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