Butternut squash and chick pea fry

This is another easy curry/fry for a rainy day. I used frozen packet of butternut squash pieces and a can of chick peas. Frozen pieces are easy as butrernut squash is a hard to chop vegetable , needs little elbow grease.
Ingredients
Frozen packet of squash pieces/ fresh
1 can chick peas
1 tea spoon chilli powder
1 tea spoon eack of coriander and cumin powder
Salt
1 onion
1 teaspoon ginger garlicpaste
Chopped coriander leaves

Method

Take a oan witb a table spoon oil. Temper with mustard and cumin seeds and curry leaves.
Add chopped onion and let it soften
Add ginger garlic paste
Add B Squash and let it soften.
Add chick peas drained.
Add rest of spices after and gently fry for further 10 min
Finally some coriander
Serve with roti or rice.

Broccoli chutney

Ingredients
Broccoli 1
Green chillies 4
1 onion chopped
Chana dal 2 table spoons
Coriander leaves 50 gm
Jeera /cumin leaves 1 teaspoon
Tamarind juice or lemon juice

Metbod

Take a shallow pan and heat up a table spoon oil.when hot add tempering agents including dal,green chillies,garlic clo d.
Add chopped broccolj and soften witb salt for 5 minutes
Add coriander leaves and switch off flame.
Mince coarsely witb a teaspoon jeera and a tea spoon tamarind paste.
Can subsitute tamarind paste with lemon juice of half a lemon

Hidden veg Pasta

This is a pureed version of mixed vegetable pasta sauce which goes down well with kids. You can use any mix of vegetables and here is just an example of what I used

Ingredients

Courgette- 1
Red pepper-1
Carrot- 1 large
Celery stick-1
fresh tomatoes 2 or baby tomatoes-8
Garlic Cloves- 3
Basil leaves- few
red chilli-1
Passata- 500grams or a can of chopped tomatoes.

Method

• Take a table spoon of olive oil in a pan and add the chopped vegetable with garlic. 
• soften them up and cover with a pinch of salt for 5-10 minutes.
• Add passata and let it simmer for another 5 minutes.
• Switch off the flame and puree it.
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