When my my parents were living in Allahabad, there was a lady my mom told me about who made really scrumptious pies. She was sweet enough to send two savory veg pies for me when I was around. The crust was buttery and rich and when I read the recipe she had kindly sent with the pies, I realized why. The dough contained a 1:1 ratio of fat to flour.
Generally, pie recipes start of with cold butter being cut into flour to resemble coarse breadcrumbs. Then water or egg (or vodka) is added to make the dough to come together. This recipe starts off the same, but instead of water the lady added low-fat cream (25% fat content) as the preferred choice of liquid. Its definitely more fattening, but it does taste good. So good
Kaddu ka halwa or Pumpkin halwa is a sweet Indian pudding made by cooking pumpkin in milk and ghee. In previous posts, I have posted recipes for Carrot/gaajar ka Halwa, Atte ka halwa (whole wheat flour halwa) and semolina/suji ka halwa. This recipe is similar to the carrot halwa. Traditionally halwa uses khoya and that’s what I have used in this recipe. While people are wary of using store bought khoya because of adulteration, at my parents’ home the local milk man gives us homemade Khoya. Khoya is made with milk that is cooked down so that most of the moisture is evaporated, lending dishes that use khoya an added texture and richness. If you do not have access to khoya, just increase the amount of milk used. In my carrot halwa recipe, there is no khoya and you can get almost similar results without khoya. The cooking time does increase though. I have also seen people use almond meal instead of Khoya, which helps thickening the halwa, and giving it an added richness. Read More →
When I was in Allahabad during my last trip to India, the cook at my parents place would make these vegetarian kebabs for us to snack on with drinks. Good times, I tell ya! Since I could not get the cook back with me to the US of A, I asked my parents’ cook to give me the recipe.
Now most of us don’t measure when we cook, so the cook gave me an approximation of the recipe. First time I tried it, I had to make quite a few changes to the recipe to get the right consistency to be able to stick together. I made them for the new year’s party at our house and they were a big hit. Luckily I had noted the changes, so it was perfect the next time I made them.
You could deep fry these, like I chose to for the party, or you could bake them basted with a little oil as well. Of course the deep fried version are always tastier, but the baked version is almost equally good as well.