Rice Shavige Chitranna

https://nsomayaji.blogspot.com/2013/09/easy-ottu-shavige.htmlRice Ottu shavige /Home made Varmicelli is very famous in South Canara. We do prepare Shavige for breakfast or during festival time. Whole day Shavige is served with many side dishes and is made into varieties of chitranna. 

Here is a simple way that you can also prepare Shavige Chitranna in easy way.
This Easy Shavige is prepared using white rice flour.
Let us see the recipe Now :
This is simple Shavige Chitranna and used very little ingredients.
No Onion or no garlic is used here in this recipe.

Ingredients :

Ottu Shavige : 1 Bowl
Coconut : 1 Cup
Jaggery : 2 Tablespoons
Green chilly : 2
Lemon Extract : 2 Teaspoon /1 lemon juice
For seasoning :
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Ground Nuts : 2 to 3 Tablespoons
Curry Leaves : 6 to 8 leaves
Green chilly : 2
Coconut Oil : 2 to 3 Tablespoons
Ghee : 1 Tablespoon
To Add :
Salt  : Required Salt.

Method :

1. Grate coconut and keep it aside. Wash and squeeze out lemon juice and keep it aside.

2. Wash and slit green chilly and cut curry leaves into small.
3. Keep a big pan on the fire and add Coconut Oil.
4. Let it get hot. Add mustard seeds and urid dal. Let mustard seeds splutter.
5. Add green chilly and curry leaves. Fry for 10 Seconds. Add ground nut and fry till it turns crisp. ( 1 to 2 minutes).

6. Add Ottu Shavige which is prepared and kept. Let the flame be low.
7. Add turmeric powder, lemon,  jaggery and salt. Mix it slowly. Let jaggery mix with Shavige.

8. Add fresh grated coconut and mix it well. Put off the fire and shift Shavige Chitranna to a serving dish.  Add a tablespoon of ghee on the top.

 9. Serve Shavige Chitranna with a cup of curd.

Note : 

Shavige should be cooled and then mix it with the seasoning You have done. Do stir slowly or it turns as one ball. ( Mixes together to form a ball shape). Adding jaggery is optional. I have added because it helps the food digest easily and reduces the acidity in the food. Adding more oil /ghee is optional.
Adding more ghee is optional.
Time : 15 Minutes.
Serves : 2 to 3 .

Easy way of preparing Ottu Shavige :

https://nsomayaji.blogspot.com/2013/09/easy-ottu-shavige.html

Happy Gowri Festival Celebration Dishes

Happy Gowri Festival to You All. Try and Enjoy these special festival dishes.

Gowri /Parvathi /Girije is mother of Lord Ganesha. She is also known as Adhi Shakti.
The beautiful story is like this according to Purana . Gowri created Ganapa, gave him life and asked him to guard the house. She went to bathe. Lord Shiva/Eshwara comes to visit her and Ganapa will not let him go inside. Shiva gets angry and cuts off his head. Gowri comes to know this and cries. Lord Shiva asks his people to search Ganapa's head. They were not able to find Ganapa's head. So Lord Shiva tells his people and orders them to get the head of anyone who laid his head on north direction. They could find only an elephant which laid its head on north direction. They cut the head of elephant and brings it to Lord Shiva. He puts the elephant head on Ganesha and gives life to him. He also gives power to Lord Ganesha. Ganesha is the lord that we should pray first before starting anything. Lord Ganesha is known as Vighna Vinashaka, Prathama Pooja is done for Lord Ganesha.
Gowri, Ganesha festival is on This thursday and friday.
Gowri comes to her parents house first and then son Lord Ganesha comes on next day. It might be like the married girl comes to her parents house. Simple food is done on first day and then Ganesha festival is celebrated in grand manner. On Gowri Pooja the ladies do pooja and give " Arashina kumkum" to the married women. It is called Bhageena. One should be happy and involve in doing pooja and blessed by God. Our traditions and culture is just beautiful and it gives life to dullness and  by doing poojas the positive energy flows in to your mind and body.
On the first day as I said it is a simple dishes with payasam or pooran poli. (Your choice of dishes).

No Onion or No Garlic is used on Festival Celebrations. 

I have prepared

1. Methi Leaves/capsicum dry curry ( Udupi special Palya).

2. Ginger/ Green Tamarind Tokku  Chithranna

3.Mango fruit chutney.

4. Ridge Gourd Huli (Curry).

5. Channa Dal Payasam/Kheer.

Let us see the preparation  One by One and enjoy eating these healthy, delicious dishes.

