Ilish Kumro/Hilsha and Pumkin Stew

During the rainy season Hilsa is at its finest test and it is made in different varieties from simple thin runny stew type to thick gravy type with minimal spices. This is another variation at my maternal aunt's in-laws house who were from Faridpur in erstwhile East Bengal, now Bangladesh. I heard that other district of Bangladesh also make it similarly. When I tasted for the first time, I liked it so much that has since become a family favorite. Hilsha's alluring flavor is nicely balanced with slight pungent mustard paste and sweet pumpkin. Trust me this thin soupy Hilsha tastes out of this world!

Pumpkin Loaf

Thanksgiving holiday is all about spending happy time with family and friends and enjoying delicious meal together. But 2020 Thanksgiving is different and it is extremely hard for so many people. This year we are grateful for being alive and staying home to protect ourselves and others. We are keeping this Thanksgiving very simple to enjoy small blessings! Today I bring you one of the all time favorite Thanksgiving treats "Pumpkin Loaf ". Who doesn't love a slice of a fresh Pumpkin Spiced loaf made with fresh deep orange colored pumpkin puree with a hot drink on chilly nights to warm up!

Stir Fried Bitter Gourd & Pumpkin

Bitter gourd is an acquired taste that is complemented the way we cook in Bengali cuisine by using lentil, mixed vegetable(Shukto/Bitter Sweet Mixed vegetable Medly) and other ingredients. Bitter gourd is an excellent palate cleanser and any bitter gourd item is served in the beginning of any meal so that next delicious items can be savored wonderfully.

Mator Dal diye Kumro/Yellow Split Peas and Pumpkin Stew

We had a fabulous food and fun filled Thanksgiving week, with endless festive food, meeting friends and shopping. After consuming little too much Thanksgiving inspired savory and sweet treats, all we wanted to have a light, plant based meal to soothe our tummy. I made this Mator Dal diye Kumro/Yellow Split Peas and Pumpkin Stew for last night's supper. This comforting, lightly spiced stew is made with yellow split peas,  yellow mung beans and some veggies, mostly sweet pumpkin, green beans and green peas served over brown rice. It's a delicious vegan stew packed with plant based protein, fiber and other nutrients. 

Pumpkin Cheese Tart

Pumpkin Pie is the famous traditional dessert for Thanksgiving dinner in America and Canada. I am not a big fan of Pumpkin Pie because of its custardy texture. I rather bake a cake or Pumpkin Cheesecake and everyone loves this over Pumpkin Pie. Yesterday I made something bit different, Pumpkin Cheese Pie in a tart pan with fresh roasted pumpkin puree, low fat cream cheese and spices that turned out delish. This tart is a cross between cheesecake and pie.

How to make Pumpkin Puree

 

Fall means pumpkin season and this is the time of the year pumpkin pies, pumpkin latte, pumpkin bread, pumpkin pancake, pumpkin cookies are served. Sounds so very pumpkiny. So why not make your own pumpkin puree instead of buying canned one. It takes a bit longer time and effort but in the end it is very satisfying to make pumpkin puree from a fresh pumpkin while it is in season.

It is important to choose the right pumpkin for puree. Sugar pumpkin that has darker skin or cheese/fairytale  pumpkin more like butternut squash  are two varieties that good for making pumpkin puree.

Three years back my first pumpkin puree from scratch didn't taste that good. My little one brought a tiny sugar pumpkin from her field trip. It became very pale yellow color and stringy while roasting. This year I have decided to make with fairytale pumpkin for its bright orange color and sweet firm flesh. Our neighborhood Indian grocery store carries whole and small cut pieces fairytale pumpkin. 

I used 4 1/2 lb pumpkin. It can be either roasted or boiled. I like roasting. Wash the pumpkin with cold water. Scrape out the seeds and stringy pulp. Line a swallow heavy duty baking sheet lined with aluminum foil. 

Preheat the oven to 400 degrees F. Place cut side down and roast  for 40-50 minutes or until fork tender. Roasting time depends on the size of the pumpkin. Let it cool enough to handle. Peel the skin and cut into small pieces.Now drain excess water through a colander or strainer and add to a blender or food processor. Puree it up until pumpkin is smooth and creamy. If the puree is still too watery strain it through a cheese cloth-lined strainer for couple of hours. Makes two 8oz cups rich thick puree. Total time is 1 hour and 25 minutes from start to finish.

Now puree is ready to be  used in sweet and savory dishes. Store leftover puree in the refrigerator up to 3-4 days or freeze it up to 2-3 months in the freezer safe individual containers. Don't forget to date and label. For the best result I will always recommend deep orange fleshed pumpkin/butternut squash. There are great recipes with pumpkin puree beyond pumpkin pie and I will post some recipes with this puree shortly.

Happy Cooking!