1. Slice zuccini. Put it with lots of margarine over medium or medium low heat. The idea is to boil/steam the zuccini in its own juice and the margarine.
2. Drain the zuccini, put it in a serving or keeping-warm bowl, and pour this “devil sauce” over it:
3 tbsp margarine, melted over low heat until barely bubbling.

1 tbsp prepared brown mustard
1 tsp Worchestershire sauce
1 tbsp chopped parsley
1 tbsp minced onion
1 tsp garlic powder
1 cup chicken gravy (I used the chicken gravy mix from Costco, which has something like 5g carb per quarter cup of gravy after it’s made up — i.e. 2 tbsp of the dry mix).
Mix the gravy powder in water and stir it in last, then let it all thicken together in the pan.

NOTES:

The amounts don’t seem to be critical. For everything except the gravy I just sorta dumped stuff in the pan and guestimated the measurements.

This sauce also adds a nice flavor to a dip/spread made of canned tuna mashed with cream cheese. In fact what I had for lunch today was the zuccini devil with a scoop of tuna-cream-cheese on top, the whole heated in the microwave, quite yummy.

BTW, the original recipe for this sauce calls for beef boullion instead of chicken gravy and for a tbsp of chopped “celery tops”, both of which I didn’t try.

This is a very versatile recipe that is great if you want to make a nice meal that doesnt take alot of time.
If you have the extra time you can roll the ingredients up in a traditional enchilada shape. Usually I do that,
but when in a hurry, I just layer it all like you would with lasagna, it comes out great in half the time!!! It’s versatile because you can use ingredients that you have on hand, or are available at your store, and as you will see, the quantities can be changed, it comes out great almost no matter what you do!

Sauce Mix:
1 – 10 oz can Campbells Celery Soup (other brands and the low fat version work well too, infact you can substitute with any cream soup of your liking)
16 oz sour cream (low or full fat ok)
2 tablespoons milk – whole, 2% or skim, all work well
(add more if your sauce looks to thick to pour easily)

Filling Mix:
- 1 pkg thawed/unfrozen/defrosted (or 1 or 2 cups) (or 1, – 1-1/2, or 2 lbs)
Veggie Crumbles (aka: soy protein veggie ground round).
If your store doesnt carry veggie crumbles/ground round, you can substitute a similar qty of veggie/garden burger patties all chopped up to look like ground crumbles.
- 1 small can diced green chilis
- 1 small can diced black olives
- 1 pkg Lawrys taco seasoning mix
(Lawry’s is my favorite but you can use others)
- 10 or 20 shakes Schilling/McCormick Mexican Seasoning
- 1 onion chopped up (optional)
- 2 cloves garlic (optional) (you can peel them and shred using the small holes (parmesan grater) on your cheese grater – it’s much easier than chopping or using a garlic press)
- Leftovers (optional) add your refrigerator leftovers such as chopped tomatoes (with or without the juice) chopped onions, any variety of vegetables – chop them up kind of small)

Mix it all up good – no need to heat, the veggie curmbles are cooked and everything else will cook in the oven

Directions:
Spread a little of the white sauce on bottom of a casserole pan (about 1/3 or enough to cover the pan)
cover with layer of corn tortillas (overlapping to leave no openings)
top that with the veggie crumble mix
top that with grated sharp cheddar and monterey jack cheese (about a pound)
add another layer of corn tortillas to cover it
spread the rest of the white sauce on top

bake for 20 minutes
top with a handful of the grated cheese
back in the oven until top cheese is melted

let sit for 15 minutes to set

serve with coca-cola (not pepsi!) in tall glasses with four large ice cubes each

” This is a good salad for a hot day.… “

Ingredients:
5 cloves garlic
1 cup loosely packed chopped cilantro
1/2 jalapeno pepper, seeded and minced
3 tablespoons white sugar
1/4 cup fresh lime juice
3 tablespoons vegetarian fish sauce, or 1 teaspoon salt
1 (12 ounce) package rice vermicelli
2 carrots, julienned
1 cucumber, halved lengthwise and chopped
1/4 cup coarsley chopped fresh mint
4 leaves napa cabbage
1/4 cup unsalted peanuts
4 sprigs fresh mint

Directions:
1. Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes.
2. Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.
3. Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.

