Moong Dal Bulgar Kheer

Moong Dal Bulgar (broken wheat) kheer or Paayasa is a sweet dish. Fresh coconut milk, jaggery, cardamom and cashew nuts are also added and prepared this tasty Payasa.Moong Dal Bulgar Payasa is prepared during the festivals and the feasts. Its healthy since moong dal and bugar with jaggery is used. Cardamom is used to add the flavour and it helps to digest the heavy food easily.

Moong Dal is good source of protein and dietary fiber. It is low in fat and rich in potassium, calcium and B complex vitamins. It is easy to digest and the fiber in Moong dal helps to drecrease high cholesterol.
Bulgar or the broken wheat is a good source of fiber. It contains protein, iron and vitamins. It is low in fat and calories. It also helps to prevent constipation.
Jaggery acts as a digestive agent. It has a ability to cleanse our body. Jaggery provide good amount of mineralss.
Fresh coconut milk is Antioxidants and contain vitamins and minerals.
As I said before this yemmy payasa is a 100 % healthy food. Sweet tooth people can njoy this payasa at any time of the day.

Things needed :
Bulgar : 1/2 Cup
Moong Dal 1/2 cup
Jaggery : 1/2 cup
Cashew Nuts : 6 to 8
Cardamom : 4 to 6 pods
Coconut : 1 Cup
Ghee : 1 Tea spoon
Milk : 1 Cup

Method :

1. Wash and cook Bulgar and Moong dal separately in a pressure cooker.

2. Grate coconut and keep it aside.
3. Powder the caradamom.

4. Now grind coconut with little water and squeeze out the milk. Put the same remaining squeezed coconut and grind again with little water and remove the milk (second time).  Keep it separately.
5. Now put cooked bulgar and moong dal in a big pan. Add jaggery. Keep it on the fire.
6. Mix it nicely. Let it boil for 2 minutes. See that it does not burn at the bottom.
7. Now add the coconut milk which is collected at the second time. ( Little watery).
8. Mix it nicely and let this mixture boil for 2 more minutes. Add water if required.
9. Now add the thick coconut milk (the first time you have collected).
10. Let this mixture boil for a minute. Put off the gas and put the Payasa in serving bowl.

11. Add cashew nuts and powdered cardamom. Mix it well.

12. Add milk and a spoon of fresh ghee on the top. ( 1 Tea spoon will do). Mix it nicely and serve

Note : If you want more quantity you can increase the quantity of moong dal and bulgar and jaggery. You can also use dried grapes (raisins). You can even fry raisins and cashew nuts in the ghee and then pour this mixture to the Payasa. Adding more fresh milk will taste good. Do not boil the coconut milk for a long time. It may smell different. You can also use 1 or 2 cloves along with cardamom.
Serves : 4 to 6
Time : 40 minutes.

Awarekai - Jolada Rotti

Awarekai Jolada rotti is prepared with Jola (millet) flour, cooked Awarekai and Dodda Patre (Sambar balli), coconut, green chilly and coriander leaves.
Jola or millet is a healthy food grain. Millet grain can digests easily and it contain minerals like, Magnesium, Calcium, Manganese, Phosphorus, Fiber,  B Vitamins. Millet is full of nutrients and it is Antioxidants. Eating Millet helps to lower cholesterol. It also helps lower risk of type 2 diabetes. Fiber content in Millet protect against breast cancer.
Doddapatre or Sambaraballi is full of medicinal value plant. It is grown even in small pots. It is used in Ayurvedic medicines and is a very good remidy for cough and acidity.
Awarekai is a seasonal pod as I mentioned before, it is a winter crop in Karnataka. Dish made from awarekai is liked by almost all. People never get tired of using  or eating Awarekai in their daily diet.
Here is a recipe of Awarekai - Jolada Rotti ( Awarekai - Millet flour ) Rotti and definitely will be liked by the whole family I am sure.
Using Garlic or Onion is purely Optional
Awarekai Rotti can be eaten for breakfast, as snack or  for dinner too.
Things Needed : 
Jola flour (Millet flour) : 2 Cups
Awarekai : 1 Cup
Coconut : 1 Cup
Dodda patre leaves : 10
Curry leaves : 6 to10
Corianader leaves : 3 to 4 Table spoons
Jeera : 1 Tea spoon
Green Chilly : 2
Salt : as required
Water : as required
Ginger : 1 Table spoon (grated)
Oil : 4 to 5 Table spoons

Method : 
1. Wash and cook Awarekai with little water. ( You can also pressure cook the pods).
2. Wash and cut curry, coriander and Dodda patre leaves and keep it aside.
3. Grate ginger and coconut.

4. Take a big bowl and put cut mixed leaves, jeera, Jola (millet flour), coconut, grated ginger and chilly  cooked awarekai and salt. Mix it well.

5. Add required water and prepare dough. It should not be thick. It is little loose than chapati dough.

7. Keep a bowl full of water by the side of the stove.
6. Keep a pan on the fire and heat. Just sprinkle oil. Take a handful of prepared dough and spread on the tava in a circle shape. (dip your hands in the water by the side and spread the rotti. This way you can spread the rotti as thin as you like.

7. Sprinkle one tea spoon of oil on the top of the rotti and cover the lid. Let it cook for 2 to 3 minutes on medium flame.
8. Turn the other side and cook for 1 to 2 minutes.
9. Serve this HOT AWAREKAI JOLA ROTTI with the curry or chutney you prepared. Do not forget to put a spoon of ghee or fresh butter on the rotti before you serve.

10. Prepare the rotti same way with remaining dough.

Note: Do not make the dough too watery. It will not taste good. (let it be soft but not watery). You can also use other pods like pigeon pea or pea pods. You can also add any vegetables like carrots, or any kind of leaves. You can also use onions and garlic if you wish to. Cut garlic and onions into small pieces and mix with the dough while preparing the dough. The same ingredients can be used to prepare Raagi (finger millet), Rava rotti, (Samolina), Akki Rotti (Rice flour) and even Wheat rotti. Use any one of the grainflour inplace of Jola (millet) flour.
Serves : 3 to 4
Preparation time : 20 Minutes
Cooking time : 2o Minutes.
Total time : 40 minutes.