Atte Mane Avalakki(Poha) Bisi Bele Bath

Marriages are made in heaven!!!

A wedding anniversary is a time to celebrate the joys of now, the memories of yesterday, and the hopes of tomorrow. 

It was the summer of 2001, when a phone call on a quite Sunday afternoon brought this wedding proposal my way. This is the scenario of an arranged marriage, where the wedding alliance is brought forward by the elders of the house. It is customary for the elders to introduce their son or daughter to a potential spouse. Since the families are new to each other, they meet with the bride and groom present. From there on, it is up to the future bride and groom to exchange their views to give consent for future relationship.  Similarly the groom's family visited us over evening tea with the photo of the groom since he lived overseas. After about a month I made my first conversation with the future groom over the phone. His voice was exquisite and full toned. He added humor to every topic of discussion keeping the conversation enchanting. This man whom I had not met made me feel jubilant in the first talk. The phone call swept me off my feet and I knew this is the man I wanted to spend rest of  my life.

The summer had passed by, with exchange of emails and phone calls with this person. On a casual September day there came a magnificent proposal from the groom with a bouquet of flowers and  lovely words asking me to marry him. With my heart pounding, a little anxiety but lots of joy I received the package. Was there a chance of rejection from my side?......No way. I had long decided he was the one for me, the man who was convivial and companionable in our first talk.  We agreed to tie the nuptial knot two months later when my fiance would fly down for the ceremony. I often visited his parents and at the very first visit my mother-in-law made this ambrosial bisi bele bath with avalakki(Poha).  Since it is a tradition for the bride not to eat rice before the wedding in her in-laws house she used avalakki(Poha) instead of rice. Atte Mane in my regional language means mother-in-laws house, from which this dish gets its name in my blog. It was so delectable, I still reminisce the bisi bele bath and the time spent with my in-laws. I put together this gratifying dish in my kitchen on our anniversary to educe the memories from my past.

This is a wholesome one pot meal. It has protein from the lentils, carbohydrates from the avalakki(Poha), vitamins and minerals from the vegetables. It will grace the taste buds to the last spoonful.

Ingredients:
1 cup thick avalakki(poha) available at Indian supermarkets
1/2 cup Toovar dal available at Indian supermarkets
Small lemon size tamarind
3 cups mixed vegetables cut lengthwise(carrots, beans, potato, peas, lima beans)

4 tablespoons bisi bele bath powder (Recipe follows)
2 teaspoons salt
2 cups water to boil vegetables

For Bisi Bele Bath Powder:
The powder can be made ahead and stored in an air tight container.
The powder is also readily available at Indian supermarkets by popular brand names like MTR.

2 tablespoons urad dal
2 tablespoons chana dal
1/4 cup coriander seeds
1/4 cup dried red chillies
1/2 teaspoon methi(fenugreek) seeds
1/4 teaspoon hing(asafetodia)
1 inch piece cinnamon
2 cloves
2 cardamoms
1/2 teaspoon turmeric powder
1/2 cup dry coconut powder
1 teaspoon oil

Fry all the above ingredients in oil except coconut powder. When the dals are golden brown turn off the stove and add dry coconut powder. Mix well and allow it to cool completely and powder in a mixer or spice mill.

For Seasoning:
1 tablespoon ghee(clarified butter)
1 teaspoon mustard seeds
1/4 teaspoon hing(asafetodia)
2 tablespoons peanuts
1 tablespoon cashew nuts
1 sprig curry leaves


Method:
Pressure cook toovar dal in 1 1/2 cups of water with a pinch of turmeric..
Soak tamarind in 1/4 cup water for 15 minutes. Squeeze out the juice and set aside. If using ready tamarind paste measure 1/2 tablespoon.
Soak thick avalakki(poha) for about 15 minutes in water. Water should just cover the avalakki(poha). Drain the water and set it aside.
In a pan bring 2 cups of water to boil and add the mixed vegetables with a pinch of salt.
Cover the lid and cook until they are 3/4th done. Add cooked toovar dal and squeezed tamarind juice or ready tamarind paste.
Mix the bisi bele bath powder in little water and pour it into the vegetable dal mixture. This will avoid lumps of the powder in the hot mixture.
Let it simmer for about 5 minutes with the lid open. If there is excess water let it simmer for a few more minutes.
Add avalakki(poha) and mix it together. The avalakki(poha) will be done in about 8 minutes.
Stir in frequent intervals to make sure the vegetable, dal and avalakki(poha) are not stuck to the bottom of the pan.
Add salt to taste.
In a small kadai heat ghee(clarified butter).
Add mustard seeds and hing. When they splutter add cashew nuts, peanuts and curry leaves.
When the cashew nuts are golden brown and peanuts open up, pour the seasoning over the bisi bele bath.
Remove it off the heat and keep it covered for 5 minutes. Let the flavors blend into each other.
Now have a ball serving a ladle of bisi bele

