Showing posts with label coconut. Show all posts
Showing posts with label coconut. Show all posts

Thursday, January 10, 2019

Baragu /Prosso Millet Coconut Rice

Baragu / Prosso Millet is one of the grain from Millet family. I have tried coconut rice using Baragu / Prosso Millet. Here is a simple and healthy recipe that you can try for this Makara Sankranthi Festival.

I used prosso millet, coconut, red chilly and some spices like mustard seeds and urid dal.
As I said it is simple, healthy and easy.
Millet do not contain fat. It is free from cholesterol and rich in fiber, vitamins and minerals.It is gluten free and good for diabetes and helps to control blood pressure in our body.
Let us see the recipe :

Things Needed :

Prosso /Baragu Millet :  1 Big cup
Water : 2 cups
To Season : Oil : 2 Tablespoons
Ghee : 3 to 4 Tablespoon
Red chilly : 3 to 4
Mustard Seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry Leaves : 1 Handful
Cashew Nuts : 2 to 3 Tablespoons
Coconut : Fresh /Grated : 4 to 5 Tablespoons.
Salt : As Required



Ready to serve Baragu /Prossso Millet Coconut Rice 

Method :

1. Clean and wash baragu/prosso millet.


2. Add 2 cups of water and cook in pressure cooker. ( Use the same measuring cup to add water).
 ( It is 1 : 2,  1 prosso millet and 2 cups of water). Allow it to cool.
3. Now spread the prosso millet in a big plate. Millet get to normal temperature.


4. Wash curry leaves and cut into small pieces.


5. Keep a big pan on the fire and add  2 tablespoons of oil to the pan.
6. Add mustard seeds and urid dal. Urid dal turns golden brown and mustard seeds splutter.
 7. Add red chilly and fry.
8. Add cut curry leaves and cashew nuts. Fry cashews in hot oil till they turn golden colour.
9. Add cooled Baragu/Prosso Millet and required salt. Stir slowly and mix it well.


10. Now add coconut and 3 to 4 tablespoons of ghee and mix it nicely.
11. Let it cook on low flame for 2 to 3 minutes. Shift the ready Baragu /Prosso Millet Coconut Rice to a serving dish.

12. Simple, Mild and healthy Baragu /Prosso Millet Coconut Rice is ready to serve.

Note :

Use only twice the quantity of water to cook any millet. It does not take much water. Adding more ghee is optional. It adds to the taste. Adding green chilly instead of red chilly is optional. Taste may differ. Use of red chilly is traditional. Use of any cooking oil is optional. Fresh coconut gratings adds to the taste. Do not cook much after adding coconut. ( 2 to 3 minutes will be enough to get good aroma and the good benefits of coconut).
Time : 30 Minutes.
Serves : 3 to 4 .



Sunday, December 30, 2018

Sweet Potato - Poppy Seeds Payasa / Kheer.

Sweet Potato Payasa is one of the traditional Payasa/kheer done during the harvest of sweet potatoes.  You get plenty of fresh sweet potatoes during winter season.
It is normally during winter and sweet potatoes helps the body to be warm and energetic.


 I normally prepare sweet potato payasa without poppy seeds and use coconut milk.
I thought of using poppy seeds and wanted to try and enjoy this payasa. Anyways it is an easy dish and it taste delicious.
Normally we do use coconut milk in payasa and this time I have used poppy seeds/gasgase with coconut and use the whole ground paste. Use of poppy seeds helps us to get rid of gas in food.

Let us see some benefits of eating Sweet Potatoes in our diet.
Sweet Potatoes help us to lose weight. Eating sweet potatoes helps to maintain a healthy blood pressure. It is high in fiber and helps to prevent constipation. Sweet potatoes helps to improve immunity. It helps to control diabetes.
Sweet Potato contain no fats and filled with antioxidants. It is rich in carbohydrates and proteins. It contain Vitamin C, Vitamin B6 and potassium. It contain minerals like Vitamin E, calcium, phosphorus, magnesium, iron and zinc.
Sweet Potatoes are good for diabetic people. It helps to improve the digestion and reduces the inflammation. It helps in reducing the stress and strengthens the body immunity.
I have used sweet potatoes, jaggery, coconut, cardamom and poppy seeds.
Let us see the recipe now :

