Thursday, November 24, 2016

Damroot - Winter Squash Halwa

DAMROOT / PARANGIKKAI HALWA

Fall in Portland is beautiful and bountiful!The awesome display of orange, yellow, red, purple and various shades of green of the Autumn foliage turns the entire Pacific North West into a fairy land.This is also the time to celebrate the bountiful harvest of pumpkins! Pumpkin patches throughout the the region organize Pumpkin Festivals with lots of entertainment for the whole family.
Lake View Farms near Beaverton is situated amidst a vast stretch of wet lands surrounded by emerald green fields.The famed Pumpkin Ridge Golf Course lies right across the pumpkin patch.The vast and slushy field is scattered with bright rain washed pumpkins shimmering in the morning sun.The spectacular view of the snow clad Mount Hood in the far away horizon is breath taking.
We jostle along the long line to get tickets for the mini train which shuttles to and from the pumpkin patch.Another mode of transportation is the sternwheeler boats which breeze through the adjoining lake.The mini train chugs through tunnels with pumpkin and Halloween decorations before it reaches us to the pumpkin patch.Amidst hundreds of pumpkins sitting on slush we see kids screeching excitedly as they play and monkey around the jungle gym, slide, and maze - all built with bales of hay. Pony ride and face painting are real crowd / kid pullers!
We extricate the choicest of pumpkins from the bed of slush caused by the previous night's heavy rain, and pile them up into a wheel barrow. We wheel it towards the edge of the lake stepping cautiously lest the wet earth dragged us down!We get into the boat which sails through the mechanized dragons and sharks which do the heads up only to submerge into the blue waters after we pass through.We sail by a haunted pirate ship, encounter a spooky boatman in a loan boat and finally land on slushy ground once again.After paying for the pumpkins we walk to our car with our hands loaded with pumpkins,giant popcorn packets and our grand kids!A dirty but happy lot,we reach home dreaming of a warm shower and a hot welcoming soup!After a thorough shower in the garden hose our sparkling  pumpkins sit on our doorstep waiting to be carved or cooked for Halloween!
Jack'o'lanterns are ready to be lit!Damroot is ready to be savoured! We are ready to enjoy a back to back celebration of Halloween and Deepavali!

Autumn foliage
View of Pumpkin Ridge Golf Course across the pumpkin patch
View of Mount Hood on the horizon


The mini train
Slide supported by bales of hay


Dragon and the boat

Spooky boatman


Here I am sharing the recipe of Damroot / Parangikai Halwa for you to enjoy!
INGREDIENTS
Pumpkin (grated) - 1 cup
Grated Cottage cheese/Paneer - 1 cup
Milk - 2 cups
Sugar - 11/2 cups (roughly)
Cardamom (powdered) - 1 pinch
Almond slivers - for garnishing
Ghee - 1/4 cup
METHOD
1. Heat 2 tbsps of ghee in thick bottomed pan and add the grated pumpkin.


2. Stir and cook till the raw smell disappears.
3. Stir in the paneer and cook for two or three more minutes.


4. Add milk and cook the pumpkin-paneer mixture till it comes together into a translucent mass.
5. Add sugar and stir well.The quantity of sugar should be equivalent to that of the cooked pumpkin-paneer mixture.


6. Keep stirring till the sugar melts and add ghee little by little when the Damroot starts to thicken.


7. When Damroot acquires a rich colour and a pleasant aroma mix in the cardamom powder and switch off flame.


8.Immediately transfer the Damroot into a bowl so that it stays soft.
9. Garnish with ghee fried almond slivers.


Enjoy the rich and warm Damroot as it is or with a scoop of Vanilla ice cream.
     

