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.

Field Beans - Malabar Spinach Dry Curry.

Field beans /Avarekai (Kannada) is a seasonal pod which is mostly grown during winter. It is one of the most favourate pod of Kannada people. (Karnataka /India).

I have tried field beans/Avarekai and Malabar Spinach which are grown in our home. Malabar Spinach are known as " Basale " in Kannada language is one of the healthy leaf which is loaded with vitamins minerals and it helps in keeping the body and mind cool.

Let us see the benefits of having Basale /Malabar Spinach leaves in our diet.
Basale leaves are very low in calories and fats. They have good amount of antioxidants. They are excellent source of natural fiber and good for easy digestion and it helps in reducing the cholesterol level in our body. They are rich in Vitamin A and it is essential for good eyesight. It is rich in Vitamin C and helps to develop strong resistance against infections and harmful free radicals. They contain B Complex vitamins and is good for women. They contain good amount of minerals like potassium. manganese, calcium, magnesium and copper. Potassium helps in controlling blood pressure.
I am Happy to say Basale Leaves/Malabar Spinach is grown in our home and it is such a beautiful feeling when you use your home grown vegetables and leaves.
Let us see the recipe Now :
Field Beans - Malabar Spinach Dry Curry goes well with almost all the main dishes and it is easy to cook, not much of spices and fits into everyone's favourite frame.

Things Needed :

Avarekai/Field Beans : 2 Cups (1/2 Kg).
Basale Leaves /Malabar Spinach : 1 Bowl
Green chilly : 2
Jeera /Cumin Seeds : 1/2 Teaspoon
Methi Seeds /Fenugrik Seeds : 1/4 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Coconut oil : 2 Tablespoons
Ingh/Asafoetida : A little
Curry Leaves : 10 to 12 or more
Coconut : 2 Tablespoons
Ginger : 1/2 Teaspoon (Grated)
Salt : As required
Coriander leaves : 2 Tablespoons.
Method :
1. Wash and cut basale leaves and remove the pods from Avarekai. Wash it nicely.

2. Wash and cut green chilly, curry leaves and coriander leaves. Wash and grate ginger.
3. Pressure cook Basale /Malabar Spinach and Avarekai /Field beans with 1/4 teaspoon of methi seeds.
4. Add required water and cook for 6 to8 minutes. Let it cool.   

 

 5. Keep a pan on the fire and heat. Add coconut oil (1 tablespoon), mustard seeds and jeera.
6. Let mustard seeds splutter. Add ingh, curry leaves and green chilly. Fry for 20 seconds.
7. Add cooked avarekai and basale leaves. Mix it nicely and let all the moisture disappear. Add salt.

8. Let it cook on medium flame. Add turmeric powder and grated ginger.  Mix it in between so that it does not get burnt.
10. Add grated coconut and mix it slowly. See that all the moisture disappear.

11. Shift the ready to serve Field Beans dry curry to a serving bowl. Add cut coriander on the top.

12. Serve with any main dish like, plain rice chapatis dosas, pooris or roti.

Note : 

Use of tender Avarekai  taste better. You can use more /less chilly. (Optional). Use of more /less oil is optional. You can add little ( 1/2 Teaspoon ) pepper pods. (4 to 6). Adding methi helps in avoiding gastric or indigestion. The curry should be little spicy. (It taste better).

Time : 30 Minutes
Serves : 3 to 4 .

Carrot Shavige

Shavige /Vermicelli/Indian thin Pasta what ever you say it has its own place in South Indian Breakfast/Snack.

We can do many many dishes out of this Indian Vermicelli. Upma, baath, Vanghibath, Bisibele Baath, Palav and the recipes goes on.

I have given the name as Carrot Shavige since it has fresh and grated carrots and you munch them while you eat Shavige. Adding carrot gratings at last helps you to have raw carrots, it is slightly cooked because of the hotness in Shavige. It is an way to feed kids carrots. 

I have used thin variety of Anil Wheat Shavige, ground nuts, coconut, grated carrots and garam masala a little.

Let us see some benefits of having " Garam Masala (Spice) " in our diet.
Garam Masala does mean it provides warmness in our body. Garam Masala is used mostly Indian style of cooking. It is one of the spicy mixture of many spices. Garam Masala has cumin seeds/jeera in it. Cumin Seeds are rich in Iron, and it is good for promoting good blood cells and helps to prevent anemia. Cumin Seeds helps to improve digestion in our body. Cardamom is a main spice used in garam masala and cardamom/yalakki/elakki/yaalachi is good for cough, heart burn, and bronchitis. Coriander is one more  important spice used in garam masala. It helps in lowering the blood cholesterol levels and controlling blood sugar level in our body.
Garam Masala helps to build immunity and helps to relieve pain and inflammation in our body.It helps in soothing the stomach upset. It also helps to lower the blood sugar levels. It is said that it helps in weight loss. It helps in detoxifying the body. It helps in eliminating the bad breath.
Remember that Garam Masala can cause allergy and one should be very careful. It is always better to add garam masala very small quantity and it must be used rarely.

