Bisibelebath: food and emotion

Rice and dal(lentils) mingling oh so gently with each other but emerging into a fiery romance of flavors when emboldened with a coarse crumb of roasted spices. The barrage of vegetables ensues a flawless texture. Oodles of melted ghee lends it a dash of oomph. Forgive me for this dramatization but this blessed dish has inadvertently transpired into an emotion and a delicious one at that. I humbly present to you, Karnataka’s pride and joy, the Bisibelebath.
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The affair began years ago. Amid 3 inch candles, an ornate cake, a ceiling masked by balloons & a slightly untuned rendition of ‘Happy Birthday to you’ , my maternal aunt and her kin unfailingly ensured that their guests returned home content and happy. Cake hardly disappoints but this sweet treat was always trivial in comparison to the piece de resistance of the said series of evenings aka,  The Bisibelebath. Melted Ghee was poured over a sizzling plate housing the above dish and spicy potato chips tossed in chilli powder (that we bangaloreans fondly call ‘khara chips’) were nestled on the side.

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My aunt, who I believe, possesses sorcery in her hands shared her wisdom with me when I was still at the brink of falling in love with cooking. It boasted of the perfect blend of spicy, tangy and sweet. I was a college-goer then and I spent weekends pampering the family with this dish. Years later, this delicacy continues to further boost festive occasions and spruce up mundane afternoons.
When my aunt first taught me how to make this dish, she didn’t measure ingredients with a measuring cup or a weighing scale. “3 hiDi’s of Dhaniya”, she explained. “HiDi in kannada translates to the amount of ingredient that one can grip within the fist. And that is exactly how I continue to measure the ingredients to this day. Of course, worry not,  below in the recipe, they’re measured with cups and teaspoons:)
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A little about the dish sans the above indulged dramatization. In the Kannada language, Bisi means Hot, Bele means dal(lentils) and bath refers to a rice based dish. Essentially,  it is rice and dal cooked together with a heaping medley of vegetables and with a spice powder mix (recipe for which I will share with you today ) and tempered with ghee, aromatic curry leaves & peanuts and mustard seeds. A medley of vegetables is mandatory and this can include beans, carrots, pumpkins, bell peppers, tomatoes and a melange of legumes.
Serve it with a cold Raita and/or crunchy sides such as Boondi or spicy potato chips!
Below I share the recipe for the Bisibelebath Powder(the spice mix) and the method to make the Bisibelebath as well. 

RECIPE FOR BISIBELEBATH

INGREDIENTS
For Bisibelebath Powder
Less than 1/4 cup of Urad Dal
Less than 1/2 cup Channa Dal
1/2 cup packed Dhaniya/Coriander Seeds
1 tsp Jeera/Cumin Seeds
1/2 tsp heaped Methi seeds/Fenugreek seeds
1/2 tsp heaped black Peppercorns
A pinch of Hing/Asafoetida
1 Marathi Moggu
2 Cloves
1″ Dalchini/Cinnamon
25 Byadgi Chillies
5 Guntoor Chillies
1/2 cup dry grated coconut
1 tsp oil

For Bisibelebath
3/4 cup Sona Masuri Rice(See Notes)
3/4 cup Toor Dal/Split pigeon peas
1 cup heaped beans, chopped to 1″ long pieces
1/2 cup carrot , peeled and chopped to 1″ long pieces
1 medium sized capsicum/bell pepper, chopped into cubes
1 tomato, chopped into cubes
3/4 cup of mixed avarekalu(val lilva) and pigeon peas(tuvar lilva)- fresh or frozen(optional ingredient)
1 cup of winter melon- peeled and chopped to 1″ cubes
4 cups water plus extra
A pinch of turmeric
3-4 tsp of oil
1/2 tbsp thick tamarind paste
2 tbsp heaped jaggery, chopped
Salt to taste

For tempering- 
1 tsp mustard seeds
3 tbsp groundnuts
1/2 tsp ghee
12-15 curry leaves

METHOD
 For the Bisibelebath powder-
-In a thick bottomed kadai/pan, add oil and once it’s heated add all the ingredients for the spice mix except the coconut. On a low flame, fry until the lentils turn golden brown. Pour onto a large plate.
-In the same kadai, fry the coconut until golden brown and put off the stove.
-Let the roasted ingredients cool in room temperature. (do not mix the coconut with the remaining ingredients)
-First, grind the lentil & spices mix into a coarse powder in a mixer. Add coconut into the mixie jar at this point and grind to a fine powder. Mix well with a spoon and the Bisibelebath powder is ready.

