Monday, September 12, 2011

INTERNATIONAL WITH AN INDIAN TWIST......

I read a lot of cooking magazines which are from the US, presented to me by my sister who stays there..
My sis who knows my love for these gorgeous magazines makes sure I get my quota whenever she visits India 
The pleasure I get when I browse through these magazines is beyond words , I am transported into another world of food and cooking .
Whenever I read the recipes I want to try them out here, but the problem is that the ingredients are not all available and if they are , they are found only in super specialty stores and are very expensive to buy just for trying out a particular dish... but that does not stop me from trying out my own versions with a twist and with the available ingredients which do turn out yummy many a times... 


so a couple of days back I tried this recipe with zucchini ( available only in a few supermarkets at an exorbitant prize..)I gave it a complete Indian twist and it turned out real yummy tasted so much like a bottle gourd... 



I would request my readers to try your zucchini in the way you would prepare a bottle gourd and tell me what you feel or how you like the taste (not my version by yours ...)



The recipe is the same as my recipe for a bottle gourd vegetable which you will find here...
please try this and let me know if you like it and you feel the difference between both these vegetables...

8 comments:

kitchen queen said...

lovely and tempting gravy curry.

Anonymous said...

Mahek:
I am Indian and live in the US for the past 40 years. You are not missing anything if you do not get zucchini in your regular grocery stores. It is not a very tasty vegetable compared to what you get in India. In the US our choices are limited so we have to eat zucchini out of necessity and lower price. They have a short growing season (unlike Indian squashes and gourds ) and produce abundantly. I grow them in my garden and can flatly say that all our Indian vegetables are superior tasting than a zucchini. One has to coax zucchini to make it tasty as it has no flavor of its own. In the Southern US they use ham or bacon to impart flavor.
I make bottle gourd subzi similar to your recipe. Have not yet tried adding daal to zucchini. I will try your recipe and will let you know.
Love your blog and visit often. Keep up the good work.Best wishes to you.

Mahek said...

Hi
Thanks for your lovely comment..@kitchen queen...
And thanks to you for your so affectionately written comment I just loved it.. It would be great to know your name though
But please continue to comment .. It so nice to know that your post has been appreciated it inspires you to write more THANKS AGAIN...

Umm Mymoonah said...

Almost everybody face this problem and your option is the just the right way, preparing those vegetables in our method, looks very delicious. Love your blog too.

vivari said...

Hi
I always make zucchini Indian style and of course use it in pastas and stir fries.
Nice recipe
Vivari

vivari said...

Wow

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themustardseed said...

Mahek, I can relate to your feelings about missing the glossy ingredients as I have lived in India and moved to US few years ago. Although I enjoy the versatility of cooking, I do miss that fresh produce that we can buy everyday from vendors in India. Love the pictures of fresh strawberries and radishes! Zucchini is very much like bottlegourd or tinda. I usually use in my pasta dishes.