35 Min

GF

Zucchini Kebabs

The humble zucchini is a vining herbaceous plant that is picked when immature. If the zucchini were allowed to grow and ripen, they could grow up to 1 meter in length with a hard shell.

First bred in Milan, Italy, in the 19th century but now harvested around the world — including here in Texas — zucchini is the perfect vegetable to throw onto a grill this summer.

Zucchini or pattypan squash can be cut into large chunks and is simple enough to absorb the aroma and flavor of herbs. Pair it with bell peppers and onions and with a slight smoky char on the edges, you have a delicious meal. Better still, make extra so the leftovers can be added to a stir-fry or a salad the next day.

The humble zucchini is a vining herbaceous plant that is picked when immature. If the zucchini were allowed to grow and ripen, they could grow up to 1 meter in length with a hard shell.

First bred in Milan, Italy, in the 19th century but now harvested around the world — including here in Texas — zucchini is the perfect vegetable to throw onto a grill this summer.

Share this recipe

Cook Time

35 Minutes

Serves

5

Directions

Step 1

Soak the wooden skewers in water for 20 to 30 minutes.

Step 2

Cut the zucchini, red bell pepper, and onion into large 1 1/2 to 2-inch squares. Marinate with yogurt, olive oil or ghee, garlic, chili powder, garam masala, cumin, herbs, and salt. Skewer them, alternating vegetables onto the sticks and packing them together tight.

Step 3

Grill on a hot seasoned grill for about 3 to 4 minutes on both sides. Alternately, heat the oven to broil and cook them under a broiler roughly 6 inches away from the heating element for about the same time.

Step 4

Serve with lemons and plain yogurt.

Notes & Variations

The marinade masala for the vegetables can be made ahead of time, but cook the vegetables as soon as you marinate them — if not, they will lose moisture.
The vegetables can be switched out for yellow squash, mushrooms, or chunks of fennel bulb.

Ingredients

6 to 8-inch wooden skewers

2 large or 3 small zucchini or pattypan squash

1 red bell pepper

1 small or 1/2 large red onion

1/2 cup plain whole-milk yogurt, plus more for serving

1/4 cup olive oil or ghee

1 tablespoon minced garlic

2 teaspoons chili powder

1 teaspoon garam masala

1 teaspoon toasted ground cumin seeds

1/2 cup minced herbs (such as cilantro, parsley, or basil)

1 1/2 teaspoons sea salt

2 lemons

Step 1

Soak the wooden skewers in water for 20 to 30 minutes.

Step 2

Step 3

Step 4

Serve with lemons and plain yogurt.

6 to 8-inch wooden skewers

2 large or 3 small zucchini or pattypan squash

1 red bell pepper

1 small or 1/2 large red onion

1/2 cup plain whole-milk yogurt, plus more for serving

1/4 cup olive oil or ghee

1 tablespoon minced garlic

2 teaspoons chili powder

1 teaspoon garam masala

1 teaspoon toasted ground cumin seeds

1/2 cup minced herbs (such as cilantro, parsley, or basil)

1 1/2 teaspoons sea salt

2 lemons

Notes & Variations

The marinade masala for the vegetables can be made ahead of time, but cook the vegetables as soon as you marinate them — if not, they will lose moisture.
The vegetables can be switched out for yellow squash, mushrooms, or chunks of fennel bulb.

Tags:

35 Min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Garam Masala

$12

An aromatic blend of warm spices usually added at the end of cooking stews or curries.

Ghee

$10

Ghee is a class of clarified butter that originated in ancient India.

Tags:

35 Min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Garam Masala

$12

An aromatic blend of warm spices usually added at the end of cooking stews or curries.

Ghee

$10

Ghee is a class of clarified butter that originated in ancient India.

Zucchini doesn't have to be boring.

Here are some more ways you can cook up this delicious squash!