” A version of fried rice using tofu and pineapple.
Light, tasty, and easy. Serve with hot sauce or extra soy sauce. ”

Ingredients
1 (8 ounce) can crushed pineapple with juice
4 cups water
2 cups white rice
1 tablespoon peanut or walnut oil
2 eggs, beaten
1/2 teaspoon sesame oil
1 (12 ounce) package tofu, diced
3/4 cup chopped mushrooms
3 tablespoons soy sauce
3 green onions, thinly sliced
1 cup diced carrots

Directions
1. Open can of crushed pineapple and drain juice into a cup.
2. In a medium saucepan, combine the liquid from the can of crushed pineapple with 3 cups water, bring to a boil. Add rice. Bring mixture to boil. Cover and reduce heat to simmer. Cook 25 to 30 minutes or until rice is tender.
3. In a non-stick wok heat the 1 tablespoon walnut or peanut oil. Add the eggs and cook without stirring, until set. Slide eggs out of the wok to a plate – cut into short, narrow strips. In the same wok, heat the sesame oil and stir fry the tofu with the mushrooms, soy sauce, green onions, and carrots for about 4 minutes. Stir in cooked rice, pineapple, and egg strips. Heat until everything is heated through.

Nutrition at a glance
Servings Per Recipe: 4
amount per serving
Calories 535
Protein 19g
Total Fat 11g
Sodium 717mg
Cholesterol 106mg
Carbohydrates 90g
Fiber 3g

Recipe are of courtesy of and published with permission from islam-online.net

Ingredients
1 lb. cabbage
4 tomatoes
½ lb. potatoes
1 stick butter or ½ cup ghee
1 teaspoon ginger
1 teaspoon turmeric
1 teaspoon red pepper
½ teaspoon sugar
½ teaspoon clove powder
½ teaspoon cinnamon
½ teaspoon cardamom powder
salt to taste

Preparation
1. Shred cabbage, cut tomatoes in quarters, and peel and cut potatoes in quarters. Heat butter or oil in heavy skillet.
2. Add potatoes and fry until lightly browned.
3. Add cabbage, ginger, turmeric and red pepper, stirring gently.
4. When cabbage is cooked, 3 to 5 minutes, add tomatoes sugar, and salt.
5. Cover and cook over low heat until heated through and add a little water if necessary.
6. Just before serving, sprinkle with cloves.
Number of Servings: 6-8

Palak Paneer, which also known as Saag Paneer, features wholesome flavor of cooked spinach (Palak) with fresh and delicate Indian cottage cheese, Paneer. For quick Palak Paneer, use frozen chopped spinach.You can also use canned spinach but avoid using it since it has more mushy texture and usually extra salt and spices. For vegans, substitute paneer with firm or extra firm Tofu.

Ingredients
1 lb paneer pieces (½ inch cubed)
2 lb spinach
3 tablespoon onion (chopped)
2 tablespoon tomato (chopped)
½ cup half and half
2 teaspoon garam masala powder
1 teaspoon cumin powder
½ teaspoon turmeric powder
2 tablespoon ghee or oil
Salt to taste

* Add ~ 1/4 cup half and half to give creamy texture to the dish

Preparation
1. Heat ghee in low-medium flame. Add cubed Paneer and heat until light golden brown. Remove and set aside.
2. Heat ghee or oil. Sauté onion until light golden brown. Add spinach and cook until it turns into a paste.
3. Add spices and tomatoes. Simmer for few minutes.
4. Add cubed “half and half” and Paneer to spinach curry. Cook for about 10 minutes in medium heat.
5. Serve hot with rice or indian bread.
Number of Servings: 6 to 8

Dal Fry Tips:
* Add a small amount of ghee to Dal while boiling to keep it from overflowing. More than that it enhances Dal’s flavor.
* The best Dals are usually cooked by slowly simmering it on low fire than cooking fast on high heat.
*Mung dal (green or yellow) can be easily cooked to be soggy like mash potato. So be careful not to over cook.
* Be careful while frying the Garnish for Dal and while putting it in Dal. Some liquid might splatter due to hot oil and water interaction.
* While heating ghee, be careful not to relase too much smoke. The smoke might trigger your fire alarm.

