Quick Spring Radish Pickle

April 26, 2012 Leave a Comment

On an evening when I am tired, yes like this one, I love to riff though pictures to tell you about some food that is colorful, spicy and simple. The last is important, someone my tired brain gets a pick up from thinking about food, but cannot quite handle something too complex.

There in my collections, waiting for me was this radish pickle that I have not yet shared with anyone, certainly not on this little space. This was my first spring creation, well almost, before the spring radished we had the wild garlic.

Indian pickles are yet another tradition, that I did not know much about I mean, most pickles at least the savory variety pack a generous amount of heat. I did not really care much for chilies as a child. Also, I did not really help much by way of real cooking in the kitchen, but I watched and watched and watched. So, what happened with pickles? Well, traditional pickles are not just about watching, they tend to be sun dried and mellowed into their state of spicy perfection.

For the longest time, I did not do much by way of pickles, but then it was the husband thing. He likes pickles with rice and lentils, and I love rice and lentils. It is my idea of ultimate and simple comfort. Sure, his mom sends pickles and makes them while she is here, but I could not help wishing that I could make some too! It was like, I can make pickles, I know I can…

Now, here in New York, the sun does not always co-operate. So, I have two recipes for adapted pickles. I par cook them, so that we are not quite reliant on the sun to complete the spice absorption process. The two pickles are adapted and inspired from very different sources.

The second one is made with cauliflowers and shall tell you about it, when its turn arrives.

Radishes, in our backyard are a harbinger of spring, they are the first to surface actually, right along side the asparagus and the not to forget the green garlic that we have been foraging this year.

The preferred Indian radish is the white daikon, but this lovely red and simple radish wooed and converted me a long time ago. It pretty red tones made quite a believer of this non-radish eating girl. This year in fact, the kids have been growing radishes in their little patch.

Quick Radish Pickle

Prep Time: 1 day (to let the pickle mature)

Cook Time: 15 minutes

Makes 1 and 1/2 cups (about 2 small jars)

Ingredients

20 red radishes, thinly sliced

1 tablespoon kosher salt

1/3 cup oil (preferably mustard)

1 teaspoon black mustard seeds

1 teaspoon panchphoron

2 limes

1 teaspoon turmeric

1 teaspoon red chili powder

1 tablespoon grated ginger

1 teaspoon sesame seeds

1 teaspoon sugar

Method of Preparation

1. Place the radishes and the salt in the colander for about 20 minutes.

2. Heat the mustard oil for about 1 and a 1/2 minutes until the oil is smoking.

3. Add in the mustard seeds and wait till they crackle.

4. Grind the panch phoran to a powder.

5. Add in the radishes and reduce the heat to low.

6. Cut the limes and squeeze the juice in a separate container.

7. Add in the turmeric, ginger and chili powder and toss to coat and cook for about 1 minute.

8. Add in the lime juice and the ground panchphoron and the sugar.

9. Add in the sesame seeds, stir well and turn off the heat.

10. Let the radish pickle cool thoroughly.

11. Store in small jars. They can be sealed or stored in the refrigerator for up to six months.

 

Filed Under Local and Backyard Cooking, Uncategorized, Weeknight Cooking Tagged With Condiments, Ginger, Mustard, Panchphoron, Pickles, Radishes, Vegan

Coconut Carrot Date Halwa for Holi

March 9, 2012 Leave a Comment

As we welcome spring, with the festival of colors, I cobble together this post with a grudging acknowledgement to the better or other half. Early this morning, the husband woke me up, or rather sounded his alarm for an early morning departure. This departure was him leaving for a short business trip. The week was long and exhausting enough already, facing the evening routine alone did not really help the equation. The only highlight of the day was that I was able to work from home, in relative quite and peace.

I went to our town hall to renew the train station permit and realized that my car registration had expired. The lovely lady at the town clerks office, simply told me that I must have my papers at home and that I should fax them to her. Well, after I dodge the police and brave the DMV lines tomorrow, that it. I spent the rest of the afternoon taking my daughter to the doctor, feeding them dinner, working though the moon log and other homework and at the end of the evening I am now too exhausted for even my glass of wine.

