The Pumpkin Chronicles #5: Pumpkin & Chickpea Fritters

Pumpkin tikkis 001

That pumpkin in going into everything, so why not some tikkis too? Inspired by a recipe online, I mixed pumpkin purée and grated pumpkin with cooked & drained chickpeas (mashed) and a boiled potato. Some freshly grated ginger, finely chopped green chilies for a little kick, and a roll around in some breadcrumbs to hold it all together. Shallow fried, and served hot with a green coriander & mint chutney. Very satisfying!

I did figure later that just the grated pumpkin (minus the purée) would probably be better to keep the mixture from getting too soft.

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The Pumpkin Chronicles #1: Spicy Soup

Driving to Tangkuban Perahu near Bandung, you can’t miss these fresh vegetable and fruit stalls.

Farm fresh veggies

Therefore, stopping on the way back to buy a few is a given. This week Souvik went to Bandung on work, and I asked him and the driver to get me a couple of pumpkins. They came back with 9.

NINE? Yeah.

Pumpkins

After laughing my head off, I was rather taken up with the idea of cooking them in as many different ways as possible. Friends are sending me suggestions and recipes, and I’m gonna try as many as I can until we get sick of eating pumpkin. Oh we’ll invite people to share too. Until they get sick of us.

Started off the challenge with puréeing 3 of them. Dinner tonight was pumpkin soup with cheesy toasts. The soup recipe came out of my head, with some inspiration from different recipes I saw on the internet. In typical Indian style, my measures are inexact, so you’ll just have to keep tasting and adjusting flavours.

Savoury Pumpkin Soup for two:

Pumpkins 002

Ingredients: 1 tbsp butter, 1 medium-sized onion, finely chopped, 3-4 garlic cloves chopped, 1 cup pumpkin purée, 1″ cinnamon stick, 2 cloves, 4-5 black peppercorns, ½ tsp garam masala, 1 stalk of lemongrass, 1-2 tbsp coconut milk, salt to taste, sun-dried tomatoes, jalapeños (thinly sliced)

Method: Heat butter in a pot and sauté the onions and garlic for about 2 minutes. Add the spices and lemongrass, and the pumpkin purée. Add 3-4 cups of water and bring to a boil. Add the tomatoes, jalapeños, then the coconut milk and salt. Simmer for 5 minutes and serve hot.

The soup was a great blend of creamy and spicy, and the lemongrass added that x-factor to the flavours. We polished it off.

Cambodian Curry

Last night I cooked this favourite Cambodian-style vegetable stew.

Earlier this year, we visited Angkor Wat and Siem Reap, and had much fun exploring the little town of Siem Reap, as we did admiring the 1000-year old temples. Beer for $0.50 a glass, free wi-fi, and delicious Amok curry with rice took us to this happy place on the vacation.

At the airport on our way back, I was lured into the quaint shop selling Cambodian silks and spices, and came out with 2 varieties of masala in cute little cane baskets.

Cambodian Spices

Back home, I quickly tried to make my version of Cambodian vegetable stew, which looks like this. Very tasty, and very nutritious (I imagine). The magic is mostly in the masala, and some credit to the coconut milk too.