Butternut squash soup

Ingredients:

Butternut squash- 1/2 squash
Garlic- 2 cloves
Onion- 1 small
Butter- 1 tbsp
Corriander powder- 1 tsp
Salt- to taste
Chilly powder- 1 tsp
Cumin powder- 1 tsp
Turmeric powder- 1/4 tsp
Nutmeg- pinch
Water- as needed

Method:

1. Peel and chop the squash into 1 inch cubes.
2. Heat butter in a pan and add chopped garlic and chopped onion. Cook till the onion turns brown.
3. Add squash and cook on a low flame with the lid on till soft. Mix occasionally.
4. Turn off the stove and allow it to cool.
5. Transfer the contents to a blender and add enough water. Blend till smooth.
6. Transfer the puree back to the pan. Adjust spices and water and bring it to a boil.
7. Turn off the stove and serve the soup warm.

Whole wheat cookies

Ingredients:

Whole wheat flour-3/4 cup
Ghee-1/4 cup
Jaggery-1/4 cup
Salt-pinch

Method:

1. Pre heat oven to 350 F.
2. Cut jaggery into small pieces.
3. Add ghee and jaggery to a sauce pan and heat on a stove till ghee melts.
4. Turn off the stove and allow jaggery to dissolve completely. Add salt and mix well.
5. Add flour slowly to the ghee and jaggery mix while continously stirring till a soft dough is made.
6. Make lemon size balls and press into a circle of 1/4th inch thickness.
7. Bake them on a sheet pan for 15 min.
8. Remove them from the oven immediately and allow them to cool down and enjoy these delicious and healthier version of cookies.

Note that cookies solidify upon cooling. So dont hesitate to take them out of the oven even if they are soft and chewy.

You can also replace whole wheat flour with ragi flour. I liked them best when I used 1/4 cup whole wheat flour and 1/2 cup ragi flour.