SPICY CARROT AND ZUCCHINI BHAJI
Posted for the Asian forums Eat Your Veggies December 2008/January 2009. Taken from the Australian Womens Weekly New Asian cookbook.
Provided by ImPat
Categories Vegetable
Time 30m
Yield 20 bhaji (fritters), 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk besan (chickpea flour), salt and the water in medium bowl until mixture forms a smooth thick batter.
- Stir in spices, garlic, onion, carrot, zucchini and coriander.
- Heat oil in wok, deep fry tablespoons of mixture, in batches, until vegetables are tender and bhaji are browned lightly.
- Drain on paper towel.
- Serve with mango chutney.
Nutrition Facts : Calories 30.4, Fat 0.3, SaturatedFat 0.1, Sodium 1190.2, Carbohydrate 6.7, Fiber 1.7, Sugar 3, Protein 1.1
SAUTéED CARROTS AND ZUCCHINI
My mother and I came up with this sweet dish. It's one easy way to get everyone to eat their veggies. With only five ingredients, it's fast and simple to make, too.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 5 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute carrots in butter for 3 minutes. Add the zucchini and onion; saute 6-8 minutes longer or until crisp-tender. Add brown sugar; cook and stir until dissolved.
Nutrition Facts : Calories 115 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 87mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 2g protein.
GLAZED ZUCCHINI AND CARROTS
Steps:
- Place a large saute pan over medium-high heat. Add the olive oil and carrots to the pan and season with 1/2 teaspoon each salt and pepper. Cook, tossing occasionally, until the carrots are crisp-tender, about 8 minutes.
- Add the zucchini to the pan and cook until slightly softened, about 2 minutes. Stir in the butter, orange juice and sugar and cook for 1 minute more. Toss to coat all of the vegetables in the glaze. Remove from the heat and stir in the chives. Serve immediately.
BAKED CARROT & NIGELLA SEED BHAJIS WITH RAITA
A healthy baked carrot alternative to much-loved Indian side dish onion bhajis. Serve these golden, crispy snacks as part of a thali or curry feast
Provided by Sophie Godwin - Cookery writer
Categories Side dish, Starter
Time 55m
Yield Serves 12, as a snack or canapé
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6.Line one large or two medium baking trays with baking parchment.
- Mix all the ingredients for the carrot bhajis, apart from the carrot and oil, together in a large bowl to form a thick batter. If the mixture looks a little dry add a splash of water. Stir in the sprialized carrots, cutting any large spirals in half, and season.
- Dollop 12 spoonfuls of the mixture onto the baking tray, leaving enough space to flatten the bhajis with the back of a spoon. Drizzle over the oil and bake for 25 mins or until golden brown, flipping the bhajis halfway.
- While the bhajis are cooking, squeeze any excess moisture from the cucumber using a tea towel then combine all the ingredients for the raita together in a small bowl, seasoning to taste. Serve alongside the baked bhajis.
Nutrition Facts : Calories 70 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
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#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #appetizers #vegetables #asian #indian #vegetarian #dietary
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