Kaddu ka halwa or Pumpkin halwa is a sweet Indian pudding made by cooking pumpkin in milk and ghee. In previous posts, I have posted recipes for Carrot/gaajar ka Halwa, Atte ka halwa (whole wheat flour halwa) and semolina/suji ka halwa. This recipe is similar to the carrot halwa. Traditionally halwa uses khoya and that’s what I have used in this recipe. While people are wary of using store bought khoya because of adulteration, at my parents’ home the local milk man gives us homemade Khoya. Khoya is made with milk that is cooked down so that most of the moisture is evaporated, lending dishes that use khoya an added texture and richness. If you do not have access to khoya, just increase the amount of milk used. In my carrot halwa recipe, there is no khoya and you can get almost similar results without khoya. The cooking time does increase though. I have also seen people use almond meal instead of Khoya, which helps thickening the halwa, and giving it an added richness. Read More →
When I was in Allahabad during my last trip to India, the cook at my parents place would make these vegetarian kebabs for us to snack on with drinks. Good times, I tell ya! Since I could not get the cook back with me to the US of A, I asked my parents’ cook to give me the recipe.
Now most of us don’t measure when we cook, so the cook gave me an approximation of the recipe. First time I tried it, I had to make quite a few changes to the recipe to get the right consistency to be able to stick together. I made them for the new year’s party at our house and they were a big hit. Luckily I had noted the changes, so it was perfect the next time I made them.
You could deep fry these, like I chose to for the party, or you could bake them basted with a little oil as well. Of course the deep fried version are always tastier, but the baked version is almost equally good as well.
Before leaving for Canada, on a trip to my favorite antique place an hour away from where we stay, I got a good deal on a second hand copy of Todd Wilbur’s copycat recipes. The moment I got it I instantly bookmarked the recipes I wanted to try. One of the recipes I adapted for my Bruschetta post. The other, I am sharing today- Cheesecake Factory’s Copycat recipe for avocado egg rolls.
To be honest I have never tried the avocado egg rolls at the Cheesecake Factory. But the description of the recipe and the ingredients in its dipping sauce- tamarind, cashews, honey sure intrigued me to give it a try.
I made these egg rolls for the coffee I hosted the Friday that went and my friends really liked them. Then I made them again the next day and V really liked them. As for me, if something is fried, I always like it. Plus, I love avocado. And sun dried tomatoes. And tamarind based dipping sauces. Plus, I love it when things that I love come together pretty quickly as well. Bottom line, I love them!
There is hardly any prep required. The only part that I don’t like is the chopping of the onions- which left me in tears, like it always does. But besides that, the pre-prep is a breeze. And you have delicious egg rolls in no time.