Jun 25, 2015

Avaray Gaasu Uthaka

For the second day I took a side dish recipe from PJ's site. Avaray Gaasu Uthaka yes this name sounds different and little confused right. Don't get confused avaray gaasu uthaka is literally potato and dried beans curry in Badaga cuisine from Ooty. Badagas are the largest indigenous people of the Nilgiri's. Badagas worship Hindu god's and they speak Badaga language which didn't have script, sounds almost like Kannada.
                                                                               We lived in Ooty for three years, there we took a house for rent and the landlords were Badagas, such a wonderful people. They used to take care of me like their daughter, Aunty she is just like my mother I never met a lady like her. Even I visit Ooty today I have a home there. I have noted some recipes from her but I miss placed that note book. Moving here and there because of hubby's job most of my books and things I miss placed a lot. I must say a big thanks to PJ for this recipe this Uthaka taste just like what aunty used to make. If I started talking about Ooty the story will keep on going like this so I am stopping here and let's check the recipe..... 
 photo uthaka.jpg INGREDIENTS:---
For Badaga masala powder :
Red chillies  ---   4
Coriander seeds  ---   3 tea sp
Cumin seeds  ---  1/2 tea sp
Fennal seeds  ---  1/2 tea sp
Black pepper  --- 1 tea sp
Roasted chana dal (dhalia) --  2 tea sp
Channa dal ---  1 tea sp
Toor dal ---  1 tea sp
Rice   ---  1 te asp
Turmeric powder  ---  1/4 tea sp
Fenugreek seeds  ---  1/4 tea sp
 Dry roast all above ingredients in a pan and grind in to a fine powder, store it in a air tight container.
INGREDIENTS FOR GRAVY:--
Potatoes  ---  3 peeled and cut in to big cubes
Dry green peas  ---  1 cup soaked in water for over night
Pearl onion  ---  10 peeled and chopped
Tomato   ---  1 big chopped
Green chillies ---   3 slit
Garlic   ----  3 cloves crushed
Ginger   ----  1 inch piece crushed
Badaga masala powder   ---  2 tea sp
Coriander powder   ---  1/2 tea sp
Turmeric powder  ---  a pinch
Mustard seeds  ---  1 tea sp
Coriander leaves   ---  2 tab sp chopped
Salt to taste
METHOD:---
1. Pressure cook soacked peas, potato cubes, crushed garlic and ginger, Badaga masala powder, coriander powder, cook for three whistles.
2. Heat oil in a pan add mustard seeds let them splutter then add chopped onion and fry till brown.
3. Now add tomato, turmeric powder,salt to taste and cook till tomatoes turn soft.
4. Take out the potatoes from pressure cooker and lightly mash the potatoes and add to onion and tomato mixture, again mash lightly and mix well.
5. Now add remaining cooked peas mix well and bring to a full boil, stir in between if gravy is too thick add little water cook for a while.
6. Add chopped coriander leaves and switch off the heat.
Serve with rice and a stir fry but we enjoyed it with roti.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53

Jun 24, 2015

Millet Idli

For the final week of this month BM my theme is a special theme and I am paired with PJ of Seduce your Tastebuds  . When ever I visit her blog I find some thing interestingly healthy recipe,specially with oats and different millets. Being a dietician she explains so very well nutritional values in the ingredients. I have bookmarked a big list of recipes from her blog. When I saw Valli paired me with PJ for this week theme. I was in a big confusion what to select from the list which I have book marked from her. Then decided to make a breakfast recipe and tried her millet idli
                                                                                 I too use millets in my cooking but never tried a idli recipe. I have a doubt idli's may turn hard, but when I tried this recipe believe me they are super soft and much more healthy then normal idlis. Only one small change I made is PJ used red pressed rice I did't have them in hand so I used normal white pressed rice
So let's check the recipe..... 
 photo midli.jpg INGREDIENTS:---
Foxtail millet   ---  2 cups (Korralu)
Barnyard millet  ---  2 cups ( varigelu)
Urad dal  ---     1 cup 
Pressed rice   ---  1/2 cup (atukulu)
Fenugreek seeds   ---  2 tea sp
Salt to taste
METHOD:---
1. Wash and soak urad dal and millets in separate bowls for four hours.
2. After four hours grind urad dal in to a smooth batter by adding little by little water. Remove from the grinder and set a side.
3. Before you start grinding urad dal, wash pressed rice for two times and soak in enough water. By the time you finish grinding urad dal.
4. Before you finish grinding urad dal this pressed rice will get soaked, if any extra water is there in pressed rice drain it.
5. Now grind rice and millets in to a smooth batter like how we grind rice for normal idli.
6. Remove and mix with urad dal batter, add salt to taste mix well and leave a side to ferment for 8 hour or for overnight.
7. After fermented for 8 hours the batter have risen with small bubbles, mix well once again and pour the batter in to greased idli molds and steam cook for 15 minutes or till idli's are done.
8. Switch off the heat and remove the idli's with a spoon from the idli molds.
Serve hot with chutney and sambar. I made peanut and coconut chutney and moongdal sambar..


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53