I guess, busy and exhausting as the whole parenting deal seems, it is much harder doing it alone. If you are wondering how I made time to make a full-fledged halwa in the midst of all this, I have to confess that I did not. This recipe is a vegan version of the traditional carrot or gajar halwa that I made on a whim, on valentine’s day. I was quite amazed at how well it turned out. I was just looking for the opportune time to post this recipe on my blog. I have lately been making a conscious, effort to actually do meatless meals once or twice a week. Exploring vegan recipes is a part of that effort. Several of the recipes that I have classified as vegan are just that without additional effort and then there are some such as this one, which I have created simply to challenge myself.  I was quite thrilled at how well this halwa turned out, without any ghee or milk. It has almonds and coconut milk instead to compensate and add a lovely dose of richness.

Khajur Gajar Halwa – Carrot and Date Pudding with Coconut and Cardamoms

Prep Time: 15 minutes

Cook Time: 2 hours (mostly unattended)

Serves 4 to 6

Ingredients

6 medium sized carrots, peeled

1 can of light coconut milk (about 1 and ½ cups)

6 green cardamoms, bruised

½ cup of dates, seeded and cut into small pieces

1/3 cup powdered jaggery or raw cane sugar

½ cup of coarsely ground almonds (can be a mixture of almonds and pistachios)

 

Method of Preparation

 

1. Place the carrots in a food processor and process until finely chopped.

2. Place the coconut milk in a wide heavy bottomed pan hard anodized pan and bring to a simmer.

3. Add in the processed carrots and the cardamoms and simmer on medium low heat for 1 and ½ hours. About halfway through the process you will need to add in one cup of water. The objective is to cook the carrots until they are soft and have the consistency of a chunky puree.

4. Add in the powdered jaggery or sugar and the dates and cook until the jaggery or sugar is completely melted and absorbed for about 5 minutes.

5. Stir in the powdered almonds and serve warm.

 

Filed Under Local and Backyard Cooking, Slow Cooking, Uncategorized

Cranberry Jam

January 26, 2012 Leave a Comment

The Bengali goddess of learning is Saraswati, she is also called Vasanti Debi, or the lady of Spring. Yes, spring in India is heralded early. She is usually depicted riding a swan and is clad in robes of yellow. Her instrument of choice is a veena. If you are wondering, what all of this has to do with food, I shall enlighten you in a moment. There is a berry found in Eastern India, that we  call Kool. This fruit comes in two varieties, the first is a brown plump and soft variety that is used for chutneys and relishes and the second variety is a green crunchy variety, that we call Narkol Kool. This later variety is usually first offered to the goddess, and then eaten in bounty by everyone. I do not even know what the kool is called in English and I have made a mental note to myself as I write this is to, take pictures of the kool, the next time I go toIndia. Now I would have never likened the kool, to the cranberry, until of course I made this jam. It is acknowledging this strong touch of nostalgia, I am sending this image in Black and White, to Susan for Black and White Wednesday.

This simple jam celebrates the beautiful and seasonal cranberry in all its glory by just adding some jaggery, a tiny hint of chili to liven things up and some orange juice for moistening and the flavor and some white sugar to smoothen it out. The color of this beauty is just vivid and stunning, I have kept the jam purposefully tart so that it can double as a chutney, relish, or marinade. If I was happy with it right after it was made, it was just amazing a few days later once the notes of the jaggery had happily married the tartness of the cranberry and the chutney had matured into a beautiful mouth puckering sweet and tangy creation, rather reminiscent of something my grandmother would make for me, with the kool that I have been talking about.

 Tangy Cranberry Jam

 Prep Time: 5 minutes

Cook Time: 25 minutes

Makes: 1 and ½ cups

 Ingredients

 2 cups of cranberries

½ cup orange juice

¾ cup of broken jaggery pieces

½ cup of white sugar

1 teaspoon red chili powder

 Method of Preparation

 1. Place the cranberries and the orange juice in a heavy bottomed pot.

2. Add in the broken jaggery pieces and cook on low heat until the mixture dissolves into a soft dark simmer mass, this will take about 10 minutes.

3. Stir in the white sugar and the red chili powder and simmer for another 10 minutes.

4. Turn off the heat, you should have a thick deep ruby colored compote that is very versatile and can be used for your toast, as a marinade or just a relish adjacent to your meal.

 

Filed Under Local and Backyard Cooking Tagged With Black and White Wednesday, Chutneys and Condiments, Jams, Kool, Saraswati Puja, Winter

Black and White Wednesday

January 12, 2012 Leave a Comment

 

 I am glad today is Wednesday! Not just because it brings with it, Black and White Wednesday, but seriously because I am kind of tired and need some assurance that the week is a little more than halfway done.

