Butternut squash sambar

Butternut squash is one of the most popular winter-squash vegetables. Squash combined with lentils makes it a nutrient rich dish packed with protein, fiber, vitamins etc. Sambar is south Indian lentil soup. Staple food that is usually eaten with rice, idly or vada. It can be consumed as soup as well. Being a winter-squash member, butternuts can be readily available in the USA markets from September until the middle of December. However, since many fruits arrive into USA from South American continent, they can be easily found all around the season.

Being a member of pumpkin family, butternut squash has a pleasant nutty flavor and mildly sweet taste. Fresh raw butternut cubes may add special tang to vegetable salads. It is found favorite in both savory as well as a sweet dishes. It can be used in variety of delicious recipes as baked, stuffed, or stew-fried; however, eaten best by steam cooking to get most nutrients.

In Mexico, butternut squash bisque (soup) with added fruits, herbs or seafood is a favorite appetizer. Roasted and tossed butternut squash seeds can be used as snacks.

Stock-free Buttercup squash, asparagus soup

The leaves are about to start changing, the days will get shorter, and mornings will grow chillier and crisp as summer fades away. And though we will miss long summer days and warm nights, we have a brand new, exciting season approaching! So why not start thinking about some fun recipes this autumn? Make best out of every variety of Pumpkins and squashes.

Use fresh pumpkin. Look for pumpkins without blemishes that are firm and smaller in size. Whole pumpkins can be stored in a cool dark place for up to two months. Don’t throw away the seeds. You can bake them for a wholesome, crispy snack.

A cup of cooked, mashed pumpkin has more than 200 percent of your recommended daily intake of vitamin A, which aids vision, particularly in dim light, according to the National Institutes of Health.

Pumpkins are also rich in carotenoids, the compounds that give the gourd their bright orange color, including beta-carotene, which the body converts into a form of vitamin A for additional peeper protection.

Ridge Guard, Brussel sprouts, mint and pistachio chutney

Chutney is typical Indian dip. It is a blend of vegetable, nuts or sesame seeds, garlic garnished with tadka (tampering). Cumin, curry leaves, cilantro etc. A wide variety of chutneys can be made with mix and match of different ingredients. Not every vegetable and ingredient goes together. Plain Ridge guard (Beerakaaya) chutney is popular dish in…

Bhel puri with Brussel sprouts and Sprouted beans

Bhel is my favorite chat. It is light, tasty. Traditionally it is made of puffed rice mixed in tamarind chutney, green chutney, onion, tomatoes and cilantro. Though onion, tomatoes are usually used, it can be made out of many combinations. Crunchy vegetables go excellent with Bhel. Combinations as a sour vegetable like tomato, neutral as cucumber, earthy as…

Jowar, flax meal roti

Roti is like bread for North Indians. A variety of flours are used in different areas to make rotis. Jowar roti is consumed every day in Rajasthan state and northern Karnataka. Since jowar flour is gluten free, dough tends to tear off when rolled with pin. Traditionally they are made by pressing with fingers. Only…

Kale, tomatillo toor dal lentils

Kale and tomatillo are an excellent combination to make Dal. Dal is cooked Indian lentils usually mixed with vegetables, spices, and tampering. Toor dal – Split pigeon peas are the most commonly cooked lentils in India. It is recommended to eat at least 2-3 cups of cruciferous vegetables daily. These include all vegetables in the Brassica family: cabbage, kale, broccoli, etc. Veggies n lentils together make a great tasting, healthy, clean vegetarian dish. If you are looking for some meatless alternatives, Kale and tomatillo is the first stop. Spinach lentils is Indians most favorite Dal. You will be surprised Kale dal is not so different, but with more nutrients and a great crisp texture. It will be the Indian’s next favorite dal.

Saag with Mustard greens, kale, parsley, mint and cilantro

Saag is a recipe with unique blend of greens. Traditionally made in North India in winter when greens are abundant and vegetables are scarce. Many types of greens are steamed. Usually made with Mustard greens, spinach, methi, dill and cilantro. Rarely I find all these greens together here in Florida. Eventually I figured it can be made…

Fig, tomatillo and avocado salsa

I found figs in local market for first time. They were so sweet. They were sweet enough to eat by themselves. After eating few, thought of making something out of it. I made Fig salad. I tossed kale, lettuce leaf, some left over butternut squash, pomegranate, pine nuts. Look for recipe here. I still had few left…

Jackfruit, Quinoa Biryani

Jackfruit is my favorite vegetable and fruit. The jackfruit is a gigantic, spined, oval fruit that have been first cultivated in Indian rainforests. It is mostly grown in tropical or close to tropical climates. It mostly found in many parts of India, as well as in most of Southeast Asia. In certain parts of India, huge jackfruit is sliced up and sold raw. It has such a unique texture and flavor, you will either love it or hate it.

The seeds can be boiled or roasted and taste like chestnuts. Jackfruit is, commonly available in most Asian markets. It is very straightforward with a good, not quite crispy surface, and the gentle taste of pineapple and a slightly characteristic musky in taste.

Huge and thorny on the outside, Jackfruit is the “porcupine” of the vegetable world. Once a jackfruit is cracked open, what you will find inside are pods or “bulb”. Regularly referred to as seeds, these bulbs are actually, kinds of fleshy covering over the true seeds or pits, which are round and dark like chesnuts. The fleshy part can be eaten, or cut up and cooked. When immature, it is amazingly similar in grain to chicken, making jackfruit is an excellent vegetarian substitute for meat. In fact, jackfruit is sometimes referred to as “vegetable meat”.

The interior of jackfruit is golden and creamy looking, with each pod or bulbs dotted with large black seeds. The pods or bulbs, which are actually coverings for the dark seeds, can be eaten fresh, roasted, or used as a cooking ingredient. Unripe or “green” jackfruit (unripe it is still beige, white, or golden) is often called “vegetable meat” for its chewy texture and mild flavor. Jackfruit seeds can be roasted or boiled, like chestnuts. Some people leave the seeds inside the bulbs and cook the two together.

Ujwala's Delicacies

Indian inspired all natural kitchen.