No Onion OR No Garlic is added here in this recipe of " Carrot Shavige".

It is one of the easy and simple dish and is mild spicy. Use carrots helps in avoiding heart burns and other irritations.
Let us see the recipe now :

Things Needed :

To Cook :
Shavige /Vermicelli : 2 Cups
Water : 4 Cups (Exactly)
To Fry :
Ground Nuts : 1/2 Cup
Seasoning :
Mustard Seeds : 1 Teaspoon
Urid Dal : 1 Teaspoon
Green chilly : 1
Curry Leaves : One handful
Oil : 2 to 3 Tablespoons
Ground nuts : 2 to 3 Tablespoons
To Add :
Grated Carrots : 1 Cup (2 Carrots/Medium sized).
Grated  Coconut : 1 Cup
Powdered Ground Nuts : 2 Tablespoons
Garam Masala Powder : 1/2 Teaspoon
Rasam Powder : 1 Tablespoon
Turmeric Powder : A pinch
Salt : As required
Jaggery : 2 Teaspoons/powdered
Coriander leaves : 2 Tablespoons
Lemon : 1/2 ( 1 Teaspoon)
Ghee : 1 Tablespoons
Groundnut powder : 1 Tablespoon

Method :

1. Wash and slit green chilly and cut coriander leaves and curry leaves.
2. Grate coconut and keep it aside.
3. Wash carrots, scrape out the outer layer of carrot and grate it. Keep it aside.

4. Dry roast ground nuts, remove its skin and dry grind it to powder.
5. Keep water for boiling in a big pan/bowl.
6. Keep a big pan on the fire and heat. Add cooking oil. Let it get hot.
7. Add mustard seeds, urid dal. Let mustard seeds splutter.
8. Add green chilly and fry for 10 seconds. Add ground nuts and fry till they turn golden brown.

9. Add Shavige/Vermicelli and fry till they turn slight golden brown. Fry on low flame.
10. Add turmeric powder, jaggery, garam masala, groundnut powder,rasam powder and salt.

11. Pour water and mix all the ingredients well. Let it cook and get thick. Mix it in between so that it does not get burnt or stick to the pan.

12. Let all the moisture disappear. Add grated coconut and carrots. Add lemon extract. (Lemon juice). Put off the fire.
13. Add a spoon of ghee and mix all the ingredients nicely.

14. Shift the ready Carrot Shavige to a serving bowl. Add cut coriander leaves and mix it slowly.

15. Serve with a glass of Hot Coffee or Tea.

 

Note :

The water should be boiling and it should be exactly double the quantity of shavige. Make sure to reduce the flame to very low while you pour hot water and also while frying shavige. You can use groundnuts chutney powder instead dry roast and powdering the ground nuts process. (Time will be saved). Adding more chilly or garam masala is optional. Any brand of rasam powder can be used. (Optional). I have used home prepared rasam powder. Use of onions are optional. You can fry cut onions and add it at the end or while shavige is cooking. Any brand of shavige is optional. You can use ground nut chutney powder instead of fresh prepared groundnut powder. (Optional).
Time : 30 Minutes
Serves : 3 to 4 .
Type : South Indian Breakfast/Snack time.

Seeme Badane - Sweet Potato Jeera Curry

Seeme badane kai /Chayote Squash is one of the healthy vegetable. It grows in plenty during winter and is healthy too. I have tried Sweet potato and Seeme Badane Kai jeera curry and the combination of the vegetable suits so well. The curry came out so well and I would like you also try and enjoy this yummy side dish.

Starting of November as the rains stops slowly these Seeme badanekai plants starts to give out the vegetables. It is a climber plant and the vegetables are curvy shaped vegetables which are rich in minerals and vitamins.

Let us see the benefits of eating " Chayote Squash " in our diet.

Chayote squash/Seeme badanekai has no saturated fat or cholesterol. It is a rich source of dietary fiber. The vegetable has good amount of minerals vitamins and good for weight loss. They do contain B complex Vitamins, folates, potassium and Vitamin C. Chayote Squash helps in dissolving kidney stones and regulating high blood pressure. They are good for people suffering from constipation.
No Onion OR No Garlic is added in this " Seeme Badane - Sweet Potato Jeera Curry".
I have used Chayote Squash/Seeme Badanekai (Kannada language), Sweet potatoes, jeera, green chilly and coconut. This curry goes well with almost all the main dishes.
Let us see the recipe now :

Things Needed :

To Cook :
Chayote Squash/Seeme badanekai : 2
Sweet Potatoes :  1 (Medium sized)
Moong or Toor Dal : 1/4 Cup
Methi seeds/Fenugrik Seeds : 1/4 Teaspoon
To Grind :
Coconut : 3 to 4 Tablespoons
Jeera/Cumin Seeds : 1/2 Teaspoon
Ginger : A small piece
Green chilly : 2 to 3
To Add : 
Salt : As required
Ingh /Asafoetida : A little
Turmeric powder : A pinch
To Season : 
Coconut Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 6 to 8 leaves

Method :

1. Wash and pressure cook moong dal and methi seeds with required water ( I have used moong dal) and keep it aside.
2. Wash and remove the outer layers of sweet potatoes and chayote squash nicely.