Things Needed :

Sweet Potatoes : 3 to 4 ( Small in size ).
Jaggery : 1 Small cup  ( Powdered jaggery 4 to 5 tablespoons ).
Fresh grated coconut : 1 Cup
Poppy Seeds : 1 Tablespoon
Cardamom : 4 to 5 Pods
Avalakki :2 Tablespoons ( Optional )
Salt : A pinch

Method :

1. Keep a pan and put jaggery and 1 cup of water. Let jaggery melt nicely. Let it boil for 2 minutes after it melts. Sieve this mixture and keep the clean jaggery aside.
2. Wash and peel off the skin of sweet potatoes and cut in to small. Wash it again and soak in clean water for 2 to 3 minutes.

3. Now cook sweet potato pieces with required water till they turn soft. Wash and soak a tablespoon of avalakki / flattened rice.
4. Grate coconut and remove the seeds of cardamom. Grind it with 1 tablespoon of poppy seeds with required water till it turn as paste.


5. Add jaggery water to cooked sweet potato pieces and let it boil for 3 to 4 minutes. Add a pinch of salt to boiling mixture.

6. Now add ground coconut and poppy seeds - cardamom mixture. Mix it well.

7. Add soaked avalakki /flattened rice and cook for 2 to 3 minutes. It helps to bind the payasa nicely.

8. Shift Sweet Potato payasa to a serving dish. Add a cup of fresh milk just before serving.

9. Serve delicious Hot or cold " Sweet Potato Payasa /Kheer " and enjoy.

Note :

Cut sweet potato pieces into small to relish the taste. It helps to cook sweet potatoes fast. Adding flattened rice/Avalakki helps to bind the payasa well. You can use a teaspoon of soaked raw rice instead of avalakki. Wash and soak raw rice for at least for 5 minutes. Use of poppy seeds is optional. Use of coconut milk instead of coconut paste is optional. Adding more / less jaggery is optional. Use of sugar instead of jaggery is optional. Adding fresh milk adds to the taste. Add it once the payasa turns slightly cool.
Time : 20 Minutes.
Serves :  5 to 6.



Friday, December 28, 2018

Field Beans Dry Curry

Field beans /ಅವರೆಕಾಯಿ is one of the seasonal pods we get plenty in winter. People long to prepare varieties of dishes using this Field beans.

This recipe is told by Renuka Manjunath one of my fb friend and she said this has to be cooked directly and not in pressure cooker. Sogadu Avarekai should be used to get the best taste.
Here I have tried traditionally as Renuka Manjunath mentioned, which has beautiful aroma of averekai.  and it is yummy, filled with ghee taste roasted methi/fenugrik seeds and jeera/cumin seeds powder.
This Field  beans dry curry is one of the traditional dish from Tumkur district. The process of cooking is done in the night with low flame may be cooked with using the fire wood, and the butter quantity is more nearly 200 grams and with the help of slow cooking the butter turns as ghee and adds to the taste.
Let us see the recipe now :
I have used tender avarekai/field beans, onions, green chilly, curry leaves, coriander leaves, grated coconut and butter.
This curry taste better when you cook the pods directly with low flame. The aroma adds to the taste and we can have this curry with plain rice, rotis, chapati, poori and especially akki rotti.
I have prepared Akki rotti with remaining Field Beans dry curry also.
Let us see the recipe now :

Ingredients 

Avarekai/Field Beans : 1 Cup
Onions : 2 to 3
Green chilly : 2 to 3
Butter : 2 Tablespoons full
Cumin Seeds : 1 Teaspoon
Methi /Fenugrik seeds : 1/2 Teaspoon
Coriander leaves : 1/2 Bundle
Curry Leaves : 1 Handful
Coconut : 3 to 4 Tablespoons
Salt : As required
Turmeric Powder : A pinch
Cooking Oil : 2 to 3 Tablespoons

Method :

1. Remove avere kalu /Field beans and keep it aside. Use the tender pods. Do not wash it.


2 Remove the outer layer of onions and cut in to small. I have used the chopper to cut onions, curry leaves and green chilly.