SMALL TASTY BITES

Zucchini Moong Fritters

Roasted Zucchini with Blossoms

20 Min

DF

GF

V

Asparagus with Navy Beans

This dish is a nutritional powerhouse, packed with dietary fiber and many essential vitamins.

25 Min

GF

Baby Butter Saag

Today, I bring you saag in its purest and simplest form. In an attempt to feed greens to the newest member of our family, Lion, I’ve arrived at a recipe with just six ingredients. Yes, this saag will remind you of baby food but if only babies ate this well, our world may be a better place!

15 Min

DF

GF

NF

V

Bitter Melon Salad

After eating this wonderful fresh salad, I’ll never think of bitter melon that same way again!

30 Min

DF

NF

V

Braised Baby Bok Choy

A little more substantial than spinach yet light enough to pass off as a green, bok choy can also be eaten raw in a salad, in a stir-fry or steamed.

20 Min

DF

GF

V

Braised Ivy Gourd

It is a delicate yet versatile vegetable, could be used in curries, braises and roasts. Here is a simple preparation inspired by the cuisine of Calcutta.

30 Min

GF

Braised Karela

Bitter melons, whether using the Chinese or the Indian variety are an acquired taste. But when tempered with the right seasonings and spices, they can be absolutely delicious in flavor!

55 Min

DF

Broccolini with Orange & Sesame

Packed with nutrients, vital minerals, and plenty of dietary fiber, broccolini cooks quickly and lends itself well to Asian flavors. Rather than being overpowered by additional sugar, here is a recipe where fresh orange juice contributes to the natural sweetness of the dish.

30 Min

GF

Cardamom Roasted Broccolini

More so than other vegetables, broccoli or broccolini needs to be cooked just right to be served at its best. For example, okra or green beans may not look pretty when overcooked but tastes just fine. Broccoli is better slightly undercooked than overcooked because the later can result in a soggy dish devoid of flavor, which is why roasting or grilling it guarantees good results. It took me a few tries to realize that it was the strong brassica smell of the broccoli that my taste buds subconsciously objected to. Now, I always cook broccoli with something fragrant, least of all garlic but usually an aromatic spice like cardamom, nutmeg, or mace. A quick little grating of nutmeg at the end, or the spears tossed with cardamom, black pepper and olive oil can transform broccoli. A squeeze of lemon or orange juice at the end can add even more fragrance and a smear of yogurt on the bottom can add a creamy luxurious finish.

10 Min

DF

GF

V

Cumin Wilted Greens

This is probably the simplest recipe in our collection but we hope it becomes one of your mainstays.

90 Min

GF

Green Bean Casserole

Always striving for fresh and local, I retraced some of the steps of this classic with fresh braised onions and mushrooms peppered with cumin seeds, garlic and kari (curry) leaves and a creamy coconut and almond sauce.

50 Min

DF

GF

V

Green Bean Sabzi

In India, vegetarians do not make a meatless meal look or taste like meat. The meal should be triumphantly vegetarian; hearty, appetizing, nutritionally well balanced and satisfying, with a flair of its own. No processed, lab-grown meat or chunks made to taste and look like a chicken in sight. Enter sabzi, a cooked, dry vegetable of sorts. Sabzi, dal (cooked spiced lentils) and rice or roti is perhaps the most common everyday meal in India. There are dozens and dozens of sabzis in every region of India, from potato, cauliflower, sautéed greens, bean, squash sabzis and so on. Here is a satisfying green bean and potato sabzi — enjoy it with roti, simple whole-wheat flatbread, and a simple dal made with yellow moong.

20 Min

GF

NF

Grilled Moringa Drumsticks

Nicknamed the “tree of life” for its nutritional density, the moringa drumstick tree is native to tropical regions of Asia and India. The drumstick pods, an essential part of Ayurvedic regimens, are an incredible source of calcium, iron, phosphorus, vitamin C and antioxidants.

