Zucchini Tomato Au Gratin

I have modified Classic Au Gratin Recipe a bit to make this One Dish Meal. Its a layered casserole dish which can be eaten as light lunch or as an accompaniment.

Ingredients:

Firm Green Zucchini 1 medium size
Firm, Ripe Tomato 1 large
Extra Virgin Olive Oil 2 tbsp
Salt 2 tsp
Potato 2 (boiled and mashed)
Cheddar Cheese 1 cup (grated)
White Sauce 80 ml
Garlic 3 cloves (crushed)
Parsley 2 tbsp fresh or 1 tbsp dried

Method:

1. Thinly slice Zucchini and Tomato. Line them on a wide dish. Sprinkle salt and let them stand for 20-30 minutes. This will drain any excess water.

2. Heat Olive Oil in a pan. Place slices of Zucchini and cook them for a min on medium fire. Flip them and cook. You may have to do this in batches.

3. Add salt to mashed potatoes and mix well..

3. In an oven proof dish of 5"x5" line Zucchini slices at the bottom. Put a layer of Tomato on top of it. Pour white sauce over it. Sprinkle some cheese and parsley. Layer again with Zucchini, then Tomato. Sprinkle cheese and parsley. Finish it with final layering of Potato mash.

4. Bake in a pre-heated oven at 180 C for 30 mins. Top layer will turn golden brown. Take it out and let it sit for 15 mins before serving.

Raspberry and Chocolate Chips Crumble

Ingredients

For Filling
Raspberry 250 grams
Castor Sugar 1 tbsp
Chocolate Chips 50 grams

For Crumble
Self Raising Flour 140 grams
White or Brown Sugar 70 grams
Unsalted Butter or Margarine 70 grams (cubed and at room temperature)
Almond Slivers 1 tbsp

Method

1. Take an oven proof dish of 5"x5" size. Layer it with Raspberries. Sprinkle Chocolate Chips and Castor Sugar on top of it.

2. Take a large shallow bowl and put all ingredients of crumble in it. You can use fork to mix it, I prefer using fingertips to mix all till it resembles a fine crumb.

3. Now spread a layer of crumble on top of the raspberries. Half inch thick layer should be good. Bake it for 40 mins in a pre-heated oven (180 C).

4. Serve it as it is or with Ice Cream. You can also use it with vanilla custard or as a base for trifle pudding(variation)

Kadhai Nuggets

Ingredients:

Soya Nuggets: 1 Cup
Yellow Bell Pepper 1/2 Chopped
Red Bell Pepper 1/2 Chopped
Green Bell Pepper 1/2 Chopped
Onion 1 Finely Chopped
Tomato 1 Finely Chopped
Onion 1 Cut into four pieces
Tomato 1 Cut into four pieces
Garlic 2 Finely Chopped
Ginger 1/2" Grated
Salt To Taste
Red Chili Powder 1 tsp or To Taste
Coriander Powder 1 tsp or To Taste
Turmeric 1/2 tsp
Green Chilies 1 chopped
Oil 1-2 tsp

Marinade for Soya Nuggets

Yogurt 2 tsp
Lemon Juice 1 tsp
Garlic 1 crushed
Ginger 1" crushed
Mustard/Sesame Oil 1 tsp
Salt 1/2 tsp

Method:

1. Put Soya Nuggets in hot water for 1/2 an hour soak. Squeeze them dry and put them in a bowl. Mix all ingredients of the marinade. Whisk till emulsified. Pour over the Soya Nuggets and mix well. Let it stand for 1 -2 hours. If weather is hot then refrigerate after 1 hour.

2. Put Soya Nuggets in a pressure cooker with enough water to cover Soya Nuggets. After 2 pressure whistles, take it off the fire. Post cool down, open and put it back on the slow fire. Dry the remaining water by stirring it continuously. Keep them aside.

3. In a Kadhai pour oil, add green chilies and Garlic. Saute for a minute, add finely chopped onions and grated ginger. Stir, when onion turn a bit brown add finely chopped tomato and fry for few more minutes or till tomatoes are tender. Add salt, red chili powder, coriander powder and turmeric. Give a nice stir.

4. Add Red, yellow and Green bell peppers, give it a good mix. Cook for a minute and add Onion and Tomato (cut into 4 pieces). Stir and cover for 3 mins. Give a stir again and add Soya Nuggets. Cover and cook for 5 minutes on slow fire. Check for bell peppers, once half cooked turn off the fire.

5. Eat it with Roti or use it as Crepe/Kathi roll filling.