Butternut Squash Halwa

Our visit to Farmers market brings new vegetables to our home once a while. This time we got Butternut Squash. I like the color and its appearance. And the name itself told me that it has to be good.. Butter, Nut.. Lovely name right.. Yeap Very nice vegetable. You can definitely try this vegetable.

After buying this vegetable I really dont know what to do with it.It was sitting on my counter top for more than a week. I was confused whether to go with sweets or to make come curries. Called my fried Dahlia and asked What to do with Butternut Squash. She told me to make Halwa or you can use it in the Sambhar. So i'm using Half of it in Halwa and the other half in Sambhar. Thanks Dahlia akka for your suggestion. I did exactly like carrot halwa and it taste very good. But instead of thickening the milk at stove top i added condensed milk.

It is a good source of fibre, vitamin C, manganese, magnesium, and potassium. It is also an excellent source of vitamin A.

To make this tasty Halwa:

You will need:

• 3 cups of grated butternut squash
• 1 cup of condensed milk
• ½ cup water
• 2 pinch of cardamom powder
• 2 tsp ghee
• 1 tbsp dry raisin
• 1 tbsp cashewnut (roughly chopped)
• Sugar as needed .(I dint add sugar, Its purely optional)

Procedure:

Step 1:

Cut the butternut squash lengthwise and scoop out the seeds using a spoon as shown in pic.

Step 2:

Grate the peeled squash using a grater ..(Just like u grate carrots).

Step 3:

Now switch on Non stick pan at Medium heat. Add the ghee. When its hot add the raisin and cashew nut. Saute it till the raisin plums and the cashew nut turns golden brown color. Remove the raisin and cashew nut when its done. Keep it aside.

Step 4:

In the remaining ghee add the grated butternut squash and lower the heat. Saute it till it get rid of the raw smell. It will take 10 to 15 mins in medium low flame. Now add the water and allow it to boil.

Step 5:

When the water starts boiling add the condensed milk along with the cardamom powder. Saute it till you get Halwa consistency. It will take less than 7 mins.

Step 6:

Now garnish with the raisin and the roasted cashews . Transfer it into another bowl and allow it to cool. Refrigerate it for few hours. Now its time to cut and serve. Wow Yummy Butternut squash Halwa is ready.



Hint:
You can add extra sugar if you like extra sweet version of this Halwa.

Chilli Adai

My H like Adai more than regular Dosa. We like spicy Adai's. One fine evening i have no dosa batter in my fridge. Suddenly i came up with this idea. Just 2 to 3 hours soaking time is enough if you soak the dals and rice in hot water. This simple adai goes with idli podi very well. If you have time you can make coconut chutney as side dish too. This Adai goes very well with South Indian Aviyal. Here comes the recipe for this simple Adai...


You will need:

• 1 cup raw rice
• ½ cup toor dal
• ½ cup Channa dal
• ¼ cup urad dal
• ½ tsp cumin powder
• ½ tsp red chilli powder
  
• ½ tsp Asafoetida Powder (hing powder, LG)
• 2 tsp ginger garlic paste
  
• salt as required
• bunch of coriander leaves
• Chilli flakes (optional)
• oil (To make Adai) You can use ghee also
  

Procedure:

Step 1:

Soak rice, toor dal, channa dal, urad dal together in a vessel for 3 to 4 hours.

Step 2:

Grind it in a mixie/ blender by adding little water(Not too watery..Just like regular dosa batter). Grind it to a course paste.

Now add chopped coriander leaves, chilli powder, cumin powder, asofoetida powder and ginger garlic paste along with the course paste and switch on the mixie/ blender one more time just to get the coriander leaves mixed with the dal paste.

Step 3:

Now add the salt and mix it.

Step 4:

Heat griddle/tawa/ nonstick pan pour a ladle of batter and roll it around to spread it evenly. Cook one side pour some oil around and turn other side to cook .When done remove and serve.


You can top one side of the dosa with chilli flakes or onions to get chilli Adai, Onion Adai.

Tofu Scramble

I like scramble eggs very much. We eat that with Chapathi, side dish for sambhar rice or dal rice, or even as breakfast. But as you all know eggs are loaded with cholesterol. So tried the same recipe with added spiciness in Tofu. We liked it very much. Had it with Chapathi for dinner. Hope you will like this too..

You will need:

• 500 gm Firm Tofu
• 2 big onions
• ½ tsp Chicken Masala Powder
• 1 tsp pepper powder
• 1 tsp chilli powder or 5 green chillies(finely chopped)
• ½ tsp cumin powder
• 1 tsp ginger garlic paste
• ½ tsp mustard seeds
• 2 tbsp oil
• salt per taste
• Few coriander leaves( Chopped finely)

Procedure:

Step 1:

Chop the onions finely and keep it aside.

Step 2:

Heat oil in a pan. Add mustard seeds and then add the finely chopped onions to it.

