Happy Hallowe'en Week

Pumpkin Halva
Kaddu ka Halwa

Mamta Gupta

I had this halwa on a recent trip (November 2004) to India, at the well known Morya Sheraton Hotel in Delhi. It tasted so delicious that I thought I will try making it at home. I made it in the same way as I make 'Shakarkandi' or Sweet Potato Halwa, with a few minor changes. It came out quite delicious. It can be made in advance and heated in a microwave just before serving. It freezes well. Serves 6-7.

Ingredients
• 1 kg. pumpkin (800 gm. peeled and deseeded). You can use butternut or other squash instead.
• 8 almonds (can be blanched if you like)
• 12 pistachio (can be blanched if you like)
• 2 tbs. desiccated coconut
• 3-4 tbs. ghee or clarified butter
• 1/2 cup milk
• 100-150 gm. jaggery or muscovado sugar (unrefined cane sugar)
• 1 tsp. cardamom powder
• 50 gm. raisins (optional)
• 2-3 tbs. skimmed milk powder. You can use grated Mawa or khoa


Instructions
1. Place pumpkin on a chopping board and cut into slices, like a melon. Use a sharp knife.
2. Remove seeds and fibre and discard.
3. Peel the thick skin off, removing all of the hard and thick skin.
4. Cut flesh into small, 2 cm. cubes.
5. Heat ghee in a heavy based pan or karahi/kadahi. Add pumpkin and stir fry for a minute.
6. Add 1/2 cup milk and allow to simmer until flesh is soft. 10-15 minutes.
7. Meanwhile, shred/thinly slice almonds and pistachios. These days, I do this with a garlic slicer, which I keep separate for slicing nuts (not for garlic). Thinly shredded nuts look better than chopped ones. Keep aside.
8. Place coconut on a plate and microwave at full for 2+2 minutes, stirring in between. Keep aside. If you do not have a microwave, you can dry fry the coconut in a clean pan, on low heat, until there is a nice aroma of coconut.
9. Returning to cooked, soft pumpkin, turn the heat off. Mash it well, using a potato masher or back of a spoon.
10. Add sugar and cardamom seeds to the pumpkin mash and stir fry on medium heat until liquid dries up, ghee separates and pumpkin looks shiny. It has mashed potato like consistency.
11. Sprinkle powdered milk or add grated mawa/khoa and stir fry for a few more minutes.
12. Add most of the almonds and pistachios, saving a little for garnish, all the coconut and raisins, if used.
13. Transfer to serving dish or individual little bowls and decorate with saved almond and pistachio nuts.
14. Serve Hot.

This recipe is out of Baltimore, from our friends at the Baltimore Sun, who went in and did a special on pumpkins :)

The Helmand's great pumpkin appetizer recipe

Gathering background for next week's Taste story following up on last year's pumpkin shortage, The Sun's Susan Reimer contacted chefs and restaurateurs around town who love to work with the big orange gourd. Among them, of course, was Qayum Karzai, the owner of The Helmand.

And to her surprise, Karzai was willing to share the recipe for this beloved, multi-award winning appetizer.

Karzai said it reflects Afghan cooking traditions: A lot of reliance on vegetables, especially squashes, and long, slow cooking because of limited refrigeration.

The sugar and the tiniest hint of cinnamon contrast smartly with the sharp taste of garlic in the yogurt. It's served with a peppery flat bread.
Here's a taste; look for the full article next week:


Kaddo Bowrani (Baked Pumpkin) from The Helmand Restaurant in Baltimore

Makes: 4-6 servings

Ingredients:

For pumpkin:

1 small pumpkin (baby or spookies work best)

3/4 cup sugar

1/4 cup vegetable oil

Cinnamon

For Yogurt Sauce:

1 cup plain yogurt

1 teaspoon fresh-cut diced garlic

Dash salt

Slice pumpkin and remove seeds. Peel outer skin. Slice 2-inch pieces lengthwise. Place oil in skillet pan and heat to medium heat. Add pumpkin. Cook on medium heat covered for approximately 10 minutes, turning once. Remove from pan and place in small roasting or baking pan. Sprinkle the pumpkin with the sugar and cinnamon. Cover tightly. Bake at 350 degrees for 30 minute or until soft. Time may differ according to the hardness of the pumpkin.

For yogurt sauce, stir ingredients together until smooth.

Serve pumpkin warm with yogurt sauce.

Moroccan Avocado Milkshake Recipe

I've done quite a bit of reading on Morocco but never have I seen such a luscious recipe. This will be consumed in my household tomorrow :)

Avocado milkshakes – or avocado smoothies – are quick and easy to make, and very nutritious. This recipe uses only milk, avocado and sugar.

If you're only familiar with using avocados in salads and dips, you'll be pleasantly surprised how delicious an avocado shake can be!

Makes 2 to 3 servings.

Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:
2 to 3 cups cold milk
1 ripe avocado
3 tablespoons sugar
handful of ice (optional)
Preparation:
Peel the avocado and cut in half. Discard the pit.

Put the avocado and sugar in a blender with 1 cup of milk. Blend until very creamy and smooth.

Gradually add another cup or two of milk to make the shake as thin or as thick as you like. How much milk you need will depend on the size of the avocado.

Add a handful of ice to the blender if you like your shake well-chilled, and blend for another minute.

Pour into glasses, and serve.