The Wholesome Kitchen by Pooja Dhingra : Zucchini Pasta
March 20, 2017
“Good food habits aren’t just about ‘not eating unhealthy things’ but also about EATING healthy things! ” – Aakriti Khanna
BOOK REVIEW : THE WHOLESOME KITCHEN by POOJA DHINGRA
Pooja Dhingra is a graduate of Le Cordon Bleu, Paris, and the founder of Le15 Patisserie, Le15 Cafe and Studio Fifteen Culinary Centre in MUMBAI. Her first book, The Big Book of Treats, was a national bestseller and was awarded the World Gourmand Award in 2015.
In her latest release ‘THE WHOLESOME KITCHEN’, Pooja Dhingra, India’s macaron queen, shows how to reinvent everyday ingredients to cook hearty meals and luscious desserts that can be consumed with all the pleasure and none of the associated guilt.
Too good to be true? Well, The Hush Hush Diary has decided to take on the challenge to try her recipes and give its readers a real review of how true it is. Over the next 5 days, stay tuned to read reviews of 5 delectable recipes chosen from her book which would include some basics, salads, smoothies and some real mouth watering desserts!
HOT FACT: The book also features recipes from several celebrity and guest contributors like Sonam Kapoor, Alia Bhatt, Parineeti Chopra, Shraddha Kapoor and Rahul Khanna, among others.
TODAYS RECIPE: ZUCCHINI PASTA (Page 101)
Serves : 2
About the dish: Created by hotelier Samyukta Nair’s chef at the Leela, Mumbai. Use white pumpkin if zucchini is not available.
For the Tomato sauce:
1 tomato, blanched, peeled and diced
15 gm chopped onion
1 clove garlic
1/2 tsp olive oil
A pinch of red chilli flakes
Salt, to taste
Black pepper, freshly ground, to taste
For the zucchini pasta:
For the zucchini pasta
2tsp olive oil
5 gm chopped onion
2 cloves garlic, chopped
100 gm – 150 gm zucchini, sliced into thin strips and then julienned to resemble spaghetti
20 gm parmesan cheese, grated
1 1/2 tsp fresh basil, sliced into fine ribbons
Make the sauce by blending all the ingredients in a mixer ginger to a smooth paste.
Heat the love oil in a pan, and sauce onions and garlic, till translucent.
Add the zucchini ‘spaghetti’ and sauce till cooked but still crunchy.
To serve, plate the zucchini and top with t tbsp of sauce per serving.
Garnish with parmesan and basil.
WHAT WE THINK ABOUT THE RECIPE?
A great recipe that substitutes maida (pasta) with a healthy green vegetable and makes zucchini suddenly taste so yummy. Real quick to make using very basic ingredients that our readily available at home. Looks great when plated to serve guests.
You can use a spiral slicer to slice zucchini or use a mandolin and then cut it into juliennes.
I added oregano to the recipe too and seasoned it real well with salt and pepper as the vegetable zucchini itself doesn’t have any taste.