Oats - Jaggery & Dry Coconut Laddu.

Coconut - Nuts and Dates Ball is a sweet dish and you can munch them any time of the day. It is an healthy laddu since it contain no sugar.

Lets see some benefits of having Dates in our diet. 
Eating dates everyday is a healthy habit especially for women. It is full of minerals, vitamin and fiber.
Lets see some benefits of having dates every day.
Dates helps in anemia, intestinal disorder, diarrhea and constipation. They are good for gaining weight. They contain calcium, sulfur, iron and potassium, manganese, copper, phosphorous and magnesium. These minerals are necessary for balanced and healthy diet.

I have used some dates, figs, cashews, almonds, poppy seeds and a little copra. (Dry coconut). 

Lets see the recipe now:

Things Needed 

Dates : 500 Grams (Fresh and soft )

Figs : 4 to 5 

Poppy Seeds : 2 Tablespoons

Cashews :  1/2 Cup or 4 to 5 Tablespoons. (Cut it into small pieces).

Almonds : 10 to 15

Dry coconut : 1 Cup (Grated)

 Method :

1. Cut cashews, figs in to small pieces. 

2. Dry grind almonds into powder form.

3. Dry grind coconut and keep it aside. 

4. Remove seeds from dates and smash it nicely. (Use fresh dates).

5. Now take a big bowl. Put dates, cashews figs and kneed it. Add coconut powder and powdered almonds.

6. Kneed it slowly and let it form a dough. Now divide the dough in to small portions.

7. Take a small portion of the dates mixture and form a round shape like a small ball.

8. Keep poppy seeds in a tray. Roll the dates ball on poppy seeds and arrange in a tray or plate.

9. Repeat the same and do the rest of date and Nuts ball.

10. Arrange them on a tray and serve/eat any time of the day

Note : 

Use fresh dates to prepare laddu. It helps to hold the ingredients tightly. You can also use some jaggery if you like more sweets in the laddu. (Grate or powder jaggery and then add it). Adding any nuts is optional. It is a healthy laddu which can be sent school kids with their lunch/snack box. Diabetic people also can have them since no sugar is added in this laddu. Adding some glucose biscuits is optional. ( I have not added). You need to kneed the ingredients well. You can fry cashews in ghee if you want to. (optional).

Time : 30 Minutes

20 Laddus can be prepared. (Depending on the size).

Green Harive soppina Huli (Amaranth Leaves Curry)

Green Harive/Amaranth leaves curry is a gravy dish and we can have them with almost all the main dishes.

Fresh and green Amaranth/Harive soppu is available around the year. Eating leaves in our diet is very necessary. They do contain many minerals and vitamins which helps to keep our body fit and fine.
I have used Amaranth leaves, Toor dal and home made spices with coconut.
Let us see some benefits of eating Harive soppu/Amaranth leaves in our diet. 
It helps to boost bone strength, reduces inflammation and improve the immune system. It also helps to lower blood pressure and maintain healthy hair. Amaranth leaves contain high amount of benificial proteins. It has anti oxidant and anti inflammatory properties. It is loaded with calcium and some amount of Vitamin A. It has a rich source of dietary fiber and also good for vision health.
Note : Amaranth leaves contain moderate levels of oxalates and people who suffer from kidney stones or gallstones  do not consume this leaves. (Do not eat).
No Garlic  OR No Onion is used in this curry.
Lets see the recipe Now :

Things Needed :

To Cook :
Harive Soppu (Red or green) : 1 Big bundle
Toor /Moong Dal : 1/2 Cup.(Two Handful)
Methi/Fenugrik seeds : 1/4 Teaspoon
To Grind :
Coconut : 2 to 3 Tablespoons (Fresh)
Sambar Powder : 1 Tablespoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Tamarind : A marble size
To Add  : 
Salt : As Required
Coconut Oil : 1 Teaspoon
Ingh : A pinch

Method :

1. Wash and pressure cook Toor Dal with required water for 5 to 6 minutes. Let it cool.
2. Wash and cut harive soppu and cook on medium flame. Use required water. Add methi seeds while it is cooking.

3. Grate coconut, add jeera and sambar powder and grind it with littel water. Remove from mixi jar.

4. Keep a big pan on the fire and put cooked dal, leaves, salt, a pinch of turmeric powder.
5. Add ingh and mix it well. Let it boil for 2 ot 3 minutes.

6. Add ground mixture and mix it well. Let it boil for 2 to 3 minutes.

7. Put off the gas and shift the curry to a serving dish. Add cut coriander leaves.
8. Add a teaspoon of fresh coconut oil before serving. Serve with the main dish of your choice.

Note :

You can use moong dal instead of toor dal. Taste differ.
Use of garlic and onions are optional. You can add a garlic seasoning to the curry. (Optional)
Adding any brand of sambar powder is optional. ( I have used home made sambar powder). Adding methi seeds helps to reduce cholesterol content in the curry,
Time : 30 Minutes 
Serves : 3 to 4 .

Sambar Powder Recipe":

Things needed :
Methi seeds : 1/4 Teaspoon
Channa Dal : 1 Teaspoon
Coriander Seeds : 2 Tablespoons
Red chilly :  4 to 5  (or more according to your requirement). (Byadagi chilly)
Little ingh and  6 to 8 curry leaves.
 Dry roast or use little oil and fry all the ingredients one by one. Dry grind it when it is cooled. This is enough for 1 time use.