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
Makes 8
Ingredients
200 gm mushrooms,
Juice of 1 lemon
1 me...
The appeal of her recipes lies in the creative blend of exciting flavours that appeal to every palate.
If you are adding eggs, whisk them in a glass measuring cup. After the lentils are cooked, slowly pour the eggs into the simmering lentils while slowly stirring with a wooden spoon.
Serve the salad immediately, making sure to include some of the juices that have accumulated in the bowl with each serving.
He is a four-time James Beard Award nominee and regularly works with Share our Strength, City Harvest, C-CAP: Careers through Culinary Arts Program, and Madison Square Park Conservancy, among others. In 2012, Floyd won Season 3 of Bravo’s Top Chef Masters.
Prep time: 5-6 hour
Cook time: 16-20 minutes
Serves: 4
Nutrition chart
...
