Showing posts with label sweet. Show all posts
Showing posts with label sweet. Show all posts

Saturday, November 18, 2017

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.

Friday, October 13, 2017

Roasted Chenna - Dry Coconut Karchikai.

Happy Deepavali : Enjoy the Festival of Lights with loads of Sweets and Savoury.
KarchiKai/Karanji/Jujiya/Karchikayilu 


Karchikai/karanji/sweet poori /Jujeeya , the names are bit different. The sweet is the same with different stuffing. Here is one of the traditional Karchikai Recipe that is very easy and with simple ingredients.
I have seen Our relative and a close friend Tara preparing these Kachoris for Ganesha Festival. I realized that kadale poppu, roasted chenna, sugar and dry coconut makes a good combination and it does not make the kachori that soft very next day.
Since long I wanted to try these kachoris and Deepavali is the perfect time and Kachori is the perfect sweet that one can prepare in lot and distribute it around the neighbours and friends.
I have used Thin variety of rava/semolina, roasted chenna, sugar and dry coconut/Copra. You can use dry fruits like raisins and cashews. (Optional).
Let us see the recipe now :

Things needed :

Thin variety of Rava/Chiroti rava/Semolina : 1 Cup
Maida : 1/2 Cup.
Ghee : 2 Tablespoons
Sugar : 2 to 3 Tablespoons (1/4 Cup)
Dry coconut :  1 Cup
Roasted Chenna /Hurikadale/Kadale poppu : 1 Cup
Salt : Very little (1 to 2 pinch)
Cooking Oil : 1 to 1 1/2 cup.

Method : 

1. Put Rava, maida, salt and ghee in the big bowl.
2. Mix all the dry ingredients nicely.

3. Add required water little by little and prepare thick chapati dough.

4. Dry grind roasted chenna and coconut. Dry grind sugar.

5. Mix all these powdered sugar, chenna and coconut nicely. Keep it aside.

6. Now kneed chapati dough nicely and divide them in to small portions.
7. Take a small portion of the dough and kneed it well.


8. Roll it as big chapati and take a small cap or cup, cut into small round shape.
9. Place a tablespoon of sweet mixture and fold it at the end and give 1/2 moon shape.

10. Press the edges tight so that it does not open up while frying in hot oil.

11. Keep a frying pan on the fire and put oil. Let it get hot.
12. Fry the ready kachoris on both side in low and medium flame.

13. Remove from the hot oil and put them on a kitchen tissue.
14. Repeat the same and fry remaining kachoris.

15. Let it get cooled. Put it in a glass jar or airtight box. Serve whenever you feel like.

Note :

You can add more maida if you wish.
You can also add more sugar to the sweet mixture. Just fill in the sweet mixture. (Do not fry or roast).
You can divide the dough into very small quantity and then roll each portion and then prepare kachori.(Optional)
Frying them on low flame makes kachoris crisp and it does not get soft later.
Time : 30 to 40 minutes.
Serves : 20 Small Kachoris. 

Monday, October 9, 2017

Oats - Baragu/Prosso Millet Laadu/Laddu

Happy Deepavali to Each and Every One. 

Oats - Prosso Millet Laadu is one of the sweet dish that you can prepare and keep it ready for celebrating Deepavali. Deepavali is full of lights and sweets. Loads of sweets are prepared and distributed among friends, neighbours and relatives.


Here are some Laadu/laddu/Unde which are prepared using Oats, Prosso Millet/Baragu, Coconut and jaggery. Nuts are added to make the laddu little rich and taste.
 Prosso Millet is known as Barri in Hindi, Panivaragu in Tamil, Varigulu in Telugu and Baragu in Kannada. 
Let us see the recipe now :

Ingredients : 

Oats : 3 Cups
Prosso Millet/Baragu : 2 Cups
Jaggery : 2 Cups
Ghee : 1/2 Cup and little more ( 2 Tablespoons)
Dry Nuts : Cashews and Raisins : 2 to 3 Tablespoons.