Wednesday, October 19, 2016

Pumpkin Fest At Wappatoo Island And A Festive Pumpkin Sambar

PUMPKIN FEST AT WAPPATOO ISLAND,
AND A FESTIVE PUMPKIN SAMBAR!
Dark clouds loom over the rain drenched Tualatin Mountains, also known as the Portland West Hills, as we speed down the curves and sharp bends snaking through the dense evergreen vegetation. We exit the folds of the mountains and drive on the highway which runs along the Multnomah channel. We cut across the channel over the Sauvie Island bridge and take another left turn after the bridge. And wow! We are awestruck at the verdant farm land that lies before us, which seems to stretch endlessly beyond the horizon revealing  itself in all its glory!Yes! We are at the Sauvie Island which was originally known as the Wappatoo Island ! We drink in the beauty of the breath taking scenery of the vast green fields studded with the just harvested bright yellow pumpkins against the back drop of the magnificent  mountains crowned with rain laden clouds.



The wetland preserve which attracts  hoards of migrating birds and other wild life, is home to private farms, nurseries and gardens.The  fertile land produces strawberries, raspberries, black berries, blue berries, peaches, pears and many more fruits in abundance. Corn is grown along with other vegetable crops. 
Our visit to a private farm - Bella Organics - coincided with the ongoing  pumpkin festival which promised a lot of fun activities especially for children. Hay rides were taking people out to the pumpkin patch and dropping them back.Walking in the fields and picking up the pumpkins of our choice was a thrilling experience. It was so baffling to choose and pick from the thousands of pumpkins of all shapes and sizes scattered all over the field. Colours of the pumpkins ranged from white, white with green stripes, pale green, dark green, yellow and  orange, to the variegated patterns of a variety known as the Carnival pumpkins.
A joy ride in the Cow Train was a hit among the excited children. A Grain Train was also in operation. Kids could pet and feed the farm animals in the Petting Zoo. Face painting and racing the toy ducks in water channels using hand pumps were other attractions children enjoyed. Corn Maze was a major attraction for visitors who loved adventure. A walk on the 2 1/2 mile pathway designed like a maze amidst the corn fields and finding the way back was indeed a difficult task. Horror buffs had a field day at The Haunted corn maze! 
Gourmet food stalls, shops selling Hard Cider and Food pavilions were lined up at the Market Place.
After an exciting walk around the pumpkin patch and after having picked up the heavy pumpkins of our choice, we replenished our energy with a combo plate consisting of falafel, parsley salad, hummus  and pita bread. Curly fries were most welcome for the chill weather. We enjoyed elephant ears and caramel apple  for dessert.
After spending a joyful time at the pumpkin patch in spite of the cold weather and intermittent showers - but that is Portland! -  we happily lugged our cart load of pumpkins towards the exit point for billing. Each pumpkin was made to sit on the pricing table where the circumference of the pumpkin was measured and then billed.It was surprising to note that  the price of the pumpkin was determined by its circumference, and not by its weight!


Pumpkins with Corn Fields in the background
Hay ride
'U pick' pumpkin patch
   

Cow train
A Pumpkin Square at the market place
Carnival Pumpkins
Pricing table
Back home the biggest pumpkin is waiting to become the Jack - 'o' - lantern for Halloween at my daughter-in-law's expert hands.The smallest one was subjected to an artistic colour and glitter splash by my three year old grand daughter. I used a medium sized pumpkin to make a Festive Sambar for the family.

Here is the recipe for a hot and spicy Festive Pumpkin Sambar, perfect for a cold day. 

Let us start with the making of a flavoursome Sambar Masala Powder.


INGREDIENTS FOR THE SAMBAR MASALA POWDER

Coriander seeds - 1 tbsp
Bengalgram Dal - 1 tsp
Black gram dal  - 1 tsp
Fenugreek seeds - 1/4 tsp
Red chillies - 8
Cinnamon - 1/2 inch stick
Asafoetida - 1 pinch
Sesam oil - 1/2 tsp

TO MAKE SAMBAR MASALA POWDER

1.Heat oil in a pan and add cinnamon.
2.When it emanates a pleasant aroma add coriander seeds, Bengal gram dal, Black gram dal, fenugreek seeds and the red chillies together and roast on medium flame till you get a pleasant aroma.
3.Stir in asafoetida powder, switch off flame and allow to cool.
4.Powder all the roasted ingredients together using a mixer.
Now the Sambar Masala Powder is ready to use.

