Kashi Halwa

Ingredients

ash gourd/ white pumpkin- 2 cups, shredded and squeezed

granulated sugar- 1 cup

saffron - a pinch

cardamon- 1

cashews/almonds- 1 tbsp

ghee- 2-3 tbsp

Method:

• Peel the skin and remove the seeds of the white pumpkin. 
• Shred them in a grater. 
• Place the shredded pumpkin in a muslin cloth and gently squeeze the excess water. Save this squeezed water to cook the pumpkin
• Heat a tablespoon of ghee in a heavy bottom pan. Add the cashews and almonds and fry them until golden brown. Remove them from the pan and set aside.
• Add the shredded squeezed pumpkin with 1/4 cup of squeezed water and cook covered until soft on medium flame. Saute and mash the pumpkin regularly to ensure even cooking. 
• Once the pumpkin is well cooked, add 1 cup of sugar and a pinch of saffron.
• After the sugar is added the mixture would leave out water. 
• Cook on a low flame until the halwa thickens and separates from the pan.
• Add the remaining ghee and crushed cardamom and cook the halwa until it leaves the sides.
• Garnish with the roasted cashews and serve hot.

Curry Udon noodles

Ingredients
uncooked udon noodles- 6oz
Grapeseed oil- 3 tbsp
carrots- 1,  large
cabbage shredded- 1cup
purple cabbage shredded- 1/2 cup
green beans- 1/2 cup chopped
coconut milk- 1 can
turmeric- 1/4 tsp
corriander powder- 2 tsp
cumin powder- 1 tsp
curry powder- 3 tsp
soy sauce- 1 tbsp
coconut sugar- 1 tbsp
black pepper- 1/4 tsp
hot sauce- 1/4 tsp optional
corn starch/ tapioca starch- 1 tbsp
water/ vegetable broth- 5 cups
salt to taste
cilantro leaves to garnish

Method

• Cook the noodles as per instructions on the package and set aside.
• Heat grape seed oil in a stock pot. Add  turmeric, shredded white cabbage, purple cabbage, chopped carrots, chopped green and saute it for 2 mins. 
• Add the spice powders such as coriander, cumin and curry powder and black pepper and saute it for a minute. 
• Pour in water or vegetable broth. Add salt, soy sauce, coconut sugar and coconut milk and allow it to boil and then simmer.
• Dissolve tapioca starch in 1/8 cup of water. Add it slowly stirring the boiling curry sauce so that no lumps are formed.
• Allow it to cook for 3 minutes and then turn the stove off.
• Place the cooked noodles in serving bowl and pour the the required curry sauce over it. 

Suggestions

• Tofu or tempeh or broccolli can be used for added protein.