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

Hibiscus Flower - Raw Mango Drink

Hibiscus flowers /ದಾಸವಾಳ ಹೂವುಗಳು  are one of the beautiful creation of God.

 Varieties and colourful flowers shine on the plant and it is just wonderful to see. I have tried delicious Drink from Red Hibiscus flower and raw mango. It is purely my creation and I do think of many wonderful recipes with in the traditions.
I have used Hibiscus flowers, raw mango, liquid jaggery/organic jagggery and a pinch of salt.
Let us see some benefits of Hibiscus Flower in our diet.
Normally Hibiscus leaves are used to condition our hair. The flowers are used for preparing Hot Hibiscus Tea and juice from Hibiscus flowers.

Let us see some benefits of Hibiscus flowers.
Hibiscus flower Helps to lower the blood pressure, reduce the levels of sugar and fats in the blood. It is filled with antibiotic properties.It is good for digestive system. Hibiscus has vitamin A, vitamin C and varies anti oxidant properties.It helps in improving our mood and lower the cholesterol level in our body. It is rich in anti inflammatory properties and helps to reduce the inflammation within small time. It is filled with antibacterial properties. It takes care of our liver. It helps to treat high blood pressure and high cholesterol level. It helps in treating hypertension and anxiety. Hibiscus flower is good for restoring hormonal balance and reduces the depression and overeating.
Let us see the recipe Now : The below said quantity is for 2 to 3 glasses of Hibiscus flower - raw mango Drink.

Things Needed : 

Hibiscus Flowers : 3 to 4
Jaggery /Honey : 2 Tablespoons
Salt : A Pinch
Raw Mango Gratings : 2 Tablespoons
Water : 2 Glasses.

Method :

1. Clean Hibiscus flower /Check nicely to see any insects or worms in the flower and then wash it.

2. Remove the petals and check again. Leave it aside. Wash and clean raw mango and then grate it.

3. Keep a bowl and add 2 glasses of water to boil on the fire.

4. Add cleaned hibiscus petals and let it boil nicely. It starts to leave the colour naturally.

5. Put off the fire and let the water get cooled.
6. Use a strainer to strain the content to other bowl.

7.It should be cooled now.

8. Add jaggery and add raw mango gratings. Mix it well and let the jaggery melt nicely in Hibiscus mixture.

9. Add grated mango and a pinch of salt. Mix all the ingredients nicely. Let jaggery melt well in water.

10. Pour the Hibiscus juice to serving glass and serve.

Note : 

Hibiscus juice helps to  reduce the tension and helps the mind to relax. It also helps to cool mind and body. Adding honey instead of jaggery is optional. Cool the boiled hibiscus mixture and then add lemon and jaggery. Adding a pinch of salt helps to quench your thirst and getting cold.
Time : 15 Minutes.
Serves : 2 to 3.

Shanka Pushpa - Lemon Juice.

Shanka Pusha is a flower. I have used this flower and prepared lemon juice. This flower adds natural colour to water when it is slightly boiled.

Shanka Pushpa is known as clitora tematee, commonly known as Asian Pigeonwings. It is also known as bluebell vine or blue pea, butterfly pea, condofan pea and Darwin pea. This plant species belongs to the fabaceae family. The latin name of this genus is " Clitoria ", from clitoris.
Since this flower gives out the natural colour and it is used in many dishes mainly in Asian Countries.
I first tasted the juice that prepared by my sister in Udyavar. She added lemon and was too good.
Then I saw Shri Kripa one of the FOODIE group admini putting up the pic of the juice.
I brought this plant seeds from Udyavar and planted it in a pot. It did not come up. One day I suddenly noticed a flower that grew by the side of the compound wall on the terrace. Saw the plant in a mud bag and removed the plant and replanted it in a pot. For my bad luck the plant died. I brought some more seeds in my next visit to sister's house and planted it in a pot. It has come out nicely and Here we go  :)  me a happy person to see the plant growing and flowering.

