Close X
Saturday, November 30, 2024
ADVT 
Food

Bottle Gourd & Zuchini Halwa

By Chef Vicky Ratnani, 28 Apr, 2017

    Bottle Gourd & Zuchini Halwa By Chef Vicky Ratnani

     

    Serves 4
     

    Ingredients:

     
    4 cups grated bottle gourd (lauki/doodhi/ghia)
    1 Zuchini, grated
    1 cup milk
    2 cup sugar
    ½ cup desi ghee (clarified butter)
    1 tbsp dried cranberries
    2 tbsp pistachio nuts puree
     

    Preparation

     
    In a heavy bottom pan, bring the grated bottle gourd, zuchini and milk to a boil. Reduce the flame and cook till almost done. 
     
    Add the sugar and the ghee and cook further till the ghee leaves the side of the pan. While cooking, keep stirring continuously to avoid burning.
     
    Stir in the dried cranberries and the pistachio puree. Can be served hot and cold.
     
     

    MORE Food ARTICLES

    It’s Cocktail Hour!

    It’s Cocktail Hour!

    With wedding season quickly approaching, brides and grooms are looking for the next ultimate cocktail to serve at their wedding receptions. The Keefer Bar is a Vancouver hot spot offering…

    Wedding Cocktails: Alcoholic & Non-Alcoholic

    Wedding Cocktails: Alcoholic & Non-Alcoholic

    Drinks or more sophisticatedly known as cocktails are just as important as the food in the reception. Along with gorgeous flowers that display a color scheme, signature cocktails have become centerpieces in their own right,

    Indian Lemonade

    Indian Lemonade

    Ingredients: 2 Tbsp Cumin seeds – dry roasted and ground fine 2 Tbsp Mint leaves paste 1/2 tsp fresh Cilantro leaves paste 1 Tbsp dried mango powder/amchur 1/2 tsp Black salt 2 Tbsp Lemon…

    Themed Cocktails

    Themed Cocktails

    Themed cocktails have become the latest, hottest thing at wedding receptions—a must-have item on any wedding plan checklist. Instead of facing the usual rush to the bar, arriving guests may be greeted by servers toting trays of pre-selected themed cocktails

    Chef Vikas Khanna’s Butternut Squash Cinnamon & Oregano

    Chef Vikas Khanna’s Butternut Squash Cinnamon & Oregano

    A true comfort food, the cinnamon adds a bold and spicy, sweet warm taste to this velvety soup. The savoury, herbal flavours of oregano boost the distinct flavours of the…

    Yellow Velvet Lentil Soup with Cumin and Dried Plums

    Yellow Velvet Lentil Soup with Cumin and Dried Plums

    Ingredients • 3 cups orange (masoor) lentils, washed well with warm water and drained • 1 bay leaf • 1 teaspoon salt • 2 tablespoons olive oil • 1 teaspoon cumin seeds • 1/2 cup chopped…