Baragu /Proso Millet Laddu

Baragu / Proso Millet is one of the healthy grain. Millets are known for their nutritional and  medicinal values. I have tried these Laddus with Baragu/Proso Millet.

I have used Baragu/Proso Millet, dry coconut/copra, jaggery and little ghee.
These laddus are good to munch at any time of the day. You can pack them for kids snack box. Good for ladies kitty parties. Good to take it for travelling. Baragu/Proso millet is stomach filling and good for people who diet. People who are dieting should make use of this millet. (Reduce the ghee amount).
Let us see some benefits of eating " Millet " in our diet. 
Millets are known for their healthy values. They are rich in nutrients, Vitamins and minerals. They are rich with fiber. Millets are slow in digestion and good for people who are on diet food. Millets are rich in fiber and good for people who suffer from constipation problems. They are good for diabetes and obesity. They are rich with soluble and insoluble fibers. They contain minerals like calcium, iron, potassium, zinc, magnesium and healthy fats. 
Baragu/Proso Millet is known as Barri in Hindi, Panivaragu in Taminl, Varagu in Telugu and Baragu in Kannada Language.
Baragu/Proso Laddus are healthy laddus and you can have them any time of the day.
Let us see the recipe Now :

Things Needed :

Baragu/Proso Millet : 2 Cups
Jaggery : 3/4 Cup
Sesame seeds : 2 to 3 Tablespoons
Raisins : 2 Tablespoons
Cashew Pieces : 2 to 3 Tablespoons
Cardamom : 5 to 6 
Ghee : 2 to 3 Tablespoons
Dry coconut/Copra : 1 Small dry coconut.

Method :

1. Clean and dry roast Baragu/Proso millet on low and medium flame till they change the colour.

2. Dry grind coconut and keep it aside. Powder cardamom.

3. Dry roast sesame seeds till it starts to pop up. Powder roasted Baragu and sesame seeds.

4. Keep a pan on the fire and add jaggery. Add little water. (1/4 cup).
5. Let the jaggery melt nicely and starts to boil. Put off the fire and sieve the jaggery water with a strainer.

6. Put the clean jaggery in a pan. Keep it on the fire. Let it boil nicely till one string consistency.
7. Reduce the heat to low flame. Add dry ground Baragu and sesame seeds.
8. Add dry ground coconut and cardamom powder. Put off the fire.

9. Add ghee in a pan and heat. Add raisins and cashews and fry nicely. Put this fried dry fruits to the Baragu /Proso Millet mixture bowl.

10. Mix all the ingredients nicely and take a small portion. Prepare round shape laddu.

11. Baragu/Proso Millet Laddus are ready to serve.

12. Serve Baragu/Proso Millet Laddu at any time of the day.

Note :

Dry roast Baragu/Proso millet till the raw smell disappear. (Roast it on low flame). Adding more jaggery is optional. Adding more dry fruits is optional. Adding more ghee is optional. If the mixture turn dry and if you find difficult to prepare laddu, add little melted ghee and then prepare laddu. You can use hot milk instead of melted ghee is optional. But you can not store them for a long time.
Time : 30 Minutes.
Serves: 25 to 30 Laddu can be prepared. (According to the size).

Baragu /Prosso Millet Laddu Preparing Video...: 

Toor Dal OR Moong Dal & Tamarind Tokku/Chutney Tovve

Tovve is one of the side dish prepared using dals and simple spices. Varieties of dals can be prepared using different dals. Dals/Tovve is served in the beginning while serving. Dals proved energy and proteins.

I have used Ridge Gourd, Moong dal and fresh tamarind (green and tender tamarind) tokku/chutney.
Tamarind tokku/chutney is very famous in Karnataka/India and is favourite chutney in North Karnataka. We got this tokku from Vidya Ravi's (our daughter in law) Aunt Smt. Mala who lives in Dharwad. Our famous poet Who got Gnana Peeta Award for his Book Naaku Tanti "Dattathreya Ramachandra Bendre" is from Darwad. Darwad is very famous for many Classical singers and poets. (Karnataka/India).
Tamarind tokku is very spicy dish and the people from North Canara loves to have spicy chutneys while having food. They do eat green chilly even the hotter ones.
The way of preparing Green Tamarind Tokku/Chutney is very interesting. Green tamarind is collected, peeled of the outer hard cover and grind it with green chilly, a very little methi/fenugrik seeds and salt. No water is used while grinding. After the grinding tokku they remove the chutney from the mixi jar and put the ground mixture in a air tight bottles. Some even add the seasoning. But remember by adding the seasoning the oil starts to give a bad smell and the chutney does not taste fresh.
Dall is a simple food which has carbohydrates, proteins and other minerals. Some time we do add some vegetables and prepare dals. Here I have added Ridge gourd to dall and prepared " tovve ",
Let us see the recipe now:
No Onion or No Garlic is used in this " Toor Dal & Tamarind Tokku/Chutney Tovve ". It is very simple, quick, yummy and healthy too.You can have this tovve with all themain dishes like plain rice, any masala rice, curd rice, idli, dosa, chapati, poori or any other type of rotis.

Things needed :

Moong dal : 1 Cup. (Small cup or 2 to 3 handful)
Tamarind Tokku : (Chutney) : 1 Tablespoon
Ridge Gourd : 2 To 3
Dry ginger powder : 1/2 Teaspoon
Cooking Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Red chilly : 2
Jeera / Cumin Seeds : 1/2 Teaspoon
Ingh/Asafoetida : A little
Salt : As Required
Ghee : 1 Tablespoon
Curry Leaves : 6 To 8 Leaves
Coriander Leaves : 2 Tablespoons

Method :

1. Wash dal and pressure cook for 5 to 6 minutes. Put off the fire and leave it for cooling.
2. Wash ridge gourd and remove the edges and outer layer and wash it again.
3. Cut ridge gourd into small pieces and keep it aside.

4. Wash green chilly, curry leaves and coriander leaves and keep it aside.
5. Keep a pan on the fire. Put ridge gourd pieces
6. Add a cup of water and cook on medium flame. Let it turn soft.
7. Add cooked moong dal, needed salt, turmeric powder, a tablespoon of tamarind tokku and mix it nicely.

8. Add dry ginger powder. Mix it well.
9. Add water if required and cook for 2 to 3 minutes. Shift the curry to a serving dish.
10. Keep a pan and put oil. Put mustard seeds and urid dal. Let mustard seeds splutter. Add red chilly.
11. Add jeera/cumin seeds and curry leaves.  Add it to cooked dal.

12. Add cut coriander leaves, a table spoon of ghee and serve with main dish.

Note : 

Use of toor dal instead of moong dal is optional. Use of red chilly and fresh ginger is optional. Use of more/less chilly is optional. Use of ghee is optional. Adding onions or garlic to the dal is optional.
Time : 25 Minutes
Serves : 3 to 4 .