Vatana Batete No Rotlo

Stolen from : Tarla Dalal - Potatoes

4 large potatoes, boiled
1 cup green peas
2 tbsp rice flower (chawal ka atta)
juice 1 lemon
2 tbsp green chilli-ginger paste
1/2 tsp sugar
salt

1. grind peas to coarse
2. Mash the potatoes, add the peas, rice flour, lemon juoce, green chilli-ginger paste, sugar and salt; mix well.
3. Grease a 6"x6" tray.
4. Press the mixture into the tray to make an even layer.
5. Bake 200c for 20-25 mins until crisp

I used a large yam instead of potatoes, made some green chilli-garlic paste with too much chilli and a lime instead of lemon/sugar. It's in the oven now. Yep, too chilli, quite lemony but pretty damn good.

Stuffed Zucchini

Stolen from : The Higher Taste - a guide to gourmet vegetarian cooking and a karma free diet.

Serves 6, gouranga !

6 medium zucchini - slice in half lengthways
1/4 cup rice
1/2 cup water
2tbsp butter
1/4 tsp hing
1 stalk celery
1 1/2 tsp salt
1/4 cup olive oil
1/2 cup bread crumbs
juice of 1 lemon
1 cup parmesan cheese
1/4 cup chopped parsley

1. Scoop out insides of zucchini, put the bottom halves in some foil ready to fill & bake.
   
2. In a pan melt butter add hing & rice, Stir 1 minute and add water, salt, celery. Bring to a boil and then cover, lower heat, and simmer until rice is cooked (about 10 mins)
3. Steam chopped insides of zucchini for 5 mins. Add this with olive oil, bread crumbs, lemon juice and parsley to the cooked rice.
4. Fill the zucchinis with it, put the cheese on , put the tops on & wrap the foil over them.
5. Bake for 30 mins at 200c, unwrap & bake for 8 mins or until cheese goes brown.

I had 3 big zucchini, no butter & my rice was already cooked so I steamed the celery & zucchini insides, mashed 'em a bit, used wholemeal flour instead of breadcrumbs (!) and forgot the olive oil (though I hope I'll be glad of that) and used coriander instead of parsley and a lime instead of lemon. They're in the oven now. Now that was nice.

I had them with Vatana Batete No Rotlo great stuff