Tomato - Peas Shavige

Tomato - Peas Shavige is prepared using tomatoes and peas as the name says. You can have it for breakfast, as evening snack or even for dinner. Now peas and tomatoes are available plenty in the market. It is always good to use seasonal vegetables because it will be loaded with freshness.
I have used Anil wheat shavige (vermicelli /thin noodles) and some home made spices like huli pudi. (Bangalore style).

Lets see some benefits of using curry leaves in our diet.
Curry leaves take an important place in Indian cooking especially in South Indian Cooking. It is one of the must seasoning ingredients. The aroma of curry leaves adds great taste to the dish. Curry leaves not only adds taste, it is loaded with medicinal properties.
They contain various anti oxidant properties. They are good for indigestion and excessive acid secretion. They are good for diabetes and unhealthy cholesterol balance. The roots are used for treating body aches. The nutrients in curry leaves are carbohydrates, energy, fiber, calcium, phosphorous, iron, magnesium, copper and minerals. They also contain minerals like Vitamin C, Vitamin B, Vitamin E and amino acids. They contain zero fat.
Tomato - Peas Shavige has No Onion and No garlic and we can have them on during fast or feast.
Good for lunch boxes or travelling or even kitty parties like one pot dish.
You can add any spice according to your wish and use your own creativity to prepare the dish. It is one of the easy, quick, simple and healthy dish.
Lets see the recipe now :

Things Needed :

To Fry :
Shavige/Vermicelli/ Semiya : 2 Cups
Green chilly : 2
Tomatoes : 2 to 3
Peas : 1 Big bowl
Ginger : An inch
Curry Leaves: 8 to 10
To Add :
Curry Powder/Sambar Powder/ Rasam Powder/ Huli Powder : 2 Tablespoons
Coconut (fresh) Grated : 1/2 Cup
Salt : As required
Coriander leaves : 2 Tablespoons
Water : 4 Cups
Ghee : 2 Tablespoons
For seasoning :
Oil : Any brand : 2 to 3 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1/2 Teaspoon
Jeera/ Cumin Seeds : 1/2 Teaspoon
Cashew nuts : 1 Tablespoons (Cuts) (Optional)

Method :
1. Wash and cut tomatoes (remove the seeds) in to small pieces.
2. Just wash and boil peas (fresh) till they turn soft. Keep water for boiling.
3. Wash and cut green chilly, coriander leaves into thin and wash and remove the outer layer of ginger. Wash it again and grate ginger and keep it aside. Grate coconut.

4. Keep a pan on the fire and heat. Put oil and heat. Put mustard seeds and urid dal.
5. Let the mustard seeds splutter. Add green chilly and curry leaves.
6. Add vermicelli/shavige and fry till they turn golden brown. (Low flame).
7. Add tomatoes and peas to the roasted vermicelli and fry for 2 minutes.

8. Add boiling water, salt and a pinch of turmeric powder.
9. Mix it well and let it cook on low flame. Add huli (sambar powder) and mix again.

10. Put off the fire once it turns thick and add coconut and ghee.
11. Shift ready shavige to a serving bowl and add cut coriander leaves.
12. Serve with a cup of curd.

Note :

Fry vermicelli nicely till they turn slightly golden brown. (taste better). Adding ghee is optional.
(It adds to the taste). Adding oil instead of ghee is optional. Use of onions is also optional. You can use any brand of rasam/sambar powder. I used home made Sambar powder. You can also add any vegetables of your choice. Beans, Carrots, Potatoes goes well with this dish. Use of garam masala is also optional. You can use any type or brand of Vermicelli ...
Time : 30 minutes
Serves : 3 to 4.  

Flax Seeds , Ground Nuts & Dry Coconut Chutney Powders.

Chutney Powder is a spicy powder prepared using many dals and spices. There are varieties of chutney powders like mixed dal powder, chilly mixed powder (Molagai podi), Toor dal chutney powder, ground nut chutney powder, Sesame chutney powder so the list goes on.
Here I have prepared Flax seeds chutney powder. Added some curry leaves and chilly powder.
I also have prepared Ground Nuts Chutney Powder and Dry Coconut Chutney Powders. So there are three Chutney powders Recipe is Here. They are easy to prepare and yummy to enjoy with any dishes.