50 Min

DF

GF

V

Grilled Nopales

This summer, try grilling nopales on your backyard grill and topping them with this simple tomato masala.

40 Min

DF

GF

V

Haak Saag

In this recipe, we call for a reduction of pomegranate juice to balance out the bitterness and a quick final stir of the greens to keep the bright green color intact.

45 Min

DF

GF

NF

V

Karela Sweet Potato Sabzi

Bitter melon in particular is best eaten in small portions with caramelized onions, sweet potato or sweet corn to offset its bitterness.

30 Min

DF

GF

NF

V

Kerala Green Beans

Be it string beans, Chinese long beans or French haricot verts, the humble green bean is one winter vegetable that is universal throughout the world and prepared dozens of different ways.

30 Min

DF

GF

V

Kerala Vegetable Stew

This vegetable stew is colorful and satisfying. It can be eaten on its own or with rice.

30 Min

GF

Masala Stuffed Roasted Okra

This okra stuffed with a potato masala makes a delicious side or main dish.

30 Min

GF

V

Mulukhiyah with Beans

Here is a simple recipe using beans and mulukhiyah inspired by how it is used in the Middle East. Use any kind of beans from small flageolets to the more common garbanzo. Eating vegetables is vital to our health.

5 Min

GF

V

Pan-Seared Shishito Peppers

Houston markets are filled with many varieties of peppers, the shishito being one of my favorites. This east Asian pepper is small, about 3 inches long, thin-walled and usually mild in heat. The recipe takes less than 5 minutes to make, the shishitos can be cooked stems and all, and they make a great light lunch - or snack with a martini.

60 Min

GF

Pea Stuffed Peppers

Bell peppers are in full bloom in Texas, filling farm table stands with their striking yellow, orange, red and purple hues. Mincing and tossing into scrambled eggs, a stew or in stir-fry, there are endless uses for peppers. Their skin is often discarded after roasting, as are their seeds and placenta; however, these are edible and can be incorporated into the cooking. The seeds can be bitter, but cooking mellows this out. At my restaurant, anywhere peppers are used, given their high vitamin C and fiber content, we use every part except the stem. These fresh green pea stuffed peppers are intensely flavored, which is balanced by the cooling saffron yogurt sauce. Make sure to soak the saffron threads in yogurt a day or two before; the flavor of saffron is best when it has had time to develop.

30 min

GF

Roasted Asparagus with Yogurt & Tomato

In the spring, there is no wrong way to eat asparagus. Raw, shaved, steamed, or roasted, which happens to be our favorite. Here is a dressed-up recipe with yogurt tinged with ginger and a sweetish hot tomato chutney.

90 Min

GF

Ricotta & Pea Stuffed Karela

Once balanced and tempered with other seasonings, bitter melon transforms into a thing of beauty.

20 Min

DF

GF

V

Roasted Brussel Sprouts

Brussels sprouts are essentially tiny cabbages. To me in many ways brussels sprouts are the perfect vegetable.

45 Min

GF

V

Roasted Brussel Sprout Salad

Local brussels sprouts season here in Texas is glorious but short lived. The cabbage-like buds, which are native to the Mediterranean region, resemble nothing like you’ve ever seen at a supermarket. And there are infinite ways to enjoy them. I found this little beauty last week at the market – sliced it right down the middle and roasted it in the oven long and slow with a sprinkling of salt, pepper, and a generous drizzle of olive oil.

60 Min

DF

GF

V

Roasted Brussels Sprouts on the Stalk with Mint Chutney

Roasted Brussels sprouts on the stalk make for a delicious and dramatic splash on the dinner table. Originating in Brussels, Belgium, these tiny cruciferous wild cabbages have gained tremendous popularity in the United States. I have prepared them a dozen different ways and continue playing with new ideas. Though standard restaurant fare is to deep-fry the sprouts and douse them with a spicy sweet sauce, roasting them with aromatic spices such as cumin or coriander and herbs such as mint or oregano is far easier and tastier.

