Tuna Rosti with Baked Yellow Squash

Its been ages that I had any time to blog. Especially with the kids at home in Summer, my days were super busy being a Chauffeur for them to all their activities. And now that school is open again I have a bit of a time to think of things others that which have to do something with the kids
                Anyway, today was a special Sunday night dinner. Something very different than what we are used to. Like my father used to say "if we don't eat rice, then it seems as if we did not eat dinner (even though we would have our bellies bursting with anything other than rice)"
               So I made "Rosti"... it is a dish mainly consisting of potatoes. And to go with it I made the most awesome baked Yellow Squash.

Tuna Rosti (Canned Tuna with Potatoes and eggs)

Ingredients:

1. Two 5-oz canned Tuna packed in water
2. 3 cups grated potatoes (squeezed to get as much water out as possible)
3. 1 cup bread crumbs
4. 1 tablespoon grated onion
5. 1 teaspoon dried dill weed
6. 1/2 teaspoon lemon pepper
7. 1 teaspoon garlic powder 
8. 1 teaspoon finely chopped sun-dried tomatoes (optional)
9. 2 eggs beaten
10. salt to taste
11. Oil for frying

Drain the Tuna well. Squeeze the grated potatoes to get as much water out as possible. Add the rest of the ingredients and mix well with a light hand. Add the beaten eggs and incorporate. Chill for 30 minutes. Divide in 8 parts. Heat oil in a non-stick pan and fry on medium high for 3-4 minutes on each side. Serve warm

Baked Yellow Squash 

Ingredients:

1. 2 yellow squash ends trimmed and cut into 1/2 cm thick circles
2. 1/2-3/4 cup bread crumbs
3. 2 tablespoons butter melted

Preheat oven to 425 degrees. Spray non-stick cooking spray on a cookie sheet and lay the squash circles in one layer. Brush the top with butter and sprinkle with bread crumbs. Bake for 30 minutes. Turn midway

Tuna curry with Refried beans gravy

Now, I had to have a quick dinner ready and I didn't have the patience to prepare any elaborate vegetables. So the best option at such situations is canned things and the two dishes I am making today both make use of canned items and I am serving them with hot fluffy rice cooked in the rice cooker

Bachelor's Tuna Curry (Canned Tuna cooked with onions and tomatoes)

Canned Tuna Curry

Ingredients:

1. 2 cans of tuna packed in water, drained
2. 2 ripe medium sized tomatoes sliced
3. 1 medium small onion sliced
4. 2 tablespoons oil
5. 1 green chilly sliced
6. 1/2 teaspoon each of salt, chilly powder, turmeric, coriander powder, ginger-garlic paste

In a pan heat the oil and fry the onions till tender. Add green chillies and ginger-garlic paste and fry for a minute. Add tomatoes and cook till they become pulpy. Add all the spices and stir to combine. Add fish and cover and simmer for 5 minutes. garnish with cilantro and serve

Refried Beans Gravy (Quick gravy with re-fried beans and spices)

Re-fried beans gravy

Ingredients:

1. 1 can refried beans
2. 1 tablespoon tomato paste
3. 2 teaspoons oil
4. 1/2-3/4 teaspoon salt
5. 1/2 teaspoon each of cumin, mustard seeds, chilly powder, turmeric, coriander powder
6. 2 dried red chillies broken
7. few curry leaves
8. cilantro for garnishing

In a pan heat the oil and add the cumin and mustard seeds and fry for a minute. Add red chilies and curry leaves and fry till they start spluttering. Add tomato paste and all the other ingredients except refried beans and fry for a few minutes. Add refried beans and mash if there are too many whole beans. Add 2 cups water and bring to a boil. Gently boil for 10 minutes on medium low flame. Garnish with cilantro and serve with hot steamy rice