In this Video Bite, Ayesha D’Mello, of Ayesha’s Kitchen, quickly prepares winter squash (in this case, butternut) with coconut sauce. You can prepare this recipe with any kind of winter squash, including the kabocha and calabaza types, which believe it or not, are in season here this time of year. Special thanks to Brad Bryan for camera, lighting, and editing.
Winter squash with coconut sauce (by Ayesha D’Mello)
Serves 4 – 6
TIME
20-25 minutes active time, plus 15 minutes for squash to cook
INGREDIENTS
2 tbsp. oil
¼ tsp. cumin seeds
2 green chilies slit
6 curry leaves (optional)*
¼ tsp turmeric powder
A pinch of asafetida (optional)*
1 cup finely sliced onion
4 cups any yellow winter squash, in ½” cubes
1 cup coconut milk
Salt to taste
* Enhances flavor
1. Wash, peel, and cut squash into ½” cubes.
2. Heat a pot on medium to high heat and add oil and then the cumin seeds. Then add green chilies, curry leaves, turmeric and asafetida. Fry for 10 seconds and then add onions. Fry till onions are golden brown.
3. Add the squash and salt. Fry for about 5 minutes. Add the coconut milk. Once it starts to boil, cover and cook for approximately 15 minutes or until the squash is cooked (tender yet firm).
Ayesha D’Mello teaches groups how to cook Indian food from her home kitchen in Pinecrest. D’Mello says that she enjoys demystifying the sometimes intimidating recipes of her home country. She breaks them down into recipes that are simple and easy to prepare.
During each three-hour class, D’Mello demonstrates six to eight recipes. She teaches in an interactive style, allowing students to participate and help. Afterwards, everyone enjoys the feast under the chickee hut in her back yard. You don’t have to worry about taking notes because D’Mello gives out copies of her recipes. Classes are $75 per person, and require advance reservations at (305)254-0693 or at ayeshaskitchen@yahoo.com.
Here is a schedule of upcoming classes:
FEBRUARY
Saturday, Feb 28, 11-2pm – All About Indian Breads
MARCH
Saturday, Mar 14, 11-2pm – Classic Indian Cuisine
Saturday, Mar 28, 11-2pm – Flavors from the Beaches of Goa
Tuesday, Mar 31, 11-2pm – Classic Indian Cuisine
APRIL
Friday, April 3, 6:30-9:30pm – Butter Chicken and the Works
Saturday April 25, 11-2pm – Vegetarian Delights
D’Mello also organizes classes for private events, such as birthday parties, private groups, and clubs. She also caters special events. Contact her at ayeshaskitchen@yahoo.com for more information.
Great!
I’m going to take the classic one next month
M.
All I needed to know was “Butter Chicken….”
I don’t have much experience cooking with chilis. Do you cut off the stems? I know the recipe says “slit” – do you scoop out the seeds? This video is great, very accessible, and Ayesha is totally hot!
From Ayesha: You do cut the stem off. Keeping the seeds will add more heat to the dish. Removing the seeds will make it mild. So it depends on the person when preparing how much heat they want to give the dish. I did not remove the seed and did cut the stems off.