120 Min

Roasted Karela

Karela, or the Indian bitter melon, is an acquired taste but once tempered with sweet flavors like sweet potato, jaggery, corn or paneer, that same bitterness becomes just another delicious layer of flavor added.

30 Min

GF

Roasted Spring Vegetables with Yogurt Sauce

Peppers, asparagus and sugar snap peas are the epitome of spring. By roasting them lightly in the oven, they can be served at room temperature, cold or warm.

30 Min

GF

Roasted Zucchini

The mildly flavored zucchini, which grows voraciously in Texas’ humidity, may be pedestrian in pedigree but is a great canvas for flavor.

120 Min

GF

Sai Bhaji Stew

I am excited to introduce you to one of the most iconic yet humble dishes from my homeland. Sai Bhaji, which literally translates to green vegetable, is an age-old Sindhi lentil and vegetable stew. Sindh is a little-known province now in Pakistan where my parents grew up pre-partition. I have fond childhood memories of eating sai bhaji with rice for dinner when my mother had challenging days, or when we came back from a long road trip. Like most vegetable dishes in India, it was cooked for hours on end with the fragrance of cumin and fennel wafting through our home, until the lentils and vegetables came together. Sai bhaji is popular because of its ease of preparation — it’s a one-pot dish — in addition to its nutritional value because of the various green vegetables. During the summer, it can be made with tomatoes; in the winter, with lots of root vegetables. If using tomatoes, make sure to add them at the end or the acid in the tomatoes will slow down the lentils from cooking. Add the greens at very the end for maximum color and vitality.

30 Min

DF

GF

V

Sayel Bhindi

This is a classical Sindhi preparation for okra.

30 Min

DF

GF

V

Sayel Okra

In Sindhi, sayel means a rustic onion-based preparation.

30 Min

DF

GF

V

Sesame Bok Choy

Being in the brassica family, Bok Choy is filled with phytonutrient and fiber that our bodies need.

30 Min

DF

GF

V

Sesame Brussel Sprouts

Brussels sprouts, the tiny cabbages that originated in Belgium have become an American favorite and pan roasting them is one the best ways to cook them quickly.

40 Min

GF

V

Stuffed Gypsy Peppers

Serve these peppers alongside a bright green salad or as a side dish with a bit of plain yogurt on the side.

60 Min

DF

GF

V

Stuffed Hatch Peppers

What adds to the appeal of the Hatch chile is that they pack just the right amount of heat and are neither too spicy nor too mild. They can be added raw to salads, turned into salsas or fire smoked and stuffed with everything from cheese to vegetables to meat fillings.

60 Min

DF

GF

V

Stuffed Roasted Karela

A common staple in my kitchen — and one I have been trying to bring attention to for years — is the incredible bitter melon, aka karela. For the most part, folks hear the word “bitter” and shy away. I understand. For years as a kid, I did, too. In fact, I have memories of sitting at the dinner table trying to eat it with tears streaming down my eyes as my parents lectured me on why it was a necessary part of our diet. As an adult, I have come to love it, not just for its tremendous capacity to cleanse our blood sugar and keeping our skin glowing but also for its flavor. Karela holds up well to spices and pairs beautifully with naturally sweet vegetables such as butternut squash, sweet potato or corn. However, cooking it can be tricky if the bitterness is not balanced with a brine or a marinade. Don’t be afraid to use a generous amount of olive oil or another fat to bring out the flavor of this stuffed karela.

