Courgette Fritter
1 cup Grate courgette and squeeze out the water
Add in some sweet corn, bacon, cheese and anything else you like the taste
1 egg
t flour
Mix together and fry with a knob of butte or a little oil
Courgette and cheese loaf
75g butter
200g courgettes, grated
225g SR flour
1 tspn cayenne pepper
1 tspn mustard
125g mature cheddar, grated
3 large eggs, beaten
4 tbsp milk
Preheat oven to 180C/160Cfan/Gas 4.
Line 2lb loaf tin with baking paper.
Melt butter and leave to cool.
Sift flour, cayenne into bowl, stir in cheese.
Add eggs, milk, butter, mustard, courgettes.
Mix thoroughly and but in loaf tin. Bake 45-50 mins
Courgette, cashew and coconut subji
50g cashews, chopped
4 tbspns desiccated coconut
2 tblspn oil
1 tspn mustard seeds
8 curry leaves
1 onion, chopped
4 garlic cloves, minced
200g tinned tomatoes
1-2 tspns chilli powder
1-2 tspn ground cumin
1 small tin (326g) sweetcorn, drained
850g courgettes cut into 2cm dice
Put cashews and coconut in bowl and add 5 tblsps of boiling water, leave to sit.
Fry mustard seeds, curry leaves, onion until soft then add garlic. Fry for a couple more minutes, then add tomatoes. Continue to cook for another 6-8 mins then add spices, sweetcorn and courgettes. Cook until tender then add cashew/coconut mixture. Cook until hot.
Keralan runner bean curry
1 onion, chopped
2 chillies, chopped
Small thumb ginger, chopped
2 cloves garlic, chopped
Oil
1 tspn turmeric
2 tspn cumin seeds
1 tspn coriander seeds, bashed in a mortar
1 400ml tin coconut milk
50g desiccated coconut soaked in cold water for 20 mins
400g potatoes chopped into bite size pieces
400g runner beans sliced
1 tbspn mustard seeds
1 handful curry leaves
Fry onion, chillies, ginger and garlic for a few mins then add spices and cook for a few more mins. Add coconut milk, desiccated coconut and potatoes, simmer for 15 mins until cooked. Add runner beans cook until tender. Meanwhile, fry mustard seeds and curry leaves until seeds pop.