Brinjal - Palak Dry Palya

Brinjal - Palak dry Palya is a side dish. Dry curries are always adds to the main dishes. I have tried here Brinjal - Palak Palya /Dry curry. It is yummy and easy to prepare.

I have used palak leaves, brinjal, coconut, coriander seeds and green chilly. Little lemon juice/extract is added. I have prepared using coconut oil and coconut oil is one of the healthy oil that we are sure about.
Let us see some benefits of brinjal/egg plant in our diet.
Brinjal helps the bones to be strong and prevent osteoporosis. It reduces anemia and improves heart health. It also protect heart health. It helps to manage diabetes by controlling blood sugar level. Brinjals are rich source of vitamin C, vitamin K, vitamin B6. magnesium, phosphorous, copper, dietary fiber, folic acid, potassium and manganese. They do not contain cholesterol or saturated fat.
Remember : Do not fry brinjal and it not that good for our body. Some may cause allergic to some. 
Let us see the recipe :

Things Needed : 

To cook :
Brinjal : 4 to 5 (Small and round ones).
Palak leaves : 1 Bundle ( small one )
To add :
Coconut : 1/2 Cup/ 2 to 3 tablespoons
Coriander seeds : 1 Teaspoon
Red chilly : 1
Green chilly : 2
Lemon juice : 1 Tablespoon
Salt : As required
Cut coriander leaves : 2 Tablespoons
To Season :
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Coconut oil : 1 Tablespoon

Method :

1. Wash and cut brinjals and put it in a big bowl of water for at least 10 minutes.
2. Wash and cut palak leaves into thin and keep it aside.

3. Wash and cut coriander leaves and keep it aside.
4.Grate coconut and dry grind it with green chilly and coriander seeds. Remove it from the jar.

5. Keep a pan on the fire and heat. Add oil and mustard seeds.
6. Let mustard seeds splutter. Add jeera and ingh. Add curry leaves. Add cut brinjals.
7. Mix it nicely and add cut palak leaves. Fry slowly for a minute.

8.Add 1/2 glass of water. Add turmeric powder and mix it well.
9. Let brinjal turn soft. Add salt and mix it well. Let all the moisture disappear.
10. Add ground coconut - coriander seeds mixture and mix it slowly.

11. Cook on low flame for 2 minutes. Mix it in between. Put off the fire and add lemon extract.
12. Mix it nicely and shift it to a serving bowl. Add cut coriander leaves and serve with main dish.

Note : 

Use of tender brinjal is a must. Adding tamarind pulp (1 tablespoon) instead of lemon extract is optional. Use of jaggery is optional. ( I did not use). Use of coconut oil is optional. ( Any cooking oil will do). Adding more chilly is optional. Adding onions or garlic is optional.
Time : 15 Minutes
Serves : 2 to 3 .

Patrode Dough Pooris

Eating Pooris is fun at any time. Morning /evening or dinner the soft , fluffy , puffed pooris are ,u favourite of mine too. Kids love to have these Pooris.( Fried lovers ☺☺☺).

Different varieties of Pooris are prepared these days. Innovation and the thirst of learning, cooking has turned the whole world into fun affair and interesting.

Though I am also a fan of cooking, I do stick to olden and traditional way of cooking most of the time. I am not in favour of any market bought sauce, jam or cream. They might be healthy ( I am not sure). I feel though cooking has come a long way, one needs to keep in mind  is " Health". It is more important than any thing.
Ok. Here  I have used the patrode dough and prepared this " Patrode dough Pooris".
There was little dough remaining after preparing Patrode.(Everyone's favourite in our home). Pooris also loved by my sons and hubby. So the next morning I had the idea of using this remaining dough kept in the fridge and tried these " Wonderful Pooris ".
 Poories are one of the good breakfast that you can have in the morning. It helps you to full for a long time. The whole day activity makes the digestion easy and good. Your body needs oiling and it helps to provide the need. ( At least once in a while it is ok to have the oily food and it is my opinion too ).
Let us see the recipe Now :                                                                                 

Things Needed: 

Wheat flour: 2 Cups.
Patrode spice : 2  to 3 Table spoons.
Salt : to taste.