This time I wanted to try with chilly powder instead of red chilly. I had many packs of chilly powder. So used it here and it has come out nicely. You can add this chutney powder to any curry (small amount like 1 to 2 spoons only) once in a while. Flax seeds are good for the body and it contain Omega 3 and good vitamins and minerals.
Lets see the benefits of using Flax seeds in our diet.
Flax seeds are used in cooking for ages. In olden days it self people knew its benefits and one or the other way they used flax seeds in their diet. Now a days most of us know the benefits of eating flax seeds. It contain Omega 3 fatty acids. It also has high lignan content.( Lignan are fiber kind of compounds and they also provide antioxidant protection to the body). They also contain water soluble fiber which can provide special support to the intestinal tract. ( They are known as Mucilage gums). They also help to control the cholesterol level in our body. They are good for diabetes and blood pressure. It is good for people who suffer from constipation. It helps to improves immunity since it is rich source of Omega -3  fatty acids. Flax seeds protect our body from bacteria and viruses. It also helps to reduce inflammation since they contain anti inflammatory properties. It is good for women who suffer from Hot Flashes. The anti oxidant properties in flax seeds regulate the hormon imbalance.
Lets see the recipes now :

1. Flax Seeds Chutney Powder:

Things Needed : 

Flax seeds : 1 Cup
Red chilly Powder : 2 Tablespoons
Salt : 1 Tablespoon
Curry Leaves : 2 Handful
Ingh/Asafoetida : a little
Dry Coconut : 1/2 coconut ( according to your wish )
Tamarind : A small marble size

Method : 

1. Clean (optional) flax seeds and dry roast them on low flame slowly.

2. It starts to splutter. Fry little more and shift it to a tray or plate. (see the plate is completely dry).4.
3. Put red chilly powder on top of the seed and let it cool. Add tamarind to it. ( Make it into small pieces)
4. Cut  dry coconut and roast on low  flame for 2 minutes. Add it to the flax seeds bowl or tray.
5. Dry roast curry leaves nicely for 2 to 3 minutes and let it cool.

6. Dry grind the mixture when it is cooled. Allow it to cool and put it in a plastic /glass container,
(Bottle/box) use it whenever you want it.

7. You can use this powder for any type of dry curry or any curry too.

Note :

Dry roast them on low flame nicely. Do not over roast. You can add red chilly (needs to roast) instead of chilly powder. I added chilly powder on the top of hot roasted flax seeds. That will be more than enough to get the right heat. You can also use more coconut. Using dry coconut helps to chutney powder to stay without spoiling. ( or your chutney powder might get spoiled or get fungus. Check salt. Add little by little and make sure it is just enough.
Time : 15 minutes
Serves : as you use. (I small bottle).


2. Dry coconut chutney powder

Things Needed : 

Copra/ Dry coconut :1
Chilly powder : 2 Tablespoons
Salt : As required
Tamarind : a small marble size
Ingh : A pinch
and seasoning : 2 Teaspoons.
Mustard seeds, curry leaves and ingh and a spoon of oil. (any)
Method :
1.Cut copra (dry coconut) into small pieces.

2. Add tamarind and salt, ingh and dry coconut pieces. Dry grind it nicely till it turns into nice powder.

3. Add mustard and curry leaves seasoning to it. This coconut chutney powder can be kept out side for a month. (Use dry coconut).  Fill in the glass bottle when it is cooled.

Note :
Make use of dry coconut. No need to roast or fry the ingredients. It can be used for any curries also.
Time : 10 minutes.
Serves : 1 Bottle

3. Ground Nuts Chutney powder :

Things Needed 
Ground Nuts  : 1 Cup
Red chilly powder: 2 Tablespoons
Ing : A pinch
Curry Leaves : One handful
Tamarind : 1 Small marble size
Salt : As required
Method :

1. Dry roast groundnuts and remove all the outer layers of groundnuts. Dry roast curry leaves for 2 to 3 minutes. 

2. Dry grind them along with chilly powder and dry tamarind.
3. Mix salt and let it cool. Put this Groundnuts chutney powder in a glass bottle.

