Baragu / Proso Millet Dosa/

 Baragu/Proso mIllet is one of the millet family grain. We can prepare lots of dishes using baragu in our Indian style. I have prepared dosa using baragu instead of rice.

Millets have become very popular these days because of their healthy content and it has rich source of minerals and vitamins.
I have used Baragu/ Proso Millet, urid dal and methi dal for dosa. Dosa turns out very colourful and it is better to have them when they are hot.
Let us see some benefits of eating " Baragu/ Proso Millet " in our diet.
Baragu has rich source of antioxidants and it helps to get rid of wrinkles. They contain high amount of lecithin and it helps in strengthening nervous system. Baragu/Proso millet has calcium and it is good for growing kids. Proso millet reduces and controls the cholesterol level in our body. Baragu is gluten free and it provides energy,It has carbohydrates in very small level. It has minerals in it. They do contain minerals like phosphorus, mangaese, magnesium etc.
Let us see the recipe now:

Things needed :

Baragu : 2 Cups
Urid dal : 1/2 Cup
Methi Seeds : 1/2 Teaspoon
Avaalakki : One handful
Toor dal : 1 Tablespoon
Salt : As required

Method :

1. Clean and soak Baragu/Proso Millet, urid dal, toor dal, methi seeds for 3 to 4 hours.

2.Wash and soak avalakki./flattened rice for 1 to 2 hours.

3. Grind all the ingredients together and remove it from the mixi jar.

4. Put it in a big bowl and add salt. Mix it well and leave it for formentation. 6 to 8 hours or over night.

5. Keep a tava/pan on the fire and heat. Clean the tava with a kitchen tissue.
6. Mix the dough nicely and take a ladle of dough and spread it on the hot tava. (Let the flame be low). ( Add water if required and adjust the dough to proper consistency.

7. Sprinkle oil on the top and turn the dosa other side and cook for a minute.

8. Hot baragu dosa is ready to serve. Repeat the same with remaining dough.

9. Serve Baragu/Proso Millet dosa with the side dish you have prepared.

Note :

Dosa dough should not be watery. Use only the required water while grinding. And then you can ad water and adjust the dough. No need to add any cooking soda. Let the dough be ferment well. Dosas are soft and yummy. Serve hot dosas to get the good taste of it. Though looks nice but it is softer than normal dosa. This time I have used a mixi to grind. You can use a grinder. It gives a best result.
Do not add oil on tava and put the dough to spread. It will stick to the ladle and you may not be able to spread it evenly. So add oil on hot tava and clean it nicely with a kitchen tissue. Lower the flame. Now you add dough and spread it as big dosa as you need.
Time : Soaking time 4 hours + grinding and ferment 6 to 7 hours. Dosa preparation 30 Minutes.
Serves : 5 to 6 .

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.

Oats - Baragu/Prosso Millet Laadu/Laddu

Happy Deepavali to Each and Every One. 

Oats - Prosso Millet Laadu is one of the sweet dish that you can prepare and keep it ready for celebrating Deepavali. Deepavali is full of lights and sweets. Loads of sweets are prepared and distributed among friends, neighbours and relatives.

Here are some Laadu/laddu/Unde which are prepared using Oats, Prosso Millet/Baragu, Coconut and jaggery. Nuts are added to make the laddu little rich and taste.
 Prosso Millet is known as Barri in Hindi, Panivaragu in Tamil, Varigulu in Telugu and Baragu in Kannada. 
Let us see the recipe now :

Ingredients : 

Oats : 3 Cups
Prosso Millet/Baragu : 2 Cups
Jaggery : 2 Cups
Ghee : 1/2 Cup and little more ( 2 Tablespoons)
Dry Nuts : Cashews and Raisins : 2 to 3 Tablespoons.