Oil:  2 Cups (For frying).

                                           

Method:

1. Mix wheat flour, patrode spice and little salt together and prepare poori dough using little water if needed.
2. Now divide the dough into small ball size and roll out pooris.

3. Keep a frying pan on the fire and put oil and heat. Fry pooris on both sides.

4. Fry these pooris on medium and high flame.Put it on a kitchen tissue so that extra oil is observed.

5. Serve the pooris with a cup of curd.
                                                   

Note: 

 Use water only if it quired. Prepare pooris as soon as you prepare poori dough. Or it may take lot of oil. Do not use stale Patrode dough. No need to add any oil or ghee while preparing the dough.

Serves: 3 
Time : 15 minutes.
Serves : 3 to 4.

           Preparing Patrode Hittu Spices. 

Coconut : 1 Cup
Coriander seeds : I full fist ; (3 to 4 Tablespoons)
Tamarind : 2 Gooseberry sized
Jaggery : 3 to 4 Tablespoons.(Powdered)
Jeera /Cumin seeds : 1 Teaspoon
Salt : As required
Turmeric Powder : A pinch.
Raw rice : 2 cups
Method :
Soak rice for 2 to 3 hours. Soak tamarind for 5 minutes and grind it with all the above ingredients. (Use clean tamarind to grind. Or you can soak tamarind and squeeze out the pulp and then use the pulp). Add rice and grind it nicely. Add salt and give a churn  and remove the dough from mixi jar.

Note :

Use only required dough to prepare poori. The rest can be used for preparing choice of your favourite dishes like, adding any edible leaves and preparing rotti, adding onions and preparing dosa, adding cut capsicum (capsicum dosa), adding carrots and carrot dosa or rotti etc.

Pasta My style

Eating Pasta has become a passion now a days. Though it has ni taste and does not take much spice, it does a magic on all age group. I have tried this pasta on my style . It was yummy and we liked it very much.

Varieties of Pasta and noodles are available in the market. You get wheat pasta and noodles which are healthy options. Lots of veggies can be mixed with pasta so that kids do eat veggies along with pasta.
Normally pastas are loaded with cheese and tomatoes or cream.
I have just tried this pasta that suits our taste. I have used carrots, beans and tomatoes.  Added Oregano leaf powder. It added the taste in Pasta.Added some fried potatoes.

Let us see some benefits of having Oregano in our diet.O

Oregano is a herb which has its own aroma and belongs to mint family. The name  oregano derived from the Greek. Oregano means " mountain of joy ". This perennial herb's scientific name Origanum Vulgare. It is loaded with health benefits. It protects the immune system in our body. Helps to prevent chronic disease. It helps to improve digestion, detoxify the body and strengthen our bones. It also improve our heart health and increase energy levels.
It boost immunity in our body. It has a rich source of anti bacterial properties and take care of our body . It is full of fiber and helps in an easy digestion. Oregano is a natural form of Omega - 3 acids and it helps in balancing cholesterol levels, reduces inflammation and helps to prevent heart attack and strokes. Oregano is filled with nutrients and other organic compounds. It has manganese, calcium, iron, vitamin K and other organic compounds. It helps in detoxifying our body.

 Let us see the recipe now :

Things Needed :

Wheat Pasta : (Any shape) : 1 Bowl : 250 Grams
Carrots : 2
Capsicum : 1
Tomatoes : 2 (Medium sized)
Beans : Handful .
Potatoes : 2 (Medium sized)
Jeera /Cumin seeds : 1 Teaspoon
Oregeno : 1 Teaspoon
Salt : As required
Chilly Powder : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Ginger : An inch
Olive Oil : 2 Tablespoons
Coriander leaves : 2 to 3 Tablespoons
Oil : 1/2 Cup ( To fry potatoes) (Optional)

Method :

1.Keep water for boiling and cook pasta til they are slightly soft. Add a teaspoon of oil.

