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.

Kadli/Harbara Chat

We had been on a vacation to Mahableshwar and Pachgani. On our way back much to the girl’s irritation I brought what in Marathi is called “Harbara” in Kannada called “Kadli Gida”. They are lucky I did not buy red chillies that were on sale in a local market. Can you imagine the state the car would have been? As it is with the sugar cane we had picked there was no place!

We followed the Kolhapur –Amboli Highway to come back to Goa. On the way in Amboli Akanksha wanted to see the waterfalls. So we stoped blissfully forgetting all about open windows, monkeys and this treat stored in the back.

Peas and Tofu Pulao

Winter heralds fresh vegetables, cauliflower, carrots, spinach and the freshest of peas.

Pretty and green all in a row!!

We all love peas especially if it means you get to eat them straight from the pods. 

Generally we buy peas just for eating. So the tender ones get eaten and I am left with the others not so tender. This is especially true if Akanksha and her father sit to do the job.

Alsande Usal

I am thrilled my post Corn Dhokla has given me maximum hits of 1072 in one single day! This I thought was the end of the story but yesterday  I read   Umm Mymoonah post and   she has selected mine. My cup of joy is overflowing!!

Thanks dear !

  

 Now coming to today’s post…

Alsande or I believe they are called Cow Chick Peas are cooked regularly in Goa. In the month of May they are purchased in bulk, sunned and stored for consumption during the year.

The most common dish made out of these highly nutritious beans is Alsande che tonak. A beautiful blend of spices, coconut and beans tastes great with pao or une.

 But I am repeating myself. Why? Because I love this quintessential dish which makes its appearance in every Goan marriage or munj.

But today I have made this as a simple Usal. The ingredients are very few and the taste is normal everyday comfort food.

 I am sorry I did not think of clicking a picture of the alsande before boiling them or soaking them I have tried to click them after boiling but they were not easy to handle.

Ingredients:

1 cup alsande

1 onion

2 cloves garlic

1 green chilli

 A few springs of coriander

½ tsp red chilli powder (adjust as per taste)

½ tsp turmeric

1 tsp goda masala

A small ball of tamarind

A small piece of jaggery (optional)

For Tempering:

Oil

 Mustard

Method:

1.      Soak the alsande after washing them in sufficient water overnight.

2.    Soak the tamarind in water and extract thick juice.

3.        In the morning add a little salt and pressure cook for 3 whistles. Let the pressure come down by itself.

4.         In the meanwhile coarse grind the onion, coconut, garlic and the dry masala & coriander in the mixer.

5.        In a separate kadhai/wok heat oil. Splutter mustard.

6.      Add the ground masala and stir fry till the onion is translucent.

7.    Add the boiled alsande.

8.     Add the tamarind paste and jaggery if using. Adjust the seasonings & bring to a boil.

9.    Serve hot with Jowari roti or chapatti. I love it with plain white rice.

   

 Sending this to my legume love  affair 39   which is Susan's brain child

Archana