Method :

1. Dry roast Baragu, Oats nicely till the raw smell disappear. (Separately). Let it cool.

2. Grate coconut and dry grind it.

3. Dry grind dry roasted and cooled baragu and oats. (Powder it).

4. Now keep a pan on the fire and put jaggery and 1/4 cup of water. Mix the content nicely.
5. Let it melt completely and turn as liquid. It starts to boil and bubbles up.
6. Stir for another 2 to 3 minutes and check for one string consistency. ( On low flame).
7. Put dry ground oats, coconut and baragu. Mix it well and put off the fire.

8. Keep a small pan on the fire and put 1/2 cup of ghee. Add cashews and fry.
9. Add  raisins and fry till raisins double its size. Put this fried nuts and ghee to baragu mixture.

10. Mix it nicely and prepare laddu.  (Take a handful of the laddu mixture and press it in between your palm and finger. Give a ball shape).
11. If you find it hard to prepare laddu ( If it turns powder again), divide the laddu mixture and add a table spoon of ghee and mix it well. It helps you to form laadu.

12. Arrange them in a tray or plate and serve whenever you want. ( As you wish).

Note : 

If you are using shop bought jaggery use a filtering method and clean the jaggery and then use it. I have used organic jaggery bought from Sagar/Shivamogga. Use of more or less ghee is optional. Les ghee turns the laadu very hard. Use of more jaggery is optional. Use of more dry nuts optional. Use of coconut is also optional. (You can prepare laadu without coconut also).
Time : 30 Minutes.
Serves : 25 to 30 Laadu can be prepared. (According to shape and size).

Snake Gourd & Sweet Potato Sweet Curry

Snake Gourd & Sweet Potato curry is a gravy dish and it is one of the traditional dish of Udupi. It is slightly sweet so it is called sweet curry and serving in the beginning of the lunch.
I have used Snake gourd, sweet potato, fresh coconut and red chilly for spice.
It is very easy and yummy curry and goes well with almost all the main dish.

Let us see some benefits of having " Ghee " in our diet.
Ghee helps to boost energy and reduce inflammation in the joints. It helps to reduce  allergy and protect us from chronic disease. It helps in our eye health and strengthen our immune system. Ghee is rich source of good fatty acids and it is useful for the body. It is good for athletes or any other people to be active. It provides high energy. It has good amount of anti oxidant properties and helps in reducing the stress in the body. Ghee has good amount of Vitamin A, Vitamin E and Vitamin D properties. Ghee contain monounsaturated  fats/Omega -3 and some fatty acids and they are good for positive health benefits to the body.
No Onion or No Garlic added in this Snake Gourd and Sweet Potato Sweet Curry.

It is called as sweet curry because little more quantity of jaggery is added than ususal to the curry and not much of spice except the red chilly which is used in seasoning.

Let us see the recipe Now :

Things Needed : 

To Cook 
Snake Gourd/Padavala Kai : 1 Bowl ( One small snake gourd)
Sweet Potato : 1 (medium size)
To Add :
Jaggery : 1 Tablespoons
Salt : As required
To Grind :
Fresh grated coconut : 1 Cup
Soaked Raw rice : 1 Teaspoon
To Season 
Mustard seeds : 1/2 Teaspoon
Red chilly : 2
Ghee : 1 Tablespoon
Curry Leaves : 5 to 6

Method :

1. Wash and cut snake gourd into small pieces
2. Wash and remove the outer layer of sweet potato and wash it again. Cut into small pieces.
3. Cook snake gourd pieces and sweet potatoes with little water till soft.
4. Soak raw rice for 5 minutes.
5. Grate coconut and grind it with soaked raw rice using required water. Remove from the mixi jar.
6. Keep a big pan on the fire and add cooked vegetalbes. ( Snake gourd and sweet potato pieces ).
7. Add salt and let it boil for a minute. Add ground coconut and mix it well.
8. Add jaggery and required salt. Mix it well. Let it cook for 2 to 3 minutes.
9. Shift the " Snake Gourd & Sweet Potato Sweet Curry to a serving dish.
10. Add ghee fried mustard seeds, red chilly and curry leaves seasoning  to the curry and serve.

