Squash with Spices

                                                   (Cayote Squash-Pear Shaped)

4 cups of cayote squash diced/cut into cubes

3 tablespoons oil
4 whole dried broken red chillies
Pinch asafetida (hing)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 inch ginger chopped
1/2 teaspoon garlic powder
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon cilantro powder
1/2 teaspoon black pepper powder
1/2 teaspoon mango powder (amchur)
Pinch of nutmeg powder
Salt to taste

Preparation:

·         Rinse squash with water and keep aside.
·         In a small bowl, mix garlic powder, turmeric powder, cumin powder, cilantro powder, black pepper powder, mango powder, and nutmeg powder. Add 1/4 cup of water to mix these spices to make a paste.
Heat oil in a pan on a medium flame.
Once the oil is hot, add broken red whole chillies and let them turn dark brown.
Add asafetida and at the same time add mustard seeds. Let the mustard seeds crackle.
Add cumin seeds. Stir for few seconds.
Add ginger and saute for few minutes.
Add the spice paste/mixture into the seasoning.
Stir fry for a minute until the oil begins to separate from the spices.
Add salt to taste. Mix well.
Add squash into the mixture. Stir well.
Cover the pan with a lid and cook on medium heat for 2-3 minutes.
Add 1/4 cup of water if required or if squash becomes too dry. Cook for few minutes.
Turn off the flame and serve with roti/parantha or plain rice.

Vegetable Stew with Coconut Milk

This is a prefect recipe for winter

Ingredients:
2 tablespoons oil or butter
1 teaspoon cumin seeds
1 medium size onion, sliced
2 inch ginger chopped
1 teaspoon garlic paste
1 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon cilantro powder
1/2 teaspoon black pepper powder
1/2 teaspoon red chilli powder
2 tablespoons tomato paste
1 can (14oz/400 ml) coconut milk
2 cups squash, diced
2 cups cauliflower florets
1 cup broccoli florets
1 cup celery, diced
1/2 cup carrots, diced
1/2 cup green peas (frozen/fresh)
2 1/2 cups of water
Salt to taste
Few drops of fresh lime juice (1/3 lime)
Few twigs of green cilantro leaves, finely chopped to garnish

Preparation:
Heat oil or butter in a large deep pan on a medium flame.
Add cumin seeds. Stir for few seconds.
Add sliced onions. Saute until onions are soft and translucent.
Add chopped ginger and garlic paste. Saute well for 1-2 minutes.
Add turmeric powder, cumin powder, cilantro powder, black pepper powder, red chilli powder, and tomato paste.
Stir well until a uniform mixture is formed.
Add 1 cup of water.
Add florets of cauliflower and cover with the lid.
Cook for 1- 2 minutes.
Open the lid. Add squash, carrots, and celery. Mix well.
Cover the lid and cook for 1-2 minutes.
Open the lid. Add florets of broccoli, peas, and coconut milk. Stir well.
Add 11/2 cups of water. Mix well.
Simmer for 2-3 minutes until stew is done or desired consistency/thickness is reached.
Squeeze fresh lime juice. Garnish with fresh cilantro leaves.
Serve hot with steamed rice or garlic bread or bread of your choice (toasted/untoasted)
Enjoy:)