30 Min

DF

GF

V

Tindora Sabzi

Emerging wisdom is indicating that to maintain a healthy gut flora, diversity of diet is just as important as what we eat. The sheer variety of produce in an Asian grocery store from half a dozen varieties of Bok choi to other leafy greens or a whole jackfruit may seem daunting. But this is when trips to stores from other cultures can become an exciting adventure and keep in mind, it’s only food. If you don’t like it, don’t buy it again. In Indian grocery stores, aside from the umpteen aromatic spices and lentils you can peruse through, varieties of intriguing squashes can be found that resemble neither zucchini nor butternut squash. One such tender squash with a delicate burst of flavor is the tindora, or the ivy gourd. They are size of your finger, need a quick light braise, and are packed with fiber and phytonutrients. This sabzi (which simply means cooked vegetable) is inspired by the cuisine of Gujarat. Enjoy it with dal, a lentil stew, and rice. Here is to starting the new year off with a fruit or vegetable you have not tried before…

25 Min

DF

GF

V

Zucchini Sabzi

The key to this sabzi is getting a good brown on the zucchini, that is when it’s flavor truly shines.

55 Min

GF

Roasted Zucchini with Blossoms

Every summer I watch as zucchini flowers — or squash blossoms — appear at farmer’s markets. Despite the excitement they evoke and entire menus at some restaurants dedicated to this delicate flower, I often wonder what the fuss is all about. They are visually beautiful but, flavor-wise, for me it’s like biting into a wisp with mild zucchini flavor. When I do buy them, they get tossed into salads or used as a garnish for something related. A couple of weeks ago an old friend, Ben Berryhill, who now owns and operates the Red Drum Café in Charleston, S.C., texted me a photo of the dinner he had prepared for his family: roasted zucchini topped with squash blossoms. Ben was the executive chef at Café Annie back in the late ’90s, where I learned everything. Needless to say, he inspired me to pick up some beautiful, pungent, yellow and green zucchini with bright-yellow blossoms at Gundermann Farms that weekend and cook them in a way to incorporate the blossoms. I still could not taste any real flavor from the blossoms, but it made for a delicious and beautiful lunch, devoured by those around me. Blue Heron Farm’s wonderful goat chèvre adds a delicious creamy texture, but feel free to replace it with any cheese of your choice.

20 Min

DF

GF

NF

V

Zucchini Moong Fritters

Inspired by the lentil cakes of Maharashtra, these are lighter and fluffier because of the addition of zucchini.

20 Min

DF

GF

V

Asparagus with Navy Beans

This dish is a nutritional powerhouse, packed with dietary fiber and many essential vitamins.

25 Min

GF

Baby Butter Saag

15 Min

DF

GF

NF

V

Bitter Melon Salad

After eating this wonderful fresh salad, I’ll never think of bitter melon that same way again!

30 Min

DF

NF

V

Braised Baby Bok Choy

A little more substantial than spinach yet light enough to pass off as a green, bok choy can also be eaten raw in a salad, in a stir-fry or steamed.

20 Min

DF

GF

V

Braised Ivy Gourd

It is a delicate yet versatile vegetable, could be used in curries, braises and roasts. Here is a simple preparation inspired by the cuisine of Calcutta.

Drinks

Drinks

Hot Drinks

Cold Drinks

Cocktails

Condiments

Condiments

Raita

Chutneys

Pickles

Masala

Grains

Grains

Buckwheat

Khichri

Millet

Noodles

Quinoa

Rice

Whole Grains

Dough

Dough

Roti

Paratha

Naan

Bread

Crackers

Pizza

Batter

Batter

Dosas

Pancakes

Crepes

Savory Baked

Savory Baked

Biscuits

Bread Pudding

Soups

Soups

Light Soup

Creamy Soup

Dal Soup

Stews

Cold Soup

Snacks

Snacks

Chaat

Spreads

Fried Snacks

Nosh

Legumes

Legumes

Dal

Beans

Salads

Salads

Veg Salads

Non-Veg Salads

Land & Sea

Land & Sea

Eggs

Birds

Meat

Fish

Shellfish

Paneer

Paneer

Paneer

Vegetables

Vegetables

Sabzi

Potatoes

Mushrooms

Eggplants

Cauliflower

Squashes

Root Vegetables

Vegetable Curries

Green Vegetables

Okra