A Peek into my Life

Yesterday I made butternut squash which looks like the pic. It tastes like pumpkin which we get in India. And I thought this is the best way to eat pumpkins. I saw on 'Highway on my plate' show that kaddu ki sabzi is very famous in UP. So I had asked Priya for the recipe a long time ago. And I just adapted from whatever I could remember of it. I wanted to note this down so that any-time I want to make it, I can follow this exactly. What I did was: Heat some oil in a pressure cooker and add a teaspoon of ghee to it. Add mustard seeds and let them splutter. Add some jeera. Then add two nice pinches of asafoetida and half a teaspoon of methi seeds powder. Pic: Google Then go in the usual suspects, half a teaspoon each of turmeric and chilli powder and some chopped green chillies. It shouldn't be overwhelmingly spicy but it must have that sharpness. Then add about 2-3 cups of the squash, chopped into cubes. I had mixed in a potato. I know, I love adding potatoes to everythin...

This was our first trip after coming to the US and unfortunately, it was not a road trip. Oh! How we miss our bike, or motorcycle as they call it here. (When in Rome... ;) ) But it was still a good trip. Let me start with the preparations. Since I promised to write about the food experiments and didn't keep up the promise, here's what I made the day before the trip : chivda/chevdo/mixture whatever its called in different parts of India made from puffed rice and cornflakes. Moong dal halwa - using this recipe. The only problem was the dal didn't get ground finely in my mixer. Otherwise, I can imagine this to be really tasty Baked tikhat/tikhi puri - For this, I took wheat flour, besan, one grated garlic pod, til, ajwain, a fair amount of warm oil, baking pwd, chilli pwd, dhana jeera pwd and made a stiff dough. Rolled out in a round shape and made cuts on it to prevent puffing. Baked them at 375 F for 5 mins on each side. I knew that we are not going to eat so mu...