2. Remove and drain all the extra water and put cooked pasta in a big bowl.

3. Wash and cut tomatoes, beans, coriander leaves, carrots and capsicum into very small pieces.
4. Cook capsicum, beans, and carrots with very little water and let all the moisture disappear while cooking.
5. Remove the outer layer of potatoes and cut into finger chips shape. (Long and thin). Wash and keep it aside. Remove the outer layer of ginger, wash it and grate it.
6. Keep a pan and add olive oil and heat. Add jeera and fry till it turn slightly golden brown.
7. Add thin cut tomatoes and fry nicely till it leaves the pan. Add cooked capsicum
, beans and carrots.
8. Fry nicely till they turn slightly golden brown. Add grated ginger. chilly powder and salt. Mix it well.
9. Add Cooked pasta and mix it slowly. Let it cook nicely on low flame. Sprinkle Oregano on the top.
10. Remove it from the pan and add cut coriander leaves.

11. Keep a frying pan on the fire and add oil. Fry cut potatoes nicely till they turn golden brown and remove it from the oil. Fry all the potato pieces same way and put it on a kitchen tissue.
12 .Add this fried potatoe to Pasta just before serving.

Note:

Cook pasta nicely till they turn soft. Adding any other vegetables to pasta is optional. Potatoes can be cooked and add it to pasta instead of frying potatoes in oil. (Healthy option). Adding oregano is optional. But adding Oregano helps in many ways. Adding some Indian spices like garam masala , channa masala , pav baji masala et. can be added while cooking vegetables. Adding more oil is optional. Adding onions and garlic is optional. You can also cook tomatoes till soft and grind it like a paste. You can use this tomato paste to cook pasta. ( I cut the tomatoes into very small pieces. Adding french fries to Pasta is optional. ( You can cook and add it at the end.). Adding onions and garlic is optional.
Time : 40 minutes. (Al together).
Serves : 2 to 3.

Southekai Dose (Mangalore Cucumber dosa)

Southekai /Mangalore Cucumber Dosa is one more Udupi Special dish.  We have it with Jaggery. (Joni bella).

Uduipi is in the southern part of Karnataka and its quite hot since its on the edge of Arabian sea. (Coastal side). People have the habit of keeping themselves cool. The food too is depending upon the climate. It is always a mild and yummy food. I have a recipe here which is prepared using Mangalore

Southekai/Cucumber.

I have used raw rice, mangalore cucumber, liitle jeera/cumin seeds, pepper and little coconut. No need to ferment and you can have them with any type of chutney, sambar/curry or even plain jaggery.

Let us see the recipe now :

Things needed :

Raw Rice : 2 Cups

Mangalore Cucumber/Southekai : 1/2 ( Medium sized 1/2 mangalore cucumber).

Coconut : 1 small bowl.

 Pepper pods : 4 to 5
Jeera/Cumin seeds : 1/2 Teaspoon

Salt : As required 

Oil : 3 to 4 Tablespoons

Method : 

1. Wash and soak rice for 2 hours.
2. Wash and remove the outer layer of Southekai and remove the seeds and pulp.
3. Cut southekai/cucumber into small pieces. Soak the pieces in water for 5 minutes. Wash it again.
4.Grate coconut and grind it with rice and cucumber pieces. (Add very little water to grind).

5. Add jeera/cumin seeds, pepper pods and grind along with rice and cucumber.

6. Remove it from mixi jar to a bowl. Add salt and mix required water.
7. Dosa dough should be normal dosa consistency.

8. Keep a pan and heat. Sprinkle little oil and clean it with a kitchen tissue.
9. Take a ladle full of dough and spread it around the pan.
10. Sprinkle little oil on the top and let it cook. Turn the other side and cook for a minute.

11. Remove it from the pan. Repeat the same with remaining dough/
12. Serve hot Southekai dosa with side dish you prepared. We had it with jaggery and chutney pudi.