Method :

1. Dry roast Baragu, Oats nicely till the raw smell disappear. (Separately). Let it cool.



2. Grate coconut and dry grind it.

3. Dry grind dry roasted and cooled baragu and oats. (Powder it).

4. Now keep a pan on the fire and put jaggery and 1/4 cup of water. Mix the content nicely.
5. Let it melt completely and turn as liquid. It starts to boil and bubbles up.
6. Stir for another 2 to 3 minutes and check for one string consistency. ( On low flame).
7. Put dry ground oats, coconut and baragu. Mix it well and put off the fire.


8. Keep a small pan on the fire and put 1/2 cup of ghee. Add cashews and fry.
9. Add  raisins and fry till raisins double its size. Put this fried nuts and ghee to baragu mixture.

10. Mix it nicely and prepare laddu.  (Take a handful of the laddu mixture and press it in between your palm and finger. Give a ball shape).
11. If you find it hard to prepare laddu ( If it turns powder again), divide the laddu mixture and add a table spoon of ghee and mix it well. It helps you to form laadu.


12. Arrange them in a tray or plate and serve whenever you want. ( As you wish).


Note : 

If you are using shop bought jaggery use a filtering method and clean the jaggery and then use it. I have used organic jaggery bought from Sagar/Shivamogga. Use of more or less ghee is optional. Les ghee turns the laadu very hard. Use of more jaggery is optional. Use of more dry nuts optional. Use of coconut is also optional. (You can prepare laadu without coconut also).
Time : 30 Minutes.
Serves : 25 to 30 Laadu can be prepared. (According to shape and size).

Monday, September 25, 2017

Banana -Wheat-Rava Sweet Poori

Banana-Wheat-Rava Sweet Poori is good to have for breakfast/snack and loved by sweet lovers. It is done with banana, wheat flour, chiroti rava (thin variety of rava), and little jaggery.

 It is similar to Our Mangalore Buns but used wheat and rava and jagery instead of sugar. No need to add any cooking soda or baking powder and no need to allow the dough to rest for many hours.
Now it is Navarathri and many people will Arrange dolls according to their tradition and culture. Keeping dolls during Navarathri is one of the beautiful and excellent custom it keeps you busy and active. The creativity in arranging dolls is really wonderful activity and it helps to younger generation to know about our culture and moral. People come to visit and see dolls and you can serve these sweet pooris to them.  
 Happy Navaratri to All . 



Banana Wheat- Rava Sweet Pooi is good for breakfast/snack/kids snack box and even for travelling. 

Lets see the recipe Now:
 

Things Needed :

Wheat flour : 2 Cups
Chiroti Rava : 2 Tablespoons.
Ripe Banana : 1 Ripe
Curd /Milk : 1/4 Cup
Ghee : 1 Tablespoon
Jaggery : 2 Tablespoon
Salt : A little
Oil : 1 Cup or little more


Method :

1.Peel off the banana skin and put banana fruit in a big bowl. Add a tablespoon of curd/milk and jaggery.
2. Add salt to it and mix it well. Smash banana nicely and let jaggery mix with banana. ( Powder jaggery before adding).

3. Add wheat flour, chiroti rava and ghee. Mix all the ingredients nicely and prepare Poori dough.


4. Add little more wheat flour if the dough turn sticky. Kneed the dough well.


5. Divide the dough into small portions and turn them as small ball shape.
6. Just apply little oil on each small portion and roll them as small poori shape. (Round Shape).

7. Keep a pan on the fire and add oil. Let it get heated.


8. Fry pooris on hot oil. Fry till they turn slightly golden brown. Fry on both sides.


9. Remove it from hot oil and put them on a kitchen tissue. Banana - Wheat -Rava Sweet Pooris are ready to serve.

10. Serve with coconut chutney or choice of your curry.


Note: 

Add wheat flour if the dough gets sticky or watery. Do not use any water. I have used boiled and cooled milk. Adding milk to prepare the dough is optional. Add milk little by little so that you can prepare thick dough very easily. Adding jaggery more /less is optional. Powdering jaggery before adding helps jaggery to mix with curd easily. Adding curd helps the dough to be soft. Adding ghee helps the poori to be crispy.
Time : 20 Minutes.
Serves : 25 to 30 Pooris can be prepared . (According to size).

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About

author
My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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