Butternut Squash - Apple Brushetta

Preparation Time: 5 min
Cooking Time: 20-25 min
Serves: 1 long french bread

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Ingredients: 1 long french bread, sliced 2 cups butternut squash, diced 1 cup apples, diced olive oil 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp allspice 1/4 tsp ground cloves salt to taste black pepper to taste 1 cup ricotta cheese 4 cloves garlic, minced 8 fresh sage leaves, chopped 2 tbsp balsamic glaze

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Method:

• Preheat oven to 425° F.
• Toss the butternut squash and apples with 2 tbsp olive oil, ground cinnamon, nutmeg, allspice, cloves, 1/2 tsp salt and 1/2 tsp black pepper.
• Place in an even layer on a baking sheet and bake for 15 minutes.
• In a small pan, heat a little olive oil on medium-high heat. Add garlic and sage leaves, saute for 1-2 minutes. Toss with the baked squash and apples.
• Brush the sliced bread with olive oil, bake for about 5 min based on preference, set aside.
• Combine ricotta cheese with the 1/2 tsp black pepper and 1/2 tsp salt, set aside.
• Assemble brushetta - Spread ricotta cheese, then the roasted squash and apple mix. Drizzle with the balsamic glaze.

Kaddu (Pumpkin) Ki Subji

Preparation Time: 5min
Cooking Time: 20 min
Serves: 4-5

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Ingredients: 1 Pumpkin/Kaddu - chopped into 1.2 inch cubes 1 Tomato 1.5 Inch Ginger 4-5 Green Chillies 50 gms Jaggery Hing 1 tsp Cumin Seeds 1 tsp Fennel Seeds 1/2 tsp Fenugreek Seeds 2 Bay Leaves 3 Dried Red Chillies 1 tsp Garam Masala 1 tsp Kasuri Methi 1 tsp Dry Mango Powder/Amchoor Powder 1/2 tsp Turmeric Powder 1 tsp Kashmiri Red Chilli Powder - less spicy & used for colour 1/2 tsp Rock Salt 1 tsp Salt 1 Pinch Baking Soda 1 Tbsp Coriander Powder 3 Big Spoon Mustard Oil

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Method:

• Heat mustard oil and add hing, cumin seeds, Fennel seeds, fenugreek seeds, bay leaves, dry red chilli, garam masala, kasuri methi, amchur powder and green chillies.
• Add ginger and tomatoes and saute for 4-5 min.
• Add Turmeric, Kashmiri Red Chilli Powder, Rock Salt, Salt, Baking Soda and Coriander Powder. Saute for 1-2 min.
• Add Jaggery (gud) and saute till the oil separates.
• Add pumpkin and roast on high flame for abut 5 min.
• Reduce heat and let it cook till the pumpkin softens.
• Garnish with cilantro leaves.

Khurma

Preparation Time: 5min
Cooking Time: 1 hour
Serves: Makes 1.5 boxful

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Ingredients: 4 cups Atta 1 cup sugar 6 tblsp Rava 1/2 cup ghee - lukewarm 1/2 tsp salt

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Method:

1. Grind Sugar and Rava in grinder.
2. Mix all above ingredients along with lukewarm ghee. (Moin lagana)
3. Make a hard dough of this using warm water.
4. Leave this dough for 10-15 min.
5. Cut into small rectangles and deep fry on low-medium heat

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Bisi Bele Bath

Cooking Time: 25-30 min
Serves: 7-8

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Ingredients: 1.5 cup Sona Masuri rice 1 cup Tuar dal 3-4 cups mixed vegetables - potatoes, carrots, green peas, green/red peppers, green beans, onions 2 tblsp ghee 1 tsp mustard seeds 1 tsp cumin seeds 8-10 whole red chillies 3 tblsp cashews 1/2 tsp red chilly powder 1/2 tsp Turmeric 2 tblsp Tamarind paste 2 tblsp Bisi Bele Bath powder 8-10 kadi patta leaves

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Method:

1. Pressure cook rice, dal and veggies in 7 cups water for 5 min in InstantPot.
2. Let the pressure release automatically.
3. Heat ghee in a separate pan. Add mustard, cumin, turmeric, red chilly powder, whole red chillies and cashews.
4. Add Tamarind paste, kadi patta and bisi bele powder.
5. Saute for a couple min.
6. Mix the contents a little. Check consistency and add water if needed.
7. Set instapot on saute mode.
8. Add the pan tadka mixture to the rice-dal.
9. Mix well. Serve hot.

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