Stir fried Butternut Squash

Ingredients:

Butternut Squash

Olive oil

Salt

Chilli flakes or black pepper powder

Procedure:

Pill the squash and cut it into pieces. Hit the olive oil( I have spicy olive oil which I made by putting chilli flakes and keep it in bottle for weeks) stir fry butternut squash till its tender. Sprinkle salt and enjoy!

Ragi udad dink ladoo

Ingredients:

1 cup udad daal flour

1 and half cup raagi flour

1/2 cup toasted almond powder

1 cup edible glue or Dinka fried in ghee and powdered little coarse

2 cups sugar

2 sticks butter

7-8 cardamom cloves

Procedure:

Make clarified butter or ghee from butter sticks, roast the raagi and udad flour in ghere till there is nice aroma, around 30mins in low/medium flame. Roast it in microwave before so it take less time on stove. Then add almond powder

Roast Dinka in ghee till it swells into ligh balls and cool it down and make powder

Add sugar, cardamom powder and Dinka powder

Then roll the laddoos

Gola Bhat

For gola:

1 cup ladu besan

1 medium onion finally chopped

Coriander and cumin powder

Red chilli powder

Turmeric powder

Salt

1/4 cup oil

For rice:

1 cup rice

2 cups water

Salt

For oil:

7-8 cloves of garlic cut in small pieces

Mustard seeds

Cumin seeds

Udad daal

Curry leaves

Hing

Red whole dry chillis(optional)

For saar:

Soak tamarind in water for couple hours and take out the juice

Jaggary

Salt

Turmeric

Mustard seeds

Cumin seeds

Methi seeds

Curry leaves

Garlic minced

Procedure:

Mix gola ingredients in a bowl except oil. Once everything OS mixed well, add oil till the mixture is crumbly. Add very little water so balls are formed.

In rice cooker put the rice to make and in steamer these balls or you can use regular pressure cooker but close it before 1 whistle since we want the rice to be not sticky.

For saar, hit the oil and put Mustard seeds, Cumin seeds, Methi seeds, Curry leaves, Garlic minced and add turmeric juice and some water, add jaggary, turmeric powder, salt and red chilli powder. Boil till the row smell goes away.

For seasons the oil is must. Hit the oil and put all the ingedients for oil and switch off the gas when garlic is light brown so in hot oil it turns brown and is very crispy.

How to eat:

Break the gola in very small pieces and mix with rice, add the seasoning and eat with saar so its not dry. Instead of saar it tastes good with buttermilk too.

This is our comfort food and Ram loves it too. You can make gola spicy as per your taste. All the tastes go really well, spicy, sweet, soar and tangy!! Yum!!