Taro Root (Arbi) Fry:

Ingredients:

1. Taro root (1-2 or Frozen from the Indian grocery store)

2. Onion (1/2)

3. Tomato (1)

4. Garlic (1-2 cloves)

5. Ginger (small piece)

6. Besan/Chickpea flour or Rice Flour (1/2 cup)

7. Mustard seeds & Curry leaves

8. Chilli powder

Method:

1. Peel and cut the taro root into small cubes and boil it in salted water until it's soft.

2. Make a paste of the onion, garlic, tomato and ginger

3. Take the cooked & cooled taro root on a plate, add the paste, add besan, some salt and chilli powder and coat it evenly

4. Refrigerate for 20 min.

5. Heat some oil in a pan, add a pinch of mustard seeds, handful of curry leaves, add the coated taro root and fry until it's crispy!

Onion Sambar:

Ingredients:

1. Toor Dal/Red lentils (1 cup)

2. Tomato (1)

3. Pearl onion (1.5 cups)

4. Jaggery or brown sugar (2 tsp)

5. Tamarind (1 tsp)

6. Sambar Pudi (2 tbsp)

7. Mustard Seeds, Cumin Seeds (optional)

8. Coconut (1/2 cup)

Method:

1. Cook the lentils with 1/2 cup of pearl onions with a pinch of salt

2. Grind the coconut and tomato into a smooth paste

3. Heat some oil in a pan, add mustard seeds, cumin seeds, the remaining amount of pearl onions and saute for 1-2 mins.

4. Add about 1 cup water, salt to taste, tamarind, jaggery and boil for about 5 min.

5. Add sambar pudi, the coconut paste, cooked lentils and another 1 cup of water. The mixture should be thin but not runny. Add water as necessary. Boil for another 5 minutes.

6. Taste for the perfect balance of sweet, tangy and spicy! You can always add more tamarind or sambar pudi at this point.

7. Swerve with rice and more ghee!

Ingredients:

1. Butternut squash (1 cup, grated)

2. Ricotta Cheese (1/2 cup)

3. Olive Oil (2-3 tbsp)

4. Garlic 1-2 cloves

5. Black pepper

6. Sourdough bread (our favorite is from Tartine!)

7. Bangalore Chutney Pudi

Method:

1. Heat some EVOO on a pan, add butternut squash, salt to taste, a dash of pepper, chilli flakes and roast

2. Mince the garlic and roast in olive oil

3. Whip the ricotta and add in the squash and garlic. (Note: wait until the squash and garlic have cooled to room temp)

4. Add the ricotta & squash mixture to a slice of bread. Sprinkle with a generous amount of Bangalore chutney pudi and bake in the oven for 5 mins at 320 F