3. Take a bowl, put field beans, cut onions, green chilly, curry leaves and mix it well.

4. Keep the pan on the fire and put mixed avarekai/field beans mix and little turmeric. Let the flame be very low.

5. Mix it well and sprinkle some water on the top. Do not add much water to cook. Field beans has to be cooked slowly with the help of onions and sprinkled water.

6. Add a tablespoon of butter and mix it well. Let it turn slowly as ghee. Sprinkle some more water on the top and cover the dry curry.


7. Let it cook on low flame. Stir in between so that it does not get burnt. Add a tablespoon of butter again and mix it well.
8. Dry roast jeera/cumin seeds and methi seeds and dry grind it.  Keep it aside.


9. Stir the mixture again and sprinkle some more water. Do not add much water at times.
10. See that pods are cooked and turned soft. Add dry roasted jeera and methi powder. Mix it well.
11. Add required salt and mix it well. See that it is done completely. Add grated coconut and mix it well.

12. Add cut coriander leaves and shift the curry to a serving dish. We had this curry as one of the side dish.

Note :

You should use more onions so that it helps to cook field beans nicely. Adding butter gives a ghee aroma and taste yummy. This dry curry should be cooked directly to get the best taste. It might take at least one hour to cook. But the taste is divine. You should use the tender seeds to prepare this curry.
Time : 1 Hour 
Serves : 3 to 4 
I have added the same dry curry to rice flour and prepared Akki Rotti and it tasted yummy.





Tuesday, December 11, 2018

Kempu Harive Gasi / Amaranth Leaves Curry

Kempu Harive soppu /Amaranth Leaves are packed with vitamins and minerals. I have tried Amaranth leaves Gasi/ curry and it is one of the traditional dish of Udupi.


Gasi means thick curry which has vegetables and fresh fried or roasted minimum spices. Leaves are always loaded with minerals and vitamins. It is good to have leaves in our diet and must eat at least twice in a week. They are full of fiber and helps digest our food easily and helps to ease constipation problems.
I Have used Amaranth leaves, very little toor da, coconut, red chilly and urid dal.
Let us see the recipe Now :
No Onion or No garlic is used in this Kempu Harive Gasi/Amaranth leaves Curry 

Things Needed :

To Cook :
Amaranth Leaves/ Kempu Harive soppu : 1 Bundle
Toor Dal : 2 Tablespoons
To fry :
Coconut Oil : 1 Teaspoon
Urid dal : 1 teaspoon
Coriander Seeds : 1 Tablespoon
Red chilly : 4 to 5
Ingh /Asafoetida : A little
To Grind :
Coconut grated : 1/2 Cup
Fried urid dal mixture
Tamarind : A small marble size
To Add : 
Turmeric powder : A pinch
Ground coconut mixture
Salt : As required
Coconut oil Seasoning.

Method :

1. Wash and cut Amaranth leaves / Kempu Harive soppu in to small pieces.


2. Cook Amaranth leaves and washed toor dal together. ( Pressure cook for 5 to 6 minutes).


3. Keep a small pan on the fire and put a teaspoon of coconut oil.
4. Add urid dal and fry till they turn golden brown. Add coriander seeds and fry for a minute.
5. Add 4 to 5 red chilly and fry. Let urid dal turn golden brown. Switch off the gas and let it cool.


6. Grate coconut and grind it with fried urid dal mixture and small marble size of tamarind.
7. Add required water while grinding. Let it be paste consistency. Remove it from the mixi jar.


8. Keep a big pan and put cooked amaranth leaves. Add required water and salt. Mix it well.
9. Add a pinch of turmeric powder. Let it boil for 2 minutes.
10. Add ground urid dal - coconut mixture. Mix it well and let it boil for 2 to 3 mintues.


11. Shift the curry to a serving dish and add mustard seeds, curry leaves seasoning to the curry.


12. Serve with The main dish you have prepared.

Note :

Do not add more water while grinding. Do not add more urid dal while frying. Fry on low flame. So that it does not get burnt. It should be golden brown or the curry gets sticky. Adding more / less chilly is optional. Use of any cooking oil is optional.

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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