Note :
Dry roast ground nuts till it gets crispy. Let it cool. Then dry grind it nicely. Mix all the ingredients before you bottle chutney pudi/powder. You can also use little dry coconut and then grind it together.
 Time " 10 miunutes
Serves : 1 Bottle

Sweet Potato - Avalakki (Flattened Rice) Cutlet.

Sweet potato and Avalakki (Flattened/Beatened Rice) Cutlet is a snack dish and you can enjoy them in the evening. Cutlets are very famous spicy dish.
I have used boiled sweet potatoes, thick Poha/Poa/Aval/Avalakki or Beaten/Flattened rice. Some spices to give them yummy spicy taste. I just put the cutlets on the tava and roasted with oil. (very little oil). They were Yummy and came out very well. You can try adding your own spice and giving a twist and enjoy.

Cutlets can be eaten as snack and some time as dinner too (if it is healthy version). It can be roasted with very little oil. Cutlets are nice to have with any chutney, ketchup or sweet and spicy chutney. There are various ways to prepare cutlets. This is my own creation and I have not used any bread or bread crumbs. The dough is just a mixture of sweet potatoes, Avalakki and spice mixture.
Garam Masala is a mixture of spices like clove, cinnamon, cardamom, jeera, nut mug and other spices.
Lets see some benefits of having cloves in our diet.
Clove is an herb and all the parts of clove plant is used. The dried bud, stems and leaves are used to make medicine. Clove oil is loaded with medicinal properties.
Cloves are loaded with many health benefits. It is very good aid for indigestion. It has antimicrobial properties. They protect the liver, boost the immune system, control diabetes and helps the bone to be strong. Cloves also helps as medicine for headaches, bad breathe and toothache. Cloves contain dietary fiber and minerals like vitamin C, folate, vitamin B6, vitamin A, vitamin E, vitamin D and Vitamin K.
Lets see the recipe now:

Things Needed : 

Sweet Potatoes : 4 to 5 (medium size)
Flattened Rice/Avalakki/Poha (Thick Variety) : 1 Cup
Green Chilly : 2 to 3
Coriander Leaves : 2 to 3 Tablespoons
Oats : (optional) : 2 Tablespoons
Ginger : an inch
Garam Masala : 1 Teaspoon
Jeera /Cumin Seeds : 1 Teaspoon
Chilly Powder : 1/2 Teaspoon
Salt : As required
Oil : 3 to 4 Tablespoons
Cashew nuts : 10 numbers (split ones)

Method :

1. Wash cook sweet potatoes in a pressure cooker for 6 to 8 minutes. Remove the outer skin of sweet potatoes when it turns cool.
2. Wash thick variety of avalakki and soak avalakki with little water.

3. Wash and cut green chilly, coriander leaves into small.

4. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.
5.Take a big bowl. Put sweet potatoes, soaked avalakki, cut green chilly, coriander and salt.
6. Add oats (no need to fry or roast), garam masala, red chilly powder and jeera.

7. Mix all the ingredients nicely and prepare thick dough.
8. Now divide the dough into small portions. Flatten them according to your wish.
9. Keep tava on the fire and heat. Sprinkle oil on the tava.

10. Arrange the cutlets on the tava and roast them on low and medium flame.
11. It turns golden brown. Turn the other side and cook til they turn slightly golden brown.

12. Serve hot Sweet Potato Cutlets with ketch up/Hot spicy chutney and sweet chutney or coconut chutney..
13. Repeat the same with remaining dough.
14. You can also serve Sweet Potato Cutlet with a cup of curd.

