I made this squash “bisque” with Indian spices for a dinner party recently and it turned out quite well. I put bisque in quotes because traditionally a bisque has shellfish or shellfish stock in it and this doesn’t. I was planning to deploy dried shrimp for that purpose but it turned out we were out. The Korean corner of the pantry, however, had some dried anchovies and so I used that instead. It came out very well. The picture here has mussels in it because when I heated up the leftovers a few days later, I brought it to a boil and threw in a pound of mussels. That made it even better. But it’s pretty good without the mussels (and would be very good with shrimp too) and, indeed, the recipe can be very easily adapted to make it vegetarian or even vegan (see below). Continue reading
For the first two entries of this edition of Indian Home Cooking Week I’ve posted two fairly traditional parts of a Bengali meal. This third entry is neither traditional nor Bengali. It is my take on non-Indian roasted squash soups with Indian flavours and techniques. It is very easy to make and I think you will like it a lot—it’s a great winter soup. You can serve it as part of a multi-course meal (Indian or otherwise) or just have a big bowl of it as a standalone meal. It could even probably work as a sauce for fish along with rice. The possibilities are endless. By which I mean that there are at least three possibilities.
Indian Home Cooking Week kicked off yesterday with a recipe for chholar dal; here today is a recipe for a vegetable dish to eat with it: mishti kumro. “Mishti” means sweet in Bengali, and for those of you know Bengali food it may seem redundant for a Bengali dish to be qualified thus. My people have a renowned sweet tooth (though we can’t compare to most Gujaratis) and often add a bit of sugar to a lot of savoury dishes as well. The “mishti” in the name of this dish, however, is a qualifier of the second word “kumro”, which means pumpkin, and means only that the dish features sweet pumpkin—the dish itself is not particularly sweet. I’m not really sure which of the bewildering multiplicity of pumpkins and squashes available in the US is closest to the Bengali pumpkin. If I had to guess, I’d go with buttercup, but really I use whatever I have at hand: butternut, buttercup, kabocha, delicata, or in this case ambercup. Continue reading