This blog provides delicious,traditional, vegetarian, South Indian Recipes from my mother Chitra Amma's kitchen. There are few 'world recipes' as well!
Thanks to Shravan, Pranav, Akash, Tara, Guggs, Shankari, Adu and Appa Ramachandran for the photos!
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
'U pick' pumpkin patch
A Pumpkin Square at the market place
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.
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
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.
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.
I am Dibs. I am a born Foodie. I love to cook; love to eat; love to feed folks who appreciate good food. Blogging provides me a great way of documenting my mother, Chitra’s recipes, as a ready reference irrespective which time zone I live in. Amma honestly makes the best food I've ever had, and somehow, the anecdotes she tells us, make the dishes taste all the better.Most posts here are written by my mother Chitra. It’s her recipes, along with related reminiscences of people, places and anecdotes. She writes, I post!What started for a lark, has now become a serious hobby, drawing in participation from the whole family. My father, S.R. Ramachandran has started clicking away every dish made at home! Aunts, cousins, siblings, contribute to photos, and ask for recipes.We try to illustrate implements such as utensils, grinding stones and so on from the ‘pre-electric-mixer’ days wherever possible. We hope this will make an interesting read for future generations, on how food was cooked in earlier times!The site is still in its infancy, and slowly evolving, as our skills improve! We invite your comments, ideas, and questions, and will attempt answering them.
Thank you for your visit, and we hope you enjoy your stay at Chitra Amma’s Kitchen.