Wednesday, October 19, 2016

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 delicious Festive Pumpkin Sambar.
Let us start with the making of a flavoursome 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
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.
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
Sesame oil - 1 tbsp
Mustard seeds - 1 pinch
Peanuts - 1/2 cup
Onion - 1 ( finely chopped)
Curry leaves - a few

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.

Tuesday, September 27, 2016

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


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. 

All purpose flour / Maida - 2 cups
Salt - 1 pinch
Sesame oil - 3tbsps
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.
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
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.
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.