Monthly Archive for November, 2009

Pressure Cooker Pumpkin Puree

As Kenny mentioned, our culinary experiments in India have often led us to source many of the constituent ingredients of our recipes the old-fashioned way. The dishes we prepared for Thanksgiving were no exception, and I was determined that the absence of canned pumpkin puree at our local grocery store was not going to prevent us from eating delicious pumpkin waffles for dessert (we don’t have an oven, so no pies for us, but we did discover Archana’s waffle iron a few days ago). We acquired a beautiful pumpkin from the local produce market in Malleshwaram and resolved to make the puree ourselves.

Of course most pumpkin puree recipes on the interwebs (including this one, which I used for inspiration) involve the use of an oven, which we don’t have. But my time in India has firmly convinced me that there’s pretty much no culinary problem that a pressure cooker can’t solve. Conveniently enough, Sean and Kenny had just purchased a 12L pressure cooker for the turkey, which was just perfect for the pumpkin.

First I cut it in half and removed the stringy stuff and the seeds (which I put aside for delicious toasted garam masala pumpkin seeds later). Then I hacked it up into smaller pieces, and into the pressure cooker it went, with about 3 cups of water. About 20 minutes later I had the “meltingly soft” pumpkin that every recipe demands. After it cooled, it went into the food processor, and then we mixed up the waffle batter. The end result was delicious, and further cemented my belief in the magical powers of the pressure cooker.

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Bisected pumpkin

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All cleaned up and ready for the pressure cooker

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In it goes!

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Delicious pumpkin waffles, garnished with ice cream, cinnamon, and red Kerala bananas (my favorite!)

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Garam masala pumpkin seeds

Vada Channa Stuffing

After perusing a few Thanksgiving stuffing recipes and feeling completely uninspired, Kenny and I decided to attempt an Indian stuffing. Here’s what we came up with. The end result actually tasted remarkably like a Thanksgiving stuffing, but with some Indian flavor.

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Ingredients

  • 1 bunch of gobi (cauliflower)
  • 1/4 kg lady fingers (okra)
  • 2 small red onions
  • 1 package of MTR Channa Masala (or you can be less lazy than us and make it yourself; we were running out of time with all of our other Thanksgiving prep and decided to take a delicious shortcut)
  • 12 small vadas (we got frozen ones; fresh vadas from a local shop would probably be better)
  • 2 eggs
  • Coconut oil

Instructions
In a large skillet, warm 1 tbsp coconut oil over medium heat. Add onion, cauliflower, and okra, and saute for 5 minutes or until tender. Season, to taste, with salt and pepper.

Crumble the vadas into a large bowl. Add sauteed vegetables to the crumbs. Stir in the beaten eggs and mix well. Then add the channa and mix well.

Transfer the mixture to a large pot, and cook covered on medium heat for about an hour (even better,  use an oven if you have one). Cut into pieces and garnish with curry leaves to serve.

Ragi Waffles

Kenny and I had a fun breakfast experiment a few days back, attempting to replicate the delicious ragi rotis we enjoyed at Hallimane here in Malleswaram. This was no easy task! Getting the thick batter of ragi flour, water, minced onions, and dill to stick together when transferring it to the frying pan is quite the challenge. Actually flipping the pancakes over to cook the second side is quite near impossible. The end result was tasty but definitely not pretty.

I know that the cooks at Hale Maane have a bit of an advantage – they have a flat grill surface, and they spread the batter out onto a wax paper circle for transfer purposes. For some reason, none of our local grocery stores seem to stock wax paper.

Refusing to give up the ragi roti question, I later had an epiphany – why not employ Archana’s trusty waffle iron to make ragi waffles instead of rotis? I made the batter thinner this time (more water) so that it would be pourable, and the waffle iron produced perfect crispy brown ragi waffles. They taste very similar to rotis, but are much easier to make. We served them with a dollop of dahi (yogurt) and a bit of dill and minced onion.

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Special India-Edition Thanksgiving Menu

We don’t have an oven, and can’t find cranberries. Sean is researching turkey options; it looks like we may be able to get one, but if we do we’ll need to get a big pot and cook it on the stove (or trash-can style!) If we don’t get one, we may try a turkey art project instead.

Here are our current menu thoughts:

Drinks

  • Cranberry Juice and Vodka
  • Mulled Heritage Wine
  • Cider?

