Slow Cooker Curried Butternut Squash Soup

1 butternut squash, peeled, seeds removed and cubed (approximately 1")
1 small onion, finely chopped
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/4-1/2 teaspoon pure red chili powder
1 teaspoon madras curry powder
2 cups chicken broth
2 cups water (or enough to cover the squash)
salt
black pepper

Place all ingredients in the slow cooker.  The water should just cover the squash, so adjust amount accordingly.  Turn to the slow cooker setting to high and cover and cook for 4 hours. Turn off the cooker and and allow to cool.  Using a slotted spoon, scoop the cubes of squash into a food processor or blender and puree.  Return to the slow cooker and stir well.  Add salt and pepper to taste.  Garnish with a spoon of plain yogurt and a sprinkle of roasted pumpkin seeds.

Sweet Potato Fry

1/2 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1/3 teaspoon urad dal
10 curry leaves
1 tablespoon oil
1/4 teaspoon turmeric powder
3 sweet potatoes, peeled and chopped into 1/2" cubes
1 teaspoon sambar powder (or substitute 1/4 teaspoon chili powder, 1/4 teaspoon cumin powder, 1/2 teaspoon coriander powder)

Heat the oil in a shallow pan, add the mustard, cumin, urad dal and curry leaves.  When the mustard seeds pop and the urad turns golden brown, add the turmeric, then the sweet potatoes,  Stir fry for several minutes over high heat, then cover and turn heat to low.  Allow to steam-cook for about 10 minutes, stirring occasionally.  The potato should be slightly firm at this point.  (Fork tender.)  Add the sambar powder, stir fry for another couple minutes until potato is well coated. Switch off heat and leave it covered until ready to eat - the steam from the potato as it cools will finish cooking the potato.

Oven Roasted Root Vegetables

A fall vegetable medley...parsnips, carrots, turnips, rutabagas, beets, red potatoes, sweet potatoes, or any combination thereof, roasted in the oven, yield creamy interiors caramel-y exterior

2 parsnips, peeled and sliced diagonally
2 carrots, peeled and sliced diagonally
2 turnips, peeled and cubed
2 red potatoes, peeled and cubed
1 sweet potato, peeled and cubed
1 tablespoon olive oil
3 cloves of garlic, finely chopped
freshly grated black pepper
salt


Preheat oven to 350.  Combine all ingredients in a baking tray and mix well.  Bake for an hour, until potatoes are cooked through.

Beetroot Fry

I was pleasantly surprised how yummy this was. :)

1 tablespoon oil
10 curry leaves
1/2 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1/2 teaspoon urad dal (optional)
1/2 teaspoon chana dalia (optional)
1 green chile, sliced lengthwise
1/2 cup onion, finely chopped
3 beet roots, ends cut off and grated
1/4 cup grated coconut
salt
Heat oil in a frying pan, add the curry leaves, mustard seeds, cumin seeds, urad dal and chana dalia.  When the mustard seeds pop add the green chile and onions.  Saute until browned and add the grated beet root.  Stir well, then turn the heat to low and put a lid on the pan.  Cook for 7-10 minutes or until the beet root is softened.  Take the lid off, stir in the coconut and salt (to taste), and stir fry for about 3 minutes over medium heat, or until any excess moisture evaporates. 

Vegetable Biryani

Vegetable biryani for a crowd, rice cooker method.  (This would serve 10-12 people.  For a family of four I would cut the recipe in half and plan on having leftovers.)

1 tablespoon oil
3 tablespoons butter
3 bay leaves
1 cinnamon stick
6 cloves
6 cardamom pods
2 star anise seeds
1 tablespoon fennel seeds
2 teaspoons black peppercorns
4 cups sliced onions

5 green chiles, sliced lengthwise
1 cup finely chopped tomatoes

3 tablespoons ginger garlic paste

2 teaspoon fennel powder

2 tablespoons coriander powder

1 heaping teaspoon chili powder
½ teaspoon turmeric powder

4 cups frozen mixed vegetables (peas, carrots, green beans and corn)
½ cup loosely packed chopped mint
½ cup loosely packed chopped cilantro leaves
1 cup yogurt (can substitute coconut milk for a variation)
7 cups water
5 teaspoons salt
5 cups basmati rice

Heat the oil and butter in large frying pan until the butter is melted.  Add bay leaves, cinnamon, cloves, cardamom, star anise, fennel and black peppercorns.  Saute for about a minute, then add the sliced onions and green chiles.  Stir fry over medium-high heat until the onions begin to turn brown in color (about 7-10 minutes).  Add the ginger garlic paste and stir fry for a minute.  Add the tomatoes and stir fry until the tomatoes are softened (another 7-10 minutes.)  Add the fennel, coriander, chili and turmeric powders, cilantro and mint leaves and stir until combined.  Add the frozen mixed vegetables and stir well.  Switch off heat.  Put the rice in the rice cooker vessel and add the vegetable mixture.  In a bowl, whisk together the yogurt with 1 cup of water until it is smooth.  Pour into the rice cooker along with remaining 6 cups of water.  Stir well, close lid and turn the rice cooker on.  When the cycle comes to an end immediately spoon the rice into a flat serving tray (i.e. 9x13 pan).  This will keep the rice fluffy and prevent breaking the grains. (If you leave it in the cooker it will compress and dry out).

Serve with: raita (yogurt salad), hard boiled eggs, any curry or kurma. 

Kovakai Fry

I recently discovered kovakai and fell in love with it!  Kovakai, tindora, ivy gourd.  It's a cute little vegetable resembling a cucumber, about the size of your little finger.  It is a good source of vitamins A & C and can be eaten raw, but is typically cooked in Indian cuisine.  Once cooked it retains some crunch, which I think adds a delightful texture to the palate. :) Here is a friend's method of stir frying this vegetable.

1.5 lb kovakai, ends cut off and remaining sliced in thin rounds
2 tablespoons oil
1/2 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1 teaspoon urad dal
1/4 teaspoon turmeric powder
2 heaping teaspoons of coriander powder
1 teaspoon chili powder
salt
1/3 cup of grated coconut
Lemon juice

Microwave the sliced kovakai in a bowl of water for 5 minutes to soften.  Drain well.

Heat oil in a frying pan, add mustard and cumin seeds and urad dal.  When the mustard seeds pop add the kovakai and stir fry for 5 minutes.  Stir in the turmeric, coriander, chili powder and salt.  Allow to cook over medium heat until it begins to caramelize and turn golden brown.  At last, stir in coconut and stir fry for a few minutes, then switch of heat.  Stir in lemon juice.

Serve with white rice and sambar.