Sweet and Sour Hubbard or Acorn Squash


Serves 4
 
Ingredients
4 cups diced squash
2 tbsp oil
1 medium onion sliced
1/2 inch green chili or 1/4 bellpepper sliced thin
1 large very ripe tomato diced
1 tbsp. panchporan
1/2 tsp. asafetida
1 tsp. ginger paste
Salt to taste
Cayenne powder to taste
2 sq. inch of jaggery
1 inch malabar cinnamon
pinch of fenugreek leaves
juice of one small lime
2 tbsp. water

Method
Heat oil in a pressure cooker or dutch oven.
Add panchporan and asafoetida/hing powder. Allow to splutter or turn light brown. Do not let them burn, fenugreek seeds turn vey bitter when burnt.
Add ginger and chilli, fry for 10 seconds
4. Add pumpkin, all the spices, salt. Mix thoroughly and stir fry for a minute or two on high flame.
5. Reduce heat add jaggery, water and cook until soft, stirring from time to time or cook in a pressure cooker.

Serve with rice or any flat bread.


Grilled Chicken with Mint and Garam Masala

ingredients
1 1/2 pounds skinless boneless chicken breast halves, cubed
2 tablespoons ghee
2 tablespoon oil
4 garlic cloves, crushed
1 teaspoon dried mint
1 teaspoon garam masala
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons fresh lemon juice
a handful of fresh mint leaves
1 red onion, cubed into 1-inch pieces
8 12-inch metal skewers

Method:
Mix chicken, 2 tablespoons oil, garlic, mint, garam masala, salt, lime and pepper in medium bowl. Let marinate 30 minutes.

Prepare barbecue (medium-high heat). Alternate chicken, onion on skewers; sprinkle with salt and pepper and fresh mint. Grill until chicken is just cooked through, turning and basting occasionally with ghee, about 10 minutes. Serve with a salad.


 Sprouted Moong Dal

Ingredients:
3 cups of sprouted moong beans (1 package of Ajika Moong Beans soaked overnight, drained and kept in a strainer to let it sprout - takes a day or two but is worth the wait)
1 cup onion minced
2 green chilies minced
1 tbsp. mustard seeds
1 sprig curry leaves
1 tbsp. of dry coconut
1 tbsp. of ghee
1/2 tsp. turmeric
Salt to taste

Garnish
cilantro and lime juice to taste

Heat ghee in a pan or wok. Add mustard seeds and curry leaves.  After the mustard seeds start to splutter add onions and green chili and saute till onions are transclucent. stir in the rest of the ingredients. Toss and steam for about 5 minutes. Sprinkle some fresh cilantro and lime juice and serve.

Steamed Carrot and Beans Recipe

This is a simple recipe for a subji (vegetable dish)

Ingredients:
3 cups diced carrot and beans
2 tbs. ghee
1 tbsp.  Spice Blend or sabzi masala
1 tsp. ginger
1 Tbs shredded unsweetened coconut
1 tsp. lime juice
Salt to taste

Method:
In a wok or cast iron skillet, heat the oil. Add  Spice blend.  As the spices fry add the vegetables and ginger.  Stir fry the vegetables on high. Reduce heat to medium and then blend into the cabbage coconut and lime juice. Season with salt. Toss, cover and let the dish steam till vegetables are soft.

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