Zucchini Latkes and Shahi Paneer

Zucchini Latkes, Pan Roasted Chick Peas, Bibb Lettuce Salad

• Potato latke video above for reference. It translates pretty well to zucchini latkes - they cook a little quicker.

  Transfer the latke batter to a mixing bowl. Stir the latke batter and season with a couple pinches of salt. We did not salt them at all to prevent wateriness, and you definitely do want a proper seasoning with these little fritters. Add a little flour if absolutely necessary, but likely avoidable - its ok to leave excess liquid in the jar or bowl as you spoon these out.

• Heat oil in a sauté pan - enough to just cover the bottom of the pan. When almost - but not- smoking hot add dollops of batter approximately 2T in size. Flatten them out. Moderate the heat to about medium to ensure they latkes are frying nicely but not burning on the edges. Maybe try one or two before going all in.

• When the edges are browned and the middle is set up, turn the latkes to fry the other side. Expect about 2 minutes per side. These cook a little faster than potato latkes. Transfer to a rack or paper towels to drain. Serve warm. Lovely topped with a little yogurt.

• Heat a little olive oil in a sauté pan over medium heat. When hot but not smoking add the chick peas. Shake the pan and season with a little salt. Allow the chick peas to brown lightly and evenly 3-5 minutes. Serve beside the latkes and salad.

• Dress the salad.

Shahi Paneer, Roasted Cauliflower, Basmati Pilaf

• Heat a little butter in a sauté pan. When hot add the cauliflower and onion mix. Toss. Allow to heat through and become fragrant. Add a dash of water and cover for 1 minute. reserve. Alternately heat at 325 on a cookie sheet in the oven for 10 minutes OR in a pinch you can microwave this side dish.

• Heat a little oil in a non-stick or well seasoned pan. When hot, add the rice. Stir and fry the rice to heat through and get a little crisp. When hot transfer to a serving bowl.

• Cut the paneer into approximately 3/4" cubes.

• Reoil and heat the pan. When hot but not smoking carefully add the paneer cubes. Brown them on at least 2 sides using a utensil to turn them. About 1 minute per side - they go pretty quick. When browned lower the heat and add the tomato curry sauce to the pan with the paneer. Simmer 1-2 minutes.

• Arrange the rice on plates, top with the shahi paneer.