Step 3:

Crumble the firm tofu with your hands and keep it aside.

Step 4:

When the onions turn translucent after sauteing it for 3 to 5 mins, add the ginger garlic paste.

Step 5:

Saute the ginger garlic paste for just 2 mins till it get rid of the raw smell. Now add the chicken masala powder, chilli powder and the cumin powder, pepper powder along with scrambled tofu at this stage.

Step 6:

Add salt. Stir it continuously till you get scrambled form. Add chopped coriander leaves. This might take 8 to 10 mins to get this scrambled form.Serve it hot with Chapathi or any of your favorite dishes.

Simple Chilli Shrimp Fry

You will need:

• 1 lb shrimp
• 2 onion
• 5 garlic pods(chopped very finely)
• 2 green chillies
  
• 1 tsp chilli powder
• 1 tsp pepper powder
• curry leaves.. 2 strings
  
• salt for taste
• 1 tsp mustard seeds
  
• 3 tbsp oil
  

Procedure:

Step 1:

Heat oil in a non stick pan. Add mustard seeds when its hot. Then add the curry leaves.

Step 2:

Add finely chopped onions, green chillies and garlic to it. Fry it till it becomes translucent.

Step 3:

Add the shrimp and cover it with a lid. Add salt at this time.

Step 4:

Cover it with a lid for 4 to 5 mins. Now add the chilli powder, pepper powder. Then uncover the lid and fry it for few more mins.

Step 5:

Fry it for few more mins. Check for salt.

Serve hot with your favourite rice or with rasam, dal curry.

Baby goat Masala

You will need:

• 3 lb baby goat with bones
• 1 tbsp freshly made ginger garlic paste
• 5 small onions(shallots) You can add more also for extra taste
• some curry leaves
• ½ tsp turmeric powder
• salt
• 2 cup water (Can add more if needed)

For Masala:

• 2 onions(finely chopped)
• 2 tomatoes chopped
• 2 tbsp ginger garlic paste
• 2 tbsp Sakthi mutton masala or you can use(1 ½ tbsp coriander powder, 1 tbsp chilli powder)
• ½ cup diluted coconut milk or (2 tbsp coconut milk paste).. Optional ingredient
• 5 stalks of coriander leaves
• 1 cinnamon stick
• 2 cloves
• 3 cardamom
• 3 tbsp oil
• salt as required

Procedure:

Step 1:

Pressure cook the ingredients under first table for 3 whistle or untill its 90% cooked. Keep it aside

Step 2:

Heat oil in a big non stick pan. Add cinnamon stick, cardamom and cloves. Then add the onions and fry it till it become translucent.. It might take 5 to 10 mins in medium high heat. Then add ginger garlic paste and saute it for 2 mins till it get rid of the raw smell. Then add the tomatoes and saute it till the oil oozes out. Now add the masala powder along with half of the chopped coriander leaves and saute it just for a min. 


Step 3:

Now add the cooked baby goat along with the pressure cooked soup and onions. Allow it to cook covered along with the masala for 5 to 10 mins till the cooked goat absorbs all the masala. Check for salt. Garnish with finely chopped coriander leaves. You can add coconut milk at this stage if needed.

Enjoy with any variety rice like ghee rice, peas pulav, fried rice or with your favourite rotis like naan, chapathi. 

You can make the same with mutton, beef and pork as well.. If making with beef or pork. Pressure cook the meat till its fully cooked. Some part of beef take 8 to 10 whistle.

Eggplant Gravy/ Enna kathirikai

You will need:

• 8 brinjals
• 2 onions (chopped finely)
• 1 tbsp ginger garlic paste
• 1 cinnamom stick
• 2 cardamom
• 2 tbsp tamarind paste(adjust according to your taste)
• 2 tbsp sakthi chicken masala powder
• 3 tbsp oil

To Powder:

• ¼ cup peanuts( ground nuts)
• ½ cup sesame seeds
• ½ cup grated coconut

Procedure:

Step 1:

Heat 1 cup of oil in a pan. Make some slits in the brinjal and deep fry it . Keep it aside.

Step 2:

In a non stick pan roast the peanuts, sesame seeds and coconut individually till it turns light brown color. Once its roated add some water and grind it to a course paste and keep it aside.

Step 3:

In the same pan add 3 tbsp oil and add cinnamon stick and cardamon. Now add the finely chopped onion and saute it till it turns translucent.Then add the ginger garlic paste. Saute it for 1 min.

Step 4:

Now add the course paste along with the sakthi chicken masala and close it with a lid. Turn the flame to very low. Allow it to cook for minimum half an hour till the oil appears at the top.

Step 5:

Now add the tamarind juice. Add the fried brinjals into the gravy. Check for salt. Add more water if needed according to your required consistency.

Enjoy with Biryani, chapathi.