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Zucchini Chutney


2 or 3 zucchini
1 onions
½ tsp hing
½ tsp tamcon
2-3 green chilies


  • Fry the cut zucchini, onions, and green chilies.
  • Add turmeric and salt, and cook on low flame for 5 - 10 minutes.
  • Boil the tamcon and add to mixture.
  • Pulverize everything in blender.
  • Seasoning: Thalshi Kottify with mustard seeds, urad dhaal.
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Zullia or Jellabie


½ cup cornstarch
1 cup flour
1 tsp baking powder
1 cup sour milk
½ cup milk
1½ cups sugar
½ cup water
Oil for deep frying


  • Sift the flour, cornstarch and baking powder together.
  • Add the sour milk and milk, mixing well to form a soft batter.
  • Put the sugar and water to boil for 15 minutes to make a thin syrup, then add to milk mixture.
  • Pour the mixture into a squeeze bottle, and then squeeze mixture into the hot oil, making a few rounds for one zullia.
  • Turn and fry until golden brown.
  • Remove from the oil, drain off the excess oil a bit and then dip while hot in the syrup for a few seconds.
  • Remove from the syrup and drain completely.
  • Serve warm or cold.

Zucchini Chutney
Zullia or Jellabie

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Last Updated on : Saturday, May 29, 2010
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