1. Methi leaves Dry curry

Things Needed :
To Cook
Methi/Fenugrik Leaves : 1 Bundle
Capsicum : 1
Salt : As required
Turmeric Powder : A little
To Grind :
Coconut : 1/2 Cup
Red Chilly : 2 to 3
Tamarind : Very little (Half o f one small marble)
Mustard Seeds : 1/2 Teaspoon
To Season :
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh : A little
Coconut Oil : 2 Tablespoos

Method :

1  Wash and cut methi leaves into small. Wash and cut capsicum into small pieces.
2. Grate coconut and dry grind it with red chilly (byadagi), mustard seeds and tamarind.
3. Keep a pan on the fire and put 1 tablespoon of oil. Add mustard seeds, urid dal and ingh. Let mustard seeds splutter.
4. Add curry leaves and cut capsicum and methi leaves. Mix it well and let it cook on medium flame and low flame.
5. Add a pinch of turmeric powder and mix it well.
6. Let methi leaves cook on low flame or add half cup of water, cover and cook.
7. Let all the moisture disappear completely. Add salt and stir.
8. Add ground mustard seeds and coconut mixture and mix it nicely. Let it cook on low flame for 2 minutes. Shift the ready Methi leaves dry curry to a serving bowl.

Note :

You can use any brand of oil of your choice. Adding more spice is optional. You can fry this methi leaves on low flame. It taste better. Njoy this palya with hot rice and a spoon of fresh ghee.
Type : South Canara /Udupi Style.
Time : 15 to 20 Minutes.
Serves : 2 to 3  .

2 : Green Tamarind  Tokku Chitranna .

Things needed :
Cooked Rice : 1 Cup

To Add :
Tamarind Tokku : 1 Teaspoon
Dry Ginger Powder : 1/2 Teaspoon
Turmeric Powder : A little
Salt : To taste
Coriander leaves
Grated coconut (fresh) : 1/2 Cup

Seasoning :
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Green chilly : 1
Curry leaves : 6 to 8

Method :

Keep a pan on the fire and heat. Add a tablespoon of Coconut oil.
Add mustard seeds, urid dal and let urid dal splutter.
Add washed and slit green chilly and curry leaves.
Add tamarind tokku and fry it nicely.
Add cooked and cooled rice. Add turmeric powder.
Add ginger powder and required salt.
Mix all the ingredients nicely. Let it be on low flame for 2 to 3 minutes.
Add a tablespoon of ghee and mix it well. Put off the fire.
Add grated coconut, washed and cut coriander leaves. Mix it well once again.
Green tamarind tokku chitranna is ready to serve.
Note :
To get green tamarind tokku, just remove the tender green tamarind outer hard layer.
Grind it with salt and green chilly. This Green tamarind tokku is hot and spicy.
You can use tamarind pulp instead of green tamarind tokku. Soak a small ball size of tamarind in hot water for 5 minutes. Squeeze out the pulp and boil to make it thick content. Add green chilly paste and salt while tamarind pulp is boiling. Tamarind turns as thick paste. Use according to your requirement.
Time : Chitranna preparation : 10 minutes.
Serves : 3 to 4

3. Mango Fruit Chutney:

Things Needed :
Ripe Mango : 1
Red chilly : 2
Ingh : A pinch
Fresh grated coconut : 1 Cup
Salt : As required
Seasoning :
Coconut oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh : A pinch
Curry leaves : 5 to 6

Method :

Wash and squeeze out the pulp from ripen mango.
Grate coconut and keep it aside.
Fry red chilly in a drop of coconut oil for 1 minute.
Now grind all the above ingredients with a pinch of ingh/asafoetida. Use water if required.
Remove from the mixi jar and put it in a serving dish.
Add mustard seeds, ingh, curry leaves seasoning with a teaspoon of coconut oil.
Time : 10 minutes.
Serves : 2 to 3

4. Ridge Gourd Toor Dal Curry :

Things needed :

To Cook :
Ridge gourd : 1
Toor dal : 2 Handful

To Grind :
Fresh grated coconut : 3 to 4 Tablespoons
Tamarind pulp : 1 Tablespoon
Rasam powder : 2 Tablespoons
Jeera /Cumin seeds : 1/2 Teaspoon

Seasoning :
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry leaves : 6 to 8
Coconut oil : 1 Teaspoon

To Add :
Green Chilly : 1
Required Salt
Mustard seasoning
Washed and cut coriander leaves.