Note :

Do not over cook sweet potatoes. It will be very soft and you will not be able to prepare proper cutlets. Adding more avalakki is optional. You can fry these cutlets in oil. ( I prefer roasting cutlet on tava). No onions or garlic is used. (optional). Adding more masala is optional. I did not add any bread or corn flour to the dough. (optional). Adding cashew nuts is optional. Just slightly insert one cashew piece on each cutlet. If you feel the dough consistency is bit soft add some bread/rava (sooji) and it binds the dough nicely.
Time : 30 to 40 minutes
Serves : 4 to 5

Moong dal -Carrot Cooked Kosumbari (Palya)

Kosumbari/Salad is a healthy dish. I have used moong dal and carrot to prepare this kosumbari/salad. This time it is cooked together on low flame and they are just soft (not over cooked) and is nice to eat. It can be served as one of the side dish. You can eat a bowlful and enjoy.

Moong dal & carrot kosumbari can be called as Palya/dry curry also. We can have this kosumbari with plain rice, chapatis, rotis, dosa, bread or buns (use as stuff inside the buns or bread and prepare sandwich) and even you can spread (top up) on the roasted pappad. (Any variety of papad). Use your own creativity and enjoy eating Moong dal -carrot kosumbari.
I have used Moong dal, carrots, green chilly, curry leaves and coriander leaves.
Lets see some benefits of eating Curry leaves in our diet.
Curry leaves plant is native of Indian and found in tropical and subtropical regions. They contain various antioxidant properties. They are good for indigestion, diarrhea, diabetes and balancing cholesterol in our body. It is said that, they help to protect the liver. According to Ayurveda, curry leaves contain many medicinal properties like anti-diabetic, anti oxidant, antimicrobial, anti inflammatory and hepato protective properties. (Capacity to protect liver from damage). Curry leaves contain carbohydrates, energy, fiber, calcium, phosphorous, iron, magnesium, copper and minerals. It is full of varies vitamins like vitamin A, vitamin C, vitamin B vitamin E and amino acids. Curry leaves are good for Eye sight, controlling cholesterol and good for healthy hair.
Lets see the recipe now :

Ingredients 

To cook :
Moong dal : 1/2 Cup
Carrot : 2 to 3
Seasoning :
Mustard seeds : 1/2 Teaspoon
Urid dal: 1/2 Teaspoon
Jeera/Cumin seeds : 1/2 Teaspoon
Oil : 1 Tablespoon
Ingh: a pinch
Curry Leaves : 8 to 10
Green chilly : 2
To Add :
Coconut : 1/2 Cup ( 3 Tablespoons)
Coriander leaves : 2 Tablespoons
Ginger : Small piece
Salt : as required

Method :
1. Wash and soak moong dal for 5 minutes. Remove the water and keep it aside.
2. Wash and remove the outer layer of carrots and cut into small.
3. Wash and cut coriander leaves, green chilly (Slit in between) and curry leaves.
4. Wash and remove the outer layer of ginger and wash again and grate it. Grate coconut.

5. Now keep a pan and heat. Add oil. Add mustard seeds and urid dal.
6. Let the mustard seeds splutter. Add jeera and cut chilly. Fry for 10 seconds.
7. Add curry leaves and ingh/Asafoetida. Add washed moong dal and fry nicely for 1 to 2 minutes.

8. Add cut carrots and mix it well. Add little turmeric powder and grated ginger.

9. Add 1/2 cup of water and cover the lid. Cook for 2 to 3 minutes. (I have used pressure cooker).
10. Remove the cover and let all the moisture disappear. Add salt.

11. Mix it nicely and add grated coconut and put off the gas.

12. Add cut coriander leaves and shift Moong-Carrot kosumbari to a serving dish.

Note :

I have used small pressure cooker.  (Just 2 to 3 whistle). You can cook in a pan and make sure it is not over cooked. Frying moong dal taste better and it is nice to eat. Using more oil is optional. Adding garlic and onions are optional. Adding coconut to the curry is also optional. Adding more/less chilly is according to your taste. You can also add little chat masala or garam masala to the curry. (optional). Taste differ
Time : 15 minutes
Serves : 4
You can have spread this curry on any type of papad and have Masala Papad. Prepare this when you are ready to serve. Spread moong -carrot palya on the top of the papad and sprinkle little chat masala on the top.

You can also use this kosumbari to stuff inside the buns or  bread,