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.

PADAVALA KAI ( SNAKE GUARD ) PALYA

Padavala Kai/Snake gourd is one of the healthy vegetable that should be used more and more in our cooking. According to Ayurveda, Snake Gourd / Padavala Kai is rich in medicinal values that helps to take care of our body system.

I have used Padavala Kai/ Snake Gourd, coconut, mustard seeds, red chilly powder etc.
This Padavala Kai Palya is one of the traditional dish of our Native Udupi. / Dakshina Kannada.

Let us see some benefits of eating Padavala Kai / Snake gourd in our diet.
Snake gourd / Padavala Kai helps to detoxify the body.  It helps to improve digestion and provide strength and immunity to our body. It helps to treat diabetes and good for weight loss. It is rich in protein, soluble fiber and carbohydrate. It is rich in minerals like phosphorus, calcium, niacin, thiamin, magnesium, zinc, protein and vitamin A, vitamin E, Vitamin D, Vitamin B6, Vitamin B 12, and Vitamin C. They are rich in anti inflammatory properties.
Snake gourd Juice/Extract can be used to improve your scalp disorders and dandruff problem. It is low in calories.
Snake gourd helps to improve your skin health. It is said to be packed with multivitamins and helps to grow skin tissues quick. It is also good for good complexion and slow down the aging process. It has cooling and healing properties in it, helps to soothe skin irritation and allergies.

Padavala Kai /Snake Gourd Palya is a dry curry and you can have almost all the main dishes with it.

This is one of the traditional curry from Udupi/Dakshina Kannada.

No onion or garlic is used in this curry.

Lets see the recipe now:

Things Needed :

To Cook :

Padavala Kai : 2  : Small size

To Grind : 

Coconut : 2 to 3 Tablespoons

Red chilly powder : 1 Teaspoon
Mustard Seeds : 1/2  Teaspoon
Tamarind : Very small / One pea pod size

To Season :
Mustard seeds : 1/2 Teaspoon

Urid dal : 1 Teaspoon
Curry leaves : 5 to 6
Oil : 1 tablespoon

To Add :

Coriander Leaves : 2 sticks

Jaggery : 1 Tablespoon .( optional ).

Salt : to taste

Turmeric powder : a pinch

Ground Spice Powder :

Method :

1. Wash and cut padavala kai into small pieces. Cook till they turn soft.

2. Grate coconut and dry grind  it with red chilly/chilly powder, 1/2 teaspoon of mustard seeds.

3. Keep a pan on the fire and heat. Put a tablespoon of oil. Add mustard seeds and urid dal.
4. Add curry leaves once the mustard seeds splutter. Add cooked padvalakai/snake gourd pieces.

5. Mix it well and add turmeric powder.
6. Add jaggery, salt and stir once. Let the moisture completely disappear.

7. Add ground mustard and coconut mixture.
8. Now mix it nicely and cook for 2 minutes.

9. Shift the curry to a serving bowl and serve with hot rice or your choice of main dish.

Note : 

The vegetable should be cooked till it is soft. You can add water if required. Add coconut mixture when the water dries up completely from the cooked vegetable so that palya taste better. Adding jaggery is an optional. Add a spoon of fresh ghee turns Palya more tasty.

Time : 20 minutes.

Serves : 2 to 3.