Achari Chayote Curry

Achar is a very popular Indian pickle. Raw mango or lemon are most commonly used to make it. Other varieties include mixed vegetable, gooseberry, or coriander. It's a great accompaniment for flat breads and rice. We like using it as the "sour" taste enhancer in many of our curry (gravy based) dishes. One of them is the Achari Chayote Curry. Chayote (from the squash family) looks like a fat green pear and has a mild flavor.

Ingredients:
- 3 Chayote, peeled, seeded and cut into small cubes
- 2 tbsp Peanut Butter
- 2 tbsp Mango Achar (crushed variety)
- 1 tsp Mustard Seeds
- 1 tsp Whole Cumin Seeds
- ½ tsp Turmeric powder
- 1 tbsp Vegetable Oil

Procedure:
Place the pressure cooker or skillet on medium to high heat and add oil for the seasoning. Then add mustard and cumin seeds. When they splutter, add turmeric powder, stir and mix in the chopped chayote. Then add salt and ¼ cup of water and pressure cook for 5 minutes (If using skillet, cook until soft by stirring every couple of minutes, add additional water if needed). When the pressure is released, open the cooker, add peanut butter, achar and cook for 2-3 minutes until they are mixed in evenly. (If using the skillet, just add in the ingredients once the vegetable is cooked thoroughly.) Now it's ready to be served. Enjoy with some rotis or warm rice/quinoa.

***Quick Tip:
- If chayote is not readily available, try the recipe with long squash or zucchini.

Vermicelli Halwa

The best part of our festivals is the dessert for me. It's different for every holiday and easy to make. For Holi, we made a different kind of halwa, using vermicelli. Usually we use vermicelli for dishes like upma or pulihora, but you can use it to make sweets like kheer as well; it's versatile ingredient. 

Ingredients:
- 2 cups of Vermicelli* (Bambino Brand)
- 1¼ cups of Granulated Sugar
- 6 pods of Cardamom, seeded and powdered
- 10 Cashews, halved and roasted in butter
- 10 Raisins
- A pinch of Red Food Coloring
- 2 to 3 tbsp Butter

Procedure:
Boil approximately 3 quarts of water in saucepan and then add the vermicelli. Allow it to come to a boil again. Remove from heat and cover with lid. Allow it to sit for 5 to 10 minutes and then drain the vermicelli. Quickly rinse it through cold water to remove excess starch and prevent it from becoming sticky. Set aside. Then take sugar in a saucepan and add ¼ cup of water, cardamom powder and food coloring. Allow the sugar syrup to boil to a 2-string consistency.  Next add vermicelli into the sugar syrup and mix thoroughly for 5 minutes to allow the mixture to come together. Add 2 tablespoons of butter. Transfer the contents into a greased dinner plate or pie plate. Distribute evenly and decorate the halwa with fried cashews and allow it to set for at least half an hour before serving. Voila!

***Quick Tip:
- Vermicelli is made from hard wheat semolina.