Friday, November 9, 2012

|| A New Beginning ||

Of all the things in the world, the one constant is that things will change. Change is challenging and it is fun! I look back now to what i used to cook when i started off in the kitchen, the clothes i bought and my tastes when it came to home decor and i know that it has changed and matured over the years. But despite all the changes happening, one thing remains constant -my unending love for food, crafts and textiles. Hence the thought of cataloging it in this blog. A little bit of sugar and a lot of spice and a journal of all things pretty and nice.

And what better than a sweet during the festive season as the first post? I started off with the idea of making a Lauki ka halwa. Turned out there was not enough lauki to make a substantial amount. So i decided to add carrots to it. While grating the carrots, my eyes fell on the pumpkin, waiting to be used. And thus i set out to make the Tiranga Halwa 

Preparation time - 15 mins
Cooking time      - 30 mins
You would need

Carrots, Pumpkin and Bottle gourd    2 cups in all, grated well
Milk                                                  1 cup
Sugar                                                3/4th cup
Green cardamom                               2 pods, powdered
Ghee                                                 5 tbs
Cashew or almonds                           a handful, finely slivered

In a thick bottomed pan, add in 1 table spoon of ghee and fry the dry fruits until it changes color. Remove and set aside.
Add the remaining ghee to the same pan and add in the vegetables one by one. Pumpkin goes in first cause it takes the longest to cook. After sauteing for about 5 mins, add the carrots and let it cook. Finally, dunk in the grated lauki, when the other two vegetables appear half done. 
Continue frying till the vegetables soak in all the ghee and lose all their water. Now add in the milk, cover and cook for 10 mins on low heat. The vegetables should be fully cooked in that time. Remove the cover, add the sugar and the elaichi powder and give it a nice stir. On medium heat, without the cover, work on the halwa by constantly stirring it, until all the moisture is soaked up and the ghee starts separating on the sides. Switch off the flame and top it with the fried nuts. Allow it to cool and serve as it is or with a scoop of ice cream.

Happy Diwali!