Zucchini In A Yogurt Dressing

Whatever merit they may see in their own works here in this world, they discover none in them when they stand before the bar of Christ. The light of that great day of assize will make a wonderful difference in the appearance of all their doings. It will strip off the tinsel, shrivel up the complexion, expose the rottenness, of many a deed that is now called good. Their wheat will prove nothing but chaff. Their gold will be found nothing but dross. Millions of so-called Christian actions will turn out to have been utterly defective and graceless. They passed current, and were valued among men. They will prove light and worthless in the balance of God. They will be found to have been like the whitened sepulchers of old, fair and beautiful without, but full of corruption within. Alas, for the man who can look forward to the Day of Judgment, and lean his soul in the smallest degree on anything of his own!

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Greek	Cooking liv, Import	1	Servings

INGREDIENTS

1	T	Salt, plus 1/4 teaspoon
1	lb	Zucchini, 2 medium cut
		into 1/2-inch dice
3/4	c	Plain yogurt
1/4	t	Cayenne pepper, or to taste
3/4	t	Ground roasted cumin seeds
		see note
1/2	t	Brown or granulated sugar
1	T	Vegetable oil
1/2	t	Brown mustard seeds

INSTRUCTIONS

Bring 2 1/2 quarts of water to a rolling boil. Add 1 tablespoon salt,
stir and put in the zucchini. Boil rapidly for 3 to 4 minutes, or
until the zucchini are just done. Drain and leave to cool.  Put the
yogurt in a bowl and beat lightly with a fork until smooth.  Add
remaining salt, cayenne, roasted cumin, and sugar. Stir to mix.  Heat
the oil in a very small pan or skillet over fairly high heat.  When
very hot, add the mustard seeds. As soon as the mustard seeds  begin to
pop, this takes just a few seconds, pour the seeds and oil  over the
yogurt. Stir to mix. Gently fold the zucchini into the  yogurt. Serve
warm or cold.  Yield: 4 servings  Note 1: Ground roasted cumin seeds,
place 3 to 4 tablespoons of whole  cumin seeds into a heated, small
cast iron skillet. Keep over medium  heat. Stir the cumin until it is a
few shades darker and emits a  distinct roasted aroma. Grind in a clean
and dry coffee grinder and  store in a tightly lidded jar.  Note 2:
Garam masala, combine in a clean and dry coffee grinder 1  tablespoon
cardamom seeds, 1 teaspoon whole cloves, 1 teaspoon whole  black
peppercorns, 1 teaspoon whole black cumin seeds, 1 2-inch stick  of
cinnamon, 1/3 of a whole nutmeg, and a curl of mace. Grind until  you
have a fine powder. Store in a tightly lidded jar.  Note 3: Rai masala,
toast and grind 2 tablespoons whole coriander  seeds, 1 teaspoon whole
cumin seeds, 1 teaspoon whole fenugreek  seeds, 1 teaspoon whole brown
mustard seeds, 1 teaspoon whole  peppercorns, 1 to 2 dried, hot, red
chilies, and 5 whole cloves,  using the same method as roasted cumin
seeds.  Recipe by: Cooking Live Show #CL8873 Posted to MC-Recipe Digest
V1  #592 by Angele Freeman <jfreeman@netusa1.net> on Apr 29, 1997

A Message from our Provider:

“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 319 Calories From Fat: 162 Total Fat: 18.4g Cholesterol: 11mg Sodium: 7142.9mg Potassium: 1624.5mg Carbohydrates: 27.5g Fiber: 4.7g Sugar: 24.3g Protein: 15.2g