Oats & Dates Laddu

Oats and dates Laddu is a sweet dish and you can surely munch at any time of the day. It is always good to have some thing healthy, when you crave for food. Oats and Dates Laddu not only satisfy your sweet teeth, it helps to fill your stomach with some nutrients.
I have used Oats, dates, jaggery and little Kallu Sakkare (Rock Candy) and dry coconut. (Copra).

Lets see some benefits of having Oats in our diet.
Oats are loaded with dietary fiber. It helps to lower the bad cholesterol in our body. It is full of soluble fiber and good for digestion and obesity. Eating Oats helps to lower the blood pressure and it balances our blood pressure. Oats contain Vitamin E and minerals like manganese, phosphorus, fiber, magnesium and zinc.
These Oats & Dates Laddu is good for kids party, picnic, travelling and as some evening snack.
 Lets see the recipe now :

Things Needed :

Oats : 500 Grams
Ghee : 100 Grams
Dry coconut : 1 (Medium size)
Jaggery : 250 to 300 Grams
Rock Candy : 100 Grams
Raisins : 2 Tablespoons
Dates : 100 Grams
Cardamom : 5 To 6 Pods.
Dry Fruits : 1 Handful (I used Walnut, cashew nuts and almonds- Altoger One fist).

Method :

1. Dry roast oats nicely till the raw smell disappear. Drygrind it into powdered consistency.

2. Cut walnuts, almonds and cashews into pieces. Remove the seeds from dates and dry grind it.
3.Dry grind rock candy (Kallu Sakkare) and cardamom seeds till powder and keep it aside.
4.. Fry raisins in 1 tablespoon of ghee and keep it aside.

5..Cut Dry coconut into small pieces and dry grind, keep it aside.
6. Keep a big pan on the fire and put jaggery. Add 1/4 Cup of water. Let jaggery melt nicely.
7. Let it boil nicely till it starts bubbling. Mix it well and leave it for 1 to 2 minutes.
8. Add powdered Oats, rock candy powder, dry ground coconut. Mix it nicely.

9. Add fried raisins and mix it well. Add cut dry fruits and dry ground dates.
10. Mix it well and put off the fire. Add ghee and mix the mixture nicely.

11. Take a handful of the mixture and prepare laddu.
12. Repeat the same with remaining mixture.

Note :

If you feel the mixture is too dry and you are not able to prepare laddu (it does not hold), keep the mixture on the low flame for 1 minute, sprikle One to two tablespoons of milk. Mix it well and put off the fire. Now you should be able to prepare laddu easily.
Use of more ghee is optional. Use of more/less coconut is optional. Use of rock candy is optional. Use of more/less dry fruits is also optional. Use of sugar instead of jaggery is optional.
Time : 30 Minutes.
25 to 30 Laddus can be prepared. (According to the size).

Brinjal Palya (Udupi Gulla Palya)

Brinjal Palya is always a yummy dish that always goes with all most all the main dish. And there are different ways to prepare this Palya. (Dry curry). This kind of brinjal is normally famous in Udupi. It is called Mattina Gulla, this special kind of brinjal is grown in a place called "Mattu" near Udupi in Karnataka India. So it is called as Mattina Gulla.

This Mattu village is famous for a particular variety of brinjal (eggplant) That is grown only in this village. Mattu Gulla is is light green in colour and is in spherical. The first brinjal harvested is offered to Lord Krishna at Krishna Matt in Udupi. These brinjal seeds are said to be given by Shree Vadhiraja Swamiji and Mattu Gulla is famous for non septic in nature. (not spoiling).
I have used green chilly and little spice to cook this Brinjal Palya. (Dry Curry).
No onion or no garlic is used in this palya. You can use any variety of brinjal and cook in this way.

Things Needed :

Brinjal : 1 (Big)
Green chilly : 2
Puliyogre gojju : 1/2 Teaspoon
Salt : to taste
Oil :1 Tablespoon
Mustard Seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh : a pinch
Methi Seeds : 5 to 6 seeds.
Coconut : 2 to 3 Tablespoons (Fresh and grated)
Curry Leaves : 6 to 8
Coriander Leaves : 2 to 3 Tablespoons.
Turmeric Powder : a little

Method :

1. Wash and cut brinjal into thin pieces. (Slightly longer), put the pieces in a bowl of water.

2. Wash and cut green chilly, coriander leaves and keep it aside.

3. Keep a frying pan on the fire and heat. Put oil.
4. Put mustard seeds and urid dal. Let the mustard seeds splutter. Add methi/fenugrik seeds.
5. Add ingh, curry leaves and green chilly. Fry for 10 seconds.
6. Squeeze out the water from brinjal and add it to the mustard mixture.
7. Mix it well and let it fry on low flame. Stir in between.

8. Add turmeric powder and salt. Add puliyogre mixture. (just 1/2 Teaspoon).

9. Mix it well and stir slowly. Let it cook on low flame.

10. Add coconut and mix it well nicely. Add coriander leaves.
11.Shift ready palya to a serving dish.

11. Serve Brinjal Palya as one of the side dish.

Note :
Soaking brinjal pieces help the brinjal to get away with bitter taste. Wash it nicely and then soak the pieces in a big bowl of water. Any variety of brinjal can be used. Adding more spice is optional.
Adding more oil adds to the taste but it is not good to use more oil. You can use tamarind pulp ( 1 teaspoon), a very little jaggery and rasam powder to the curry instead of puliyogare gojju.
Time : 15 Minutes.
Serves : 2 to 3.
Home made Puliyogre gojju :
Take a big ball size of tamarind and put it in hot water (1/2 Glass) for 5 minutes. Squeeze out the pulp and put it in a big bowl. Keep the bowl of tamarind pulp on fire. Add salt and jaggery. (2 to 3 Tablespoons). Add turmeric powder. Mix it well and let it get thick. Add chilly powder /Rasam powder to the boiling pulp. Mix it thoroughly and remove from the pan once it gets thicke,
You can use this for dry curry or even plain rice also goes well with  this tamarind pulp. Adding more jaggary is optional.
Time : 6 to 8 minutes.