INGREDIENTS FOR THE SAMBAR

Pumpkin - 1 (medium size)
Tamarind - a small lime size ball or 1 1/2 tsps if it is a concentrate
Split yellow pigeon peas( Tur Dal) - 1 cup
Turmeric powder - 1 pinch
Salt - 2 tsps

INGREDIENTS FOR SEASONING

Sesame oil - 1 tbsp
Mustard seeds - 1 pinch
Peanuts - 1/2 cup
Onion - 1 ( finely chopped)
Curry leaves - a few

METHOD


1.Peel and cut the pumpkin into half.



2.Scoop out the seeds and cut the halved pumpkin into cubes. Make the cubes big because small pieces tend to disintegrate or melt away while cooking.



3.Pressure cook dal in 2 cups of water with turmeric powder, up to three whistles and allow to cool.
4.Soak tamarind and extract the juice into a large vessel. 
5.Add salt and the big cubes of pumpkin. Add more water to cover the pumpkin pieces, so that there is enough room for the big pumpkin cubes to cook without clashing.
6.Heat oil in a pan and add mustard seeds.
7.When the seeds splutter add the peanuts and roast till they crack.
8.Add chopped onion and curry leaves and fry till the onions become pinkish in colour.
9.Pour the seasoning into the vessel containing tamarind water and the pumpkin cubes, and set it on medium flame.
10.Cook till the pumpkin is just done and do not allow it to become mushy.
11.Remove the cooked dal from the cooker, mash well and add it to the sambar.
12.Mix Sambar Masala powder in 1/4 cup of water and add it to the sambar and stir gently taking care not to mash up the pumpkin.
13.Cook for two or three minutes till the Sambar Masala blends well and till the sambar gives out a very pleasant aroma.
14.Switch off flame and garnish with chopped coriander leaves.
15.Keep the sambar covered so that the flavour does not escape.



Relish the Festive Pumpkin Sambar with steaming hot rice and a dollop of ghee.

This post is featured in :
http://www.stonefryingpans.com/winter-recipe-ideas/


Tuesday, September 27, 2016

Urulaikizhangu Masala Poli/Masala Palyada Holige - Flat Bread Stuffed With Potato Masala

URULAIKIZHANGU MASALA POLI / MASALA PALYADA HOLIGE


Just the other day when I was preparing sweet Poli / Holige for a friend I remembered another delicious Poli/Holige which I thought my son's family would love to relish. The very next day we had Urulaikizhangu Masala Poli / Masala Palyada Holige for dinner. My joy knew no bounds when my three year old grand daughter sweetly thanked me for making a nice dinner for her.
Since I did not wish to spoil the natural sweetness of the tender vegetables I avoided using green chillies and ginger. A dash of sambar powder and salt were enough to enhance the taste of the masala filling. Here is how I made a non spicy, child friendly Urulaikizhangu Masala Poli/Masala Palyada Holige for my family. 


INGREDIENTS FOR THE DOUGH
All purpose flour / Maida - 2 cups
Salt - 1 pinch
Sesame oil - 3tbsps
TO MAKE THE DOUGH
1. Mix flour and salt together.
2. Add  water little by little and knead till the dough becomes loose and pliable like play dough.
3. Add 2 tbsps of oil and knead again.
4. Add the remaining oil, cover with a lid and allow to stand for at least an hour.
INGREDIENTS FOR FILLING
Potatoes - 3 ( Cooked,peeled and crumbled)
Carrots (Finely chopped) - 1 cup
Frozen peas or cooked peas - 1 cup
Onion ( Minced) - 1/2 cup
Cumin seeds - 1 pinch
Mustard seeds - 1 pinch
Sambar powder - 1 a pinch 
Turmeric powder - 1 a pinch
Asafoetida - 1 a pinch
Salt - 1/4 tsp
Sesame oil - 1 tbsp
TO MAKE THE URULAIKIZHANGU MASALA/MASALA PALYA
1. Heat oil in a pan and add mustard and cumin seeds.
2. When the seeds splutter add minced onions and saute till transparent.
3. Stir in asafoetida, sambar powder and turmeric powder followed by finely chopped carrots.
4. Cover and cook on medium flame till carrots are done.
5. Add the frozen peas / cooked peas and salt, and saute for another three minutes till dry.
6. Mix in the crumbled potatoes ( take care not to make the potatoes mushy) and cook for another minute and switch off flame.
Take care not to mash any vegetable as we want to see the flattened form and colours through the transparent covering of the Poli/Holige.
TO MAKE THE URULAIKIZHANGU MASALA POLI/ MASALA PALYADA HOLIGE
1. Dip your fingers in oil and pinch a lemon size ball from the prepared dough and flatten it on your palm.
2. Place one tablespoon of the prepared filling in the center.
3. Pull the edges together to seal the filling inside the dough ball.
4. Dust the board with some flour and roll out the dough ball with filling into a moderately thin Poli/Holige using a rolling pin.
5. Heat a greased tava and cook the Poli/Holige on medium heat.


