Wondering what to do with zucchini in Indian cooking? Here’s your answer! With each bite, dhania nimbu wali zucchini delivers a delightful lemony jolt to the senses. Green, light and tangy, with a quick tadka of Indian spices, this zucchini side dish is summer exemplified.
Spices & Herbs
Recipes that use herbs and spices as a key ingredient.
Raw Mango Mint Chutney
Raw mango mint chutney (traditionally “aam pudina chutney”) is a tasty tangy herby condiment served with Indian meals or as a sandwich spread for breakfast. This chutney combines the cooling properties of raw mango (kaccha aam) and mint leaves (pudina), with some coriander leaves (dhania) thrown in. When summer approaches and raw seasonal mangoes abound, this chutney is a lovely treat.
How to Boil Shelled Peanuts
Raw unsalted shelled peanuts, when boiled, acquire a rich softness, a departure from the taste and texture of roasted peanuts. While the crunch of roasted peanuts sits well with chutneys and in jhalmuri, boiled peanuts are great in salads.
Zucchini Tomato Curry
Zucchini is a godsend on days when you have little time to spend in the kitchen. The vegetable is as easy to chop as it is to cook. This zucchini tomato curry takes under 20 minutes from getting the vegetables out of the fridge to having it ready to gobble up. And it tastes wonderful!
Potato Adzuki Bean Curry
A hearty potato adzuki bean curry with a burst of Indian spices and flavors.
Bell Pepper Rice: Prettiness on a Plate!
This colorful bell pepper rice is really quick to put together, especially if you have plain boiled rice made ahead.
I have broadly followed Divine Taste’s stir fried brown rice recipe for it – I used no onion or garlic and loved the touch of almonds.
Dal with Amaranth Leaves and Gooseberries
This dal recipe combines the goodness of amaranth leaves and gooseberries in a protein-packed dish. It is quicker to put together than the classic chaulai dal, producing a thinner, tangier broth thanks to gooseberries (amla).