Ingredients
1/4 cup red lentils
1/4 cup yellow mung dal
1/8 cup masoor dal
1/8 cup channa dal
1/4 teaspoon garam masala powder
3/4 cup onion (finely chopped)
1/3 cup tomatoes (chopped)
1/2 teaspoon turmeric powder
1/2 teaspoon dried red chili powder
4 tablespoon ghee
salt to taste

Garnish
3-4 hot green chilies
1/2 teaspoon cumin
1/2 teaspoon mustard seed
2/3 teaspoon garlic paste
2/3 teaspoon ginger paste
1/2 tablespoon lemon juice
2 tablespoon cilantro (chopped)

Baigan Ka Bharta can be translated into eggplant or brinjal (Baigan) and a mashed up dish (bharta). Baigan ka bharta is a popular dish in northern-western India, especially in Punjab and Rajasthan

Ingredients:
2 medium eggplants (brinjals)
2 onion (sliced and chopped)
1 medium tomato (chopped)
3 fresh green chili (change quantity according to taste)
1 teaspoon mustard seed (optional)
2 teaspoon garlic paste
1 teaspoon turmeric powder
1 teaspoons garam masala powder
2 teaspoon oil
Salt to taste

Preparation:
1. Make slits in eggplants and roast them in a 350 degree oven for 20 minutes or till its soft. (Alternatively, cut and cook over medium heat with oill until soft)
2. Peel and mash them.
3. In a seprate pan heat the oil in medium heat. Add mustard seeds, then after a minute add onion, garlic, and other spices. Heat for a few minutes.
4. Add cut eggplant (brinjal) and tomatoes. SImmer in low heat for 10 or more minutes.
5. Serve hot with basmati rice.

Number of Servings: 6

About Rava Dosa

Tip on Making Perfect Dosa: Making thin Dosa is probably the trickiest part. Do it by quickly pouring the batter on pan/griddle. Then, evenly and gently spread it out with the ladle or big spoon by drawing concentric circles on the batter.

Ingredients:

1 cup rava or sooji (Semolina or cream of wheat)
½ cup urad dal
1 table spoon plain yogurt
1 medium onion (finely chopped/paste)
2 finely chopped or paste green chilies (according to taste) Salt to taste

Preparation:
1. Soak Urad dal atleast 6 hour or overnight and grind to paste.
2. Mix rava (semolina), urad dal paste, yogurt and salt with water to make a thin batter.
3. Leave in room temperature overnight.
4. Mix onion and chilies to the thin batter.
5. Heat pan or griddle with little ghee or oil.
6. Spread the mix on pan in circular motion to make thin Dosa. * SEE TIP BELOW
7. Cook on both the sides, if desired.
8. Serve hot with Chutney.

Shahi Paneer, which literally means Royal (Shahi) Paneer, is a creamy curry dish made in tomato with soft lightly fried Indian cheese, Paneer. For vegans, substitute Paneer with firm or extra firm tofu. Also called, Kadhai Paneer or Paneer Butter Masala.

Ingredients:
1 lb paneer pieces (½ inch cubed)
2 cups of crushed canned tomato sauce (or 3 cups of tomatoes)
½ cup finely diced onions
½ cup half and half
1 tablespoon paprika
2 teaspoon garam masala powder
1 stick Dalchini (Cinnamon)
2 tablespoon ghee or oil
Salt to taste

Preparation:
1. Get unsalted canned criushed tomato sauce. Alternatively, cook 3 cups of tomatoes in low heat until get a saucy consistency.
2. Heat ghee in low-medium flame. Add cubed Paneer and heat until light golden brown. Remove and set aside.
3. Heat ghee or oil. Sauté onion until light golden brown.
4. Add spices, tomato, and Dalchini (Cinnamon) and simmer for few minutes. Add ” half and half” and paneer. Simmer again for few minutes.

Number of Servings: 4