Tag Archives: Carrot halwa

Carrot halwa breakfast porridge with agave nectar

7 Jan

Carrot halwa breakfast porridge with agave nectar

Carrot halwa is the warm, sticky, juicy and fragrant indian dessert of festivities and joyous occasions. Not a belly goes without a sinking sigh when served a delicate mound of bright orange halwa flecked with cardamon, infused with saffron and decorated with pistachio. This might just be the best thing to happen with carrots and I’m not kidding.

I’m really excited about this recipe and I knew it would work and I was affirmative about it being phenomenal. Now, although carrot halwa is the darling of indian desserts, there’s nothing new about it. It’s perfect as it is and that’s that. I’ve used agave nectar rather than sugar, so it’s not as sinful as the traditional recipe.

Monday morning. Husband in Hong Kong and toddler on my hip. It’s cold, grey and very windy. Everyone is tweeting and Facebook updating about going back to work. I stand at the fridge, knowing that I need to stoke the internal flames but also need to stop getting fatter. Conundrum. I’m hungry and always crave sugar or cheese when I’m hungry. I think about lemon drizzle cake. It doesn’t work for breakfast. Sort of. I think of saffron. I think of all the tweets about savoury breakfast concoctions. I have carrots in the fridge and they are massive and juicy. They wold make perfect carrot cake or carrot halwa. But i can not get any fatter, I should eat porridge. Bingo.

And there we have it. Let me tell you that my mum said that this was the best porridge she’s ever had. EVER. I’m really excited about this recipe, did I tell you that? Try it. Love it. I’m sure you will.

Carrot halwa breakfast porridge with agave nectar
Ingredients to serve 2

2 large carrots, grated
1 tsp margarine
Agave nectar to taste, I used about 4 tbsp.
400ml milk
1/4 tsp ground cardamon
A small pinch of saffron strands
2 tbsp of shelled pistachio nuts, coarsely ground
3/4 cup porridge oats

Method
1. Heat the margarine until it melts in a deep pan, then add the grated carrots and and cardamon then sauté them on a medium flame for about 4-5minutes.
2. When the carrots have softened, add the milk and bring the mixture to a simmer. Add the saffron with the agave nectar and allow them to infuse into the milk. Simmer for a further 4-5 minutes.
3. Add the porridge oats and then simmer for 3-4 minutes until the mixture has thickened.
4. Serve hot and steaming with a sprinkling of pistachios in top.

From halwa to chutney- Butternut squash, almond and coconut chutney

22 Nov

From halwa to chutney- Butternut squash, almond and coconut chutney

Often other people’s troubles seem more solvable than your own, don’t they. My cousin sat before me, beautiful and troubled. She has the sort of face that you just want to keep looking at. One of those faces that is often depicted in indian paintings; large eyes, lots of thick black hair and a delicate smile.

My much younger cousin has everything ahead of her. No career tangles or mortgage yet. All the joys of life are ahead. Yet she fought back tears. Everyone has their story, don’t they. Her resolve made me smile. Apparently I’m an effective coach; we talked solutions and we spoke about understanding what really was important. We talked about taking it one day at a time and that nothing, whether good or bad is forever. It all passes.

I scooped warm carrot halwa and ice cream into my mouth whilst I squinted at her in reassuring concern. I’m normally a crisps over chocolate girl and curry over cake, but this was good halwa. Normally I find carrot halwa overly sweet and sometimes grainy. This one was smooth and moderately spiced and certainly not overly spiced. Whilst the young cousins refrained from over indulgence on the paneer and fried cassava, I just ate. And listened to them. They laughed and texted away whilst sat next to each other.

I was thinking about savouring the taste of the halwa and I thought, I’d love to bottle it….bingo. That is when my butternut squash, almond and coconut chutney was conceived.

So the chutney is tangy and spicy and nutty and Jammy and ? Yummy. It makes for a great Christmas gift and so far it’s been on my toast, in a sarnie and even on a fenugreek chappati.

Ingredients

500g butternut squash peeled and grated
3/4 cup desiccated coconut
100g almonds, half of which should be flaked and half coarsely ground
2 tsp chilli flakes
150ml white wine vinegar
1 tsp ground cardamon
4tbsp agave nectar
1 tsp coriander seeds
1 tsp cumin seeds
200g soft, light brown sugar
I used 1 tsp salt, moderate to your taste
2tbsp lemon juice
150ml water
2tbsp oil

1. Heat the oil in a pan and add the cumin and coriander seeds and allow them to sizzle. Then add the almonds and lightly brown them before adding the squash, coconut, cardamon, chilli, salt and the sugar. Mix it all well, then add the vinegar.
2. Bring the mixture to a simmer and then add the lemon juice and agave nectar. Pour in the water and simmer on a medium to low flame for 25mins and then turn it down to a low flame and simmer for another 20minutes.
3. Turn off the heat when the chutney is jammy in consistency and most of the water has evaporated.
4. When the chutney has cooled store it in air tight and sterilised containers.

This week I would like to link this to Mark of Javelin Warrior’s Cookin’ W/ Luv Made With Love Mondays,

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