Roasted Kabocha Squash and Carrot Soup with Coconut Milk ~ Day 4

Preparation time: 5 minutes

Cook time: 25 minutes

Serves: 4

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Ingredients:
Kabocha Squash - 2 cups, skin removed
Carrot - 1, large, cut into cubes
Coconut milk - 1 can (I used Trader Joe's light one)
Serrano or any type of chili - 1 or 2
Fennel powder - 3/4 tsp
Salt - to taste
Dash of ground black pepper - optional
I garnished with Korean red chili threads.

Method:

1. Preheat oven to 425 F.
2. Line a baking sheet with parchment or foil.
3. Place the cut squash, carrot and chili pepper in the tray and coat with olive oil.
4. Bake the vegetables for 20 minutes, turning them halfway through.
5. Cool slightly and puree with coconut milk.  Add water if necessary.
6. Transfer the puree to a saucepan and add more water to get the right consistency. 
7. Add fennel powder and salt. Mix well and heat the soup, making sure not to boil.
8. Garnish with more fennel powder and serve hot.

Spiced Hot Cocoa with White chocolate ~ Day 3

Rich, creamy and delicious homemade hot chocolate. The incredible flavors of cinnamon, cardamom and nutmeg combined with white chocolate and cocoa are warm and comforting.  Perfect for cool winter nights.

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Ingredients:
Milk - 1 cup
Unsweetened Cocoa powder - 2 tbsp
White Chocolate, chopped or White Chocolate Chips - 2 tbsp
Sugar - 2 tbsp or to taste
Pinch of Cayenne Pepper
Pinch of Ground Cinnamon
Pinch of Ground Cardamom
Pinch of Ground Nutmeg
Whipped Cream

Method:

• Mix all the ingredients in a saucepan and heat until steamy.
• Pour it in your favorite mug and top it with whipped cream.
• Find a cozy place, sip and enjoy!!!

Kodo Millet / Varagu Arisi Upma ~ Day - 2

This is a healthy twist from a traditional Arisi Upma recipe that calls for broken rice grits.  You cannot tell the difference in taste and you will not miss the rice.  Lately, I have incorporated millet in my daily diet instead of rice.  It is gluten free and diabetic friendly too.

Kodo Millet (Hindi:Kodon/Kodra; Telugu:Arikelu; Kannada:Harka; Malayalam:Koovaragu)
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Preparation time: 5 min

Cook time: 25 min

Serves: 4 people

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Ingredients:
Kodo Millet / Varagu Arisi - 1 cup
Toor dal - 4 tbsp
Black peppercorn - 1 tbsp
Cumin seeds - 2 tsp
Mustard seeds - 1/2 tsp
Urad dal - 2 tsp
Red Chili - 2, broken
Freshly grated coconut - 2 tbsp
Asafoetida - 1/4 tsp
Curry leaves - few
Oil - 4 tsp
Water - 2 1/2 cups
Salt - to taste

Method:

1. Coarsely grind the toor dal, black peppercorn and cumin seeds in a blender.  Mix it with kodo millet and keep it aside.
2. Heat oil in a large non stick skillet or kadai.
3. Splutter mustard seeds.  Add curry leaves,asafoetida, urad dal and red chilies.  Fry until golden brown.
4. Add water and bring it to a boil.  Add the grated coconut and salt.  Mix well.  Reduce the heat.
5. Now add the kodo millet and dal mixture.  Mix thoroughly to combine.
6. At this point you can cover with tight lid and cook until the water is absorbed for about 15 minutes.
7. Or, you can transfer the millet mixture into a pressure cooker and cook for 3 to 4 whistles. 
8. Once done, add a tsp of ghee and give it a good stir. This is purely optional.
9. Serve hot with coconut chutney or lemon pickle.