Here is a healthy, delicious and tasty No Fry Zucchini Kofta recipe which you will absolutely love. These kofta are not deep fried but pan fried in a Paniyaram Pan (Appe Pan ). Zucchini, also known as courgette, is a summer squash in the Cucurbitaceae plant family, alongside melons, spaghetti squash, and cucumbers. Zucchini contains a variety of vitamins, minerals, and beneficial plant compounds. Cooked zucchini is particularly high in vitamin A, though raw zucchini contains slightly less.
Healthy Zucchini Kofta In Appe Pan
An appe pan or paniyaram pan is easily available across India. It is a thick, heavy-bottomed dish with several small, round cavities. Brush pan with oil, and when heated, add a tablespoon of kofta batter in each greased cavity. Cook for 10-15 minutes on each side on a medium flame till the koftas are golden brown.
No Fry Zucchini Kofta
I didn’t use salt and water in this recipe.
Because salt causes zucchini rounds to release excess water.
Zucchini have enough water to hold kofta shape so no need to add extra water.
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Ingredients:
Grated zucchini – 1 medium size Besan or gram flour – 1 cup Carom seeds (ajwain) – 1/2 tsp Turmeric or Haldi – 1 tsp Roasted cumin powder – 1/2 tsp Chat masala – 1 tbsp Ghee for shallow frying
Appe Pan Recipe
Method:
Into a large mixing bowl, add all above ingredients (excpt ghee) and mix everything well.
Dont add water and salt.
Preheat a appe pan and drizzle a little oil or ghee in each of the cavities; then place the kofta balls in the pan’s cavities; drizzle the kofta with a little oil and pan fry them until golden brown on both sides.
You will have to flip the kofta balls so they fry on all sides evenly.
Once done, keep the lauki kofta balls aside and we will use them only when we are ready to serve.
These Zucchini Fries are easy to make, tastes great and they are so much healthier when baked in the oven. They are delicious and just melt in your mouth. They can be served as an appetizer, as a side dish, as an evening snack.
Crispy Zucchini Fries
Zucchini can be cooked in so many ways and used for many things. Some people enjoy them grilled, sauteed, baked, the options are endless. I love to use zucchini in baking, in curries, or even making sweet dishes as well.
Zucchini Kheer | Chana Dal with Zucchini & Carrot | Tea Time Healthy Snack With Zucchini and Carrot | Zucchini Chocolate Cake
Zucchini is also used as filling veggies in stir-fry, soups, as a side dish, in replacement of fries, mostly as a low carb option veggie to make meals more filling. There are endless ways you can incorporate Zucchini into your diet.
Healthy Snack
With a few ingredients, you will get crispy, healthy, and delicious fries. For this recipe, I used chickpea and oats flour breading ingredients to pack in extra nutrients and protein. Then coated zucchini fries with corn flakes crumbs which makes fries crispy and tasty.
Cornflakes Crumbs used for coating
Gram flour or Chickpea flour is popularly used in Indian, Pakistani, Bangladeshi and other cuisines. It is a great gluten-free substitute for wheat or all-purpose flour in many recipes, and can also be used to thicken sauces or curries. Oats flour is one of my favorite and one of the easiest to use ingredients. I never missed any chance to add oats in my cooking. It helps thicken gravies, work as healthy substitutes for refined flours and grains.
Chickpea | Oats Flour
Oven Baked Zucchini Fries | Healthy Snack
One of the fabulous veggies of summer is Zucchini and fries made with fresh zucchini is an ultimate, healthy snack to enjoy. It’s a fabulous way to use up all that extra zucchini and added nutrition is just a bonus.
Served with Greek yogurt
Ingredients :
1 medium size Zucchinis cut into fries
For Chickpea Batter: Gram flour or besan or Chickpea – 1/2 cup Oat flour – 1/4 cup Water – 1/2 cup Roasted cumin powder – 1/2 tsp Turmeric – 1/4 tsp Red chili powder – 1/2 tsp Himalayan pink salt to taste
For Cornflakes Crumbs : Cornflakes – 2 cups Garlic powder – 1/2 tsp Red chilli flakes – 1/2 tsp Black pepper powder – 1/2 tsp Himalayan pink salt to taste
Vegetable Fries
Method :
Cut zucchini into fries and pat dry with a kitchen towel.
For Chickpea Batter – Mix all ingredients mentioned under the chickpea batter and make a smooth batter. Keep it aside for 10 minutes.
For Corn Flakes Crumbs – Grind corn flakes with all garlic powder, red chili flakes, black pepper powder, Himalayan pink salt to taste in a hand grinder mixer jar. Take out on a plate and keep it aside.
Set up your “workstation“: Chickpea Batter, Cornflakes Crumbs, Zucchinis fries, the Baking tray with butter paper.
