheese Marinara sauce: 1⁄4 cup olive oil 1 small onion, fi nely chopped 1 garlic clove, fi nely chopped 1 celery stalk, fi nely chopped 1 carrot, peeled and fi nely chopped 1⁄4 teaspoon kosher salt, plus more to taste 1⁄4 teaspoon freshly ground black pepper, plus more to taste 1 (32-ounce) can crushed tomatoes 1 dried bay leaf METHOD

INGREDIENTS 3 tablespoons olive oil 1 small onion, minced 2 garlic cloves, minced 4 anchovy fi llets, minced (about 2 tablespoons) 1⁄2 cup pitted black olives, coarsely chopped 2 tablespoons drained capers, rinsed 1⁄2 cup white wine 1⁄2 teaspoon kosher salt, plus more to taste 1⁄2 teaspoon freshly ground black pepper, plus more to taste 1⁄2 teaspoon dried crushed red pepper fl akes 1 (28-ounce) can crushed Italian tomatoes 1 pound Barilla spaghetti pasta 1⁄2 cup chopped fresh basil METHOD In a large skillet, heat the olive oil over medium-high heat. When very hot and almost smoking, add the onion, garlic, and anchovies and sauté for 3 minutes. Reduce the heat to medium and add the olives, capers, salt, pepper, and red pepper fl akes. Cook, stirring occasionally until the white wine has reduced by half, about 5 minutes. Add the tomatoes and simmer until reduced slightly, about 20 minutes  Meanwhile, add the pasta to the pot o...