Minty Indian Zucchini Tabbakh Ruhu Recipes

MINTY INDIAN ZUCCHINI (TABBAKH RUHU)

Minty Indian Zucchini (Tabbakh Ruhu) image

The Indian dish, Tabbakh Ruhu, translates to "spirit of the cook". During the summer months, when zucchini is so plentiful, we're always looking for new ways to make it. Try this!

Provided by JackieOhNo

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
4 medium zucchini, cut into 1/2-inch slices (about 7 cups)
2 teaspoons chopped of fresh mint or 1 teaspoon dried mint
1 teaspoon crushed garlic
1/4 teaspoon mustard seeds
1 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large skillet, heat the oil over medium-high heat and add the remaining ingredients. Stir until mixed and saute for 15 minutes or to desired tenderness.

GRILLED ZUCCHINI WITH TOMATOES AND MINT

Grilled Zucchini with Tomatoes and Mint image

Grilled zucchini planks are served with a fresh tomato and mint topping in this easy side dish recipe.

Provided by VirginiaWillis

Categories Grilled Zucchini

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

3 medium zucchini
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
8 ounces cherry tomatoes, halved
1 tablespoon extra-virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon chopped fresh mint

Steps:

Preheat an outdoor grill to high heat and lightly oil grate.
Cut zucchini into thin lengthwise planks; brush with olive oil and season with salt and black pepper. Arrange on grate without crowding.
Grill until tender and lightly charred, 2 to 3 minutes per side. Transfer to a rimmed plate.
Stir together tomatoes, extra-virgin olive oil, apple cider vinegar, and mint in a bowl. Smash some of the tomatoes to release their juices. Stir once more and spoon over zucchini.

Nutrition Facts : Calories 96.9 calories, Carbohydrate 7.7 g, Fat 7.2 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 141.8 mg

CHICKEN DAHI

Chicken Dahi image

The name of this dish translates to CHICKEN IN YOGURT. This is a classic Indian dish and is gorgeous. Prepare the chicken the day before cooking it. Cooking time is only 30 mins.

Provided by Brian Holley

Categories Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 lbs skinless chicken, and jointed
5 ounces plain yogurt
4 garlic cloves, chopped
1 inch cube gingerroot, chopped
3 dried red chilies
1/2 teaspoon ground turmeric
1 tablespoon ground coriander
4 tablespoons oil
1 onion, sliced
4 fresh green chilies
1 teaspoon salt
1/2 teaspoon garam masala
2 tablespoons fresh coriander leaves, chopped

Steps:

Cut the chicken joints into two.
In blender process the yogurt, garlic, ginger, red chillies, turmeric, and ground coriander, till smooth.
In a large bowl put the chicken and cover with the spice mix, stir well and refrigerate overnight.
Transfer the chicken and its marinade to a pot, cover with a lid and cook over medium heat till the chicken is tender. Remove from the heat.
In a large frying pan heat the oil. fry the onions till brown. Add the chicken and fry for 4 mins stirring a few times.
Add the green chillies, salt and garam masala, cook for 3 minutes Remove from the heat, stir in half of the coriander leaves.
Serve with the remaining coriander leaves sprinkled on top.

Nutrition Facts : Calories 763.8, Fat 27.7, SaturatedFat 6.1, Cholesterol 294.4, Sodium 859.7, Carbohydrate 15, Fiber 3.6, Sugar 7.7, Protein 109.2

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