Zucchini & Corn Fritters

Leftover vegetables and hunger pangs led to this versatile and tasty snack. One could also use it as an entrée/starter! Served with the yummy tangy spicy tomato chutney

Zucchini comes from the squash family and is like ridge gourd in texture. It also resembles cucumber, but less watery. Not of Indian origin but widely available in most cities or supermarkets.

Makes 15 fritters. Preparation Time: 10 mins. Cooking time: 15 mins

Ingredients

1 cup Sweet Corn kernels

3-4 cloves of garlic

1 cup zucchini, with skin, grated

1/2 cup parsley, chopped finely

3 tbsp onions, finely chopped

2 tbsp maida

1 tbsp milk

Salt & pepper as per taste

oil for roasting & shallow fry

Breadcrumbs for coating

Method:

1. Firstly, roast the sweet corn & garlic at 170°C in a well greased baking tray for about 10 mins or until golden brown spots appear. Simultaneously grate the zucchini,  chop the onions & parsley & keep aside. 

2. Squeeze out the water of the zucchini. In a mixing bowl, add the grated zucchini, corn, parsley, onions, maida, milk, salt, pepper and garlic. Garlic should be soft and mashable.

Mix it all into a dough. It will be a little loose dough.

3. Roll out into 1.5" wide balls & flatten it. Coat them with bread crumbs. Shallow fry them in a non stick pan until slightly golden brown on each side. 

4. Serve hot with ketchup or the spicy tomato chutney! Enjoy!

Notes & Tips:

1. If the mixture gets too loose, you may add a small slice of bread torn into pieces that will absorb the moisture. 

2. You may also add some green chilli paste to make it more spicy. 

3. Do roast the garlic and corn as they lend the flavour to this dish.

4. For Jains: Skip the onion & garlic and add 1 tbsp grated ginger and proceed.

Borscht

Monsoons are the perfect time to gorge on healthy soups. Borscht is one of them. It is a Russian soup, the vegetarian recipe given by a Russian friend. Originally prepared with beef, beef stock & veggies, this is the vegetarian version.

I love this deep colour of the soup along with the variety of veggies. 
At large people avoid beetroot, this iron rich soup is not only a healthy but a delicious change.


Serves 6. Preparation Time: 15 mins. Cooking Time: 20 mins

Ingredients:

For soup:
2 medium sized Beetroots, peeled
1 medium sized potato, peeled
2 small carrots, peeled
1 large onion, sliced
1/4 cup cabbage, thinly sliced
1 cup tomato, finely chopped
4-5 tbsp chopped parsley
3 tbsp green capsicum, thinly sliced (optional)
1 tbsp vinegar (optional)
salt  & pepper as per taste
2 tbs oil
3-4 cups water or vegetable stock

For Garnish:
Few sprigs of Parsley
Sour cream or Hung curds

Method:

1.Borscht needs the potatoes, carrots, beetroot & capsicum in juliennes. All of them shall be cut raw. Slice the onions & cabbage. Chop the parsley along with the stalk.

2. Heat the oil in a deep vessel and sauté onions, capsicums & cabbage. After about 2 mins, once softened, add remaining veggies except parsley.

3. Now mix in the salt and cook for another 2 mins. Now add in the water or stock whichever is available. Let all the vegetables cook and release their flavours for about 15 mins. 

4. You can check if the vegetables are cooked. They should be cooked and not mashy. Once ready add the pepper, vinegar (optional) and the chopped parsley and cook for about a minute.

5. The soup is now ready to be served. Garnish with a tbsp of sour cream or hung curds if available & a few sprigs of fresh parsley. You may serve it with garlic bread or soup sticks.
Enjoy!

Notes & Tips:

1. You can also add in chopped celery for some flavour. Add it while you sauté onions.

2. This soup is slightly watery, hence you can add some cornflour slurry if you wish to thicken.