Tag: pumpkin

Halloween Cassava Pumpkin Waffles

Halloween is upon us, pandemic or not. It will be a quiet one this year. But a nail-biting election on its heels. Good luck to the contestants and may the planet win!

Back to small things. Pumpkin on the menu. Cassava flour was a serendipitous discovery in the pantry but it went so well with the pumpkin that I was compelled to blog. Enjoy!

Special tools:

Waffle maker; silicone brush

Ingredients

Makes 5 large waffles

  • Dry ingredients: 2 cups cassava flour + 1 tsp baking powder +1/2 tbsp cooking soda + 2 tbsp Maca powder (optional) + 1 tsp pumpkin spices (cinnamon, nutmeg, grated fresh ginger) + dash of salt
  • Wet ingredients: 2 cups pumpkin (a 15oz can) + 1 cup yogurt + 2 eggs + 2 tbsp oil

Method

Mix the dry and wet ingredients separately with a wire whisk. When well mixed, pour the wet into the dry. The leavening ingredients make the batter light.

You will not be able to pour the batter. Instead, using a measuring cup, place 1 cup of the thick batter at a time in the waffle maker (follow manufacturer’s instructions). Brush a little oil at each use with the silicone brush.

Serve warm with maple syrup.

Notes, hints, tips:
  1. Cassava flour is the same as yuca flour– just make sure the bag is not labeled starch. This flour is a good substitute to wheat flour, but without the baggage. And, doubles the calorie and a truck-load of nutrients. But, you can indulge in it just for its delicious appeal.
  2. Pumpkin can threaten the waffle to be softer- but cassava is a good crisping complement.
  3. Sweet potato can be used in place of pumpkin: steam 3-4 medium sized ones in the microwave in their jackets (wrapped in moist kitchen towel) for a few minutes. Cool, peel and mash.
  4. Sans cassava: Another fantastic version with the flour mix: 1/4 cup flour each of oat, black rye, almond and coconut.
  5. Sans pumpkin: Here are a few flour mixes that turn out equally marvelous even without the pumpkin.
    Makes 3-4 large waffles or about 8 pancakes on a griddle
    • Dry ingredients 1 1/3 cup flour (one of the mixes from below) + 1 tbsp baking powder + dash of salt
      • 1 cup brown rice flour + 1/3 cup coconut flour OR
      • 1/3 cup oat flour + 1/3 cup black rye flour + 1/3 cup brown rice flour + 1/3 cup coconut flour OR
      • 1 cup brown rice flour + 1/6 cup coffee flour; 1/6 cup coconut flour OR
      • 1/3 cup regular white flour + 1/3 cup brown teff flour + 1/3 cup buckwheat flour + 1/3 cup millet flour
    • Wet ingredients: 1 ½ cups buttermilk + 2eggs +2 tbsp oil
  6. Date syrup is another pleasant accompaniment to the waffles/pancakes.

Laxmi Parida1 Comment

Armenia meets India: Ghapama

When I was in Armenia, every meal was a feast and every feast had ghapama. I was surprised to learn the inroads this Thanksgiving staple had made in Armenia. I can’t help but give an Indian twist with kala chana and tur dal- two iconic Indian legumes. Just a hint of spices with aromatic ghee. This fusion ghapama is bound to steal your heart.

Special tools:

None.

Ingredients

  • 1 pie pumpkin; cut the top to make a lid; scoop out interior; brush with a little EVOO and sprinkle a little salt
  • Legumes: 1 cup kala chana, 1 cup tur dal, each soaked separately in plenty of water for 1-2 hrs, then cooked separately till tender and drained
  • 1 cup wheat berries, cooked until done (follow the instructions on the packet, approx 15 minutes in 2.5 cups water)
  • 1/2 cup figs, each fig quartered
  • 2 tbsp ghee + 1 tbsp cooking oil
  • Indian spices:
    • 1 tsp whole cumin seeds; 1/2 tsp asafoetida (heeng)
    • garam masala: 1 tsp cinnamon powder + 1/4 tsp clove powder
  • salt to taste

Method

Filling: Heat the ghee and oil. Splutter the cumin seeds, add the heeng. Don’t let this burn and immediately add the figs. Then all the legumes and wheat berries. Mix well. Add salt and garam masala powders. Taste for seasonings.

Stuff the bottom half of the pumpkin with the filling. Place the pumpkin lid on top. Keep the rest of the stuffing aside to serve separately on the side. Place the whole pumpkin on a baking tray.

Bake at 350 F for 1 hour.

Notes, hints, tips:
  1. Do not be embarrassed to take the help of your sous chef -The Microwave. Soften the pumpkin skin in the microwave for 2-3 minutes and then cut the top off.
  2. I used the 9″ chef’s knife. Be careful when using a large knife and a stubborn pumpkin. Assume Murphy’s law that if an accident could happen, it will. For the heterodox use of the knife here, always keep the sharp edge away from you.

Laxmi ParidaLeave a comment