Easy Grilled Potatoes

Ingredients

2 large Idaho potatoes or 2 cups sliced russets
1/2 spanish onion (less if you're not crazy about onions)
salt, pepper
1 cup frozen seasoned vegetable mix
pan spray or non-hydrogenated vegan margarine equivalent

Directions:

Light grill, set on low.
Place an 8-12 inch piece of foil on another piece 3 times its size, both shiny side up so that the small piece is at the center of the large.
Spray the length of the foil with the spray.
Pile the potatoes on the doubled spot, the onion on that and finally the veggies on that.
Dot the top of the pile with pats of margarine.
Fold the foil end to end and seal the sides.
Place on grill, put on cover and let cook 1 hour.
You'll find the crispiest potatoes on the bottom.

Sorakaya Payasam - Doodhi Kheer

Sorakaya Payasam Recipe

Ingredients:

2 1/4 cups low fat milk
1 cup grated bottle gourd/sorakaya/dhoodi, squeeze out water
4 tbsps sugar (adjust)
1/2 tsp cardamom pwd
pinch of saffron, mix with 1 tsp milk
5-6 cashew nuts/almonds, toasted
1/2 tbsp ghee

1 Heat a vessel, add ghee and toast the cashew nuts and almonds till golden brown. Remove from vessel, keep aside.
2 In the same vessel, add the grated bottle gourd and saute for 5-6 mts. Add the boiled milk and simmer for 15-16 mts, stirring once in a while. Add sugar and simmer for another 10-12 mts, stirring once in a while.
3 Add the cardamom pwd, saffron and toasted cashews and almonds. Serve warm or refrigerate until chilled. It tastes good both warm and chilled.