Skip to main content

MO GO (make one get one) Thanksgiving!

This was such a crazy caper that I wasn't even sure if I should post it as a recipe with any shred of respectability. Making 2 different dishes with the exact same veggies (& yes I mean the same, Not two portions of vegetables cut up & used differently, NOOO, that was the weird part, ended up reusing the same vegetables..But hey... it seemed the eco friendly  thing to do..), but then the end result was pretty tasty & was worth repeating a second time for the Camera. & so here it is. *Drumroll*

1. A Roasted cream of pumpkin soup ,

2. A mixed vegetable dip served with Pita bread. (which can alternatively be served as a vegetable with Indian Roti or Paratha)

The take home message from this pair of dishes is that a spice can singularly  & absolutely redefine the culinary origins of a dish irrespective of the  chief ingredient used. The soup is, for practical purposes, the quintessential all American offering, the key herb here being Sage which is Mediterranean in origin. (For More info about Sage, check out the Wikipedia entry ). The dip is inspired by a humble North Indian vegetable dish called ' kaddu ki subzi' where the primary spice used is fenugreek. And there you have it, Two dishes with flavors reminiscent of 2 different parts of the world & yet, both stem from the same starting point of vegetables. A true example of fusion!

Makes for a great healthy Fall supper.

For these dishes, you need:
2 cups of pumpkin, cubed
1 head fennel bulb sliced thin
3 leeks cut lengthwise (just the white parts)
Sea Salt as per taste,
1/2 tsp coarsely crushed black peppercorn
1 Jalapeno pepper
2 portions of (one for the soup & the other for the dip)
4 tbsp Olive oil
Apart from the common ingredients listed above you need:

For the Soup:
12-15 fresh Sage leaves,
2 garlic pods crushed
1/2  cup crushed tomato
1 cup whole milk (adjust as per preference)
1 tbsp olive oil
Suggested Garnish: A handful of deep fried potato sticks with dried rosemary

For the dip:
Curry leaves.. Optional! i.e I forgot to add them & it worked out just fine!)
1 tbsp olive oil 
1/2 tsp cumin seeds,
1/4 tsp fenugreek seeds
1 tbsp dried fenugreek leaves (Available as kasuri methi in Indian grocery stores)
1/2 cup crushed tomatoes,
1/8 tsp  cayenne powder (adjust as per taste)
Salt to taste
Finely chopped Cilantro & Lime wedges for garnishing

In a large mixing bowl Combine the pumpkin, leeks & fennel with the olive oil, salt & crushed peppercorn. Marinate for about 10 minutes.

Transfer onto a baking tray & roast in an 350 F oven for ~ 20-30 minutes till the vegetables begin turning a golden brown.
On the stove top, grill the Jalapeno pepper till the skin gets charred. Allow to cool & scrub off the blackened skin using a paper towel. Cut lengthwise, remove & discard the seeds & chop roughly. Keep aside.

In a skillet, Heat 1 tbsp of oil and add the sage leaves & garlic. When they begin to soften add the crushed tomatoes & cook on medium heat till the raw smell of the tomatoes disappear.

Combine the tomatoes, chopped Jalapeno & the roast vegetables into the bowl of a a food processor.

Process till semi smooth, adding water if the mixture is too thick. Strain the mixture through a sieve, till all the puree is extracted. Reserve the vegetable residue for making the dip/subzee.

Heat the puree  with desired amount of milk to make a smooth soup. Ladle into bowls. Garnish with julienned fried potatoes if desired.

 For the Dip /Subzee:

Heat Oil in a skillet till smoking hot. Add the cumin & fenugreek seed. Stir till they turn a golden brown & then add the dried fenugreek leaves. Stir till combined & add the crushed tomatoes, cayenne pepper powder & salt. Cook on a medium flame till the tomatoes lose their raw smell.
Add the strained vegetable residue & cook till any residual liquid evaporates on a low flame. Garnish with chopped cilantro & serve warm with Pita bread as an appetizer. Alternatively you may serve it as a vegetable entree with Indian Roti or Paratha.

The best part of making the food.. SCARFING it down!!

happy cooking! & Bon appetit!

(Entering this recipe into Edible Entertainments Healthy Cooking Challenge)


  1. This IS absolutely fantastic! To think we can do so much with same ingredients is interesting! Thanks again, for linking to my blog! Following you now.
    Kavi | Edible Entertainment
    Ongoing event: Healthy Lunch Challenge

  2. Amazing description and recipes... Visit my blog for my ongoing events :

    UK- Rasoi


Post a Comment

I'd love to hear feedback from you, your thoughts, ideas and suggestions.

Popular posts from this blog

Product Review: Ninja Mega Kitchen system and a recipe for Masala Dosa

One of the biggest reasons for attending conferences is the priceless experience of meeting fellow bloggers and get an invaluable exposure to all things  culinary. This includes vendors with new products to savor and get inspiration from.

I had no complaints about whatever appliances I had for making traditional Dosa (Traditional South Indian rice & lentil crepes) batter, a sturdy tabletop stone grinder that you could add the Urad dal, turn the timer on , and 30  minutes later, come back to a container full of fluffy, batter with the consistency of whipped egg whites. The
The cons of this is the cleaning up, of the various parts, the roller, the grinding bin, the multiple trays on which the rollers need to be placed while transferring the rice & lentil batter, the invariable drips of thick batter on the counter.... you get the point, It takes quite a bit of time.

I was pleasantly surprised when the appliance company, Ninja asked me if I'd like to try any of their appli…

Resolutions, part deux.

Some of us get to make resolutions not once, but twice every year. The first of course, on January 1st along with the rest of the world and the second time around, the last day of  the Indian festival of Navaratri, The 10th day that marks the end of the festival is known as Vijaya Dashami - the day when scores of kids , willing or not,  are marched off to commence music, dance classes or start learning to play an instrument.

Navratri, once you strip it of its patriarchal trappings, is an empowering festival celebrating the Mother Goddess. Each day, her various attributes (a daughter, a mother, a wife, a warrior, an intellectual,  as an unfettered free spirit etc.) are explored and worshiped. and thefood offering invariably is a protein rich Sundal made with various lentils - a meat substitute, a nod to a pre-Buddhist era when meat was an accepted part of Hinduism.

Back to the resolutions.. you'd have to have been living in a cave this past year not to have been made aware of how …

Aug 9 - Cauliflower Kolhapuri

I have a dear friend from school who lives in the City of Kolhapur in Maharashtra. When I visited her  at the gorgeous heritage resort she owns there en route to a holiday in Goa, she gifted me with a spice blend that I treasured to the last speck. It sat  at the bottom of my freezer and was doled out for special dishes just like Saffron is rationed out in many Indian homes. Its a lip smacking flaming  hot blend of onions, garlic and the famed Kolhapuri Mirch (red chili).

I marinaded cauliflower florets in a paste of this spice blend , salt and oil, and roasted it in a 450 F oven. Finished with a handful of green coriander berries, this was a fabulous treat paired with roomali roti.