Zucchini Fritters - Kabak Mucver

Ingredients:
Fritters:
2 & 1/2 cups grated zucchini (2-3 zucchini)
6 tbsp chopped green onion (1-2 onions)
2 tbsp chopped dill
2 eggs
4 tbsp gluten-free or rice flour
1 tsp salt
3 oz feta cheese
oil for cooking
Optional: spicy red pepper flakes

Yogurt sauce:
2 garlic cloves, pressed/grated
1/4 cup cucumber grated or fine chopped
2 tbsp chopped dill
1 tbsp lime or lemon juice (about 1/2 lime or 1/4 lemon)
salt and pepper to taste

Recipe:
1. Shred zucchini and set aside.
2. Mix all yogurt sauce ingredients and set aside.
3. Squeeze water out of the zucchini.
4. Mix zucchini, green onion, dill, flour, salt and eggs.  Then fold in cheese and spicy red pepper flakes.
5. Heat a pan and spray oil.  Add 1/6 of the zucchini mixture and cook 3 minutes on both sides, or until browned.
6. Serve as pictured, with dollop of yogurt sauce on top.

Amma's Egg Curry

6 Boiled eggs (remove the shell)

1 Large Potato (cooked and cubed)

5 curry leaves

1 Onion (thinly sliced)

1/2'' piece of Ginger--sliced thin 

1 green chili

1 tbs. coriander powder

1/2 tsp (or as much as you'd like) Chili Powder or red pepper powder

1/8 tsp turmeric powder

1/2 tsp ground cloves, cardamom & cinnamon ( altogether1/2 tsp)
Salt to taste

2 cups water

1 cup coconut milk

Soak coriander, chili, and turmeric powder in a little vinegar (just so they are all soaked). Saute curry leaves, onion, ginger & chili till the onion get golden brown. Then add the soaked masala & fry for few minutes, to that add the ground cloves, cinnamon and cardamom. add 2 cups of water to the mixture and boil. Then add the cubed potato. When it is cooked add  1 cup of  coconut milk . Let it boil once.  Salt to taste, then halve or scour the eggs and pour curry over eggs. (This is Sheeba's grandmother's recipe - a dish from Kerala I love!)