It is a simple recipe in which zucchini cut into sticks is dipped in yoghurt and coated in breadcrumbs and baked.Rather that the normal frying,baking provides a healthier option.Madhuram had spiced up the breadcrumbs with chilli and pepper powders.But since I wanted to try our a dip with it,I avoided chilli powder and reduced the pepper.
Zucchini: 1 medium size
Breadcrumbs: 1/2 cup + as needed
Plain yogurt: 1/4 cup whisked
Fire Roasted tomato and Chipotle Salsa:
I simply wanted to make use of the chipotles in adobo lying in my fridge and this led to the creation of the salsa. I roasted tomato, garlic and onion on gas and then blended it with chipotle chillies,lemon juice and little olive oil.
Tomatoes: 2 medium
Onion: 1 small peeled
Garlic: 1-2 cloves peeled
Cilantro/Coriander: 1 small bunch
Chipotle :dried or in adobo sauce: 1 medium
The salsa can be served as a dip or spread or whatever way you like .I served it with zucchini fries though the fries can be served as such.Each dish can be consumed as itself -ofcourse the salsa is not goodlooking,but the taste is spicily perfect.
Obviously the baked zucchini sticks are on way to T&T:Madhuram's EgglessCooking ,an event by Zlamushka of SpicyKitchen and currently hosted by Poornima of TastyTreats . The salsa is going to spice up the HomeMade #6: Salsas at WhatsCooking Forum