Zucchini Tots - Courgette Tots

Zucchini tots is basically bite size Grated Zucchini Bake. It takes its name cause of its resemblance to Tater tots which are made with Potatoes. I first heard about this from a friend with whom I share lunch box recipes. It is quite easy to make and works as a great lunch box item or a party item. How about making this for a quick Breakfast!



This month Groovy Gourmets are making Canapés. Canapés are basically bite size food. I totally loved that idea and decided to make these tots for the theme. I do not have mini muffin pans, the one that bakes 24 in a tray. I have the 12 hole one. The 24 hole one work even better cause the tots will be even smaller and hence more bite size. But who is complaining. When the food is so good, you do not mind a few extra bites, do you?



Adapted from here

Ingredients (Makes 6)

Zucchini/Courgette 1 grated
Large Egg 1
Cheddar Cheese Grated 2 tbsp
Mozerella Cheese Grated 2 tbsp
Seasoned breadcrumbs 1/4 cup
Salt and pepper to taste
Oil to brush the muffin tin

Method of Preparation

1. Preheat oven to 200 C.  Brush the muffin tin with some oil.

2. Grate the zucchini. Wring all of the excess water out of the zucchini.

3. In a bowl combine all of the ingredients and season with salt and pepper to taste.

4. Fill each muffin section to the top, pushing down on the filling with your spoon so it's nice and compacted so they don't fall apart when you take them out of the tin. I needed about 3 tbsp to fill my medium size muffin tin. It filled 6 holes.

5. Bake for 16-18 minutes, or until the tops are golden.I needed to bake for about 20 min. The original recipe used mini muffin tins.

6. Use a plastic knife or rubber spatula around the edges of each tot to remove them from the muffin tin.

Monster Pizza

Halloween is round the corner. So time to get some spooky, crazy cooking done, right? If you live in a country which celebrates Halloween or not, you can always make such treats for your kids. Very interesting idea for kids parties as well. Groovy Gourmets are making spooky dishes this week. This is my entry to the event!

Making Pizza with kids can be a fun holiday project and your little one will be proud of his/her creation. We made a caterpillar pizza some weeks ago and thoroughly enjoyed that project. This time my little one wanted to make a monster. So here we are, a monster with 3 hands, 2 legs and 2 horns! Let your imagination run wild.



You will be using regular pizza dough to make this. So while adults can eat a regular pizza, the kids can enjoy crazy pizza. This could be a great party idea as well. Get the kids to shape it and top it. Then you can just bake it for them. You can make about 6-8 kids servings with the below quantity.

Ingredients

Bread Flour (or APF) 3 cups
Fast Action Yeast 1 (7g) packets

Salt 1 tsp
Sugar 1 tbsp
Warm Milk 11/2 cup (I used a little more than 11/4 cup)
Oil 2 tbsp plus a little to layer the top

Pesto Sauce (or just use a pizza sauce)
Mozzarella Cheese
Tomato Sauce

Method of Preparation

1. Take flour in a big bowl. Add yeast, salt,sugar and oil. Mix well. If using active dry yeast proof it first.

2. Add milk a little at a time and mix well till you get a spongy dough.

3. Apply a little oil on top. Cover the bowl with a damp cloth and rest for about an hour till the dough raises to atleast double.

4. Punch out the air and knead quickly. Take the required size of dough to make pizza. You can make any shape or any size you like.

5. Roll into required shape.

6. Place the dough in the baking tray.

7. Apply a thin layer of Pesto (or any sauce you are using). Use Vegan Pesto if you like. Add Mozzarella slices.

8. Drizzle a little olive oil on the pizza.

9. Preheat the oven to highest temperature. I baked it at 220C.

10. Bake the Pizza till the ends start to brown. It will be done in less than 10 min. Keep an eye!

11. Once it comes out of the oven drizzle some tomato sauce!

Kidney Bean and Oats Burger - Vegan Burger

Once we were discussing about food that you could eat over and over. Each of us were talking about something that we love. For me it was a Kerala Meal. For some one it was a dosa. When it was my husband's turn, he said Burger without blinking an eye. Everyone was surprised. Every Vegetarian Indian who lives in the Western World eats his share of Veggie Burger out of necessity. I have never seen a person eating it out of love. (Eating Veggie Burger in India is a different story, even I love that). So this burger is for the burger lover in our house. You will see a few more burger recipes in the coming months from me!



Groovy Gourmets decided to make Burger with a difference (not a potato patti) and I decided to make these. They are loaded with protein and fibre. So Burger does not have to be junk food, it can be power packed healthy food. Kids will love this too!

