ZUCCHINI "MEATBALLS"-VEGETARIAN CURRY - MADHUR JAFFREY
If you feel like a real vegetarian treat, this recipe is worth the time and effort. It's definitely not low calorie or low fat, but for a special occasion or dinner party, I have made it many times with rave reviews. This is from one of Madhur Jaffrey's books (World of the East Vegetarian cooking), with a few alterations. She mentions that in India they would use a more traditional long green squash, however since that's more uncommon in North America, the recipe calls for zucchini instead. I like more of the 'meatballs' than the recipe gives, so in the past I have doubled that part. Prep time may not be exact, however it does include the 1/2 hour when the zucchini sits. You can partially prepare ahead of time, see note below. Hope you enjoy!!
Provided by magpie diner
Categories Curries
Time 2h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- 'Meatballs'.
- Wash, trim and grate the zucchini - use the regular grate size on your grater, grating too fine may make it too soggy. Put into a bowl and sprinkle with the 1/2 tsp salt. Set aside for about 1/2 an hour.
- Once the zucchini has sat for about 1/2 an hour, squeeze out as much liquid as you can, using your hands or pressing through a fine mesh colander. Reserve the liquid you press out, it will be used in the gravy.
- Dry out the bowl and put the zucchini back in, add the minced chili, onion, ginger and 2 tbsp of the cilantro (reserve the rest of the cilantro for garnish).
- Sift the chickpea flour over the zucchini mixture. Mix well and form into about 20 balls. If they're too large, they won't cook well in the middle unless you fully immerse them in oil. I prefer to use as little oil as possible for frying, so I flatten them out a bit to make frying easier.
- In a skillet or wok heat about 1 1/2 inches of oil over medium heat. When the oil is hot, put in about 5 or 6 of the balls - or as many will fit in one layer with room around each of them. Fry for about 2 minutes, turning them until you get a nice even brown coat. I suggest you test one to get a feel for how long it will take to fully cook inside since it really depends on how large you make them, and how much oil is in your pan.
- Remove with a slotted spoon and leave to drain on paper towel. Continue with the rest of the 'meatballs', then set aside.
- 'Gravy'.
- Use about 5 tbsp of the oil from the frying and put into a skillet or saute pan. Heat the oil over medium heat and add onion once the oil is hot. Fry the onion for about 7 or 8 minutes, or until the onion begins to brown and become translucent. Take care not to burn the onion. Once cooked, take the pan off the heat for a moment and add the turmeric, cayenne, ground cumin and coriander. Stir and then return to the heat.
- Add the tomatoes and let that cook for about 5 minutes to combine flavours.
- Add 1 cup of the zucchini 'juice' -- if you are short, top up with water to reach 1 cup.
- Bring to a boil the lower the heat and let the sauce simmer gently for about 15 minutes. Up to this point, you could prepare the recipe in advance.
- To finish, (reheat if you have made in advance), add the cream, garam masala, roasted cumin and salt. (To roast the cumin, just put it in a dry really hot pan for a few minutes taking care not to burn). Mix sauce well and bring to a simmer.
- Add the 'meatballs' and gently spoon the sauce over them, trying not to break any of them. The meatballs turn soft in the sauce, so only cook enough to warm them through and then serve immediately with basmati rice and/or roti or naan bread. Garnish with the reserved fresh cilantro and cashews if using.
Nutrition Facts : Calories 473.6, Fat 40.9, SaturatedFat 16.2, Cholesterol 81.5, Sodium 486.3, Carbohydrate 23.5, Fiber 5.5, Sugar 10, Protein 7.3
WINTER SQUASH AND WILD MUSHROOM CURRY
This is comfort food, Indian-style, adapted from a recipe by Madhur Jaffrey. It's also vegan, and perfect for a fall evening. Use a mixture of cultivated mushrooms; they come in all shapes and sizes. Look for royal trumpets, a large, meaty type of oyster mushroom; shiitakes, and small portobellos. Use some wild mushrooms too, if you can, like golden chanterelles, lobster or hen of the woods. You can make this as spicy as you wish, but be sure to include some cayenne and green chile, to complement and play off the creamy coconut milk sauce. Serve with basmati rice, rice noodles or mashed potatoes.
