Sunday, 15 April 2012

Oats Bisi Baali Huli Anna


Oats the wonder grain is a new addition to our diet. The most easily available (read I have not checked) form being the rolled oats that I try making on a regular basis. The girls refuse to do anything with it claiming all sorts of reasons from downright stinks to tastes yucky. We have heard them all.

So how do I get them in them? Well I sneak them in like today’s Sunday special being Bisi Baali Huli Anna. Their favourite!!

I generally do not make the masala that Amma used to make for making this rice so special.  I promise I will post the authentic recipe soon. In fact I am surprised that I have not posted the recipe as yet.   No wonder so many of you have commented that I have Goan style cooking featured in my space. Maybe because cooking Karnataka style food is comfort cooking.


Anyway here is my oats Bisi Baali Huli Anna for today the shortcut way.

Ingredients:
1 cup oats
¼ cup rice
½ cup ground nuts, soaked
1(small) cup toor daal or ½ of oats
1 lemon sized ball of tamarind   
Vegetables of your choice like cauliflower, carrots peas, and beans (today I have not used any)
Oil
Mustard
Hing/asafoetida
½ tsp haldi/turmeric
2 tsp chilli powder (adjust as per taste)
Curry leaves
2-3 broken pieces of red chillies
Salt

Method:
1.      Wash and cook the rice, toor daal and ground nuts in the pressure cooker (I prefer to use separate containers for them) for at least 3 whistles. Let the cooker cool naturally.
2.      Meanwhile soak the tamarind and extract thick juice.
3.      If you are using vegetables chop them up to bite sized pieces.
4.       In a kadhai/wok heat 2 tblsp oil add the curry leaves and red chillies individually and remove them once they change colour. Drain and keep aside.
5.      Next in the same oil add the mustard, when it splutters add hing. Reserve a teaspoonful of this.
6.      Next add the vegetable and sauté for a few minutes.
7.      By now your cooker will open mash the daal a bit, fluff the rice.
8.      Add to the vegetables the rice daal and the groundnuts bring to a boil.
9.      Add the sambhar masala, salt and add another 1 cup of water.
10.   Let it boil till you get a lovely aroma.
11.   Pour the reserved tsp of tempering, red chillies and curry leaves.
12.   Tastes best hot with a dollop of homemade ghee.


P.S. Generally I make it watery as after sometime the rice becomes what my daughters call “clumpy” as it cools down it gets a lovely soft texture.


Sendig this to

 Kalyani's Event CWS-Oats started by Priya.








Photobucket

10 comments:

  1. Delicious daal based preparation. LOVED the look of it.
    Yummy pics.
    Deepa

    ReplyDelete
  2. Such a yummy desi twist to Oats..! Cant wait to try it!

    ReplyDelete
  3. Super twist to the Bisibela bath. Looks superb. Regarding your question on the Neem flower pachadi, yes it does taste bitter also along with sweet, sour, salt and spicy taste.

    ReplyDelete
  4. mmm.. traditional twist to a foriegn grain.. i love such collaborations.. i must try this sometime as my son hates plain oats porridge :( the fact that ur girls love it inspire me to try it out..

    ReplyDelete
  5. A fool proof tactic to get the oats down - I have tried - I too am a little finicky about oats- love it in the staid forms of porridge or upma :) Nice one Arch!

    ReplyDelete
  6. interesting recipe...wanna giv a go..;)

    Tasty Appetite

    ReplyDelete
  7. so healthy and delicious..sure a comfort food :)

    ReplyDelete
  8. wow u just made my fav dish so healthy! delicious stuff!

    ReplyDelete

Your kind words mean a lot to me. Please do comment as it encourages me to do better.
Please do not leave any links in your comments I will be forced to delete your comment. Thanks.

Related Posts Plugin for WordPress, Blogger...

Copyright