Zucchini Dal

Zucchini - 1 cup, peeled and cut into chunks
Yellow Split Peas / Mator Dal - 3/4 cup
Turmeric - 1/4 tsp
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Hing / Asafoetida - a pinch
Garlic Cloves - 5, thinly sliced
Ginger - 1/2 tsp, grated
Green Chili - 3, finely chopped
Tomato - 1, chopped
Salt

Wash the split peas well, add 2 cups of water, salt and a pinch of turmeric and cook in the pressure cooker / rice cooker / saucepan till soft. Mash coarsely with fork and keep aside.

Heat oil in a skillet. Add the mustard seeds. Once they begin to pop, add the cumin seeds and hing. Immediately add green chilies, garlic and ginger. Saute for a few seconds. The add the chopped tomato. Cook till the tomato softens.

Now add the chopped zucchini, a little salt and mix well. Look on medium low till the zucchini is almost cooked. Sprinkle a little water in between, if required.

Add the cooked dal and 1 cup of water and mix well. Bring to a boil. Cook for a few minutes more and serve hot. Can be had as a soup or can be served along with steamed rice and a dollop of homemade ghee.

Potato and Zucchini Latkes

Zucchini - 1 small
Red Potato - 1 big or 2 small ones
Eggs - 2
Salt
Pepper
Cayenne Pepper - 1/4 tsp
Garlic Cloves - 5, grated
Corn meal - 1 tbsp
Brown Rice Powder - 1 tbsp

Peanut oil for frying the pancakes

Grate the potato and the zucchini. Add a little salt and leave aside for 10 minutes. Then place them in a clean kitchen towel and wring well to remove all moisture.

Place the grated potato zucchini mixture in a bowl. Add eggs, salt, pepper, cayenne, grated garlic, corn meal and brown rice powder. Mix well.

Heat a tbsp of oil in a cast iron skillet. Add 2 tbsp of the pancake mixture. Flatten with the back of the spatula to make a small round shaped pancake. Cook on medium low heat till the bottom browns. Flip and cook till the other side also browns. Serve hot with your favourite chutney.

Crispy Zucchini Fritters

Zucchini - 1
Besan / Chickpea flour - 1 tbsp
Brown Rice Flour - 1 tbsp
Cornstarch - 1 tbsp
Water
Nigella Seeds /Cumin Seeds - 1/4 tsp
Salt
Pepper
Turmeric - a pinch
Red Chili Powder - 1/4 tsp
Baking Soda - a pinch (optional-makes the fritters very crispy)
Chat Masala - 1/2 tsp (optional)
Peanut Oil for deep frying

Mix besan, brown rice flour, cornstarch, cumin seeds, salt, turmeric, baking soda, red chili powder and chat masala together. Add water little by little to make a thick pancake like batter.

Cut the zucchini into long thin slices.

Dip each slice into the batter and deep fry on medium high flame till light brown on both sides. Serve hot.

Zucchini Pancakes

Adapted from http://onehotstove.blogspot.com/2011/07/quick-zucchini-dosas.html

Zucchini - 1 small, grated
Besan / Chickpea Flour - 3 tbsp
Brown Rice flour - 2 tbsp
Salt
Turmeric - a pinch
Red Chili Powder - a pinch
Shallot - 1, finely chopped
Green Chili - 2, finely chopped
Cumin Seeds - 1/2 tsp
Roasted Coriander Powder - 1 tsp
Cilantro - a handful, finely chopped
Olive Oil - 1 tbsp

Mix a little salt with the shredded zucchini and keep aside for 10 minutes.

Now add besan, brown rice flour, shallot, green chili, red chili powder, turmeric, coriander powder, cumin seeds, cilantro. Mix about half a cup of water to get a pancake like batter.

Heat a cast iron griddle and pour a ladleful of the batter. Spread with the back of the spoon to make a thin pancake. Pour half a tsp of oil around the edges of the pancake.

Once it browns, flip and add half a tsp of oil and brown it on the other side.

Serve with peanut chutney.