Note : 

Do not over cook the vegetables. Adding more /less jaggery is optional. Adding cashew nuts instead of soaked raw rice is optional.( 4 to 5 pods). Use of ghee is optional. The curry should be mild and not spicy.
You can also try this sweet curry with watermelon rind, ridge gourd, chayote squash/seeme badane, bottle gourd and carrots.
Time : 20 Minutes
Serves : 3 to 4 
Traditional South Indian Dish.

Basale leaves Curry

"Basale soppu"  or  " Basella alba" is an edible perennial vine. It is known in many various common names, like Pui, Vine Spianch, red vine spinach, climbing spinach, creeping spinach, buffalo spinach, malabar spinach and ceylon spinach are some.

Ready to serve Basale leaves Curry

In India we use basale in many dishes. Basale or Basella alba is known as pui shak in Bengali, poini bhaji in Gujarathi, Basale soppu in Kannada, Valchi bhaji or Vouchi bhaji in Konkani, Vallicheera in Malayalam, Mayalu in Marathi, poi saaga in Oriya, Kodip pasali in Tamil, Bachhali in Telugu and Basale in Tulu.

Basale leaves which are used here particularly is from OUR GARDEN. We can grow them in small pots.

Let us see some benefits of Basale  Soppu.
Basale soppu is rich source of vitamins like vitamin A, Vitamin C, Iron and Calcium. They are rich in soluble fiber and helps in fastening digestion process..

Here is a recipe of Basale leaves curry and this curry goes very well with almost all the main dishes like chapatis, poori, roti, idli, Vada, any kind of dosa, plain rice. No onion or garlic is used in this curry.

Things Needed : 

Baslae leaves : 1 Bowl
Harave soppu (Amaranth leaves)  : 1 small Bundle 
Channa dal : 1 Table spoon
Urid dal: 1 Tea spoon
Coriander seeds : 1 Table spoon
Methi seeds : 1/4 Tea spoon
Red chilly : 5 to 6
Curry leaves : 5 to 6
Mustard seeds : 1/2 Tea spoon
Ingh : a pinch
Turmeric powder : a pinch
Coconut : 3 to 4 Table spoons
Salt : To taste
Oil : 2 Tea spoons.
Tamarind : a small marble size.
Jaggery : 1 Table spoon (Optional).

Method :

1. Wash and cut Baslae and harave (Amaranth ) leaves into small. Cook until they turn soft. Keep it aside.

2. Grate coconut and keep it aside.
3. Now keep a small pan on the fire. Put 1/2 Tea spoon of oil. Add methi seeds and fry till they turn brown.

4.Add channa dal and urid dal and fry them till they turn golden brown.
5. Add coriander seeds and red chilly. Fry them for 1 minute and put off the gas.
6. Now grind this mixture with coconut and small marble size tamarind. (Remove the seed if there is and wash it before use).

7. Keep a pan on the fire. Add cooked basale soppu, jaggery, turmeric powder and ground coconut mixture. Add salt. Mix it well.
8. Now boil nicely for 2 to 3 minutes. Stir slowly in between so that it does not get burnt at the bottom.

9. Put the ready to serve curry in to a serving bowl.

10.. Keep a small pan on the fire and put a tea spoon of oil and heat. Add mustard seeds and ingh. Add curry leaves when the mustard seeds splutter. Add this mixture to ready to serve Basale curry and serve with the main dish you have prepared.

Ready to serve Basale Leaves Curry . Serve with the main dish you have prepared.

Note : 

Using coconut is purely optional. Using onion and garlic also an optional. Normally they say when you add garlic splutter it adds to the taste of basale curry. ( but I do not use them ). Adding more or less chilly is also according to your wish.  You can use any vegetables if you want. Brinjal goes very well with this curry. Potatoes also will be a good combination.
Time : 15 minutes.
Serves : 4.