One of the highlights of my culinary life over the holiday break was that I made humus from the scratch. Something that I had been wanting to do for a while. I am sharing here my pictures and the recipe with their colorful counterparts will follow shortly.

I want to wrap up the evenings small meanderings and actually get some early shuteye. Last evening, I went to sleep with my hair still wet and woke up looking like quite a sight. Folks at work however, thought I had tried a new hairstyle which they claimed looked good on me. Either they were being polite or maybe it was a miss that was not terrible.

Stay tuned for the recipe before the week is over!

 

Filed Under Local and Backyard Cooking, Uncategorized Tagged With Black and White Wednesday, Chives, Humus

Lamb Curry with Cumin and Potatoes

January 7, 2012 Leave a Comment

  The year had started out as a mixed bag. I was happy to have the company of my favorite friends and family. We closed the year with a quiet gathering at our house, drank some good bubbly and went to sleep. Well, between the bubbly and some, I woke up with a headache and an empty fridge.

With a houseful of 8 hungry children, not to mention the grown ups, my new year started with a dash to the grocery store.

This was actually not a bad start for me. I could think of worse places to be at and while the aisles were a little picked over, it was a quiet and pleasant shopping experience.

For lunch, I made some lamb curry with potatoes. My favorite way to savor the meat. Yes, I do not always admit it but my idea of comfort is often about meat and potatoes.

 The potatoes used in this recipe were creamy australian cresents that I had procured from the last week of the market. Adding meat or some kind of vegetable that readily absorbs flavor is a very Bengali thing, essentially you are left with a flavorful gravy and these vegetables have actually absorbed all of the great flavor.

Before we wrapped up for the season, we picked a bumper harvest of hot peppers, along with the bells, I had chopped and frozen the habaneros. They made a wonderful spicy addition to the curry. Outside of the peppers, I did not use much by ways of spices but the curry with white rice actually offered a wonderful balance to the meal.

This recipe is a laid back kind of curry that is slow simmered to fork tender perfection. While I did most of the slow fixing of the spices and sauting the meat, I did end up with finishing it off in the pressure cooker.

Print
Lamb Curry with Cumin and Potatoes

Ingredients

  • 1/3 cup oil
  • 1 red onions, thinly sliced
  • 1 teaspoon cumin seeds
  • 2 pounds of boneless leg of lamb, cubed
  • 1 and ½ teaspoon salt
  • 1 teaspoon turmeric
  • 2 to 3 bay leaves
  • ½ teaspoon sugar
  • 1 habanera chili, minced
  • 1 tablespoon powdered cumin
  • 1 teaspoon powdered coriander
  • 3 tomatoes cut into a dice
  • 6 fingerling potatoes, peeled and halved
  • 3 tablespoons chopped cilantro

Instructions

  1. Heat the oil and add the onion and sauté for 6 to 7 minutes, until the onions turn a pale golden color.
  2. Add in the cumin seeds and wait till they sizzle lightly.
  3. Add in the lamb and sauté for 5 minutes.
  4. Add in the salt, turmeric, bay leaves, habanera, cumin, coriander and mix well.
  5. Keep stiring the meat till it darkens and the oil is released from the spice mixture.
  6. Mix in the tomatoes and continue stiring until the tomatoes have softened and melted into the sauce and the oil is released.
  7. Add in the potatoes and mix well.
  8. Add in about 1 and 11/2 cups of water and bring to a simmer.
  9. At this point either place in a pressure cooker and cook for 6 minutes, or cover and cook on low heat until the meat is fork tender (this will take about 45 minutes).
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Filed Under Cumin, Local and Backyard Cooking, Slow Cooking, Uncategorized Tagged With cilantro, Cumin, Curry, Habanero, Lamb, Main Dishes Non Vegetarian Slow Cooker, Potatoes, Winter

Applesauce with Dates and Star Anise

December 27, 2011 Leave a Comment

 There are many benefits to retrying recipes other than perfecting them. One of the things that I have found is that, in most cases as I retry recipes they tend to get simpler. My inate preference is cooking with fresh, seasonal ingredients and simplifying the recipes everytime I try them, until I reach a comfort level that works for me.

I have made this applesauce which really is a hybrid between an applesauce and a chutney, a few times since the first time I made it a year ago. I think today’s variation was about the right level of flavor and simplicity.

Tart and smooth with just a hint of spice, this applesauce will be a great side for an assortment of dishes. It would be great with crackers as well.

