Spicy Buttercup Squash Cookies

Need

1 cup buttercup (or acorn) squash – Roasted and mashed

1 ½ cup whole wheat flour

¾ cup oats

1 ½ tsp grated ginger

2 tbsp grated coconut

2 tsp ground cinnamon

¼ tsp ground nutmeg

¾ tbsp coarsely ground black pepper

¾ cup dark brown sugar

2 tbsp honey

1/3 cup chopped raisins (dried cranberries taste great too), 1/3 cup chopped nuts (your choice)
[I use lots of chopped walnuts and flax seeds..'coz they are good sources of ALA (omega 3 fatty acids); toss in some chopped cashews ... which with the coconut are good stuff for lactating moms]

2 tsp baking powder

1 tsp baking soda

¼ tsp salt

1/3 cup oil

¼ cup milk

To make

In a large mixing bowl, mix oil, honey, and sugar until frothy. Add squash and mix well.

Sift together the flour, baking soda, baking powder, and add to the mixture along with the spices. Stir well until everything blends in well. Stir in raisins and nuts. Spoon onto cookie sheets spacing cookies 2 inches apart.

Bake for 15-20 minutes in a preheated oven (375 deg F / 190 degrees C) until cookies are golden.

Paneer Makai Channa Masala

This is an amazing lactation recipe. Methi/fenugreek is an amazing herbal aide for lactating moms. The effects are well researched and established, and methi has been accepted as a safe bet for lactating moms. While the seeds are extremely effective and can sometimes lead to overproduction ( experienced it myself...and wow...was that painful!) the herbs have milder and more pleasant effects. Here's a punjabi inspired recipe which is just enough spicy, however not using the strong red chili powders and flakes ...that are not good for new moms :) The paneer adds the necessary protein to the dish and when served with brown rice, chapatis (Indian bread), whole wheat tortillas, or parathas, alongside a healthy green salad can complete a power-packed dinner.

Need

100 g malai paneer – coarsely shredded

3/4 cup chickpeas or channa – soaked well and boiled (medium soft – I microwave it in water, covered and at fullpower, for 10 minutes)

½ cup Sweet corn boiled (microwave similarly for 3 minutes)

1/2 cup milk

1 capsicum – finely diced

1 medium-large onion finely diced

1 medium tomato – finely diced

4-6 green chilies – chopped

¾ “ ginger – ground/shredded

1 tbsp Kasoori methi – dry roasted and coarsely ground in hands 

1 red chili – whole

1 bay leaf

6-8 pepper corns – whole

½ tbsp. turmeric powder

½ tbsp. red chilli powde (optional)

1 tsp each of cumin and coriander powder (optional)

Salt & sugar to taste

To make

Heat 1 tbsp oil in a skillet, add whole red chili, pepper corns, and bay leaf and leave for 1 minute (stirring if required). Now add the onions and let it get translucent (stir occasionally to prevent burning at the bottom). Now sprinkle 1 tsp sugar on top and let it caramelize (1 minute). Now add the tomatoes and green chilis and let it soften. Mix in the ginger and then capsicum. Stir and mix in the chickpeas and corn. Add the remaining spices (except kasoori methi); cover and cook on medium-high heat till the chickpeas are done.

Now lower the heat and add paneer. Check seasoning, and mix well. add milk and mix again. Now crumble the kasoori methi on top, mix well again, and turn off heat.

Serve hot with rotis or paratha.

Note: After adding paneer the mixing should be done gently. Else the paneer will lose its shape and get mashed in.

Methi Begun (Fenugreek leaves & brinjal fry – Bengali Recipe)

Take a cup of diced brinjal, smear with salt and turmeric powder and keep aside.

Dice 2-3 green chilis.

Pluck the leaves of a bunch of fenugreek (you can chop up the stalks and use in your dal some other time) – this should measure another cup.

Take 1 tsp white oil (any mild flavor white oil should do – I use extra light or pomace olive oil)

Heat it in a non-stick (‘coz we are using very little oil here) and splutter chopped green chili and nigella seeds (kalo jeere/kalonji)

Now add the diced brinjals, stir in ¼ cup warm water, cover and cook for 4-5 minutes (or until the brinjals are done half way)

Now add the methi/fenugreek leaves and ½ tsp sugar, stir, cover and cook for another 4-5 minutes, stirring occasionally to make sure that the stuff doesn’t stick to the pan.

Serve with steaming rice.

Note: This is a very Bengali preparation – can qualify as a “bheto bangali” recipe :) 

The mathi saag is what makes this dish a lactation expert (check here)! Enjoy