Take a zucchini fry and roll in the Chickpea Batter mixture until coated from both sides. Then coat in the cornflakes crumbs.
Line a baking tray with butter paper. Transfer coated zucchini fries onto the baking sheet.
Preheat an oven 180 C. Bake for 30 minutes and bake until golden brown. Serve warm with ketchup or your favorite dipping sauce or with greek yogurt.
My Favorite Snack
Tip: Use two forks, one for Corn Flakes Crumbs and one for Chickpea Batter. This helps to keep things clean.
This eggless rich and moist Zucchini cake is my favorite way to eat vegetables. The zucchini makes the cake so moist you would never even know there is a vegetable in it.
Zucchini Chocolate Cake
This cake is not only egg-free but also contains no all-purpose flour or maida and uses oil instead of butter. It’s a perfect way to use up an abundance of zucchini in a dessert. The moisture in the zucchini lends itself to making the most perfect, moist chocolate cake. It tastes delicious – Chocolate lovers do try this ….
Eggless Cooker Cake
Zucchini has such a mild flavor that it pairs beautifully with everything from cinnamon to chocolate. When zucchini is in season, there’s so much to bake with it. In baking, zucchini as an ingredient similar to bananas or applesauce. It adds a wonderful texture and moistness to baked goods like bread or cakes.
One of the fabulous foods of summer is zucchini chocolate cake made with fresh zucchini. It’s a fabulous way to use up all that extra zucchini. Adding the zucchini gives this cake an awesome moist and fluffy texture. The added nutrition is just a bonus.
Vegetable Chocolate Cake
Ingredients : Whole wheat flour – 1 cup Shredded zucchini – 1 cup ( squeezed and dry ) Cocoa powder – 1/4 cup Brown sugar – 1/2 cup or 3/4 cup Greek yogurt- 3/4 cup Oil – 1/4 cup Baking soda – 1 tsp A pinch of himalayan salt Chocolate sprinkles & crushed pistachios for topping
Tea Time Healthy Cake
Method :
Dry ingredients: In a bowl sieve flour, cocoa powder, baking soda and salt. Add shredded and squeezed zucchini. Mix them well and keep it aside.
Wet ingredients: In a mixer add brown sugar, curd, and oil. Blend them until smooth.
Mix wet and dry ingredients together. Put prepared batter into a greased baking pan.
Sprinkle topping over cake and with help of spatula press topping gently. Tab the cake pan on a countertop to release any large air bubbles.
Put the cake pan into the preheated pressure cooker and bake it for 1 hour.
Kids Approved Cake – My son Reyansh loved it
Tips:
Don’t over mix the prepared batter.
Don’t demould quickly allow it to cool down completely.
Baking time may vary.
Brown sugar can be replaced by white sugar.
If cake batter looks dry, add 2- 4 tbsp of milk.
If baking in oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Chocolate Vegetable Cake
Pressure Cooker Method:
Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.
Important Notes:
Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker.
Use a 5-liter pressure cooker. It should be big enough to hold the baking pan.
Baking Tin should be made of Aluminium.
If baking tin comes into direct contact with the base of the pressure cooker, it can burn ( overbake ) the cake. So use a pressure cooker container which has big holes in it or any aluminum small stand.
No gasket and whistle are needed. Remove them before baking.
Don’t add water to the pressure cooker
No Oven Cake
How to Bake In A Pressure Cooker?
Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand.
Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check the cake with a knife, if the mixture does not stick, it means the cake is done.
If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
Vegetables are delicious, colorful, and healthy, but children aren’t going to go for them when they have other options. Most adults skip the veggies when they can, making it tough to get your kids and yourself to eat enough of them. For health-conscious parents, it’s a challenge to get their kids to eat vegetables. Even if you put it on their plate, they might play with it or ignore it.
No Onion No Garlic Curry
This delicious Chickpea Zucchini Curry is a satisfying dish that uses two main ingredients – Chickpeas & Zucchini and some Indian spices to make a flavorful combination. This Indian-style Chickpeazucchini curry is the best pair with jeera rice and it will go well with rotis or paratha as well. The real secret behind this delicious curry is the hidden vegetable inside is – Zucchini. This is one of the easy and yummy zucchini recipes.
Chickpea Curry with Zucchini
There are a whopping 2 cups of shredded zucchini in this recipe. Testing how much we can get away with… without actually tasting it :). Zucchini is pure magic in this curry. It gave a curry thick and smooth texture. Zucchini is one of the very low-calorie vegetables. The outer skin is an excellent source of dietary fiber. So, be sure to buy organic zucchini and don’t throw away the skin. Zucchini can be available all around the year, but they are at their best during the late spring and summer seasons.
Choley Zucchini Recipe
Take advantage of all the zucchini around and whip up this tasty, lusciously creamy, Chickpea Zucchini Curry. Pair it with some roti for a meal your family is sure to love.