Recipe from here

Ingredients

Onion 1 finely chopped
Garlic 4 pods finely chopped
Carrots 1 pealed and finely grated
Cumin Powder 1 tsp
Chilli Powder 1/2 tsp

Tomato Paste 1 tbsp
Soy Sauce 2 tbsp
Dijon Mustard 2 tbsp
Kidney Beans 1 can drained (or Soaked and cooked kidney beans 1 cup)
Oats 1.5 cups

Oil for cooking

Method of Preparation

1. Heat a little oil in a pan. Add the onions and garlic. Saute till they are browned slightly.

2. Add grated carrots, cumin powder and chilli powder. Saute for a couple of minutes.

3. Transfer to a bowl. Add the tomato paste, soy sauce and dijon mustard.

4. Gently mash the beans and add to the bowl.

5. Finally add the oats and mix well. Season with salt if needed. I did not add any extra salt.

6. Shape into 8 patties.

7. In a pan add a little oil and cook the pattie on both sides.

To serve

Burger bun - sliced and toasted
Lettuce
Onions sliced
Tomato sliced
Tomato sauce 1 tsp
Dijon Mustard 1 tsp
Cheese 1 slice

Assemble the burger pattie with the above ingredients and serve with some crisps or fries 

Strawberry Mojito Mocktail - Strawberry Mint Lemonade - Happy Fourth of July!

Strawberries say summer here in UK as much as Mangoes say summer in India. Our son loves his strawberries and mangoes. So when it comes to making something with either of it, its quite hard. The box will be gone before I can think of what to make.



This week when I was ordering in Tesco (our local supermarket), I saw a nice big box of Strawberry. That gave me to the luxury to make this drink! Enjoyed it on a quite summer afternoon.

Red and Blue represent the colours from the US Flag. The stripes and stars quite beautifully represented with these colours. Though we do not live in US now, we have fond memories of all the celebrations we were part of. The firework displays in each and every town is so beautiful! My first outing in US was to NY a month after I landed in US. And I was lucky to see a beautiful display of fireworks with my friends.

Happy 4th of July Everyone!



Groovy Gourmets are making Summer Drinks this month from FoodGawker. I browsed thru a lot of recipes and found all the photos sooo inviting. Decided to make this cause of that box of Strawberry I had in the house.



Ingredients (Serves 6)

Strawberry 20
Mint 12 leaves
Lemon Juice 4 tbsp
Sugar as required
A pinch of salt
Water 4 cups



Method of Preparation

1. Make a puree of Strawberry and mint. I wanted to add some blueberries as well. The box got emptied in the morning :-)

2. Filter thru a sieve. I used one with a little bigger holes so that only the seeds get separated. If you want clear juice, use a sieve with tiny holes.

3. Add lemon juice, sugar, salt and water. Mix everything together.

4. Fill a glass with ice. Pour juice over ice.



This can be made into a cocktail as well by adding some Rum to it. 

Desi Pizza - No Cheese Vegan Pizza - Pizza with Indian flavours - Low Fat Healthy Pizza - Soya Chunk Pizza

Being Lactose Intolerant, I cannot eat Cheese. That kind of threw Pizza out of the door. That was until I realized that if made well, a Pizza without Cheese is still awesome. When I say this people always ask me How? This Pizza is my effort to showcase that point. This need not be just for someone who cannot eat Cheese. It could be for anyone who is looking to eat a Low Fat Healthy Pizza.

When Groovy Gourmets decided to make Pizza with a difference I decided to post this. Please do remember that it will not be same cheesy stuff that you expect out of a Pizza. You have to be open minded. It could be thought off as a Masaledar Bread.

I also made a cheesy version of the same by adding some Mozzarella and Parmesan Cheese. That is for all you cheese lovers out there.



Ingredients

Bread Flour (or All Purpose Flour) 3 cups
Warm Milk 11/2 cups (as required)
Salt 1 tsp
Sugar 1 tbsp
Fast Acting Instant Yeast 2 packets (7 gm each 21/4 tsp each)
(Note : though I used 2 pkts, now I use only 1 and I find it has a better taste. So use just one)
Topping
Soya 1 cup
Onion 1
Cumin 1 tsp
Kashmiri Chilli Powder 2 tsp
Garam Masala 1 tsp
Turmeric 1/2 tsp

Oil and salt to taste

Sauce
Onion 1
Tomato 2
Basil  a little
Green chilli 1
Garlic 2 pods
Sunflower seeds 1 tbsp

Method of Preparation

For Topping

1. Boil water. Add the soy chunks. Cook for 5 minutes. Drain water. Then squeeze out any water present. This is very important. Otherwise the soya will have a watery taste.

2. Heat a little oil in a pan. Add Cumin. When it sizzles, add Onions and saute till it browns a little.

3. Add Soy chunks, kashmiri chilli powder, turmeric, garam masala and salt. Mix everything. Cook for a couple more minutes. Keep aside.

For Sauce

1. Heat a little oil in a pan. Add Onions and garlic. Saute till it is browned a little.

2. Add tomatoes and green chillies (slit). Saute till it is cooked well.

3. Switch off. Add basil leaves and sunflower seeds.

4. Cool and grind into a smooth paste.

To make Pizza

1. Make Pizza base like in this post. As I have already described everything here, I did not want to write all over again.