 6. Flip and cook till golden spots appear and the colours of the vegetables show up.


7. When done you may brush a drop of ghee on the surface to give a glazed effect to the Poli/Holige.


These tips may be useful while you cook the Polis/Holige:
Roll out three or four Polis/Holiges at a time. 
Grease the tava thoroughly before heating.
Switch off heat after cooking the first batch. 
Roll out the next batch and grease the tava liberally before you start cooking them. 


Enjoy the soft and silky see through Urulaikizhangu Masala Poli/ Masala Palyada Holige with Tomato Chutney.

Friday, September 9, 2016

Mexican Red Rice - A Variation Of Tomato Rice

MEXICAN RED RICE
A VARIATION OF TOMATO RICE




I was pondering on whether to cook rice or rotis to eat with the Kalli Curry I had just prepared. Taming the 'monster with thorns' and cooking it was real fun! With my son's guidance the Cactus Curry had turned out good! At his suggestion I prepared Mexican Red Rice and we got to enjoy an authentic Mexican meal for dinner! Preparing Mexican Red Rice was very easy as it is just another variation of Tomato Rice. 
INGREDIENTS
Rice - 2 cups
Stewed tomatoes - 1 can


Onion (Chopped) - 1 (big)
Garlic ( Chopped) - 4 cloves
Tomatoes ( Chopped) - 1 (big)
Dried California Chlliy (A mild chilly which has a distinct flavour) - 1


Red chilly powder - 1/2 tsp or more if you want a spicy rice
Salt - 1 1/2 tsps
Olive oil - 2 tbsps
METHOD
1.Thoroughly wash and drain rice and keep aside.
2. Heat one tbsp of oil and saute chilly, chopped onion and chopped garlic together till they become golden in colour.
3. Stir in chopped tomato and cook till it becomes soft and switch off flame and allow to cool.
4. Remove the sauteed ingredients from the pan and grind them together into a paste.


5. Remove the stewed tomatoes from the can, chop them and keep aside with the juice in the can.
6. Heat the remaining oil in the same pan and add the washed and drained rice.
7. Fry the rice on medium flame until it is dry and stops sticking to the pan.
8. Add the ground paste, chopped stewed tomatoes, the remaining juice in the can and salt.


9. Mix well and add 4 cups of water.


10. When the water starts to boil reduce the flame to medium.


Cover and cook stirring now and then till all the water is absorbed and the rice is done.

  
Enjoy the Mexican Red Rice with Kalli Curry / Cactus ( Nopales in Mexican) and Pinto Bean Curry.

Wednesday, August 31, 2016

Baingan And Elephant Garlic Bharta - Eggplant and Elephant Garlic In Gravy

BAINGAN AND ELEPHANT GARLIC BHARTA


We arrived at Portland right on time for the 19th annual Elephant Garlic Festival!
 As the name indicates Elephant garlic is enormous in size. Unlike normal garlic, it has a mild and sweet flavour but possesses the same antibacterial properties as the normal garlic does. Each clove is fleshy and  is  as big as a medium size onion. It can be chopped and used like any other vegetable in soups, kozhambus, rasam, gravies and salads. 
Though we had already enjoyed the festival during our last trip, visiting the Garlic mela once again was really an exciting experience.
Garlic ice cream, garlic lemonade, garlic pizza, garlicky  popcorn and more garlic snacks were selling like hot cakes at the food stalls!
After having a gala 'all garlic snack time' at the Elephant Garlic Festival my taste buds started to crave for something spicy, tangy and salty! We had picked up four huge Elephant Garlic bulbs at the festival and there was a huge eggplant tucked away in the refrigerator at home. That was enough to trigger off my enthusiasm to prepare Baingan and Elephant Garlic Bharta for dinner! I was not brave enough to use more than three cloves of Elephant Garlic in this attempt! After tasting the Bharta I realized that more cloves would not have harmed in any way!



