Thursday, March 31, 2011

The carrot never stood a chance

Amma is here visiting, and lazing on Sunday evening with my head in her lap, I asked her to make me something. The fridge contained exactly one beetroot and one carrot and from that she suggested a halwa. I perked up immediately and proposed we start. We peeled and grated the carrot and beetroot, staining our fingers pink. The raw carrot stood up well, defiantly orange in glaring contrast with all the pink. They were cooked together, in milk and there the beet asserted itself, staining the sides of the wok and dyeing the carrot pink, deep pink.
A shower of sugar made it sticky and a spoonful of ghee took care of the vaguely healthy smell that all vegetables seem to possess. I ate it then, watching telly, scraping at my bowl till I realized it was all gone. 
 Beetroot and carrot halwa:-
Beetroot: 1
Carrot: 1
Milk: 1/2 cup
Sugar: 1/2 cup
Ghee: 1 tbsp
Grate the beet and carrot up as finely as you can. You want to remove any hint of healthiness or signs of being made of vegetables from your final dish, so you want to give them a whole new character and flavour profile. cook the grated vegetables down in milk till they're soft. Then stir in the sugar and ghee and stir till the whole mass is sticky and smells decidedly unhealthy. I like to go one step further and cook it down till the sugar caramelises and clings to the wok in dark spots. Then serve, hot.