Applesauce with Dates and Star Anise

Prep Time: 10 minutes

Cook Time: 20 minutes

Makes 1 cup

Ingredients

2 granny smith apples

1/2 cup (about 10) dates, seeded and chopped

3/4 cup of apple juice or cider

4 star anise

Juice of 1 lime

1/4 teaspoon red chili powder

Method of Preparation

1. Core and chop the apples leaving the skin on and place in a cooking pot.

2. Place the apple juice, dates, star anise, lime juice and red chili powder in the same pot and cook on medium heat for 15-20 minutes.

3. Cool the mixture, discard the star anise, puree until smooth in a blender.

4. Use as needed.

This will keep in the refridgerator for 3-4 weeks.

 

 

 

Filed Under Local and Backyard Cooking, Uncategorized Tagged With Apples, Applesauce, Chutneys, Condiments, Dates, Green Apples, Holidays, Star Anise, Vegan

Roasted Delicata and Bitter Melon Relish (Alu Korolar Bhorta)

December 25, 2011 Leave a Comment

  The bitter melon is an an acquired taste but a much loved vegetable for those who have learnt to appreciate its unique taste. It is very good for you and actually counteracts diabetes. Which, if you are a bengali like me is just as well, because we have an incurable sweet tooth but are also very fond of the bitter melon.

I meant to post this recipe earlier in the week, but life got in the way. This is the bitter pre-curser much like myrrh, I promise to post sweetness before the week is over. Anyway, I feel like rotten mom of the year because I had promised the kids a small Christmas tree and by the time I got to the store all the little ones had gone. I did not want to be stuck with a big Christmas tree, so no Christmas tree this year. It is actually a rather solemn Christmas because we cannot do much by way of food because of my daughter’s bug which is actually begining to worry me now.

Back to the dish on hand, a bhorta is a well spiced relish that is enjoyed in particular in the East Bengali (Bangladeshi) style of cooking. This particular recipe is done the traditional way, with two exceptions. I have roasted the delicata and have been a little moderate in my use of chili peppers. But the recipe was really very good. Another victory for the delicata!

Roasted Delicata and Bitter Melon Relish (Kumro Korola Bhorta)

 Prep Time: 15 minutes

Cook Time: 40 minutes mostly unattended

Makes 1 cup

 Ingredients

 1 medium sized delicata squash

1 medium sized bitter melon

1 small red onion, cut into a very fine dice

1 green chili minced

4 tablespoons mustard oil

1/2 teaspoon salt

1/2 teaspoon prepared commercial mustard

2 tablespoons finely chopped cilantro

1/2 teaspoon red pepper flakes

Coarsely ground black pepper to garnish

 Method of Preparation

 1. Pre-heat the oven to 350 degrees.

2. Cut the squash in half and scoop out the seeds and place on a baking sheet and bake for 30 minutes.

 

Print
Roasted Delicata and Bitter Melon Relish (Alu Korolar Bhorta)
Author: 
Recipe type: Side Dish/Relish
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

A roasted delicata and minced bitter melon relish.
Ingredients
  • 1 medium sized delicata squash
  • 1 medium sized bitter melon
  • 1 small red onion, cut into a very fine dice
  • 1 green chili minced
  • 4 tablespoons mustard oil
  • ½ teaspoon salt
  • ½ teaspoon prepared commercial mustard
  • 2 tablespoons finely chopped cilantro
  • ½ teaspoon red pepper flakes
  • Coarsely ground black pepper to garnish

Instructions
  1. Pre-heat the oven to 350 degrees.
  2. Cut the squash in half and scoop out the seeds and place on a baking sheet and bake for 30 minutes.
  3. Cut the bittermelon into wedges and boil in some water for 20 minutes.
  4. Cool the squash and scoop out the flesh and place in a mixing bowl.
  5. Remove the central seeds from the bitter melon and place in a food process and process until finely chopped.
  6. Mash the bitter melon with the squash.
  7. Mix in red onion, green chili, mustard oil, salt, commercial mustard, cilantro and red pepper flakes and mix well.
  8. Place in a bowl and garnish with black pepper and serve with the meal or store and use as a relish as desired.

