Republic Day 2023 Special - Long Weekend Recipes
Image Credit: Stuffed zucchini boats

The Republic Day weekend is about to arrive and everyone is busy thinking how to spend it - either by indulging in complete leisure or by being productive. Cooking is one activity that mixes the both of these perfectly and gives you an opportunity to unwind as well as do something meaningful. While you might be confused as to what little kitchen adventures you want to get into, we have 2 perfect recipes for the long weekend. These amazing recipes are by Nidhi Nahata, Founder of Justbe Resto Cafe, Food Therapist, Certified Psychiatrist, Certified Sound Healer. Let us take a look at them.

Stuffed Zucchini Boat

Ingredients

  • 2 zucchini halved and scooped
  • 1/4 cauliflower
  • 1/4 cup onion finely chopped
  • 1/4 coloured bell pepper finely chopped
  • 1/4 cup carrot n beans finely chopped
  • Zucchini scoops finely chopped
  • Garlic 2-3 minced
  • Oregano
  • Chilli flakes
  • 3 tbsp tomato puree
  • Salt and pepper
  • Coriander 1 tbsp finely chopped
  • Vegan cheese for topping

Method

  • First halve the zucchini lengthwise, scoop out the inside with a spoon and keep aside.
  • Next, prepare the cauliflower ‘rice’. This rice is very popular nowadays to replace regular rice, to reduce carbohydrate intake. For this, grate the cauliflower with a box grater or put the florets in a processor until the pieces resemble rice-sized.
  • To prepare the stuffing, in a wok, saute onion and garlic.
  • Once transparent, add all the other vegetables and cook until all are cooked through. Add the tomato puree, oregano, chilli flakes, salt and pepper and mix well. Take off from flame and mix in the coriander.
  • Preheat the oven to 180 degrees C. Fill this mixture into the hollowed zucchini. Top with vegan cheese. Keep these zucchini boats in the oven and bake for 20-25 minutes until done.

Yogurt Trifle

Ingredients

  • 1 cup coconut curd
  • 1-2 tbsp jaggery powder/ date paste
  • 1/2 cup mixed fruits chopped – chiku (sapodilla), pomegranate, banana, strawberry, mango etc
  • 1/4 cup granola or crunchy muesli
  • Mint leaves for garnish

Method

  • Stir the jaggery/date into the curd.
  • Divide the mixed fruits into glasses/bowls.
  • Pour in the set curd mixture.
  • Top it up with the granola.
  • Garnish with mint leaves.