Mint Pulav with Potatoes

1/2 Tsp Oil
2 Bunches Mint, Cleaned and Washed
5 Serrano Peppers

Pour Oil in a heated pan, add Green Chilies and Mint and fry. Allot it to cool.

1 Tsp Ginger
1/4 Cup Coconut
1/4 Tsp Turmeric Powder
1/2 Cup Water

Grind Mint and Green Chilies with Ginger, Coconut and Turmeric Powder.

1 Tbsp Oil
1 Bay Leave
2 Cloves
2 Cardamoms

1/2 Cup Shallots, chopped
1 and 1/3 Cups Potatoes, Chopped (1 Medium and 1 Small Potatoes), I have fingerling potatoes as well

1 Tbsp + 1/4 Tsp Salt

2 Cups Hand Pound Rice
4 Cups Water

Wash rice.

Pour oil in a heated pan. Add Bay Leave, Cloves, Cardamom and Onion, fry till the color of the onion changes. Add the grinded mixture, Salt and Potatoes. Fry till the raw smell goes off, about 5 minutes in medium flame. Add this to the rice cooker.

Add washed rice, water to the rice cooker and mix well. Once the rice is cooked, open the rice cooker, DO NOT mix immediately, if you do, everything will be smashed, leave it for sometime to cool a little and then mix everything.

Taste Note: Tastes Awesome
Yields: 10 Cups
Note: Will post the pulav picture next time

Kabocha Squash

1 Tbsp Oil
1/2 Tsp Mustards Seeds
1 Tsp Urad Dal

1 Red Chili, Whole
1/4 Cup Onion, Chopped into Lengthwise Pieces
1 Sprig Curry Leaves
1" Ginger, Julienned
2 Serrano Peppers, Chopped into medium round pieces

1 and 1/2 Tsp Salt

Green Kabocha

Orange Kabocha

Blue Hubbard

5 Cups Kabocha Squash, Chopped

Green Kabocha, Chopped

Orange Kabocha, Chopped

Blue Hubbard, Chopped

1/3 Cup Water

Heat oil in a pan, add mustard seeds, when it starts to splutter, add urad dal allow it to brown. Add red chili, onion, serrano peppers, curry leaves, saute till onion becomes translucent. Add salt and mix well.

Add kabocha squash, saute for a minute, add water, mix well, close the pan and cook for 7 minutes. Switch off the stove.

1/4 Cup Coconut, Grated

Add grated coconut, mix well.

Taste Note: Tastes AWESOME
Yields: 3 and 1/4 Cups

Source: MIL
I tried this recipe with Green & Orange Kabocha, Blue Hubbard, they all tasted awesome.
Tried the same with Acorn Squash, didn't like it at all, may be I will try once again with Acron, if I don't like it, then I won't make this recipe with Acorn squash again.

Banana Flower Chutney

1 Tsp Sesame Oil
2 Tbsp Black Split Uraddal
2 Tbsp Channadal
1 Red Chili
15 Black Peppercorns

Heat oil in a pan, fry uraddal, channadal, red chili and black peppercorns in oil, take it out and allow it to cool.

1 Tsp Garlic Clove, Grated

1/4 Cup Onion, Chopped

Fry onion and garlic in the same pan, take it out and allow it to cool.

1 Tsp Sesame Oil

2 Cup Banana Flower, Chopped and put them in water

1 and 1/4 Tsp Salt

Tiny bit Tamarind

5 Curry Leaves

Add oil to the same pan, add banana flower, salt, tamarind and curry leaves to the pan, saute for 5 minutes. Take it out and allow it to cool.

1 Cup Coconut

2 Cups Water

Grind all the above.

Serves: 4

Source: Mrs. Banumathi, Dr. Nivetha's Mom

Taste Note: Tastes AMAZING

Note: Good with Idly, Dosa, Chapathi, Upma, Kanchi and Fried Rice

Note about Coconut: Use coconut in the chutney, if using the chutney immediately, if not DO NOT use coconut.

We eat this with Lemon Rice and Dry Cough Kanchi

Tomato Peanut Chutney

1 Tbsp Oil
1/2 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds
1/8 Tsp Asafoetida

5 Sprig Curry Leaves
1 Tsp Garlic, Grated
1 Cup Onion, Chopped

1 Tsp Red Chili Powder
1/4 Tsp Garam Masala Powder

2 Cups Tomato, Chopped
2 Tsp Coconut Palm Sugar

1 Tsp Salt
2 Tbsp Water

2 Tbsp Dry Roasted Peanut, Coarsely Ground

Heat oil in a pan, add mustard seeds, when it starts to splutter, add cumin seeds, when it starts to crackle, add asafoetida, Curry Leaves, garlic, saute till garlic turn light brown color, add chopped onion, saute till onion becomes translucent.

Add red chili powder, garam masala powder, mix and cook it for about a minute.

Add tomatoes, coconut palm sugar, mix it, close the pan and cook it for 4 minutes. Mix in between.

Add salt, water, mix, add roasted peanut powder, mix and cook it for 3 more minutes. Turn off the stove.

1 Tbsp Coriander Leaves, Chopped

Add coriander leaves, mix well.

Source: madhurasrecipe on you tube channel
Taste Note: Tastes AWESOME
Yields: 1 and 3/4 Cups