Zucchini Fries With Avocado Mayonnaise Dip

Zucchini Fries With Avocado mayonnaise Dip

Shakespeare once said Whats in the name ? 

Well, to that I would say everything is in the name.
Fries ! The moment you hear that word, all you could think of is hot fried potato sticks with a  dash of pepper served with numerous dips and sauces... slurrppp! 

After countless re-fills of fries and dips, I feel like a potato sack ready to burst. And I feel so guilty about loading on these fries. Hence I started to think of ways I could cut down on Potato fries and instead substitute that with something healthy with fewer calories.

Below is the recipe of my super yum Zucchini Fries and Avocado mayonnaise dip.

Cooking Time : 25 minutes

Preparation Time: 60 minutes
Serves : 2-4

Ingredients : 

1 Zucchini
2 Eggs at Room temperature
1 cup of bread crumbs  ( You can either buy or make at home. Sun dry 4-5 slices of regular bread for 2-3 days and then grind it to make a textured powder. keep it stored in an airtight container for longer use ) 
1 cup of self raising flour / Maida
1 tsp salt
1 tsp Crushed Black pepper
1 tsp Paprika powder or Kashmiri Mirch ( It's not too spicy but gives a beautiful colour to the mix )

For Avocado Dip:

1 avocado
¼ cup olive oil
1 tsp salt
1 tsp crushed black pepper
2 tbsp honey
1 tbsp apple cider vinegar ( I prefer Bragg's Organic Apple cider )
1 tbsp lemon syrup
5 big garlic cloves 0r 8-9 small cloves

Method :

Put all the ingredients of the Dip in the mixer and Grind it till Its texture is smooth. Store it in an air tight container in the fridge. This Mixture could also be used as a dressing for salads and as a spread on bagel and sandwiches.

Using a Chopping board, chop the zucchini into thick long pieces for fries. Add eggs, salt, paprika in a  bowl and whisk it well. 

Add bread crumbs in a  plate and Maida / corn flour in another open plate. Now Dip a Zucchini piece in eggs then corn flour then bread crumbs and keep it aside. 

Do the similar process to all of them. Keep it in the fridge for about half an hour.

Heat oil in a pan on medium and deep fry these fries.

Now In a small bowl add 4tbsp of the Dip mix and 2 Tbsp of mayonnaise in a bowl. Mix it well to form a smooth paste. If the mayonnaise is too sweet then add a bit of lemon juice to it. Garnish it with finely chopped spring onion or parsley. Your Dip is ready to be served with the Zucchini Fries.

Serve them hot to your guests and they will be drooling over these yum fries.
Subscribe the blog for more healthy and organic vegetarian recipes. Until then,
Keep cooking, Keep loving :)

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Pesto Egg Macaroni With Mushroom & Broccoli

Pesto Egg Macaroni With Mushroom & Broccoli

Pesto Egg Macaroni With Mushroom & Broccoli

Hello And welcome again to my food blog - myorganicfoodlife.

Today's recipe is based out of my most favourite ingredient basil. There is something in Basil that calms my nerves and keeps me at peace. There is no denying my love for this. I have always been vocal about my love for this herb and have loved this from the start and so most of my recipes involve using basil. We all know the basil is also known as Tulsi and is considered as a holy herb. It's usually found it almost all the homes in India.
You can even Grow your own basil. Its very easy and also helps in making your surroundings green and you end up eating organic food grown in your very own balcony. Take 2-3  clean basil stem with few leaves and keep it in a  small glass of water in the sun. After 4-5 days you will notice little roots on them. Add these into the pot and keep watering them after every 2-3 days depending on the sunlight. You can enjoy your Basil after 2-3 weeks of planting them.
I use my own Basil, organically grown in my Garden. And once the leaves are long & thick enough , I make a thick pesto paste using these and other few Ingredients. For the recipe of Pesto, Please refer to the previous recipe of Pesto cream spring onion pasta.

Cooking Time : 5 minutes
Preparation Time : 20 minutes
Serves : 2

Ingredients :
2 tbsp Home made Pesto Sauce (Recipe on the previous post of pesto cream Spring onion Pasta )
1 cup of chopped Mushroom
1 cup of chopped Brocooli
2 eggs at room temperature
250 grams Uncooked macaroni
1 tbsp olive oil
1 tsp salt
1/2 tsp paprika powder ( Also known as Kashmiri Mirch )
1 tbsp Crushed fresh oregano ( I have grown oregano in my kitchen garden and I use it sun dried )

Method :
Whip up the eggs in a bowl and add salt & Paprika to it. Make scrambled eggs. Heat the sauce pan to medium and add olive oil to it. Pour the egg mix and slowly stir it till its dried and soft and is not sticking onto the pan. Keep it aside.
Again, Heat the pan on medium heat and add olive oil to it. Add mushrooms, broccoli, black pepper and a little bit of salt to it. Stir it and cover the lid. Keep stirring it after every 10 seconds and keep it aside.
Add Uncooked Macaroni in a pan and fill it with 4 glasses of water. Drizzle olive oil and salt in it. Macaroni won't stick onto each other if we add olive oil while cooking. Keep stirring it and after 10 minutes the macaroni would be par boiled. Drain the water out of macaroni and keep it aside .

In the Pan Add boiled macaroni, 2 tbsp of pesto sauce, stir fry Mushroom broccoli and scrambled egg. Stir it for 1 minute till you see a bit of olive oil on your pan. Take off the stove and serve it hot with a toast of garlic bread. This can also be used as a warm Salad dish along with Tomato basil soup. Enjoy it hot :)

Keep tuned in for the next recipe of Tomato basil soup. Until then,
Keep cooking, Keep loving :)