Grilling is the first and best option to cook eggplant for bharta. But I chose to microwave it this time.
INGREDIENTS


Elephant garlic cloves ( Peeled ) - 3
Eggplant - 1 (huge)
Onion - 1 (huge)
Tomatoes - 3 (huge)
Ginger (Grated)- 1 tsp
Cumin seeds - 1/2 tsp
Sambar powder - 3/4 tsp
Salt - 1 tsp
Garam masala powder - 1 pinch
Sesame oil - 2 tbsps
Coriander leaves - for garnishing
METHOD
1. Wash,wipe and cut eggplant into thick slices.
2. Place the sliced pieces in a microwave safe dish and microwave for three or four minutes  till they are half done.
3. Place the peeled cloves of Elephant Garlic in the same dish and microwave for another four minutes till the eggplant becomes soft and mashable. Let it cool.



4. Peel the skin of the cooked eggplant and mash the pulp using the back of the ladle and keep it aside.
5. Mince onion, grate the ginger and cut tomatoes into small pieces.
6. Heat oil in a pan and splutter cumin seeds.
7. Add the minced onion, ginger and the microwaved Elephant garlic cloves.



8. Saute till the onions turn golden in colour and then add the tomatoes, salt and sambar powder.
9. Cover and cook on medium flame, stirring now and then till the tomatoes turn mushy and  the oil separates.
10. Add the mashed eggplant and garam masala powder and cook till all the ingredients blend well.


11. Add water if the bharta is too thick and simmer for 2 or 3 more minutes.



Garnish with chopped coriander leaves and enjoy the Baingan And Elephant Garlic Bharta with rotis or rice.

Tuesday, August 16, 2016

Bisibele Navanebath - A Flavoursome Dish With Foxtail Millet,Lentils And Vegetables

BISIBELE NAVANEBATH
THE LATEST AVATAR OF BISIBELEBATH - THE STAR DISH OF MYSORE
 
    

“What is your favourite dish?”
I get utterly confounded when someone poses the question such as this, which is most difficult to answer. I am a vegetarian and I love food. All dishes under the sun are my favourite dishes provided they are vegetarian. I love the authentic  Ethiopian Injera as much as I love our traditional  Ragi dose. I relish  Burritos and Rajma masala with Roti with equal zest. Falafel or Masal Vadas, Pineapple Gazpacho or   Pineapple Morkuzhambu –  all of them make my mouth water! My  sweet side  and  salt craving side  are equally balanced, hence I love sweets and savouries alike. Similarly I have a ‘hot side and cold side’ too! As a young girl I was almost in tears when I had to decide between hot coffee and rose milk after  a sumptuous treat at a restaurant. Touched by my predicament my doting father bought me both the drinks  at  a short  interval so that I could  relish them both  to my heart’s content! Years have passed by. Nature has decked me up with a silver crown to vouch for my senior citizen status. But  my favourite dishes are yet to be sorted out! I am still at a loss when I see  an elaborate spread laid out in front of me!

I have been raised in a large household  where the kitchen throbbed with activity from dawn to dusk. The numerous pleasant aromas that wafted through the kitchen started off with that of filter coffee and drifted towards the many flavours of roasting, grinding and simmering of food, that were capable of  activating the digestive juices  of even a yogi.  The spluttering of the seasoning, the hissing of the frying pan, the rolling of the grinding stone which crushed the masalas on a stone slab, the rhythmic  ‘dhak dhak’ of the huge pestle pounding the spice powders in the heavy stone mortar  were music to my ears!  If at all A. R. Rahman had time traveled and listened to the music, he  would have  certainly been inspired to compose the  world’s greatest  ‘Kitchen Symphony’ ever!  The distinct aromas arising out of the mixing and matching of the   Indian  spices  used in the preparation of various  lip smacking dishes  gave away the day’s menu to everyone even without them entering the kitchen. Our everyday food was simple but delicious and nutritious.

