Squash Curry (Indian Style)

Ingredients:


Squash - 2 cup (cubed)Onion - 1 medium
Tomatoes - 1 medium 
Green chillies - 2 (finely diced)
Mustard seeds - 1 tbsp
Urad dal - 1 tbsp
Chana dal - 1 tbsp
Dried red chillies - 1 ( split)
curry leaves - 8 no.
Oil - 2 tbsp
Salt - as per taste
Red chilli powder - 1 tbsp ( or as per taste)
Turmeric powder - 1tsp

Procedure:
1. In a non- stick pan take oil. Once hot add mustard seeds. When they splutter add urad dal and chana dal and dried red chillies. Fry till the dals become brown.
2. Now add green chilles and fry for a minute or so.
3. Add Onions along with salt, turmeric powder and mix well. Cook till the onions are translucent.4. Now add the squash along with curry leaves. Cover with lid and continue cooking for about 8 min.
5. Add chopped tomatoes and mix well. Cook for about 7 to 10 min or till everything is cooked.
6. Finally add red chilli powder and mix. Serve with Rice.

Spinach Pulao

Ingredients:


Basmati Rice - 2 cups
Water - 3 and 3/4 cups
Salt - as per taste
White pepper powder - 1 tsp
Green chillies - 3 (or as required)
Frozen leafy spinach - 250 gr
Onions - 3 (sliced)
Bay leaves - 4 no.
Cinnamon stick - 1 and 1/2 inch piece
Green Cardamons - 5
Oil - 2tbsp
Ginger garlic paste - 1 and 1/2 tsp
Garam Masala - 1 tbsp

Procedure:

1. In a pan pour oil, once it is hot add bay leaves, cinnamon and green cardamons and fry for a min or so.
2. Add the chopped chillies and onions. Fry till the onions turn translucent.
3. Now add the ginger garlic paste and salt. Mix well. And then add Spinach and mix well.
4. Continue cooking till the water from the frozen spinach evaporates.
5. Now add pepper powder and garam masala. Again mix well.
6. Wash the rice and mix the mixture from step 5 and pour water and cook it in rice cooker. Once done Serve hot.