Method :

Wash and peel off the outer layer (hard skin) of ridge gourd and cut into desired size.
Wash and cook toor dal in a pressure cooker for  8 to 10 minutes and let it cool.
Wash curry leaves, coriander leaves and cut into small.
Keep a pan and put cut ridge gourd and cook with 1 cup of water till it turns soft.
Grind coconut, tamarind, jeera/cumin seeds, rasam powder with little water. Remove it from mixi jar.
Add cooked dal to ridge gourd pieces. Add a pinch of turmeric powder, salt and required water.
Mix it well and let it boil for 2 minutes. Add ground coconut mixture and mix it well.
Let it boil for 2 to 3 minutes. Shift Ridge gourd curry to a serving dish.
Add mustard seasoning and cut coriander leaves. Ridge gourd curry is ready to serve.
Note :
Do not over cook ridge gourd pieces. Adding any brand of rasam powder is optional. I used home prepared rasam powder.  ( Use of MTR, Mayya;s Rasam powder gives good aroma).  Adding any cooking oil is optional. Adding a teaspoon of ghee just before serving is optional.
Time : 30 Minutes
Serves : 3 to 4

5. Channa Dal Payasa/Kheer

Things Needed :
Channa Dal 1/2 Cup
Thick Avalakki /Poha/Flattened rice : 1/2 Cup
Jaggery : 3/4 Cup
Cardamom : 4 to 5 Pods
Dry fruits : Cashews and Raisins : 1 Tablespoon or little more
Coconut Milk : 1/2 Coconut (1 Cup)

Method :

Wash and pressure cook channa dal for 18 to 10 minutes and let it cool.
Powder jaggery. Keep a big pan on the fire and put jaggery and little water. Let it melt completely. ( 1 or 3 boils).
Sieve with a strainer and keep the jaggery aside.
Grate coconut (1/2 coconut) and grind it with cardamom pods. Add l/2 cup of water and grind.
Take the ground coconut and sieve and separate coconut milk. (1 st time coconut milk).
Grind coconut again with little water and sieve with a strainer. (2nd time coconut milk).
Keep a big pan on the fire and put jaggery water. Add cooked channa dal,
Wash and add Avalakki/Poha /Flattened rice to boiling jaggery mixture.
Add 2 time's coconut milk. Let it boil nicely. Add the first time's coconut milk.
See that it is just about to boil. Put off the fire and shift the Channa dal kheer to a serving dish.
Keep a small pan on the fire. Add a spoon of ghee. Add cashew nuts and fry.
Add raisins and fry till it fluffs. Add this nuts fry to payasam and serve.

Note :

Adding more coconut milk is optional. Add a cup of boiled fresh milk is optional. (Just before serving). Adding more /less jaggery is optional. Adding Avalakki helps to thicken the payasam.
You can grind coconut with  a teaspoon of rice till paste and adding instead of coconut milk is optional. Adding ghee fried cashew and raisins adds to the taste.
Time : 30 Minutes.
Serves : 4 to 5 .

Tomato Chitranna (Tomato Baath).

Chitranna is an easy and simple dish and loved by many of us. It is one of the easy dish. I have used tomatoes instead of lemon and prepared chitranna with minimum ingredients. Try and Enjoy Tomato Chitranna at any time of the day.

I have used tomatoes, raw rice, green chilly and little coconut.
Let us see some benefits of eating " Rice " in our diet.
Rice is one of the most used staple food of Indians. It is filled with carbohydrates and provides energy to our body. It is easy to digest because of its fiber content. It improves the bowel movements. It provides an essential source of Vitamin B1 and helps to boost skin health, increases the metabolism and easy digestion. It helps to improve the immune system and provides protection against dysentery. It is rich in vitamins and minerals like Vitamin D, calcium, fiber and iron.

Tomato Rice is good for ladies get together, one dish party, kitty party, kids party and even for travelling. It can be prepared for lunch/dinner or brunch. (Breakfast + lunch).

Let us see the recipe now :

Things Needed :

Cooked Rice : 1 Bowl.
Tomatoes : 2 to 3
Onions : 2 (Medium size)
Green chilly : 2 to 3
Ginger : 1 Teaspoon (grated)
Coriander leaves : 1 Tablespoon
Curry leaves : 6 to 8
Coconut : 2 Tablespoons (Optional)
Oil/Ghee : 2 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon

Method : 

1. Remove the outer layer of onions, wash it and cut into small pieces.
2. Wash and cut tomatoes into small pieces. (Remove the seeds while cutting).