Special food was prepared when we had a celebration or when we had guests at home. On those occasions the entire house would be filled with the heady aroma of  specific  spices being roasted for  an  authentic  Mysore dish which has no parallel in the entire  world even to this day! Bisibelebath or BBB as it is dearly referred to  by the people of Mysore was and still is the star and the highlight of all parties. As the story goes  Bisibelebath  literally meaning  hot lentil rice was born in the royal kitchens of the Mysore Palace during Maharaja Sri Nalwadi Krishnaraja Wadiyar’s time. The   innovative dish prepared by the Palace chef  was a mixture of cooked  lentils (Bele) and rice (Bath), blended with powdered spices  and  liberally  drenched with ghee. As time  rolled by  multiple vegetables were added to the simple basic recipe and the royal dish evolved  into a wholesome and nutritious Bisibelebath.

 Though the basic recipe remains the same each household has a specific method for preparing  Bisibelebath. I love my mother’s recipe the most where equal measures of dal and rice were cooked together and then blended with vegetables cooked in  tamarind juice. Finally the ground spice and a lot of ghee were added. As the cooking continued the inviting flavour of the spice powder and melting ghee filled the entire atmosphere attracting the admiration of one and all. Showered with ghee fried cashew nuts it became a gastronomic delight.

I remember the funny occasion when I prepared  an instant Bisibelebath in the middle of the night! My husband was away on business to the next town and he was expected only late in the night. On such occasions  he usually  finished his dinner in one of  the way side restaurants well before he reached home. On that particular day due to some reason he came home hungry and tired that too accompanied by his business friend. There was no way he could give me prior notice as he was zooming through a high way. And those were the no mobile phone days! I was dazed for a moment as I had closed the kitchen for the day and had put away the leftovers in the refrigerator. How could I immediately serve a decent meal for two hungry men at that hour of the day? Suddenly it occurred to me that I had  stored some Bisibelebath powder in my kitchen shelf. With a new found courage  I pulled up my socks and set to work. I took out all the leftovers from the refrigerator -  sambar, rasam, curry, and nearly one cup of rice and emptied them together  into a big vessel. The addition of water, salt, a handful of beaten rice and a chopped tomato increased the volume of the food. The men were still washing up while I cooked the leftovers together. The flavor of  the Bisibelebath  powder  and the big dollop of ghee which I added in the end  drew the men to the dining table. The liberal addition of the powder had lent a porridge like consistency to my watery Bisibelebath. It was heartening to see them gobble up the instant BBB served with cucumber slices and a bowl of curd with utmost relish! Thenceforth I learnt about how the business friend went on raving about my BBB among  our friends' circle for many more days!

Such is the power - or should I say the charm - of Bisibelebath, be it an authentic preparation or it was just an instant mishmash! 

As I write this I realize that a very special soft corner in the deepest recess of my heart is reserved for the most flavoursome and deliciously spicy Bisibelebath. Why else does Bisibelebath top the list of my Sunday menu?

With the increase in lifestyle diseases and other medical factors nowadays people want to cut down on their rice intake. Most of them  are switching over to millets for their high nutritive value and numerous health benefits. Bisibelebath buffs need not lose heart due to this new trend in diet. A delicious and nutritious Bisibelebath can  still be prepared  using millets as a substitute to rice. Foxtail millet ( NAVANE) is a good choice for preparing a delicious Bisibele due to its nice texture and  nutty flavor.

Bisibelebath has donned a new avatar to suit the need of the hour. Here is  Bisibele Navanebath for the benefit of all the health conscious BBB lovers.

Now over to the recipe.

