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The Art of Food

Gajar Halwa (Carrot Halwa)
Gajar Halwa (Carrot Halwa)

I tuck away my laptop neatly into my backpack. Alongside, I place my notebook, a sticky pad, some markers, a pencil and a pen. And the cookbook I’m currently reviewing. Yes, can’t leave without it. Ends of tiny sticky notes proudly display themselves from pages in between. Evidence that the book has been prodded, probed, and not to mention, picked and marked for its must-try recipes. Just as I’m about to step out the door, I decide to take my camera along as well.I walk the short distance to the cozy cafe around the corner. The air is crisp and birds chrip in almost a sing-song. Finally, signs of Spring. I find myself humming along only to realize a while later, that my IPod in still in its casing in the bag’s front pocket. The song I hear and hum along to must be in my heart then.

I order myself a large cup of Mint Hot Chocolate (the best I’ve had in a long, long time), and a muffin. As I grab my cup, I spot a cozy chair at the corner by the window. Perfect, I say to myself. I set up my laptop, open my notebook to a fresh page and take out my favourite pen. I comfortably settle on the plush leather chair and browse away on my laptop. I make notes as I sip on my Chocolate and nibble at my muffin. It’s been so long since I did it this way that I’d forgotten how much I loved it.

Minutes went by, and before I knew it, I was getting messages from my stomach. I had hardly noticed that it was almost time for lunch. I had spent the past few hours “working”, just doing what I considered play. An old man walked up to me and asked if I was a writer. I beamed. It’s been long since I was asked that question. I smiled and said yes, along with a few other things. I’m a writer in a more broader sense of the word, I told him. I explained to him that I write about food, simple food, exotic food, everyday food. Food that brings us comfort and pleasure, and also about food in general. I take pictures of everything I cook and most of what I eat, I photograph moments and capture memories. I create and design and make things pretty. Yes, I like having pretty things to look at.

“Well then, you must be a food-artist then.”, he said as he smiled and trailed away. Food Artist. Is that what I am? Is there even such a thing? I’d never thought of it that way. A smile lingered on my face as I packed up my things. It was time to head to my kitchen.

GAJAR HALWA
CARROT HALWA
Prep time: 15 min | Cooking time: 30-45min | Serves: 6-8 as a decadent dessert 

4 cups
1 cup
1/4 cup
3 tbsp
1/4 cup
1/8 tsp		 grated carrots*
khoya/mava**, crumbled
ghee
sugar
cashews, roughly chopped
cardamom seeds, crushed

HEAT ghee in a non-stick pan and fry carrots till it gives out all of its moisture, and starts to turn into a darker red colour. Be careful to stir often, so as not to let it burn.

ADD sugar and cardamom seeds, and fry for a few minutes till sugar melts, cramelizes and all moisture dries up.

ADD in khoya and fry till blended well, stirring often. If, for any reason, the khoya starts to melt and the halwa turnes creamy, continue to stir-fry till it completely dries up and begins to release oil on the sides.

TOSS in chopped cashews, and serve warm with a dollop of Vanilla ice cream.

RECIPE NOTES:

*I prefer using the large red Indian carrots, easily available at any Indian grocery store, to get that luscious red colour and added sweetness as an end result.

**Khoya/Mava is a milk product available at Indian grocery stores, often used in Indian sweets. It’s usually prepared by boiling and reducing milk to a semi-solid stage.

This entry was posted on Friday, March 16th, 2007 at 11:29 am and is filed under Recipes: Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.


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