Filed Under Bengali, Local and Backyard Cooking, Mustard Tagged With Bengali, Bhorta, Bitter Melon, cilantro, Delicata Squash, Korola, Mustard, Red Onion, Relishes, Vegan, Vegetarian, Winter

Cilantro, Roasted Garlic and Cracked Pepper Aioli

December 5, 2011 Leave a Comment

In November and December, as the Little Valhalla Farm (yes, we have decided to name our backyard!) winds down, I am able to spend more time in the local farmer’s market. This is usually a great part of my Saturday morning ritual. The relaxed morning trip has many benefits for me. I find the bright colors of the fresh produce cheering and the general routine of foraging, peaceful and grounding. The winter market is a wonderful place to be, it is still vibrant, compact and manageable. My weekly trip to the market is however mostly predicated on my addiction to cilantro. The market is the only place in Westchester that I have found the herb the way it should be. Good cilantro is soft with a touch of crispness with an intoxicating and redolent smell. I consume cilantro in copious quantities making it impractical for me to grow the herb. Non-cilantro lovers should stop reading at this point, because this post is one of my many odes to cilantro, more specifically to this accidental condiment that is the current flavor of the month in our house. The condiment also bounced around for a suitable name, but it really is aptly named Cilantro, Roasted Garlic and Cracked Pepper Aioli.

They say, a loss transitions in phases, with a series of up and downs. The past couple of weeks have taught that me that this is true. I have been blue for no reason at all on occasion, teary and emotional. This are the phases of sorrow and healing that help a person grow and move beyond the immediacy of loss to acceptance. This weekend, I actually indulged my sorrows in lots of comfort food. I baked cookies, drank lots of tea and made some seriously good crab cakes and also spicy potato skins, all of these were accompanied by this

There are mixed feelings about the use of eggs in Aioli, some purists say the sauce should really be garlic and olive oil and I had made a pristine version of this here when experiment from Chef Andres’s book. The base has been adapted in several recipes to incorpo This recipe here is a compromise between made from the scratch and an out of the bottle version. I use a pre-made base but make sure the rest of the ingredients are hand compiled. It is essential to use a good mayonnaise base I have found the Trader Joes Organic mayonnaise to be just the right base for me.

 Cilantro, Roasted Garlic and Cracked Pepper Aioli

 Prep Time: 15 minutes

Cook Time: 5-7 minutes

Makes ¾ cup

 Ingredients

 ½ cup chopped cilantro leaves (make sure these leaves are very fresh)

2 green cayenne chilies

1 inch piece of ginger

¼ teaspoon black salt

1 teaspoon extra virgin olive oil

2 pods garlic

1/3 cup good quality mayonnaise

Lots of freshly ground black pepper

Method of Preparation

1. Place the cilantro, cayenne, ginger and black salt in a small blender and blender until smooth.

2. Drizzle the oil over the garlic cloves and cook for about 1 minute. (This almost has the same impact as roasting in the oven).

3. Add this into the cilantro mixture and process until smooth.

4.Place the mixture in a mixing bowl and mix thoroughly with the mayonnaise.

5. Add in lots of freshly ground black pepper and mix in.

Print
Cilantro, Roasted Garlic and Cracked Pepper Aioli
Author: 
Recipe type: Condiment
Prep time: 
Cook time: 
Total time: 

Serves: ¾ cup
 

A fragrant and spicy aioli that makes a great condiment and dipping sauce
Ingredients
  • cup chopped cilantro leaves (make sure these leaves are very fresh)
  • 2 green cayenne chilies
  • 1 inch piece of ginger
  • teaspoon black salt
  • 1 teaspoon extra virgin olive oil
  • 2 pods garlic
  • ⅓ cup good quality mayonnaise
  • Lots of freshly ground black pepper

Instructions
  1. Place the cilantro, cayenne, ginger and black salt in a small blender and blender until smooth.
  2. Drizzle the oil over the garlic cloves and cook for about 1 minute. (This almost has the same impact as roasting in the oven).
  3. Add this into the cilantro mixture and process until smooth.
  4. Place the mixture in a mixing bowl and mix thoroughly with the mayonnaise.
  5. Add in lots of freshly ground black pepper and mix in

Filed Under Cilantro, Local and Backyard Cooking, Uncategorized Tagged With Aioli, Chutney, cilantro, Condiment, Cracked Pepper, Garlic, Ginger, Mayonaise

Light and Lively Cauliflower with Ginger and Curry Leaves

December 4, 2011 Leave a Comment

    

 I love cauliflower! It is one of my favorite vegetables to fix on a weeknight. We probably eat cauliflower at least once a week. Its simple mild flavors make it work with almost anything that I can think of. It is an odd one, since it tends to grow in late summer but being a winter vegetable in India, I often crave cauliflower in winter.

