Pumpkin and Singhare ke tikki

I know .I know....Navratras are over...the fasts that is...but dont worry they will return ...I am givind you ammunition.
No ,I did not wake like a tube light...they are passe...remember,we are in the era of the LED" now.Its just taht the internet connection was playing Hookey!Ranchi !  if you please!May it had gone Pandal Hopping-third Navratri in this city...traffic has not allowed us to visit.

So we pray at home...

News on the telly... new soap opera a la Ekta Kapoor is about to go on air...Rumour is, That it is based on the old Pakistani serial “Dhoop Kinare”.I’m not a big fan of any TV soap of any kind-neither is it the case of sour grapes.....the two boys in my house only want to watch movies and Nat geo...I swear, if my dog could speak, he’d also want a part in the male monopolising of the remote!

Back to “Dhoop Kinare”, that was the time when I used to read Mills and Boons... and like all love stories, that TV show had its moments. Dr Zoya Ali and Dr Ahmer...and Monish Behl is a good actor...whoops...from food to telly, totally off the tangent....that’s rambling for you.

Back to the Pumpkin and Singhare ki tikki...I positively do not want to call these “Kaddu“ ki tikki...puts you off even before you read the recipe. I used pumpkin pie spice....so it smelt positively divine.

The pumpkin in question...

Stabbed...was crying out "Et Tu Shalini"...I am from your garden...yet you did not protect me??"

Well thats the way of the world.

Slices of this pumpkin were baked at 200 C  for 30 mins after being wrapped in AL foil.

THen sliced thin and laid bare on the tray to caramalise,baked at 230 C for a further 15 mins.

Now cooled,peeled and mashed.

Out of this mash I used 2 tablespoons....rest was dumped in the freezer for more inspiring recipes.

Reason why I went ionto all this tropuble of baking instead of boiling??I did not want baby food.....I wanted adult flavourful food!

You can make it for your regular fasts ,whether it’s a Monday or a Thursday. Of all the things I missed these 7 days was that first biscuit with the morning cup of java. My pumpkin and singhare ki tikki did just that..Added the java to my already overflowing cup.

As this was festive, so was the plate...

For those of you who are wondering Si nghare ka atta is not an atta or flour technically.it is a fruit so can be eaten during fasts.Available almost every where,anytime any place.

Water Chesnut flour-Singhare ka atta.

Nice tea lights no??

For the

Pumpkin and Singhare ki Tikki....

You need

100 gms Singhare ka atta

2 tsp sugar                            

3 -4 tbsp pumpkin mash

¼ tsp pumpkin pie spice ( If you dont have any make some....http://baketitude.blogspot.com/2011/10/pumpkin-pie-spice-mix.html)

1 tsp ghee or refined oil.

Dump the mash into a mixer with the sugar and puree with a tablespoon of water.

Look at the pretty yellow puree.....to this now add most of the atta and the spice an d mix...you don’t need a very firm dough...just soft mix that you can shape into shall patties.

The patties.

On the NON stick pan pour the oil and place the patties. Lightly pat them don’t lift them off the pan until you see the bottom is cooked.

See, now you can turn them over. If needed flip the patty over with two spatulas.

Now flip...

Press them to ensure they are cooked. take them out ...

And enjoy with a cup of coffee.

Go ahead...and make them...

So what are you baking today???