3. Wash and slit green chilly and curry leaves and coriander leaves. Wash ginger, remove the outer layer, wash it again and grate it.
4. Keep a pan on the fire and add a tablespoon of oil and heat.
5. Add mustard seeds and urid dal. Let mustard seeds splutter.
6. Add jeera and slit green chilly. Fry for 10 seconds. Add curry leaves. Add grated ginger.
7. Add cut onions and fry till they turn golden brown. Add tomatoes and fry till they get thick.

8. Add turmeric powder ( a little), salt and mix it well. Add cooked and cooled rice.
9. Mix it nicely and cook on low flame for a minute.

10. Add fresh grated coconut, a tablespoon of ghee and mix it well. Shift it to the serving dish.

11. Add cut coriander leaves and mix it.

12. Serve with a cup of curd and papad.

Note :

Adding any spice powder to chitranna is optional. ( I have not added). Adding garlic with onions is optional. Adding more oil while frying is optional. Use of ghee is optional). Use of coconut is optional. (Do not use coconut if you are taking tomato rice for travelling. It might get spoil).
Time : 10 Minutes. ( If rice is already cooked  OR cooking rice  another 20 minutes.
Serves : 2 to 3. 

Avarekai - Gooseberry Chitranna

Avare Kai/ Gooseberry/Nellikai  Chitranna is a rice dish. Its the season of Avare Kai/Field beans and people enjoy having them in almost all the dishes. Here is Avarekai - Gooseberry Chitranna and its an easy, quick and yummy dish which suits to all occasion.

I have used cooked raw rice, Avarekai/field beans, onions, green chilly and lemon.
Let us see some benefits of having " Lemon " in our diet.
Lemon has many medicinal and healthy properties. It is used in treating throat infections, indigestion, constipation and fever. It is good for obesity, respiratory disorders, cholera and high blood pressure. It is good for skin and hair care. It helps to strengthen immune system and cleanse our stomach. It is known as blood purifier. Lemon juice is useful for treating kidney stones, reducing strokes and lowering body temperature. It is the best refreshing drink and helps to keep us cool. Lemon contain Vitamin C, Vitamin B6, Vitamin A, Vitamin E and minerals like copper, calcium, iron, magnesium, potassium, zinc, phosphorus and protein. It is rich in antioxidants and helps to prevent diabetes, high blood pressure.
Averekai -Gooseberry Chitranna is good have for breakfast/brunch/lunch or dinner. It is so easy and anyone can try and Enjoy.
Let us see the recipe Now.

Things Needed :

AvareKai/Field beans : 1 Cup
Green chilly : 2
Ginger : An inch
Onion : 1 to 2
Gooseberry : 2 to 3
Coconut : 2 to 3 Tablespoons
Cooked rice (Raw rice) : 2 Cups
Salt : As required
Oil : 2 Tablespoons
Ghee : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry Leaves : 6 to 8
Coriander Leaves : 2 to 3 Tablespoons
Lemon : 1/2 Lemon extract

Method :

1. Wash and cook raw rice and avereaki and let it cool. (Cook separately)

2. Wash and cut onions, green chilly (just slit), curry leaves and coriander leaves.
3. Wash and remove the outer layer of ginger, wash and grate it.
4. Grate coconut and keep it aside. Grate gooseberry and keep it aside.

5. Keep a pan on the fire and heat. Add oil, mustard seeds and urid dal.
6. Let mustard seeds splutter. Add curry leaves and cut green chilly.
7. Add cut onions and fry for 1 to 2 minutes.

8. Add cooked avarekai,salt and turmeric powder. Mix it well.
(Remove the extra water and then put only avarekai).
9. Fry nicely for a minute. Add cooked and cooled rice.

10. Mix it well and add ghee, lemon extract and coconut. Put off the fire.

11. Add grated gooseberry grating and coriander leaves. Mix it nicely and shift ready chitranna to a serving bowl.

12. Serve with a cup of curd and some crisps (chips or fried fritters). (Optional).

Note :

Do not over cook rice. Drain all the extra water from cooked avarekai. (You can use it for curries).
Adding ghee is optional. Adding onion to chitranna is optional. It adds to the taste. You can prepare same way of chitranna with out using onions on festival or any other special days.

Adding more/less chilly is optional. Check the hotness in chilly before using. Adding gooseberry is optional.

Time : 20 Minutes + cooking rice and averekai : 20 minutes

Serves : 3 to 4 .