2. When it comes out of the oven after 5 minutes, spread the sauce. Add the toppings.



3. If using, add cheese. Mine was a cheeseless version.

4. Bake for about 15 minutes @220 C. 

Peanut Sauce - Satay Sauce

If you are looking for a recipe for some spicy peanut sauce, this is a keeper. If was finger licking good. I plan to make this again and use it in some gravies or with noodles. Found this recipe here and had bookmarked it a long long time ago..

When Groovy Gourmets decided to make dips/spreads this month, I knew I had to make this. I am sooooo glad I tried it.



Ingredients

Onion 1 finely chopped
Garlic 2 pods finely chopped
Peanut Butter (creamy) 1/4 cup
Sugar 1 tbsp
Chilli Powder 1 tbsp
Lemon Juice 2 tbsp
Soy Sauce 2 tbsp
Salt 1/4 tsp
Water 1/2-3/4 cup (as preferred)
Oil as required



Method of Preparation

1. Heat oil in a pan. Add onions and saute till it is starts to brown.

2. Add the garlic and saute till onions and garlic are slightly browned.

3. Add peanut butter, water, sugar, salt and chilli powder and mix together.

4. Once it comes to a boil, simmer for a minute or 2 and switch off.

5. Add soy sauce and lemon juice. Mix well.

Serve as a dip for Spring rolls or for skewers.

Eggless Carrot Cupcake

Happy Valentine's day to all of you. This month also marks a special occasion in our life. We also celebrate our 7th Wedding Anniversary.

Groovy Gourmets are making cupcakes this month. That would have been ok and fun thing to do (well you know me, have not baked many cakes. but i am not that scared anymore). It was decided we have to make cup cakes with frosting. Ok, you might ask what is the big deal. Big deal is no one at home wants to eat cupcakes with frosting. Well, no we are not a bunch of calorie conscious ppl. Even my little one does not like it.



I made a White chocolate butter cream frosting. I just topped a couple of cupcakes with it (that too not too successfully). You know why :-)

Found the recipe for cake here. I was not too sure how to reduce the quantity. It made 12 cup cakes and then with the remaining batter I just baked separately.

One good thing that came out of this was my little one eats loads of carrot hearts these days. :-)



Ingredients

Carrots 2 cups
White Sugar 1/2 cup
Brown sugar 1/2 cup
Vanilla Extract 1 tsp

Milk 3/4 cup
Oil 2/3 cup

Dry Ingredients

All Purpose Flour 21/4 cup
Baking Powder 1 tsp
Baking Soda 1 tsp
Salt 1/4 tsp
Cinnamon Powder 1/2 tsp
Cardamom Powder 1/4 tsp

Chopped Almonds 1/2 cup

Method of Preparation

1. Grate carrots and add to a vessel. Add the white sugar, brown sugar and vanilla extract. Mix well.

2. Add milk and oil to this and mix.

3. In a separate vessel sieve the dry ingredients.

4. Add this to the carrot mix and gently fold in.

5. Finally add the chopped almonds as well.

6. Preheat oven to 180C.

7. Pour the cake mix into a lined cupcake pan. Fill only up to 3/4 of the cup.

8. Bake for 15-20 min. Mine was done in 17 min.

Frost the cake with butter cream or cream cheese frosting. Or enjoy as is. It was a super moist cake and it disappeared the same day!

Checkout the other Groovy Gourmets @ Jayanthi, Radhika, Veena, Anamika, Kaveri, Anusha, Vardhini

Bean and Corn Dip for Tortilla Chips

New Year sees me joining a new group called Goumet Seven. It is an effort from us food bloggers to present you some gourmet food. This month we are choosing dishes from BBC Good Food and the theme is Picnic food.

Made this bean and corn dip and some salsa to go with tortilla chips. This simple dip is sure to be a party pleaser. All my guests thoroughly enjoyed it.

Don't forget to check out other Mexican fare in my blog!



Ingredients

Kidney beans in chilli sauce 1 can
Mixed beans in chilli sauce 1 can
Sweet corn 1 can drained

Small Red Onion 1 finely chopped
Coriander 1 small bunch finely chopped
Salt to taste

Tortilla Chips (Doritos) to serve

Method of Preparation

1. In a blender, add 3/4 of teh kidney beans and 1/2 of the mixed beans. Pulse.

2. Transfer to a bowl.

3. Add the rest of the kidney beans and mixed beans, along with the drained sweet corn, finely chopped red onions, chopped coriander leaves and some salt.

4. Mix everything well and serve with some chips.



Check out the other Gourmet Chefs
Anusha, Anamika, Jayanthi, Kaveri, Radhika, Roshni, Sangeetha,Vardhini and Veena