INGREDIENTS: Bottle Gourd (Lauki) grated 4 cups Ghee 4 tbsp Milk 2 cups Sugar 1 cup Almond Flour or Milk Powder 1 cup Cashews 6-8 chopped Raisins 10-12 Almond Flakes and dried cranberries for garnishing METHOD: Serving Size: 5-6 Peel the skin of the bottle gourd. Cut the lauki in half and discard the seeds. Grate and set aside. Heat ghee in a pan over medium heat. Add the grated lauki and cook stirring occasionally Most of the moisture should evaporate and the lauki should become soft and translucent in color. Pour the milk and bring the mixture to a simmer. Cook for 10 minutes or till milk thickens and lauki is cooked completely. Add sugar and stir continuously. As the mixture thickens add almond flour (for richness) or milk powder and cook for 2 more minutes. Almond flour helps thicken the halwa and bind the ingredients together, making it easier to scoop and serve. Roast the cashews and raisins in ghee and add them to the halwa. Garnish with almond flakes and...
INGREDIENTS: Potatoes 6 large size grated Eggs 2 large whisked All-Purpose Flour 4 tbsp Baking Powder 1 tsp Onion 2 grated Vegetable Oil Garlic Cloves 3-4 minced Salt as needed Black Pepper Powder 1/2 tsp METHOD: Serving Size: 4-5 Wash the grated potatoes. Use a cheese cloth to remove as much water as possible from the grated potatoes and onion. Place the drained potatoes and onion in a bowl and fold in beaten eggs. Add flour, minced garlic, baking powder, pepper powder, and salt. Mix everything thoroughly. Heat a generous amount of oil in medium-high heat in a large skillet. Using a large spoon place potatoe mixture in oil and flatten with the back of the spoon. Fry each latke until golden brown and crispy on both sides. Once cooked transfer the latkes on a wire rack. Place paper towels under the wire rack to catch the excess oil. Serve potato latkes with sour cream and applesauce on the side.