Denouement:
A toast to our coming together and living together with love and joy. Today, with two adorable kids, who are the apple of our eyes "Marriages are made in heaven" has given a true meaning to our lives.

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Tempting Tomato Rice

A few weeks ago I saw bones, skulls, cob webs everywhere, but the onset of November has brought colorful lights, glittering ornaments and sweet scented candles to sight. The holiday season has set in and so has the cold weather. I have sent all my Capri's, tanks and flip flops for hibernation and the warm jackets, sweaters and boots that were in aestivation are brimming my wardrobe.

The skies have been gray with a heavy downpour. The cold weather gives me cuddle time with my little ones on my couch, watching their favorite shows "Handy Manny" and "Jungle Junction", which makes me fall in love with this weather.  I would ideally have them run and play outdoors but mother nature does not permit this year round. I guess it is her plan to give this mother more time for couch cuddling.  So I let their brains play with some educational cartoons during this time. The tools in Handy Manny ate all their vegetables and with my inquiry for their dinner choice, pop came the answer "Tomato". I browsed through my brain to search for recipes with tomato for dinner.  As my taste buds were also craving for something spicy and tangy "Tomato Rice" was the search result of brain browsing. 

The source of this recipe is Mallika Badrinath's "100 Rice Delights",  however I make it with my own tweaks.

Ingredients: 

1 cup basmati rice

1 cup chopped onions

3 cups tomatoes 

2 tablespoons oil

1/2 green bell pepper sliced

1/2 red bell pepper sliced

Salt to taste

For Seasoning:

1/2 teaspoon mustard seeds

1/2 teaspoon urad Dal

1/2 teaspoon chana Dal

1 tablespoon broken cashew nuts 

For Grinding: 

1/2 cup grated fresh coconut

3/4 cup chopped onions

1/4 teaspoon turmeric 

1/2 teaspoon minced ginger

1 teaspoon minced garlic

1/4 inch cinnamon piece 

2 cardamoms

2 cloves

3 green chilies

Method:

Pressure cook 1 cup basmati rice with 1 1/2 cups of water.

Allow it to cool completely.

In a large pan heat 2 tablespoons of oil.

Add mustard seeds, urad dal, chana dal and cashew nut pieces.

When the mustard seeds have spluttered, the dals and cashew nut pieces have turned golden add finely chopped onions.

Sauté the onions until transparent, then add finely chopped tomatoes. Close the lid and allow the tomatoes to become soft and pulpy.

Load the blender with grated coconut, onions, turmeric, ginger, garlic, cinnamon piece, cardamoms, cloves and green chillies.

Add very little water and turn the blender on. Keep adding water as necessary to make a smooth paste.

Now add the ground paste to the pulpy tomatoes and keep the lid open. 

The water evaporates and the mixture reduces to a thick consistency.

When the ground masala is added

After about 30 minutes

It takes about 25 to 30 minutes. Stir in between to keep the mixture from sticking to the pan.

When all the water has evaporated, add cooked and cooled basmati rice.

Add salt to taste.  

Garnish with bell peppers and tomatoes.

This rice has so many flavors in itself, I serve it with plain non fat yogurt.

Denouement:

I cook, serve and savor this rice with mirth every time. The tanginess from the tomatoes and the flavor from the spices do linger for long on the taste buds. This is a satisfying main course for the winter months.

