Zucchini & Pepper Tikka

Zucchini Pepper Tikka
Zucchini & Pepper Tikka

Zucchini Pepper Tikka


Description –

Tikka is world’s famous recipe of India. This zucchini pepper tikka recipe is prepared using Italian herbs and spices along with curd to give it a unique flavour. This fusion recipe is easy to prepare and delicious. This zucchini pepper tikka recipe is unique and different than other zucchini recipes

(Zucchini and pepper salad with cheddar)



Preparation Time –
30 Mins
Cooking Time – 30 Mins

Ingredients –

• Zucchini – 1 Medium Size (Cut into 1 cm thick round pieces)
• Red Bell Pepper – 1 Medium Size (Deseeded and Diced)
• Oil – 1 Tbsp

For Marination –
• Besan – 1 Tbsp
• Curd – 1/2 Cup
• Salt to taste
• Garlic finely chopped – ½ Tsp
• Ginger finely chopped – ½ Tsp
• Turmeric – 1/2 Tsp
• Red Chili Powder – 1 Tsp
• Basil Powder – 1 Tsp
• Oregano Powder – 1 Tsp
• Paprika Powder – ½ Tsp
• Oil – 1 Tsp

Method –
• In a mixing bowl whisk curd well.
• Add all the marination ingredients. Mix well.
• Add zucchini and red bell pepper.
• Cover the bowl with a cling wrap and keep it aside for 30 Mins.
• Heat oil in a wide non stick pan. Spread zucchini and bell peppers in a pan.
• Cook on medium low flame for 10 – 12 mins .Make sure vegetables do not burn.
• Turn zucchini and bell peppers and cook till done. All the marination should be absorbed by vegetables.
• Serve hot with mint chutney.

Facts about bell peppers –
• Bell peppers are a wonderful combination of tangy taste and crunchy texture.
History & Production-
• Bell peppers have been cultivated for more than 9000 years, with the earliest cultivation having taken place in South and Central America.
• While the name “pepper” was given to this food by European colonizers of North America who first came across it in the 1500-1600’s and then transported it back to Europe, the original name for this food in Spanish was pimiento.
• Because bell peppers can be grown in a variety of climates and are popular in cuisines throughout the world, they can frequently be found on small farms in North America, Central America, South America, Europe, Africa, the Middle East, and parts of Asia.
• Within the U.S., California and Florida are the largest bell pepper-producing states.

Preparing & Cooking Bell Peppers –
• Before coring and/or cutting the pepper, wash it under cold running water. If the pepper has been waxed, you should also scrub it gently but thoroughly with a natural bristle brush.
• Use a paring knife to cut around the stem and then gently remove it. Peppers can be cut into various shapes and sizes.
• To easily chop, dice or cut the peppers into strips, first cut the pepper in half lengthwise, clean out the core and seeds, and then, after placing the skin side down on the cutting surface, cut into the desired size and shape.
• Peppers can also be cut horizontally into rings or left whole for stuffed peppers. The pulpy white inner cavity of the bell pepper is rich in flavonoids and can be eaten, even though some people have a personal preference for removing this section.



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