Indian Stuffed Zucchini With Coconut And Coriander Recipes

MIDDLE EASTERN STUFFED ZUCCHINI

Steps:

• Mix together the ground lamb, basmati rice, 2 tablespoons tomato puree, 1/2 teaspoon mint, salt, and pepper; mix well, and set aside.
• Slice the ends off of the zucchinis and hollow out the centers using an apple corer. Stuff with lamb mixture.
• Stir together the remaining tomato puree with 1/2 teaspoon salt in a large skillet. Place the stuffed zucchini into the sauce, and add enough water to cover the zucchini. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 30 minutes.
• Stir in the garlic, lemon juice, and remaining 1/2 teaspoon of mint. Recover, and simmer an additional 15 minutes. To serve, cut the zucchini crosswise into rounds and arrange on a serving plate. Spoon sauce over the top.

INDIAN STUFFED ZUCCHINI WITH COCONUT AND CORIANDER

Steps:

• Combine the coconut, fresh coriander, green chilli, 3/4 tsp salt, and asafetdia in a bowl. If you use desiccated coconut, add a little bit of water to make a paste. Rub the mixture well with your hands.
• Wash and trim the zucchinis. Cut them into 1 1/2-in (4-cm) -long chunks. Sit the chunks on one of their cut ends and make two deep slits, like a cross, going 1 in (2 1/2cm) down their lengths. The chunks will seem quartered at the top but will remain whole at the bottom.
• Now gently prize apart the cut sections and stuff with the coconut mixture. I use a knife to do the stuffing.
• Pour the oil as well as 4 fl oz (1 dl water into a large), 12-14 in (30-35-cm frying pan). You can also use two smaller frying pans. Carefully place all the zuchhinis, stuffed side down, in the pan. If there is any stuffing left over, sprinkle that, as well as 1/4 tsp salt, the black pepper, lemon juice, and sugar on top. Bring to a simmer, cover tightly, lower heat and simmer gently for about 5 to 6 minutes.
• Using two spoons, turn the zucchini pieces over gently so their quartered, stuffed sections are on top.
• If cooking liquid has evaporated, add a little more hot water. Cover again and cook another 7 to 10 minutes. The zucchinis should be cooked through but retain some of their crispness. There should be no liquid left in the frying pan.
• Serve immediately.

INDIAN COCONUT CHUTNEY

Steps:

• Combine coconut milk, shredded coconut, 1/2 cup curry leaves, onion, serrano peppers, garlic, ginger, lime juice, peanut butter, salt, and cumin in a blender; puree until smooth, 2 minutes or more.
• Heat oil in a saucepan over medium heat. Add mustard seeds and cook until they pop, 10 to 20 seconds. Add 4 curry leaves and cook for 30 to 60 seconds. Add pureed mixture to the pan; it will sputter. Cook, stirring occasionally, for 5 minutes.
• Remove and discard curry leaves. Allow chutney to cool before serving.

INDIAN-SPICED ZUCCHINI-COCONUT SOUP

Steps:

• Heat the oil in a large pot over medium heat. Add the onion and garlic and cook for 5 minutes. Add the zucchini and cook for 5 minutes. Stir in the cumin, turmeric, cayenne, salt and pepper. Stir in the broth and coconut milk. Bring to a boil. Reduce heat and simmer until zucchini is soft, about 25 minutes.
• Scrape the soup into a blender and process until smooth. Place in a saucepan over low heat just until hot. Combine the cilantro, mint and orange zest in a small bowl. Divide soup among 4 bowls. Sprinkle with the grated coconut and then the herb mixture. Serve immediately.