Tasty Lunch or Dinner Recipe
Ingredients: Kabuli chana or Chickpea ( soaked overnight ) – 2 cups Grated Zucchini – 1 medium size Roughly chopped tomato – 4 large Roughly chopped ginger – 1 inch Boiled water – 1 cup Ghee or oil – 3 tbsp + 1 tbsp Cashews – 1/4 cup (soaked for 20 minutes) Green Chilli – 1
List of Whole Masala Dry red chilli – 2 Whole black pepper – 1 tbsp One stick of cinnamon Cumin or Jeera – 1/2 tbsp Black cardamom – 1
Spices Paprika – 1 tsp Coriander powder – 2 tbsp Turmeric – 1/2 tsp Channa masala – 1 tsp Himalayan pink salt to taste Few fresh coriander leaves or dry coriander leaves powder for garnish
Method:
Put soaked chickpea and grated zucchini with 2 cups of water, a pinch of salt in a pressure cooker. Mix them well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid.
Check to see the Chickpea are cooked. Take one between your fingers and if you press it, it should squish. Keep them aside.
Heat 3 tbsp oil in a deep non-stick deep pan and whole masalas (above mentioned). Saute for 15 seconds. Then add sliced ginger and cook for 3 minutes.
Add chopped tomatoes with soaked cashews, salt and cook for 10 minutes (covered) till tomatoes become soft.
Switch off the flame and let the mixture cool down. Then make a smooth paste (remove black cardamom & cinnamon stick) and sieve prepared masala.
Put oil (1 tbsp) in a pan add all spices (except coriander leaves). Add prepared tomato sieve mixture.
Stir well and cook until gravy starts leaving oil from corners. Then add boiled chickpeas (with water) and cook for 5 minutes on low heat.
Then add 1 cup of boiled water and again cook for 10 minutes ( adjust consistency according to your preferences)
Garnish with fresh coriander leaves and serve hot with plain parathas
Zucchinis are super versatile. You can grill it, puree it, or eat it raw. Best of all, you can toss shredded zucchini to all sorts of desserts to boost moisture and nutrients.
Have you wondered what you can make with fresh zucchini (courgette)? Try this simple and easy yet healthy zucchini stir fry Indian style with very few ingredients that can be made in less than 20 minutes. Cook chopped zucchini with a handful of Indian spices, and onion tomato masala in a pot. Adding a touch of Panch Phoron and bell pepper, then eating a dish that is sure to provide the most thrilling zucchini experience you’ve ever had.
Zucchini Shimla Mirch Sabzi
Panch phoran is a mix of whole spices. Panch Phoron (also called panch phoran or panch phoron) literally means “five spices.” It is a spice blend commonly used in Eastern India and Bangladesh and consists of the following seeds: Cumin, Brown Mustard, Fenugreek, Nigella and Fennel. Quick and easy to assemble, you simply measure out and combine the five different spice seeds. Keep the Panch Phoron spice blend in an airtight jar and it will keep for many months.
Panch Phoron
Zucchini, also called Courgette is a summer squash from the Gourd family. Dark green in color, it looks very similar to cucumber. It is packed with many nutritional benefits, in particular cooked zucchini is loaded with Vitamin A. As the squash cooks, it becomes tender (not mushy) and releases its water into the curry while absorbing all the wonderful spices flavor that goes into this dish. What we’re left with are tender zucchini and bell pepper soaked up all delicious flavor of spices.
Lunch Recipe
Ingredients : Zucchini ( into small cubes ) – 1 medium Chopped Tri-Color Capsicum – 1 cup Finely chopped onion – 1 big Finely chopped tomato – 1 big Finely chopped coriander leaves – 1/4 cup Finely chopped green chilly – 1 Finely chopped ginger – 1 inch Finely chopped garlic – 3 Panch phoran – 1 tbsp Sabzi masala – 1/2 tsp Red chilli powder – 1/2 tsp Turmeric – 1/4 tsp Coriander powder – 1 tbsp Mustard oil – 3 tbsp Salt to taste Roasted sesame seeds for garnishing
Zucchini (Courgette) With Bell Pepper
Method :
Heat oil in a pan, add Panch phoran and allow them to pop.
Now add onions and cook until translucent.
Then add garlic and ginger cook for a minute. Now cook until onion is golden brown.
Now lower the flame and add sabzi masala,red chilli powder,turmeric,coriander powder,and salt with little water. Cook for a minute.
Now add chopped tomato and cook until masala leaves oil.
Add chopped zucchini with chopped green chilly and cook for 10 minutes (covered) until tender on a low medium flame.
Now add chopped bell pepper and mix well. Cook for 5 minutes on low flame.
Garnish with sesame seeds and dried coriander leaves powder. Serve with hot parathas or steamed rice.
Mad About Cooking 