When Christianna had taken me into the Recipe Swap group (read more about the group here), one of the things she said in our initial correspondence was that she was excited to get an Indian perspective for the swap recipes. While all my swaps have not been with an Indian twist, I thought with the Indian festival season here, I would give this time’s recipe swap an Indian twist.

When I saw the swap recipe (for a carrot pie), my initial plan was to make this carrot souffle I saw in a magazine I had just bought. But then I am not much of a fan of pureed carrots. It reminds me of baby food, and even though the recipe sounded interesting, I wasn’t sure I would truly enjoy it.

So I thought of making something Indian. Now, I am not a big fan of Indian sweets. I like them but most of them I find too sweet. If I want something sweet I generally prefer a baked good over the traditional sweets. Though I don’t mind a piece of gulab jamun, or hot atte ka halwa now and then. And sometimes gajar ka halwa too makes the privileged list.

Gajar ka halwa (or Indian carrot pudding) is a dessert of creamy, thickened milk with softened carrots contrasting with the added crunch of nuts. Milk and grated carrots are cooked until they become a dryish homogeneous mass, and then cooked with a little clarified butter (or ghee) and sugar and subtly flavored with cardamom powder and sometimes saffron strands to make absolute deliciousness.

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My first week of gluten free, sugar free diet was not as difficult as I thought it would be. I got to eat GF chickpea crepes lasagna, GF parantha made from ragi flour, tandoori chicken with zucchini noodles and a black bean corn tortilla casserole. ; But from today onwards I go raw for a week. I have been posting about my adventures in gluten free and sugar free cooking on my Facebook page and this week you will see how my Going Raw cleanse works out. Today I made homemade almond milk and had it with some crushed cardamom, saffron and pistachios. For lunch, I made a raw cauliflower “couscous” salad which was pretty good, although I have to admit I miss eating something warm and cooked. It’s just my first day and I have six more to go. This week is going to be difficult.

And posting pictures of this potato salad is not helping. Not helping at all!

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Starting this month, the Recipe Swap will be posting on the first Monday of the month, instead of the first Sunday as we did in the past. Which in turn means a clash with Group A’s Secret Recipe Club’s posting date- which is also the first Monday of the month. So I knew I had a problem. Either I did two posts in one day or see if there was something from my assigned blog that I could fit with the Recipe Swap’s chosen recipe. And the latter is what I chose. Mainly because I am lazy, but also because a lot was happening. And also because of a little mailing error I got to know of the Recipe swap recipe quite late. Not that that made a difference because I’m such a procrastinator, but I am also a Capricorn and I love to shift blame from myself wherever I can. 🙂

For SRC, my secret blog was Fake Ginger. I have seen other SRC members having her as their assigned blog for past reveals and always coming up with great recipes from her repertoire. SO I was very excited to have Amanda’s blog for this month. And I somehow found a recipe that fit in the Recipe swap framework, and also something I knew I would really like.

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