Food

  • Green Beans with Almonds
  • Mashed Sweet Potatoes
  • Cranberry Salsa (or variant, maybe with grapes or pomegranate seeds?)
  • Stuffing (cooked on the stove)
  • Pumpkin Waffles with vanilla ice cream (and dried cranberries if we can find them)

Nepalese Card Game

During our DIY trek in Nepal, we spent a night in a grungy little town called Chisapani, as Kenny described here. The mountain lodge where we spent the night had little to recommend itself, aside from its being less dirty than the other options, and its lively community of trekkers, guides, and porters assembled in the restaurant downstairs. We spent a few hours hanging out with this diverse crowd, during which a Polish gentleman taught us a fun card game that he had learned from his Nepali trekking guide. A Brit who joined the card game later told us that it was similar to a game he had learned in India from some Israelis, and the version he had learned was called Yaniv (in fact, the game play is similar to Yaniv, but there are some key differences: e.g. we start with only 5 cards, and a player needs 5 points or less in his hand to declare himself the winner).

The Brit taught us some important rules that the original Nepali game did not include:

  1. If a player “declares” but one of the other players has an equal point total in his hand, then the declarer loses the round (and gets a 30 point penalty).
  2. If, after discarding, a player draws a card with the same value as the one he just discarded, he can “slap” it down on top of the discard pile. He must be fast enough to slap his card on the pile before the next player discards.

We never learned the Nepali name of the game, but it will forever be known to us as The Nepalese Card Game™.

After that night in Chisapani, we forgot about the game for a little while, until we arrived in India and decided to teach it to Sean one night. Sean was instantly hooked, and the game quickly started filling many of our free hours. When Archana returned home from Germany, she was also quickly indoctrinated, and eventually became the most obsessed of all of us. Over time, many of Sean and Archana’s friends joined our card-playing parties as well.

We added a few rules of our own over time, most notably a rule involving jokers. Jokers are wild, but they come with a price: if a player has a joker in his hand when someone else “declares,” then the joker carries a penalty of 40 points. Since we usually play to 100, this is a significant risk. We’ve had a few particularly brutal rounds in which both jokers appeared in a single player’s hand. The addition of the jokers has made the game much more dynamic and fun.

Over many hours of playing the game, we also developed some theories on strategy, and Sean plans to publish the authoritative strategy guide some day. I’m almost embarrassed to admit how many hours we have all sunk into this game, including most of last weekend in Kerala, where we even taught our boat captain how to play. I expect many more hours of cards on our upcoming Goa trip.

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A typical night in Bangalore, hanging out on the floor in the apartment, playing Nepalese

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Kenny keeping score in Kerala. There are piles and piles of score sheets strewn about Sean and Archana’s apartment.

Kerala Bananas

One of our stops during our houseboat trip was at a village market to stock up for dinner. They had fish, vegetables, and a ton of bananas. Suji, our captain and chef, told us that the green bananas were not under ripe, but rather were a local sweet banana that were great to eat with breakfast. There were also red bananas that Archana insisted we try. We bought a kilo of each. It wasn’t enough: they were both far better than any bananas I’ve ever had. They are sweeter and more intense – more “banana-y”. The red ones are a little wider and slightly softer and sweeter than the green ones. There’s a grocery store in Bangalore that sometimes stocks the red bananas, so I get my fix there. For the green bananas I’ll just have to go back to Kerala (twist my arm)!

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Red bananas!

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Green (and yellow) bananas!

Kerala Backwaters

A few shots from our two-day houseboat trip out of Allepey, Kerala. The trip was fabulous – from the delicious food to the gorgeous scenery and the utterly relaxing experience of being on a boat for two days, I can’t say enough good things about it.

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Nothing Comes Close

Seen on a snake boat in the backwaters of Kerala:
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I bet it can even glide over the water.

I’m an Uncle!

Welcome to the family Jadon Elijah Dreilinger – born at 1:55PM (EST) on Thursday 11/19, and clocking in at 7 pounds and 20.5 inches.

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Off to Kerala

Sean, Archana, Kenny, and I are headed to Kerala on a sleeper bus tonight for a three-day weekend. We’ve booked a two-night houseboat trip departing from Allepey, through the backwaters. Several people have warned us that we’ll get bored spending two days on a houseboat, but that’s precisely the point. We are bringing yoga mats, cards, books, and magazines, but mostly we’re just looking forward to relaxing and enjoying the scenery and food.

After the houseboat trip, we’ll have an afternoon and evening in Cochin. We head back to Bangalore by air early Monday morning.

While we’re gone, we’ll be waiting for birth announcements from two soon-to-be mothers: Kenny’s sister Laura is in the hospital in Miami right now and will most likely deliver her son before we make it to Kerala; Sean and Archana’s cat Moma is very pregnant but her due date is a bit less certain.