Same (Little Millet) Payasa/ Pudding

Little Millet is known as " Same, ಸಾಮೆ " in Kannada/Karnataka's official language. Little Millet is one of the healthy millet. I have tried "Little Millet Payasa/Kheer"  and it is a healthy dish I can say.

Payasa  /Kheer is prepared on special days like festivals, feast or get together parties.

I have used Little Millet, jaggery and coconut. 

Let us see some benefits of having " Raisins in our diet".

Raisins are packed with nutrients and full of minerals and vitamins. They are rich in B vitamins, iron and potassium. Raisins are good source of carbohydrates. They are full of fiber and benefits the people who suffer from constipation. They are good for people who are weak and suffering from anemia, fever and good for weight gaining. Raisins are good for eye health, dental care and bone health. They are good for reducing the hypertension and control diabetes.

Same (little millet) Payasa is nice to have as a desert, or even for breakfast. Little millet is one of the best millet to make use and be fit.

Let us see the recipe.

Things needed :

Same /Little Millet : 3/4 Cup
Jaggery : 1/2 Cup
Coconut : 1 Cup ( half of one coconut)
Cardamom : 4 to 5 Pods
Cashews.  Almonds. Raisins : 2 Tablespoons
Ghee : 1 Teaspoon

Method :

1. Wash and  pressure cook same /little millet for 8 to 10 minutes.

2. Grate coconut and grind it with little water and squeeze out the thick milk and keep the milk aside.

3. Grind the coconut with little more water and squeeze out the thin milk. Keep it aside.
4. Keep a big pan and put cooked same /little millet. Add little water. Let it boil once.
5. Add jaggery and boil nicely for 2 to 3 minutes. Add the thin coconut milk. ( Second time's ).

6. Let it boil for 1 to 2 minutes. Add the thick coconut milk and let it start to boil. Mix it once.

7. When it starts to boil ( After mixing nicely) put off the fire. Put little Millet Payasa to a serving dish.

8. Keep a pan on the fire and heat. Add ghee and raisins and cashews. Let it turn golden brown.
9. Add it to the ready "Same Payasa/Little Millet Payasa" .

10. Add a cup of boiled milk just before serving and then serve.

Note :

Let same cook nicely. It helps same to mix with coconut milk nicely. I have used organic jaggery. If you are using market bought jaggery, melt jaggery completely and then sieve it with strainer and then add then use clean jaggery. Adding more or less jaggery is optional. You can grind coconut with little water and a spoon of soaked raw rice till paste and then you can add it to boiling payasa mixture. ( Instead of coconut milk). Remember to use fresh and moisture coconut for payasa. Adding nuts according to your taste.
Time : 30 Minutes.

Serves : 5 to 6 ( According to quantity of serving).

Jack Fruit Buns/Pooris

Jack fruit buns/pooris are yummy and it is an easy dish to prepare and very good for breakfast/snack with a cup of coffee.

I have used jack fruits, organic jaggery and wheat flour.
Buns are famous in South Canara and Malenadu . They are fried pooris, prepared using  Maida/All purpose flour, banana and sugar. We can easily prepare many varieties of Buns using different fruits.
I have prepared pineapple buns and wheat and jaggery buns etc.
Here I have tried wheat flour with jack fruit added and jaggery instead of sugar. No need to add any oil while preparing the dough. It does not take much of oil.
Our foodie blog's, one of the Admini, Madhura Pradeep had tried jack fruit buns and that encouraged me to prepare these Jack Fruit Buns/ Jack Pooris. She has used sugar and instead of sugar I have used jaggery. The Jack Buns turned as yummy as usual banana buns which we prepare very often.
Jack fruit is a seasonal fruit and it is just about to complete its season for this year.  I had some jack fruits from  my sister's home and jack fruit was just enough to prepare these pooris. (The remaining fruits were eaten before preparing the buns :) .
Let us see the recipe now:

Things Needed :

Jack Fruits : 10 to 15
Jaggery : 1 to 2 Tablespoons
Wheat flour : 2 Cups
Salt :  A little
Oil : 1 Cup ( To fry )

Method :

1. Remove jack seeds from fruits and grind it with out water. Put it in a bowl.

2. Add jaggery and mix it well.

3. Add wheat flour and little salt. Mix it well and prepare poori dough.
4. Kneed the dough well and divide them into small lemon size balls.