Note :

Do not add much water while grinding. Southekai provides the required water. If the dough turns watery add little rice flour and mix it. Adding coconut adds to the taste. This is one of the Udupi Special dosa and no need of fermentation. Soaking Southekai pieces helps to remove the bitterness if any. Dosa will not be so crispy or thin.
Type : South Canara 
Time : 2 hours + 20 minutes
Serves : 3 to 4.

Ginger -Coriander Parata

Ginger - Coriander Parata is a full meal and you can have them for breakfast/lunch/dinner.

Adding coriander leaves and ginger adds to the aroma of parata.

I have added coriander leaves, ginger, some spices which are easily available in our kitchen and wheat flour
It is always a question for a women for the next meal. what to cook ? It is not only a few, most of them raise their voice asking their kids, hubby or some friends.
Eating chapatis always is really boring. Not only eating, cooking the same type really makes you more tired. So just think of a twist, using  the same ingredients.
I have tried here " Ginger - Coriander Parata " and you know what is a side dish ? It was carrot chutney. This chutney is a good combination to have the yummy " Ginger - Coriander Parata".

Let us see some benefits of having coriander leaves in our diet.
Coriander leaves in digestion and good to get a relief from stomach upset and indigestion problems. It helps in lowering the blood glucose levels in diabetics.It has good amount of anti inflammatory properties. Coriander helps in lowering the bad cholesterol and increases good cholesterol. It contain iron and magnesium and it is full of dietary fiber. It is also good for removal of toxin from our body. It has a anti septic properties and good for mouth ulcers. Coriander helps in stimulate memory in our brain. It also helps in curing anemia. Coriander leaves have antifungal and anti oxidant properties and is good for skin disorders, dryness and fungal infections. It has Vitamin C and Vitamin K in  it.
Let us see the recipe now "
" Ginger - Coriander Parata " is a simple, quick and yummy food that goes well for breakfast/dinner.
Let us see the recipe Now :

Things Needed : 

Wheat flour : 2 Cups
Salt : A little
Oil : 2 to 3 Tablespoons
Garam Masala Powder : 1/2 Teaspoon
Chilly Powder : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Turmeric powder : A little
Coriander leaves : I handful ( 1/2 Bundle )
Ginger : An inch
Green Chilly : 1

Method : 

1. Wash coriander leaves, green chilly. Wash and remove the outer layer of ginger and wash it again.

2. Now grind coriander leaves and green chilly with out water. (Dry grind).

3. Take a big bowl, add wheat flour, 1 tablespoon of oil, garam masala, turmeric powder and salt.
4. Mix all the ingredients nicely and add ground coriander mixture.
5. Add required water and prepare dough.
6. Kneed the dough well.

7. Divide the dough into small portion and turn them as small ball shape. Keep some dry wheat flour aside in a bowl.
8. Now take small portioned dough and dip in dry flour.
9. Roll them as chapati in circle shape.

10. Keep a pan on the fire. Heat and clean tava and put rolled parata and cook. Sprinkle little oil.
11. Cook for a minute by pressing the edges. Let the fire be on medium flame.
12. Turn the other side and cook for a minute and remove the done parata from tava.
13. Repeat the same with remaining dough and prepare paratas.

14. Serve Paratas with your choice of side dish and little ghee /butter on the top of hot parata.

Note :

Let the dough be soft and not watery. If it turns watery add little flour and adjust it. Adding ghee while preparing dough is optional. No need to leave the dough for resting. You can use little more oil to while cooking parats. Use of more spice is optional.
Time : 30 Minutes.
Serves :  2 to 3.

Baragu/Proso Millet Sweet Kesari

Wow  😍😋....feeling very happy to say my  blog " ಅಡಿಗೆ /Adige " is stepping into 10th Year. 

