Chana dal with zucchini

1. Wash well and then soak chana dal in clear water over night.
2. Add black pepper corn, red round Chile pepper, 1-2 star anise, green cardamom,  salt, turmeric and aamchur (dry mango powder) in a pressure cooker, cook till the steam appears.
3. In a frying pan, add diced (half-moon) zucchini (green or yellow), panch phoran, and halved heirloom tomatoes. Add salt, kashmiri mirch and bhaja masala (dry roasted- cumin-coriander-red chilies). Cook till oil separates.
4. Add the zucchini mix, a pinch of hing (asafoetida)  and ghee (for smell). Simmer till done.

Cookout ideas

Spring cookout: Hot wings, asparagus and zucchini in lemon pepper

Grilled vegetables go well on a pizza, in a sandwich or with a steak. I love to have them with lemon juice, pepper and salt- no fuss. If you like, you can add balsamic vinegar and your favorite herbs too. Use skewers, instead of Aluminium foil if you prefer the grill marks.

My favorite veggies for the grill usually are:
Zucchini
Mushroom
Asparagus
Red onions
Bellpeppers
Corn on the cob, broccoli and cherry tomatoes are good too.

Update: May 2013

Before

 Tilapia fillet with thyme and spices(pepper, Mrs. Dash)

 Chicken thighs marinated in yogurt and grilled with rosemary

Veggie mix

 During

After

collage

Zucchini and mushroom bake

This is a quick vegetable recipe minus hassles for days when you don't really feel like cooking on a stove-top. Doesn't look much compared to colorful Indian cooking, but tastes great. All you need is some

1. Olive oil/ melted butter
2. Diced or half moon shaped zucchini
3. Sliced / halved mushrooms
4. Sour cream
5. Crushed black pepper
6. Salt
7. Garlic powder

You can add a couple of cloves to make it more interesting.

Mix all together and bake at 350 F for 20 minutes or until vegetables are soft. You can add chicken and rosemary or your favorite herbs. Bake longer (45 mins) if you add chicken. Skip the sour cream if you like to eat light. Also, olive oil is a healthier option than butter.