Name: Rawa vegetable hadwa recipe by komal Manish at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: Suji or rawa 2 cups; Vegetables of your choice 1 cup; Curd 1 cup; Baking soda 1 tea spoon; Penuts 1 spoon; Crushed mirchi and adrak 1 spoon; Til 1 spoon; Haldi powder 1 /2 spoon; salt as per taste; oil for cooking; Curry leavs; rai 1 Spoon

ABOUT Zucchini crust chicken corn Quiche RECIPE

Perfect for evening snacks if you are fond of Italian flavors and is avoiding fried items in the monsoon. Enjoy all the goodness of zucchini in this Quiche

Ingredients Serving: 6

Green zucchini-01
Flour 6tbsp
Cornflour 2tbsp
Egg-03
Salt-2tsp(as per taste)
Italian herbs-2tsp
garlic cloves 8-10
Olive oil- 1tbsp
Black Pepper powder 1tbsp
Chicken Shredded 200g
Corn kernels 4tbsp
Cream 1cup
Cheese: 2cup
Milk 1/2cup

Instructions

1) Grate the zucchini and add a tsp of salt. After 5minutes, squeeze out as much water as possible. This is the most important step.
2) Add flour, cornflour, little salt, 1cup cheese and 1egg to the grated zucchini and knead to form a dough. Increase the flour if you are not able to bind.
3) Take a cling film, put some olive oil and place the dough. Then cover it with another cling film and roll out a disc of 1/2inch thickness.
4) Place it in a pie dish or any round baking dish and trim the overhangs.
5) Do a blind baking at 180c/20min by placing beans on a parchment paper over the pie sheet. (Just for reference)
6) Meanwhile, Saute chicken and boiled corn in garlic, herbs and black pepper powder. Add cream and little cheese to coat the chicken well.
7) Once blind baking is done, remove the beans along with parchment paper and place some cheese at the bottom first, followed by the chicken corn filling and again a layer of cheese.
8) Whisk together milk, cream and remaining 2eggs along with some herbs and pour uniformly over the pie.
9) Bake at 180c/ 20-25min. Increase time if not cooked. Sprinkle hebs before serving the yummy zucchini quiche.

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