5. Turn them as round shaped balls. Grease each ball shaped dough with little oil.
6. Roll them as small poori. Arrange them in a plate/tray.

7. Keep oil for frying and let it heat.
8. Drop a poori slowly in hot oil and fry on both sides till they turn slightly brown.

  Remove it from oil and put it on a kitchen tissue. Let all the extra oil absorb by kitchen tissue.

9. Repeat the same and fry all the pooris.

10 Serve with chutney or you can just eat as they are.

Note :

Adding sugar instead of jaggery is optional. You can use normal jaggery instead of organic jaggery.
Powder jaggery and heat it with very little water. Let it boil and turn as liquid completely. Sieve it in a strainer and used it. You can add a teaspoon of ghee to the dough while preparing the dough. (optional). I did not. No need to rest the dough. It might absorb oil if you allow to rest the dough. Do not add any water while grinding fruits. Adjust the jack fruit mixture with wheat flour. Mix it with little quantity and check . (Divide both jack fruit ground mixture and wheat flour and add little by little while preparing the dough).
Time : 20 Minutes.
Serves : 20 to 25 pooris. (According to size).

Avalakki - Carrot Sweet Rava Rotti

Avalakki -Carrot Sweet Rava Rotti is bit sweet and yummy. Sweet lovers will definitely love this rotti and it it good for breakfast or as snack. We normally prepare Spicy Rotti and Sweet rotti together for breakfast normally. Only when you suddenly feel like eating some thing this rotti helps to enjoy your craving.

I have used organic Avalakki/Aval/ Poha/ Beaten or flatten rice, organic jaggery, carrots, coconut and medium size Semolina.
This recipe for sweet lovers. It is healthy, yummy, medium sweet and quick.
Let us see the recipe Now :

Things Needed : 

Avalakki/Poha : 1 Cup
Rava/Semolina (Medium sized ) : 2 Cups
Jaggery : 2 to 3 Tablespoons full
Coconut : Fresh and grated : 1/2 Cup
Carrots : 2
Curd/Yogurt : 2 Tablespoons
Salt : A little (one to two pinch)
Curd : 2 Tablespoons
Cooking Oil /Ghee : 2 to 3 Tables

Metod:

1. Wash and scrape out the outer layer of carrots. Grate it and keep it aside. Keep a tablespoon of grated carrots separately.
2. Put Avalakki and jaggery in a bowl and let it soak for 3 to 4 minutes.

3.Grate coconut and keep it aside.
4. Grind avalakki, jaggery, grated carrots and coconut. ( Use required water to grind).
5. Put ground coconut, carrot mixture to a bowl. Add curd and little salt.

6. Add rava to the ground mixture and mix it well.

7. Do not add much water. Let the dough be like idli dough. Add a tablespoon of carrots.

8. Keep a pan on the fire and heat. Sprinkle some oil and clean it with a kitchen tissue.
9. Take a spoon full of dough and spread it on the tava in a circle shape.

10. Sprinkle some oil on the top, Cover and cook for 1 to 2 minute. (Low flame).
11. Turn the other side and cook for 1 minute. Now Avalakki - Carrot Sweet Rotti is ready to serve.

12. Serve with ghee on the top. You can eat them with out any side dish.

Note : 

Do not add much water to the dough. Let the dough be idli dough consistency. Adding more jaggery is optional. Adding coconut is also optional. Use of ghee instead of cooking oil is optional.
Use of thinner variety of Semolina/ Chiroti rava instead of medium size rava is optional.
Time : 15 to 20 Minutes.
Serves : 3 to 4 .