The magic of spices however is that there are surprises when you least expect them. This favorful curry got tossed together in about 20 minutes and would have been just another cauliflower dish. However, the ginger and the fresh cayene felt differently. They got the curry leaves to join the party and a new star was born.

The cauliflower is rich in most minerals and despite its comforting flavors it is surprisingly low in carbs. It makes for the perfect snacking vegetable with your favorite dish!

I recently recreated this dish when my mother in law was visiting. The dish happens to be inherrently vegan, but it also happens to be made without onions. 

While, I strive to eat reasonably healthy food, I do not have a lot of culinary restrictions and will confess, to indulge in red meat such as goat and lamb when the opportunity presents. However, it is in cooking for people with dietary restrictions that I truly find my calling.

It is a challenge and nothing stimulates my culinary creativity than some restrictive caveat added to the mix.  

This quick dish is my entry for this week’s WHB, an event that was originally Kalyn and now is coordinated by Haalo. It is my turn to host it this week, so stay tuned for the wrap-up.

 

Print
Light and Lively Cauliflower with Ginger and Curry Leaves

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4 to 6

A simple creation of gingery cauliflower with mustard seeds and cauliflower in a thick tomato gravy.

Ingredients

  • 4 to 6 tablespoons oil
  • 1 teaspoon mustard seeds
  • 6 to 10 curry leaves
  • 1 small red onion, cut into a dice
  • 1 medium sized cauliflower, cut into florettes (about 2 cups)
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric
  • 2 tomatoes
  • 2 green chilies
  • 1 inch piece of peeled ginger
  • 1 tablespoon chopped cilantro

Instructions

  1. Heat the oil on medium heat in a wok. Add in the mustard seeds and wait for them to begin popping.
  2. Add in the curry leaves and the onion and cook for 1 minute.
  3. Add in the cauliflower and the salt and turmeric and mix well.
  4. Cover the cauliflower and begining cooking on low.
  5. While this is cooking, place the tomatoes, ginger and the chilies in the blender and grind to a smooth sauce.
  6. Remove the cover from the cauliflower (this should have cooked for about 5 minutes). Increase the heat and cook for about 3 minutes, until the cauliflower is lightly golden and fairly soft.
  7. Pour in the tomato sauce and reduce the heat. Cover and simmer the mixture for about 10 minutes, until the cauliflower is soft and the sauce is absorbed.
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Filed Under Local and Backyard Cooking, Regional Indian Tagged With Cauliflower, Curries, Curry Leaves, Ginger, Mustard Seeds, Summer, Vegan, Vegetarian, Vegetarian Main Dishes

Roasted Squash with Cumin, Lime and Green Chili Butter

November 21, 2011 Leave a Comment

 We are savoring these absolutely perfect squashes that we still have quite a few of. The garden is pretty much wound up but these stay well indoors and we are using them as we need them.

We still have an assortment of carrots, radishes and beets underground so, considering it is the end of November it is not bad. I have had a so-so weekend. Deepta seems to have gotten sick again, we are really not sure what is wrong with her, and I am try to finish all the 800 projects that I undertook earlier this year to keep myself busy.

This really is a super simple recipe where I have applied a spice and butter oil coating and roasted the squash for some very good results. I think this recipe ends up with a side that works well with both Indian and western sides and if you are looking for something different for your Thanksgiving table you might even think about this one.

Cumin and Lime Butter Squash

Prep Time: 20 minutes

Cook Time: 25-30 minutes

Serves 4

Ingredients

1 lime

1 inch-piece fresh ginger

1.5 teaspoons cumin seeds

1 green chili

1 teaspoon salt

1 medium winter squash, peeled and cubed

2 tablespoons butter

2 tablespoons olive oil

1 tablespoon chopped cilantro

Method of Preparation

1. Pre-heat the oven to 400 degrees.

2. Place the lime juice in a small grinder. Add in 1 teaspoon of the cumin, ginger and the green chili and grind to a paste.

3. Toss the squash with the spice paste and the salt, butter and olive oil.

4. Place on a baking sheet and scatter with the remaining cumin seeds.

5. Roast for about 20 minutes.

6. Sprinkle with the cilantro and serve.

 

 

Filed Under Cumin, Local and Backyard Cooking Tagged With Cumin, Delicata, Fall, Green Chili, Lime, Roasted Squash, Vegetarian, Winter Squash
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