BISIBELE NAVANEBATH
INGREDIENTS
Foxtail millet / Navane - 1 cup
Split Pigeon Pea/ Tuvar Dal - 1 cup
Turmeric powder - 1/4 tsp
Ghee - 2 to 4 tbsps
Tamarind - A plum size ball
Salt - 1 3/4 tsps
SPICES
Bengal gram dal/ Chana dal - 1 tbsp
Coriander seeds - 1 tbsp
Black gram dal/ Urad dal - 1 tsp
Red chillies ( Preferably Byadagi variety) - 8
Black pepper - 5
Fenugreek seeds / Methi seeds - 1/4 tsp
Cardamom - 1
Cinnamon stick - 1 inch
Cloves - 4
Asafoetida - 1/4 tsp
Dry coconut ( Copra) gratings - 1tbsp
VEGETABLES - FINELY CHOPPED
Kholrabi/Knol Khol - 1
Carrot - 1
String beans - a fistful
Potatoes - 1
Capsicum - 1
Tomato -1
Onion - 1
FOR SEASONING
Sesame oil - 1 tbsp
Mustard seeds - 1/4 tsp
Curry leaves - a few
FOR GARNISHING
Cashew nuts - 10
METHOD
1. Wash the Foxtail millet / Navane three times thoroughly, add three cups of clean water and let it soak for an hour.
2. Roast the split pigeon peas / Tuvar dal in 1/2 tsp of ghee till it emanates a pleasant aroma.
3. Add 3 cups of water and turmeric powder to the roasted dal and set it in a pressure cooker.
4. In another separator of the cooker and chopped Kholrabi/ Knol Khol and place it on top of the dal vessel.
5. Fill a very small cup with water, drop the tamarind into it and place it in a corner of the separator containing the vegetable.
6. Pressure cook until three whistles so that the dal becomes soft and mushy.
Switch off flame and allow it to cool.
TO PREPARE THE SPICE POWDER
1. Heat 1/4 tsp of sesame oil in a kadai and roast cinnamon, cloves and cardamom in it.
2. When it emanates a pleasant aroma add all the other ingredients listed under SPICES except the dry coconut/copra gratings and asafoetida powder.
3. Keep roasting on low flame till they become golden in colour emanating a very pleasant aroma.
4. Finally add the asafoetida powder and roast for another few seconds and switch off flame.
5. Dry grind the roasted ingredients into a fine powder. Now add the dry coconut /copra gratings and run the mixer for another minute.
The spice powder is ready.
TO COOK FOXTAIL MILLET/ NAVANE
1. Add 1/4 tsp of sesame oil to the soaking Foxtail Millet/Navane and cook on low flame stirring now and then.
2. Cook till the millet becomes soft, till it gets mashed when pressed between the thumb and the forefinger.
TO PREPARE THE BISIBELE NAVANEBATH
1. Heat the remaining sesame oil in a huge kadai or wok, and add the mustard seeds.
2. When the mustard seeds splutter add the chopped onion and curry leaves.
3. Cook till the onion becomes transparent and then add the chopped carrots and beans.
4. Cover and cook the vegetables till they are half done add then add chopped potatoes. 
5. When all the vegetables are almost done add the chopped capsicum and stir fry till done.
6. Open the cooker, take out the tamarind, extract the juice and pour into the vegetables.
7. Add the cooked Kholrabi / Knol Khol, chopped tomatoes and salt and cook till the tomatoes become soft.
8. Add the mushy dal and the cooked Foxtail Millet/Navane and stir well.
9. Mix the powdered spice with little water to make a paste and blend it into the vegetable dal millet mixture. Adjust consistency by adding one more glass of water. The Bisibele needs to be of pouring consistency immediately after cooking. Gradually the powder will absorb the water and a soft Bisibele Navanebath with porridge like consistency will be ready to relish.
10. Cook for a few more minutes till all the ingredients blend well.
11. Add half of the ghee and switch off flame.
12. Heat the remaining ghee and fry the cashew nuts till they become golden in colour and pour over the flavoursome and deliciously spicy BISIBELE NAVANEBATH.



Enjoy the hot hot BISIBELE NAVANEBATH for breakfast, lunch or / and dinner with or without side dishes!
“This story was originally written for “Cook Me A Tale” contest on Tell-A-Tale.”