Mango Jam

Jam is fruit content and liked by kids, younger generation and even the elders. It is soft, sweet and if made at home it is healthy. Here is such a try that you can prepare jam in very easy way.
I have used mango fruits which are brought from Our Birthi Mane At Salikeri a place near Brahmavar - Udupi - Karnataka - India.

Home grown fruits are organic, they are grown naturally, Its watered naturally during the rainy season and get hold of the moisture in the roots. Each house will be having 2 to 3/ or even more mango and jackfruit trees and they do give us the healthy fruits during their seasons. I got these mangoes from our native house which is ripen and fallen from the tree.
It so happens that fruits starts to fall of because of wind and rain. We pick them and store them and then prepare rasayana (Mango Payasa ). Or it can be used for pachdi, a side dish which goes well with hot rice and ghee or coconut oil. Or curd curry.
In our native people eat these mangoes with curd rice. It goes well with curd rice and curd rice is well digested because of eating mangoes.What a combination of healthy way of eating our elders had ? They knew what to eat. and the limit and the use of seasonal fruits and vegetables. I have seen my father in law used to grow veggeis in front of the house. The house is surrounded by a big gate and lot of space in front of the house. So he used to put up soil and then plant vegetables which are easy to grow like, bendi, harve (amarnth leaves), ridge gourd, bitter gourd, tindli, snake gourd (padavala kai). etc. They used to grow naturally and no chemicals. The manure from the cow shed and the shredded leaves mixed together and then used as manure. Those are the only days that we can think and cherish them.
Coming back to mango jam.
I brought so many like 20 to 25 mangoes which are dropped down by wind. When it is just about to ripe. This tree's mango is bit savour and  I used them for jam using some jaggery.
It is very simple and easy but takes little more time to be thick.

Fresh Mango Jam which is ready to be packed for the relatives.

Let us see the recipe now :
Mango Jam is prepared Twice. The first one is just about to get it thick and easy to spread. Needs to be kept in the fridge after each use.The other one is stirred little more and got a thick consistency. Remember to use a glass bottle which is a healthy option.
The mangoes are from our home (Birthi Mane - Salikeri  - Brahmavar - Udupi - Karnataka - India).

I have used savoury mangoes which are ripen. They are very small compared to usual big ones and they are bit savoury too. ( They are known as wild mangoes or Kaatu Mango as we say in Kannada language).

Things Needed :

Wild Ripe Mangoes : 15 to 20 or more
Jaggery : 1/2 Kg
Corn flour : 1 Tablespoon
Salt : A pinch

Method:

1. Wash and clean all the mangoes nicely in a dry towel or cloth. Spread it on a dry tray or plate.
2. Squeeze out the pulp completely and put it in a big bowl.
3. Powder or grate jaggery and add it to the mango pulp.
4. Keep it on a medium flame and stir continuously.
5. Add a pinch of salt and a tablespoon of corn flour.

6. Stir till it get the thick consistence.

7. The first try I have tried this Mango Jam with little softer and good enough thickness.It is very easy to spread the jam easily.

8. The second time I have stirred a little more and got the thicker consistence.

9. When it turns thicker you can put off the fire and let the jam get cooled.

10. Use a clean and dry bottles and fill the ready jam you have prepared.

Note :

The first type of jams are surely to be kept in the fridge. Or they get spoiled. But they are soft and easy to prepare excellent mango juice.
The jam which it tried 2nd time is perfect jam and you can also spread them easily on the bread, or eat with dosa/idly/chapati etc.
Adding more jaggery helps mango pulp to get it thick consistency.
You can add some sweet variety of mangoes. ( I have not added). The mango which is kept in the tray is a Neelam Mango and I have just taken a pic with this mango). I have used a non stick pan to prepare this Mango Jam.
Better to use glass bottles as a healthy aspect. I have given this jam to many and they were very happy.
Since it is home prepared you can use them any time of the day. No chemical or artificial flavour is added here. Use of corn flour is optional.
Serves : 2 to 3 small bottles. 
Time : 1 hour or little more.

Simple Bread Mango Jam Sandwich.