Khuri, kitchri, Aaloo (potato) fry & butternut curry Recipe credit: Shaida LatibPicture credit: Fatima A Latif@_culinaryinspiration_ Bismillah hir Rahman nir Raheem KhuriLiquidise: Fresh coriander leaves2 green chillies½ teaspoon fine jiro (cumin)½ teaspoon tumeric1 teaspoon garlicSalt to taste1 small onion1 x 500ml buttermilk4 tablespoons chana flour 1 cup water. In pot put 2 tablespoons oil, ¼ teaspoon Rye (black seed)(mustard seeds), ¼ teaspoon Methi (Fenugreek)(fenugreek seeds), ¼ teaspoon whole jeeru (cumin) (cumin seeds)and a few curry leaves. Once it sizzles add in buttermilk mixture. Cook for a bit. Keep in stirring. Kitchri1 ½ bhimri rice¼ cup green split moongh Rinse.Boil with salt and 1 tablespoon oil.Once rice is cooked drain and put back in pot. Steam with 2 tablespoon margarine or butter. Aaloo (potato) fryPeel and cut potatoes into slices. In a pot put 4 tablespoons oil, ¼ teaspoon Rye (black seed) (mustard seeds), ¼ teaspoon Methi (Fenugreek) (fenugreek), ¼ teaspoon whole jeeru (cumin)(cumin), curry leaves, salt to taste, 2-3 teaspoons red chillies, ¼ teaspoon tumeric, ¼ teaspoon fine jeeru (cumin) (cumin).Steam with a little water on low. Till cooked. Not too soft. Butternut curry Recipe credit: Indian Delight Adapted by: Fatima A LatifPicture credit: Fatima A Latif@_culinaryinspiration_ Bismillah hir Rahman nir Raheem 1 butternut cubed1 tablespoon dessicated coconut1 tablespoon chopped coriander2 tablespoons sugar2 tablespoons oil1 green chilli1 medium onion chopped or a handful of fried onions crushed¼ teaspoon Methi (Fenugreek) (fenugreek seeds)Salt to taste1 cup water In a pot add oil and braise onions. Or add fried onions and all ingredients to pot. Steam till cooked. Serve with khuri kitchri.