2. The first step is to cook the rice, lentils and vegetables. Since each vegetable takes a different amount of time to cook, we deal with differently.
Pressure cook rice, toor dal, beans, carrot, avarekaLu and togarikaLu(SEE NOTES), with a pinch of turmeric, a few drops of oil and approx. 4.5 cups of water. Put off the stove after 2 whistles.
3. In a large kadai/deep bottomed dish, add oil and once it’s heated, add the chopped capsicum. Season with salt. Once it’s almost done add the chopped tomatoes and cook till they are soft. For the pumpkin, heat some water in a vessel, add salt and cook the pumpkin until softened. It softens fairly quickly, so keep an eye.
4. In a bowl, mix  heaped 1/2 cup of Bisibelebath powder, tamarind, salt and jaggery with 1 cup of water and add this to the kadai with capsicum and tomato.
5. Next, add the cooked rice-dal-veggies, tamarind, jaggery and salt.Add another cup of water and mix everything together ensuring that the rice and dal is uniformly coated with the spices. On low heat, let the bisibelebath simmer for about 5 -7 minutes, then put off the stove(Add another half cup of water only if the bisibelebath becomes too thick)
6. Make the tempering by heating a tbsp of ghee/clarified butter (or oil) in a small pan /tadka pan. To this add groundnuts, mustard seeds, hing. Let the mustard seeds and groundnuts splutter, then add curry leaves and put off the stove.
7. Add the tempering to the Bisibelebath and mix well. Serve hot.

NOTE:
1.Store the remaining powder at room temperature in an airtight container.
2.Cashews can be used instead of groundnuts for the tempering. But, in this case, fry the cashews in ghee first, remove them from the kadai and then temper the mustard seeds, hing & curry leaves.
3. The consistency of the bisibelebath can vary. Some like this thick while some prefer it to be a little diluted.So the amount of water can vary.

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Embracing Winter…

Glass Half Empty
There were days when my whiny cantankerousness welcomed winter. Admittedly, I was a brat then. Unappreciative of Mother Nature’s simplistic attire. I coveted sunshine, my ignorant mind misconstruing rays for happiness. Floral bounties and barefoot walks along the beach became the sole harbingers of joy. I succumbed to an intense yearning for warmth, failing to accept uncertainty & more so, change. A change that is entailed by the necessity for balance. I was blinded by my own stubborn resolve. I visioned winter to be a scorned witch on a broomstick, armed with unbridled blustery winds in one hand and frigidity in the other, constantly battle ready. I wasn’t one to surrender, I fought hard, cursed and complained. If seasons had sounds then summer was synonymous with Mozart’s harmonious symphonies while winter screamed of dissonance screeching like a  rockstar’s broken electric guitar.

No more.

