Poosinikai Mor kozumbu (Pumpkin in buttermilk curry)

Yellow butternut squash 500 gms, cut into cubes
Dry red chillis , 2 broken
Mustard seeds 1/2 tsp
Urad dal 1 tsp
Curry leaves 10
Turmeric pwdr 1/4 tsp
Fresh curds 2 cups
Water 1 cup
Oil
Salt

Oil in a wok, add mustard seeds.
Once it splutters, add urad dal seeds, dry chillies,broken in half and curry leaves.
Put pumpkin in and cover till it cooks. Takes about 10 mins on medium heat.
Mash so the pumpkin is half soft and half chunky.

In a blender add fresh curds,water,salt and turmeric. Blend for a few seconds.
Uncover the pumpkin and add the curd mixture.
Simmer on low for 30 seconds and switch off flame.
Serve hot with rice and crispy papaddums.

Poosinikai kootu (Pumpkin dry fry)

Yellow butternut squash 500 gms, cut into cubes
Dry red chillis , 2 broken
Mustard seeds 1/2 tsp
Urad dal 1 tsp
Curry leaves 10
Turmeric pwdr 1/4 tsp
Oil
Salt

Oil in a wok, add mustard seeds.
Once it splutters, add urad dal seeds, dry chillies,broken, turmeric pwdr and curry leaves.
Put pumpkin and mix well.season with salt and cover till it cooks. Takes about 10 mins on medium heat.
Serve hot with roti or a side to rice.

Pulka

Whole wheat atta flour 2 cupsSalt
Water
Oil 1-2 tsp
Ghee, as needed

Take WW flour in a deep pan, add salt and oil. Mix with finger tips. Add water and mix lightly, till all the flour comes together into a ball. Do not knead with too much pressure as dough gets too hard and tough.
Leave aside for 10 mins.
Roll out into small rotis is with some dry flour.

Take a hot tava and fry one at a time. Place on tava, once partially cooked on one side,flip over til partially cooked. Then using tongs,place the roti on direct flame and watch carefully.it should fluff up, then flip over and let it cook with the steam inside the puffed roti. Immediately transfer to palate and add a dollop of ghee on the phulka.keep covered till time to serve.

Mushroom and peas dry gravy

This is a great side dish consisting of mushrooms and peas in a spiced tomato curry with a touch of fenugreek leaves.
Serves 2 to 4

sliced mushrooms 2 cups
green peas 1 cup
diced tomatoes 1 cup
shredded ginger 1 tsp (opt)
fenugreek leaves(fresh or frozen) 3 tbsps (also known as kastoori mathi)
oil 2 tbsp
cumin seeds 1 tsp
turmeric 1 tsp
coriander powder 1 tsp
red chilli pwdr 1 tsp
salt (adjust to taste) 3/4 tsp
lemon juice 1/2 tsp
green chili 1 chopped

Heat the oil in a saucepan on medium high heat. Test the heat by adding one cumin seed to the oil.

Add the cumin seeds. As cumin seeds crack add turmeric. Stir-fry for a few seconds.
Add tomatoes, ginger, salt, coriander, and chili powder. Cook until the tomatoes are soft and reduced to half.

Add mushrooms, and peas. After coming to a boil reduce the heat to medium.
Add fenugreek leaves after mushrooms have cooked half the way about 4 minutes.
Cook until mushrooms and peas are tender.
Add lemon juice and green chili if you like. Serve hot.

Notes:

Dicing the tomatoes will give a different texture to the curry then tomato puree.
Fenugreek leaves can be replaced with chopped cilantro.

Veal and pork bolognaise

Veal and pork mince, 500 grams
Ripe tomatoes 3,chopped
Carrots,2 chopped small
Onion,1 chopped small
Olives, 1/4 cup,chopped and drained
Garlic 2-3 cloves minced
White wine,1/2 cup
Tomato ketchup 2 tbsp
Red chilli flakes 2 tsps
Bacon, cooked and chopped,1/2 cup
Salt,pepper
Olive oil
Parmesan cheese


Take a wok, add oil.add garlic,onion,sauté well. Add tomatoes and carrots. Cook till carrots are soft.
Add mince,olives,red chilli flakes and 1/2 cup water. Close pan and let simmer for 15 mins till meat is cooked.
Add the white wine and cover and cook for about 30 mins on low flame.Add chopped bacon. Season with salt and
pepper.
Serve hot on pasta of your choice.
Grate Parmesan cheese on top before serving.

Lemon rice

Rice, 1 cup (cooked and cooled)
Juice of 1 lemon
Groundnuts 2 tbsps
Dry red chilli 2, broken
Sesame oil, 4 tbsp
Mustard seeds 1 tsp
Bengal gram 2 tbsp
Turmeric powder 1/4 tsp
Few curry leaves
Salt
Asafoetida,a pinch

Add oil to wok, add mustard seeds,once it's splutters.add Bengal gram, then groundnuts and sauté well.add red chillies, curry leaves,asafoetida and turmeric. Switch off flame. Immediately add the lemon juice and salt, stir once and pour the mixture into the rice. Mix well.

Serve with brinjal curry.

Serves 2

Pasta with creamy Spinach pesto

Ingredient
Large spirals 250 gm (cooked till al dente)
Almonds 8 (soaked in water, you can use as is if you don't have the time )
Spinach 3 cups(blanched)
Kalamata olives 1/4 c ,chopped
Sundried tomatoes, about 4,drained
Olive oil, 1/4 cup or more
Pepper and salt

Blend the almonds,half of the olives,sundried tomatoes till smooth. Add the spinach and little water and pulse till coarsely ground.
Take a wok,add extra virgin olive oil.Add pesto paste and remaining chopped olives. Warm through. Add cooked pasta.Season with salt and pepper.
Steamed asparagus or crunchy green beans or artichoke hearts preserved in oil can be added to make it more healthy.
Enjoy!