Recipe for the Fall and Pictures from my November 4th Cooking Workshop!

Here are pictures from my November Cooking Workshop.  I also am including a recipe that we made, Butternut Bhaji, because it is a great dish to serve at Thanksgiving! 

 

On November 4th we made Masala Chai , and then prepared Mung Dal Soup with Greens, Lemon Rice, Butternut Bhaji and Cranberry Apple Chutney.

 

If this whets your appetite for Indian Vegetarian Cooking, there will be at least 2 workshops scheduled after the new year.  Stay tuned or contact me if at least 5 of you want to schedule a workshop together.

Enjoy!

Butternut Bhaji

1 medium butternut squash, about 2 pounds
3 T ghee (you may substitute coconut oil if you are vegan)
2 to 3 shallots or a small white onion, coarsely choppped
1 t cumin seeds
1 green chili, seeds removed and cut in half
1/2 t salt or to taste
1/4 cup chopped fresh cilantro

Peel the squash, remove seeds, and cut up into small pieces.  In a heavy saucepan heat the ghee and brown the onions. Add the cumin seeds and chili. Then add the squash and salt, and mix well with the spices. Cover and cook on medium heat until the squash is soft, about 20 to 25 minutes, stirring occasionally. If the squash is sticking add a few tablespoons of water. Mash some of squash with a spoon when soft, sprinkle on the cilantro, turn off the heat and serve.