| Recipe Ingredients: |
| 3 med |
Zucchini, or about 4 cups shredded) |
| 2 |
Zucchini flowers (optional, just adds color) |
| |
Coriander (flavor) |
| |
Basil (flavor) |
| 1 cup |
Chickpea flour |
| 1 tsp |
Salt |
| 1 tsp |
Garam Masala |
| 1/2 tsp |
Hot red chili powder |
| 1/2 tsp |
Curry powder |
| |
Olive oil for cooking |
Cooking Directions: |
| 1. |
Finely shred the zucchini. Julienne the zucchini flowers and the herbs. Put all into a large bowl; add the salt, spices and the chickpea flour. Mix well - the moisture that comes out of the zucchini may be enough to turn this into a batter, but if not add a tiny bit of water, just so that it turns moist but not runny.
|
| 2. |
Heat up a small non-stick frying pan over medium-high heat. Add some olive oil and spread around. Put in about half of the batter and spread around to form a circle. Cook for about 5 minutes, then turn and cook for another 5 minutes or so, until it's cooked all the way through.
|
| 3. |
Cut into wedges, and serve hot or at room temperature.
|
|
|
Basil
Egyptian basil leaves are prominently featured in varied cuisines throughout the world including Italian, Thai, Vietnamese and Laotian. It is a great addition to any sauce, stew, salad, and even sprinkled on cheese.
Chickpea Flour
Made from raw chickpeas ground into a flour, this is a great substitute for for wheat flour. These can be used to make falafel, pancakes, or even fritters.
Chili Powder
Chili powder is the perfect spice to any dish requiring a little more heat. Kick it up another octave with this awesome chili powder.
Curry Powder
An imported seasoning from Jamaica, used in many dishes for that exciting curry flavor!
Garam Masala
Garam masala, from Hindi garam, "Hot" and masala "mixture", is a basic blend of ground spices common in Indian and other South Asian cuisines. The word garam refers to spice intensity, not heat; Garam masala is pungent, but not "hot" in the same way as a chili pepper.
Gram Flour (Besan)
Gram flour (Besan) is made from ground chickpeas. It is a staple in Indian and Bangladeshi cuisines.
Ground Coriander
Ground Coriander is traditional in desserts and sweet pastries as well as in curries, meat, and seafood dishes with South American, Indian, Mediterranean, and African origins. Add it to stews and marinades for a Mediterranean flavor.
|
