Butternut Squash upkari

Butternut Squash, 2 cup, cubes from TJ

Hing powder, 0.5 tsp 

Salt, 1 dash use less than avg

EVOO, 1tsp 

Mustard seeds, 1 tsp 

udid dal 1/2 tsp

Hot green chili peppers, 2 halved.

1/2 tsp piece of jaggery

Cook on slow-med flame for 1/2 time then

Add water with salt

Pair with Sambar

Onion Sambar

Roast

1/4 tsp Udid daal
1/4 channa daal
4 pepper corn
1T coriander
1t cumin
4 methi seed
5 kari pata
4 bedgy chilli

 Grind to fine paste
coconut
tamrind and roasted item

cook in cooker
Dhal, turmeric & tomato

Cook daal & roast grind & drum stick,tendli (cut half)  for 5 minutes
In between add  potato
In end add Roasted onion, beans, carrot


Tempering
oil, mustard,curry leavs, hing

Pair well with Rice & Butternut squash upkari

Ghosali upkari /Ridge gourd stir fry

Ridge Gourd/Ghosali - 300 gms (peeled skin)
Green Chillies or Dry Red Chillies - 4
Grated Coconut - about 1/2 cup
Mustard Seeds - 1/2 tsp
udid - 1/4
Asafoetida/Hing pinch
Grated Jaggery or Sugar - 1/4 tsp
Oil - 1 tbsp
Salt

Cabbage upkari

Heat oil add mustard, after few sec add urad dal.
When  mustard pop's , add chopped green chili,red chilli & curry leave
Add chopped bite size potato and  salt for potato
Stir for a minute and add cabbage and mix
Cook in slowest flame with covered lid
Add jagggery(optional) and coconut grating
Adjust salt and serve

Shrimp Scampi with Spinach Linguine

Cook Spinach Linguine as in pack for 4 min in slightly salted water. And drain and cool with few drops of EOOV


Thaw 10-12 Large shrimp (count 30) in warm water
Pat dry and coat with 1 Tbs of flour, salt, pepper & garlic powder
Heat EOOV with butter-substitute, add chopped garlic, red bell-pepper
Add coasted shrimp cook 1 minute each side
Add caper, white wine, pasta stock & 3 tsp of lemon juice
Bring it to boil, add 3 tsp of parmesan cheese & 2 tsp of crushed pepper
And cooked pasta, till liquid absorbs.

Server hot, garnished with basil or parsley

shavai usli

tel
mustrad
udid
green chilli
kadipatta
Salt

Soak wheat shavai for 30 min in warm water.
Cook in slow flame with few drops of water.