Zucchini and potatoes with yoghurt sauce
3 zucchinis, sliced half moons
3 big potatoes, sliced half moons
2 cups yoghurt
4 tablespoons dhal flour (moong beans or chickpeas flour) or just wheat flour
1 tablespoon melted butter
1 tablespoon marjoram
1 teaspoon turmeric
1 teaspoon hing
¼ cup cooking oil
In an oven tray mix zucchini, potatoes, oil and salt.
Wrap in aluminum paper and bake in preheated oven with 180C degree.
Meanwhile prepare the yoghurt sauce by blending yoghurt, dhal flour, butter, marjoram, hing and salt.
In about 35- 40 minutes potatoes and zucchini might be well baked, take out and uncover from the paper.
Pour the yoghurt sauce over the veggies and return the tray to the oven, turning on the grill until the sauce starts boiling, keep boiling for few minutes and take out when the sauce is well thickened and the surface is browned.
The same recipe can be used for pumpkin or any other vegetables of your choice.
Polenta Rye Cake with beans
¾ cup polenta
¾ cup rye flour
1½ cup yoghurt
2 teaspoons baking soda
4 tablespoons olive oil
1tablespoon dried pepper mint
1cup chopped spinach or mangold or kale
1 cup cooked red beans (or 1 can)
¼ cup sesame seeds for garnish
Pinch of hing (asafoetida)
Salt & Black pepper.
Preheat the oven to 180C.
In a bowl; mix all ingredients together (except sesame seeds).
Pour the mixture into greased and floured baking tray, garnish with sesame seeds, and bake in the oven for 35-40 minutes, or until a knife or tooth pick inserted in the center comes out clean.
Take out from the oven and let it cool down before cutting.
1 ½ kilo pumpkin, peeled and cubed
2/3 cup sweet corn
2 bell pepper, sliced
1 teaspoon rosemary
2 teaspoons cinnamon
½ teaspoon cloves powder
1 teaspoon nutmeg
¼ cup cooking oil
Salt & Black pepper
In an oven tray; mix all the ingredients together and bake in preheated oven on medium heat temperature.
Take out from the oven when pumpkin is soft and color a bit changed.
The same recipe can be used for any other vegetables of your choice.