Glass Half Full
The blinds have snapped off and the mind is finally eager to embrace nature’s vivid transformation. Winter’s mellifluous songs are naturally muted if I snobbishly turn a deaf ear. I realize the solution is by far, simple. My only task remains to let myself go. Perhaps if I attempt to embrace the cold, maybe I could avoid huddling in torture. Perhaps if I extend one hand, She will too. Once the answers unveiled themselves, in other words, once the attitude changed, the rest was easy. My mind’s eye was finally ready to feel the season, Glass Half Full.
Emboldened by the faux fur parka, the breeze fortified by frost has become less intimidating. The somber, gloomy mornings have never posed a problem since they have a way of romanticizing the day. The natural, obvious beauty around helps too and Niagara on the Lake, a little town exhibits it immensely : Leafless trees move fearlessly with the gales, their skinny branches bent & curved like they’re in the midst of an intense ballet recital. They mingle with each other, like socialites reveling at a soiree . Whispering gossip also possibly discussing when the heavens will lace their elegant arms with flurries.
Velvety earth culminating after a fresh flurry offers a gentle cushioning for weary feet but the aspect of impish fun comes into play when there’s a generous snowfall and there are mountains of snow to carefully roll and fling at the husband!
Window sills and picket fences lined with green fern and crimson berries and wreaths in silver and gold make up for the lackluster as do brightly lit trees and reindeer topiaries and iridescent ornaments hanging from branches.
There are a couple of pictures below that our thickly gloved hands captured on the phone. (They’re from Niagara on the Lake, a little town that appears to have taken a leap off of Gilmore Girls, a television series based in a similar town called Stars Hollow. I’ll reserve another post to walk you through this quaint piece of calm.)
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Additionally I’m sharing also, a recipe, one of the many festive bakes I indulged in this past month. Food tends to add a sense of ease especially if it involves excessive amounts of sugar.
These are bite sized Mini Chocolate Cupcakes spruced with Peppermint, a flavor that categorizes as a staple in my opinion, in the holiday season. A grand crown of rich White Chocolate Frosting is assiduously placed. The frosting is a rendezvous between a scarlet red and white, much like the striped peppermint candy.
The mint gently masks the sugar. The chocolate counteracts the bout of freshness. They go hand in hand, entwined in sweet romance and to me, their clandestine affair, just came to light.
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Recipe for Mini Chocolate-Peppermint Cupcakes with White Chocolate Frosting ( Makes 12 Mini Cupcakes)
Ingredients for Eggless Cupcakes

1/2 cup All purpose flour
1/3 cup Brown Sugar
1/2 tsp baking powder
1/3 tsp Baking Soda
1.5 tbsp cocoa powder
A pinch of salt
2 tbsp Canola Oil
1/3 tsp + 1/3 tbsp white vinegar
1-1.5 tsp Peppermint Extract.
1/3rd cup Milk
2 tbsp warm coffee decoction

Ingredients for White Chocolate Frosting (Adapted from Sally’s Bake Blog)
1/2 cup Unsalted Butter(Softened at Room temperature)
85 gms White Chocolate
1 cup Icing sugar
2 tbsp Heavy cream or milk
1/2 tsp vanilla
a pinch of salt

How to make the Cupcakes:
1.  Line your mini cupcake pan with liners and preheat oven to 350F.
2. In a large bowl, sift together dry ingredients: Self Raising Flour, Baking Soda, Baking Powder and Cocoa Powder.
3. To this , add Brown Sugar and give it a good mix.
4. Next, in go the wet ingredients: Canola Oil, Peppermint Extract, 1/3tbsp white vinegar.
5. In a cup mix milk and 1/3 tsp white vinegar to make buttermilk. Add the buttermilk to the cake mix in the large bowl and mix well to ensure there are no lumps.
6. Mix in the coffee decoction and fill cupcake liners till they are 2/3rds full.
7. Bake for  12-15 minutes.
8. They are done when a toothpick comes out clean.

How to make the Frosting:
1. Whisk together butter, milk/heavy cream, vanilla essence together in a large bowl using a hand mixer or a stand mixer, until soft and creamy.
2. Add icing sugar in parts and keep whisking.
3. In a separate bowl, add chopped white chocolate and microwave for 20 sec. Remove, stir and repeat. Twice should do but if not melted after stirring, repeat once more.
4. Add the tempered chocolate to the buttercream as you whisk.
5. Whisk for 3-4 minutes until nice and creamy.
6. Pipe onto completely cooled cupcakes.
7. I added the icing into a bag with Wilton 6B tip in and lined with crimson colored food coloring.
Happy New Year everyone!