3. Cut them into small pieces and cook with required water.

4. Grate coconut and grind it with jeera, cut ginger and green chilly with required water till paste.
5. Now keep a pan and put cooked dal, cooked veggies. Add turmeric powder and salt.

6. Let it boil for 2 to 3 minutes. Add ground coconut jeera mixture and mix it well.

7. Let it boil for 2 to 3 minutes. Mix in between so that it does not get burnt.
8. Shift curry to a serving bowl. Add mustard, jeera and curry leaves seasonings.
9. Serve with hot rice or any choice of your main dish.

Note :

It is better to cook veggies separately. Keep the veggies in a big pan and put some water and then cook till they turn soft. Use of any cooking oil is optional. Use of more/less chilly is optional.
Use of garlic or onions are optional. You can add carrots, beans to this curry. I have not used any curd or tamaraind since the curry is very mild.
Time : 30 Minutes
Serves : 2 to 3 
Type : South Indian/South Canara /Udupi.

Ragi & Rice Flour Spicy Rotti

Ragi/Finger millet is one of the healthy millet and is used more and more these days. I have prepared Ragi -Rice flour rotti and rotti is loved by many. Ragi Rice flour rotti tastes so Yummy.

Here I have tried Ragi/Finger millet flour and very little amount of rice flour which adds to the taste to rotti. Adding rice flour gives a crisp and yummy taste and it holds the rotti dough in good form.

I have also used botte gourd coconut, ondelag aleaves carrots, ginger and green chilly.

 It is always better to eat home cooked food. Use of spices also should be considered while cooking. Too many spices should not be eaten regularly.

Let us see some benefits of eating " Ginger " in our diet.

Ginger is one of the ancient spices. It is known for its health benefits. Ginger helps to boost bone health, strengthen our immune system. It helps to increase our appetite and prevent cancer. It helps to improve respiratory conditions and good for digestion. It is good for reducing excess gas and helps to relieve pains during menstrual periods in women. Good for nausea and flu. Ginger is known as oldest herbal medicine and used in traditional treatments. It is also good for curing inflammation and diarrhea.

No Onion  OR No Garlic is used in this " Ragi & Rice flour Spicy Rotti". 

Let us see the recipe now :

Things Needed :

Ragi /Finger Millet  Flour : 2 Cups

Rice Flour : 1/2 Cup

Bottle Gourd : 1/2 of one medium sized Bottle gourd

Carrots : 2 

Green chilly : 1 

Ginger : An inch

Salt : As required 

Cooking Oil : 1/2 Cup

Coriander leaves : 2 to 3 Tablespoons

Curry Leaves : One handful.

Ondelaga /Gotukola Leaves : 1 Handful.

Method :

1. Wash and cut curry leaves, ondelaga leaves and coriander leaves.

2. Wash and remove the outer layer of ginger and wash it again. Dry grind it with washed green chilly and ondelaga leaves.

3. Remove it from the mixi jar. Grate coconut and keep it aside.

4. Wash and remove the outer layer of carrots, bottle gourd and grate it . Keep them aside.

5. Take a big bowl. Add Ragi and rice flour. Add ground ginger,green chilly and ondelaga leaves mixture.

6. Add grated coconut, carrots, cucumber and cut coriander leaves and curry leaves.

7. Add salt and mix it well. Add required water and mix it well. Let the dough be little thicker than idli dough. It is easy to spread it on the tava/pan.

8. Leave it for 5 minutes. 

9. Keep a tava/pan on the fire and heat. Sprinkle oil and clean it with a kitchen tissue.

10. Now take a handful of the dough and spread it on the tava in circle shape. 

11. Let it be equal spread. Sprinkle little oil on the top and cover the lid.

12. Let it cook for 1 to 2 minutes. Sprinkle oil and cook the other side for 1 to 2 minutes. Let the flame to low and medium. (Or rotti turns as hard and chewy).

13. Remove the rotti from the pan and serve hot rotti with ghee/butter on the top and side dish of your choice;

14. Repeat the same and prepare rotti with remaining dough. 

Note : 

1. It is always better to eat this " Ragi & Rice flour rotti when it is hot. Adding ghee /butter adds to the taste. Use of oil more/less is optional. Use of onions or garlic is optional. Adding 1/2 cup of curd helps the rotti to be soft. Use of more green chilly is optional. You can use red chilly powder. You should cover the rotti while cooking. It helps the rotti to be very soft and cooks quickly. 

Time : 30 Minutes + 10 Minutes for preparations.

Serves : 3 to 4 .