Stuffed roasted Acorn : Seasoned Couscous stuffed Acorn squash

Ingredients:  Serving size 2

Acorn squash - 1

Couscous - 1/2 cup

Onion - 1/4 cup chopped finely

Peas - 2 Tbs

Lemon peel

Cheese - 2 Tbs

Oil - 1 tbs

Garlic - 1 clove minced

Honey - 2 Tbs

Salt and pepper to taste

Dry parsley - 1 tbs

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Stuffed roasted Acorn : Seasoned Couscous stuffed Acorn squash

Govekayi palya/ Sauted Butternut squash chunks

Ingredients: Serving size 4 adults

Butternut Squash - 1 whole

Coconut flakes - 2 Tbs

Oil - 2 tbs

Green Chilly - 1-2 chopped finely - per your taste

Mustard Seeds - 1 tbs

Urad dal - 1 tbs

Hing - a pinch

Turmeric - 1/8 tbs

Onion - 1/2 cup chopped finely

Water - 1/2 cup

Salt - 1 tbs or to taste

Lemon juice - 1 tbs

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Govekayi palya/ Sauted Butternut squash chunks

Chutney pudi : Garlic and Curry leaves chutney pudi (Powder)

Ingredients:

Putani- channa dal - 2 cups

Coriander seeds - 2 Tbs
Cumin - 2 Tbs

Dry Coconut flakes- 2 Cups

Curry leaves - Handful
Sugar - 1 tbs
Salt - 1 tbs or to taste

Tamarind - a little

Garlic  - 6-7 cloves

Method:

• Roast channa dal, coriander seeds and cumin until the nice aroma comes out and dry powder it. Set aside
• Roast coconut powder for 1-2 minutes stirring constantly until the flakes turns little red and set aside.
• Fry the curry leaves until leaves gets dry.
• Dry powder the coconut powder with curry leaves, garlic and tamarind.
• Mix this with ground channa dal powder.
• Add salt and sugar to taste and mix really well with hand or spatula.
• Store it in a air tight container.
• You can eat this with ghee or oil for dosa or idli.
• You can store this for couple of weeks. Also you can store this pudi in freezer for many months.
• Enjoy.
• My mother in law gave me this delicious recipe and I am thankful to her. I call this as 'atte chutney pudi'.

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Chutney pudi : Garlic and Curry leaves chutney pudi (Powder)