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Piquant Pudina(Mint) Pulav

The Breeze is cool

The flowers are still in bloom

The leaves are yellow and red

Almost ready to shed

Fall is that time of the year when nature puts on a brilliant show of  colors.  It is the transition time from long summer days to cold winter nights. It is the way nature acquaints us to store and save for the winter.

Today, the kids are having a blast soaking themselves in water, playing in their water table, as I am soaking myself in the fall season. I am invigorated  with the melody of the chirping birds heading home, the sweet scent of the flowers in my garden, the vibrant colors of the leaves and the cool evening breeze caressing me. With this beautiful picture painted in my mind, I am heading towards my kitchen to make a meal as kaleidoscopic as the fall season. I am making pudina(mint) pulav.  It is served with raita, a yogurt side dish. The pulav is topped with caramelized onions to add a hint of sweetness in every bite. 

Ingredients for Pulav:
Basmati Rice                           1 cup
Water                                       2  cups
Oil                                            2 tablespoons
Mustard seeds                         1 teaspoon
Bay leaves                               4
Turmeric                                  1 teaspoon
Onions chopped                      1/2 cup
Vegetables
(Carrots, Beans, Potatoes
and Peas)                                 2 cups
Garlic                                        2 cloves
Ginger                                      1 inch piece
Pudina(mint) chopped              1/4 cup
Chopped cilantro                      1/4 cup
Green chillies                            3
Grated coconut                        1/2 cup
Garam Masala                          2 teaspoons
Salt                                           2 teaspoons

Method:
Pressure cooker:
In a pressure cooker, steam one cup basmati rice with two cups of water up to 3 whistles.
Allow it to cool completely.

Blender:
Put garlic, ginger, pudina(mint), cilantro, green chillies and grated coconut into the blender.
With minimum water start grinding it to a paste. Add water as necessary to make it a smooth paste.

Pan:
Chop carrots, beans and potatoes lengthwise.
In a large pan heat oil and add mustard seeds.
Allow it to splutter. Add bay leaves and turmeric.
Add chopped onions and saute until transparent.
Now add the vegetables and saute for a minute or two.
Sprinkle some salt and cover the lid.
The vegetables will soften from the steam.
Stir frequently to keep the vegetables from sticking to the pan.
If it is sticking sprinkle water and close the lid.
When the vegetables are 3/4 cooked, add the ground paste and keep the lid open.
The water has to evaporate and the masala needs to stick to the vegetables.       
Once all the water is evaporated add prepared basmati rice. 
Gently mix the rice and vegetables to coat with masala.
Add salt and garam masala. 
By now the kitchen is filled with the flavorful aroma and your taste buds cannot wait to relish it.
Do it a favor by tasting the pulav for salt and adjust the taste.

Ingredients for Raita:
Yogurt                    1 cup
Water                     1/4 cup
Onion                      2 tablespoons
Tomato                   1/4 cup
Green chillies          2
Cilantro                   1 tablespoon
Salt                         1 teaspoon

Method:
Whisk the yogurt in a bowl with water.
Add fine chopped onions, tomatoes and slit green chillies to the yogurt.
Season with salt and garnish with chopped cilantro.

Ingredients for garnish:
Olive Oil                  2 tablespoons
Sliced onions          1 cup
Onion ring               1
Cucumber               3 pieces
Pudina(mint)           3-4 leaves


Heat oil in a wide bottomed pan for maximum contact of the onions with heat.
Add sliced onions and saute for a minute.
Turn the heat to medium and let the onions caramelize.
Onions are naturally sweet, the process of caramelizing pulls out the intense flavor and sweetness from it.
Stir the onions around every 3-4 minutes to give every slice a chance to brown.
It takes about 12-15 minutes.

 Serving suggestion:
Lightly brush a ramekin or any small bowl  with oil.
Fill it with pulav till top and level it.
Invert the ramekin or bowl on to the serving plate.
The oil with help the pulav slide easily onto the plate holding the shape.
Place an onion ring on it and fill the ring with caramelized onions and pudina(mint).
Serve with raita and cucumber slices.  

This  pulav is flavorful, aromatic, colorful and a blithe to the eyes and taste buds. While the pudina(mint) endows to the freshness of the pulav, the garlic and cilantro contribute the sweet aroma. The ginger adds zest and heat along with the chillies.

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