Butternut squash kheer/ payasam...

Butter nut squash 1, peeled and cubed, pressure cook in a little water. Allow the pressure to vent out,
allow to cool, whisk it thoroughly to puree the cooked butternut squash.
Ghee 2 tbsp., powdered jaggery 1 lb., raisins 1 tbsp., cashew nut splits 20, coconut milk 2 cups,
dried ginger powder 2 tsp.
Place the pressure cooker along with the puree over low flame on the stove top. Add 1 tbsp., ghee,
and jaggery , stir it continuously not to stick on the bottom of the cooker. When the puree starts thickening and getting separated from the sides of the cooker, add coconut milk and combine well. In the balance ghee fry raisins first, remove to a plate, fry cashew nuts and remove to the plate. Add the balance fried ghee to the kheer and stir continuously till the kheer comes into a semi thick consistency. Add dried ginger powder, mix well and allow to bubble. Add fried raisins and cashew nuts. Transfer into the serving bowl.
Pumpkin can also be used instead of butternut squash.
No one can easily recognise the main ingredient.

Chicken roast in coconut milk

Whole chicken 1, cut into medium pieces.
For marinade....lemon juice 1 tbsp., black pepper powder 1/2 tsp., garlic paste 1/2 tsp., salt to taste.
Marinate the chicken pieces and refrigerate overnight.
Onion 1, garlic cloves 3, ginger 3 inch piece,  cooking oil 1 tbsp., salt to taste, turmeric powder 1/8 tsp., coriander powder 11/2tsp., chilly powder 1 tsp., black pepper powder 1 tsp., garam masala 1/2 tsp., coconut milk 1 cup, curry leaf 1 sprig, cilantro chopped, little.
Heat oil in a shallow pan, drop in onion, saute till transparent, add garlic and ginger, saute till aroma spreads, add curry powders except garam masala, saute for 30 seconds, add chicken, mix well, and allow to cook in medium flame, when half cooked, add curry leaves, salt and coconut milk, simmer flame and cook the chicken. Add garam masala ,mix well, and cook till gravy covers the chicken pieces. Transfer into a serving bowl, garnish with cilantro. Serve with hot, dry chapatti.

Celery, capsicum in beef

 Minced beef 1 lb., onion 1, chopped, garlic cloves, 4, chopped, ginger 2 inch piece, chopped, red capsicum 1, celery 5 sticks, both chopped, cooking oil 1 table spoon, salt to taste.
Heat oil in a shallow pan, drop in onion, followed by ginger and garlic, saute for 2 minutes, add beef, mix well, close with a lid and allow to cook in low flame. When cooked, add salt, meat masala, combine well and cook for another 3 minutes. Add celery and capsicum. mix well and allow to remain in low flame for a minute. Transfer into a serving dish.
Serve with hot , dry chapatti.

Beef stew

 Boneless beef 250 gram, cut into 2 inch cubes, potato 2, peeled and cut into 2 inch cubes, tomato 1, chopped, onion 1, cubed, green chilly 3, silted, ginger paste 1 tsp., garlic paste 1 tsp., turmeric powder 1/4 tsp., coriander powder 1 tsp., chilly powder 1/2 tsp., salt to taste, curry leaf 1 sprig, pressure cook the ingredients with 1/4 cup water.
Coconut milk 1 cup, garam masala 1/2 tsp., cilantro chopped, 1 tbsp.
When pressure vents out, open lid, put cooker on low flame, add coconut milk and garam masala, allow to bubble for 2-3 minutes.
Take out from flame, transfer into a serving bowl and garnish with cilantro. Serve with bread of your taste, aappam , puttu etc.