Posting after a week :-). I do need to post lot of non-recipe articles which I start from hopefully tomorrow. This week theme for DFT is kebabs and tikkis. So now coming to today’s Diabetic friendly recipe, this is a baked version of vegetable tikki and here I have used green zucchini with spinach and corn kernels. Zucchini is a light and versatile veggie and we all know the health benefits of spinach. So thought of combining the both and to be honest, for the first it came out well. I am a big time pearl onions or shallots lover. So I prefer them over regular onions. But you can go for regular onion or even try without onion. Here is the recipe that I tried.
- Green Zucchini – 2
- Cilantro chopped – 2 tbsps
- Spinach chopped – 1/4 cup
- Frozen corn – 1/4 cup (You can use the fresh ones too)
- Shallots finely chopped – 2
- Oil – 2 tsps + greasing the baking tray
- Besan/Gram flour – 2 tbsps
- Madras curry powder – 2 tsps
- Chaat masala – 1 tsp
- Garam masala – 1 tsp
- Salt – 3/4 tsp
- Peel the zucchini skin and grate them. (Squeeze as much water as you can)
- Heat the kadai and add the 2 tsps of oil.
- Once the oil is hot add the chopped shallots and cook them for a minute.
- Now add all the veggies one by one except for cilantro and the masalas and salt.
- Mix them well and cook till the water evaporates.
- Now let this mixture cool down and then add the besan and chopped cilantro and mix well.
- While the mixture is cooling down, you can preheat the oven to 375 degree F.
- Grease the cookie tray and make small balls from the mixture and flatten them to tikkis.
- Bake them for 10 minutes and each side.
Thats it. Soft and crisp zucchini tikkis are ready.
You can use these tikkis as patties for your sandwich which makes a nice meal too. :-)
Disclaimer: I am not a nutritionist or dietitian. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietitian before making any changes to your diet.
Here are the other entries: