Spiced Butternut Goan Tacos

Ingredients:

1 butternut squash (peeled and diced into 1-inch pieces)

feta cheese

pepitas (pumpkin seeds or sunflower seeds)

salsa verde (key ingredient: tomatillos)

kale, or julienned cabbage

tortillas or rotis or flaky parantha

Moroccan or Indian spices: 

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp ground ginger  

1/8 tsp ground cinnamon 

1/8 tsp cayenne pepper

1/8 tsp allspice 

1/4 tsp salt 

1/4 tsp pepper

3 tbsp olive oil

Recipe:

1. Preheat oven to 450 degrees

2. Whisk all spices together in a small bowl

3. Mix squash, olive oil, and spices together in a large bowl (coat evenly)

4. Roast squash in oven (try to make sure the pieces don't touch each other) for 20-30 minutes

5. As soon as the squash is done, take out of the oven and add kale to the top of the squash (to let the kale get a little loose/steamed a bit)

6. Heat tortillas on an iron skillet.  Wait until both sides are fully cooked, then assemble taco on plate.

7. Assembly: place tortilla on plate.  Add two spoonfuls of salsa verde, then a slice or two of feta. Then add spiced squash and top with kale and a few pepitas for garnish.  

Beet-Potato Cutlets

2 large beets (shredded)

2 large potatoes (there should be more potatoes than beets)

2 handfuls of frozen peas (optional)

1 tbsp salt

1 tbsp garam masala

1 tsp red chili powder

breadcrumbs

oil

Boil or steam potatoes, then peel. While they are cooking defrost peas and place with shredded beets into a large mixing bowl. Add peeled potatoes, chili powder, garam masala, and salt (add more masalas and salt to desired taste), and mash altogether. Form patties and cover with breadcrumbs. The pan fry on both sides and serve with coriander-chili-mint chutney!

This is Netra's mom's recipe :)

Makai na Chino

2 16 oz packets of frozen corn, defrosted
3-4 green chilies (more or less depending on spice tolerance level)
2 tbsp water
2 tsp. mustard seed
1 tsp. asafoetida (hing)*** optional
2 tsp. ground coriander/cumin mix
4 tbsp. shredded coconut
enough milk to submerge most of the corn
2 tbsp. olive oil
1 tbsp salt

Cut off stems from green chilies, add it with water to food processor, set aside.
When corn is completely defrosted, blend or food process 3/4 of corn separately, and in batches to make it easier. Add oil to large pan, and then hing. When it starts to simmer, add mustard seeds. When it starts to pop, add corn. Stir a few times to get mustard seed throughout, and then add milk (I would say 1-2 cups, but I'm not sure - submerge most of the corn, but not completely). Let corn reduce in milk - stir occasionally. After much of the milk has evaporated, add the rest of the ingredients (chili liquid, coriander/cumin, salt, and coconut) and stir thoroughly. Keep stirring so it doesn't stick to bottom of pan, and serve. Makes 8 servings.

Katha Mitha Beingan (Stuffed eggplant)

3 tbsp. sesame seeds
3 in. piece of coconut
a fistful of peanuts
2 tbsp. fennel seeds
Tiny eggplants (enough to cover the bottom of your pan)
1 tbsp salt
1 tbsp sugar
1 tbsp garam masala powder
1 tbsp red pepper powder
1 tbsp turmeric powder
1 tbsp mustard seed
1 tbsp oil
pinch of asofeitada (hing) powder
2 tsp of tamarind chutney

Blend the first 4 ingredients in a blender or food processor. Then add salt, sugar, garam masala, red pepper, turmeric, and stir until it's all one powder. Cut the eggplants down to the stem (in four parts) and stuff with powder. Lightly coat a pan with oil and add hing, then mustard seeds. Wait until they pop and then add the eggplant to the bottom of the pan (they should be in only one layer). Once they are all in, add water so that half of the eggplants are submerged. Cover for 10 minutes. Add tamarind chutney to the water and let cook for 5 more minutes.

Butternut squash with coconut

3 tbsp. olive oil
1/2 cup chopped onion
1/2 tsp. turmeric
3/4 tsp. crushed cumin
1/4 tsp. red hot pepper powder
3 cups steamed and mashed butternut squash
1 tsp. mustard seeds
1 red chili (isn't it pretty on the top?)
10 curry leaves
1/2 cup UNsweetened coconut
salt to taste

1. Heat 1 tbsp. oil in pan, add onion and cook until softened. Add turmeric, cumin, red pepper powder (let cook for 1 min) and then fold in squash.
2. Heat 2 tbsp. oil in separate pan, add mustard seeds, chili, and curry leaves. When seeds start popping, take off heat and stir in coconut. Fold in squash, and add salt.