Provided by David Tanis
Categories dinner, easy, lunch, quick, curries, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a wide skillet, heat oil over medium-high. When hot, add squash cubes in one layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.
- Cut a lengthwise slit in each chile to open it, but leave whole. (This helps the chiles heat the sauce without making it too spicy.)
- Add shallots, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves, if using, and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.
- Add mushrooms, season with salt and toss to coat. Cook, stirring, until mushrooms begin to soften, about 5 minutes.
- Return squash cubes to skillet, stir in coconut milk and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. If mixture looks dry, thin with a little water. Taste and season with salt.
- Before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 461 milligrams, Sugar 5 grams, TransFat 0 grams
ZUCCHINI MEATBALLS
Summer is upon us. (Maybe, I did see a ton of sweater and coat comments in my FB feed last night from my friends.) One of the things that I love about summer is the fresh produce, farmer's market and being able to get great prices of fruits and veggies throughout the summer. One veggie in particular is usually easy to find a super low prices...zucchini. Zucchini is super easy to grow, and is often in abundance, hence the low prices. I once visited a farmer's market in NYC, 2 years ago I think, and the stack of zucchini was priced at $0.99/lb. That's CHEAP for NYC prices, and it wouldn't be unusual to find it as low as $0.49/lb. in other parts of the country. If I had to "pick a price", I wouldn't pay more than $0.79/lb. for zucchini in the summer...and stock up when you see it any lower than that. Zucchini is an easy veggie to stock up on because you can shred it and freeze it. It's perfect for baking bread, and also for using in these meatballs! (Especially if you have to sneak in the veggies to your kiddos' diets!)
Provided by ElizabethKnicely
Categories Meatballs
Time 40m
Yield 16 large meatballs, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a large mixing bowl, combine the ground beef, zucchini shreds, egg, bread crumbs, Italian seasoning, salt and pepper. Form into large meatballs, mine were about 1 1/2 to 2 inches in diameter and I made 16 meatballs. Place into a glass baking dish (I used a smaller 7x11-inch glass dish, what you see above. Then top each meatball with a little pasta sauce.
- Bake the meatballs in the preheated oven for 25-30 minutes, or until cooked through. Cooking time will vary depending on size and thickness of the meatballs.
- Cook the pasta as directed.
- Serve Zucchini Meatballs over pasta and sauce with a side of veggies. We had green beans!
Nutrition Facts : Calories 460.6, Fat 28, SaturatedFat 10.7, Cholesterol 162.5, Sodium 879.8, Carbohydrate 13.9, Fiber 1.7, Sugar 3.5, Protein 35.9
CURRY POWDER - JAFFREY
From "Madhur Jaffrey's World Vegetarian" cookbook. I'm guessing at the yield since I've not made this yet. Posting for ZWT.
Provided by lazyme
Categories Indian
Time 15m
Yield 1/4 cup
Number Of Ingredients 8
Steps:
- Heat small, heavy skillet over medium-low heat.
- Add coriander, cumin, peppercorns, mustard seeds, fenugreek seeds, cloves and chilies.
- Stir until spices smell toasted and aromatic, about 5 minutes. (A few of the spices will darken a shade.)
- Add turmeric; stir 10 seconds.
- Turn out onto clean plate to cool.
- Transfer spices to coffee or spice grinder, in batches if necessary; grind finely.
- Use immediately or store in air-tight container in cool, dry place for up to 2 months.
Nutrition Facts : Calories 573.9, Fat 28.3, SaturatedFat 4.3, Sodium 181.9, Carbohydrate 97.3, Fiber 48.8, Sugar 5.4, Protein 22.2
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