I am thankful to all who see. comment, try and enjoy my own creative, traditional, delicious, simple and healthy dishes 

Let me thank each and every one who support, I feel that is my strength. I have no words to tell you how happy I am today. Thanks to my son Ravikanth Somayaji who inspired me and made me write recipes. Ravi and Rishi (sons) always there when the problem arises while writing and my hubby who supports in eating the first try and keeps on telling we have no problem to have it. Thank you my people.

It is always a pleasure to try what I know. Mostly Udupi style recipes, since we belong to Udupi/Karnataka. Sometimes I like to give a slight twist, keeping in my mind the healthy thoughts, simple and quick recipes.

I love to look forward to share traditional dishes which are really healthy. I also keep in mind that many are working women / men too have to cook and that should be quick. Outside food is ok for sometime and it may spoil the health, if he/she continues to eat for a long time.

One more thing  I always keep in mind is use of creams and lot of spices. I am not that  big fan of heavy spices or cream. Just adjusting to the taste of our own food,  simple traditional dishes, and some points to note about the food we eat. The health benefits of the ingredients are the main points added while writing the blog which helps the people to note about the food they intake.

Here is a simple, healthy, Quick and rich Sweet recipe  " Baragu/Proso Millet Kesari " for you all on behalf of My Blog " Adige"  is stepping into 10th year.
At this Moment I am so happy because I just got a beautiful  comment from Ashi :
This is what she said
Ashi Mysore : Nalini Somayaji Your blog is one of the best out there, such healthy traditional recipes .
I am happy to share  my little knowledge what I know. Nothing much..some where, some one who are in need is going to get help in this way too.
Ok let me come back to the " Recipe of the day ☺ : Baragu /Proso Millet Sweet Kesari.

Millets have become very popular because of their healthy benefits and gluten free, low in calories and full of fiber content.
Here I have used Baragu /Prosso Millet and it is filled with many healthy qualities.
Baragu has good amount of anti-oxidant properties and helps in delaying the aging process. It helps in strengthening the nervous system. Baragu contain good amount of calcium and helps in strengthening and maintain strong bones. It helps to control the cholesterol level in our body. It also helps to lower the bad cholesterol and increase the healthy cholesterol level. Proso millet contain minerals like phosphorus, manganese, magnesium. They do contain carbohydrates and fatty acids.
Let us see the recipe now :

Things Needed : 

Baragu /Proso Millet : 1 Cup
Water : 2 Cups
Jaggery : 1/2 Cup or little more
Ghee : 3  Tablespoons
Cardamom : 5 to 6 Pods
Raisinis and Cashews : 2 to 3 Tablespoons
Badam /Almonds : 5 to 6 Pods
Salt : A pinch
Fresh grated coconut : 2 to 3 Tablespoons (Optional).

Method :

1. Clean baragu/proso millet and wash it nicely. Drain the water and keep it aside.

2. Remove cardamom skin and powder the pods.
3. Grate coconut and keep it aside.
4. Cut almonds into small pieces and keep it aside.
5. Keep a pan on the fire and heat. Add one tablespoon of ghee and let it melt. Add washed baragu.

6. Fry nicely for 3 to 4 minutes. Add 2 cups of water and pressure cook for 6 to 8 minutes. Let it cool.

7. Keep a big pan and put cooked baragu, a pinch of salt and jaggery. Mix it well. It turns as bit liquid.
8. Cook on medium flame and it turns thick slowly. Add cut almonds and powdered cardamom. A

9. Stir slowly and mix all the ingredients nicely. Let it cook for 2 minutes. Stir in between so that it does not get burnt.

10. Add grated coconut and mix it well.
11. Shift the ready " Baragu /Proso Millet Sweet Kesari " to a serving dish.

12. Fry cashews and raisins in remaining ghee and add it on the top of the ready " Baragu /Proso Millet Sweet Kesari. Serve as you wish.

Note :

You can pressure cook baragu without frying in ghee. Adding more ghee is optional. Adding more nuts is optional. Water should be 1 : 2 .(or it turns hard). Adding more/less jaggery is optional.
Time : 30 Minutes. 
Serves : 4 to 6.