Let us see some benefits of Flower Shanka Pushpa.
Shanka Pushpa plant is known for years for their healthy properties in them. They are used in Ayurvedic medicines from ages. They are good for hypertension. They contain the properties that are good for control the production of body's stress hormones and helps in reducing anxiety and stress.
They are the good remedy for improving memory power. The plant has anti -ulcer properties and is very good for fighting against any type of ulcer which is formed in the body. It also helps to improve the nerve tissue. Shanka Pushpa herb helps and controls cholesterol level in our blood. They help in flushing out the fatty acids which are harmful to our body.

Note : One who is suffering from hypertension and low blood pressure must consult the doctor and get his advise. Since it has a quality of decreasing the blood pressure level it might cause problems.
I have used this flower for preparing the juice and added jaggery which turned its colour slightly golden and the other time I used salt and very little sugar. It was ok with  less sugar and good too
Let us see the recipe now :

Ingredients :

Shanka Pushpa flowers : 5 to 6
Water : 2 Glasses
Jaggery /Sugar  : As your requirement.
Salt : A pinch

Method :

1. Wash Shanka Pushpa flowers nicely and separate the petals.

2. Keep water for boiling. Add Shanka Pushpa flower petals.
3. Let the water boil. The flowers start leaving their colours and the water turns colourful.

4. Put off the gas and sieve boiled water. Throw away the remained flower pieces.
5. Let the water turn cool.

6. Wash and squeeze out the lemon extract to the bowl. ( 1 to 1 1/2 lemon extract).

7. Add a pinch of salt and required sugar. Mix it well.

  8. The healthy drink is ready to serve. Serve the juices that you have prepared.

Note :

Let the water boil nicely. Clean the flower nicely so that no harmful worms go off.
Adding sugar /jaggery / or honey is your choice. I have used Kama Kastorri seeds which I collected from our home garden. Using these seeds helps to cool the body and mind safe and cool.
I have added some kamakasturi seeds/sabja seeds. Remove the husk nicely and clean it. Soak the seeds in little water. Add this water to the juice. Using Sabja seeds helps to cool the body.

Time : 10 Minutes.
Serves : 2 to 3  (According to the requirement).
Shanka Pushpa Juice with Jaggery
Followed the same above mentioned method. The change is, used jaggery instead of sugar.

Little Millet Lemon Rice/Same Chitranna

Millets are known as healthy grains these days because of their health benefits. They are rich in fiber, free of gluten and keeps you in good health. I have used little millet and prepared lemon rice.
Little millet is known as Same akki in Kannada language/Karnataka/India. 

I have used Little millet, lemon, coconut and green chilly.
Let us see some benefits of using "Lemon" in our diet.
Lemon is known for its healthy properites. It is a good blood purifier, contain antioxidants, and helps in good digestion. It helps in treating indigestion, constipation, throat infections, fever and obesity. It also helps in treating respiratory disorders, cholera and high blood pressure. They do take care of our skin and helps in strengthening our bones, immune system and cleanse our stomach. Lemon juice is helpful in treating kidney stones and lowering body temperature. They have vitamins like vitamin C, Vitamin B6, vitamin A, Vitamin E and minerals like copper, calcium, iron, magnesium, potassium, zinc, phosphorus and protein.
Let us see the recipe Now :
No Onion or No Garlic is used in this recipe.

Thing Needed :

To Cook :
Little Millet : 2 Cups
Water : 4 Cups
To Season :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry leaves : 6 to 8
Green chilly : 3 to 4
To Add :
Grated coconut : 1 Cup
Grated ginger : 1 Teaspoon
Salt : As required
Ghee : 1 Tablespoon
Turmeric Powder : A pinch
Cashew Nuts : 6 to 8 (Optional)
Lemon : 1
Coriander leaves : 2 to 3 Tablespoons.

Method :

1. Clean wash and cook little millet in pressure cooker. Leave it for cooling.

2. Wash and cut green chilly, curry leaves and coriander leaves.
3. Wash and remove the outer layer of ginger and grate it.
4. Grate coconut and keep it aside. Extract lemon and keep the juice aside.

5. Keep a pan on the fire and heat. Add coconut oil, mustard seeds and urid dal.
6. Let mustard seeds splutter. Add slit green chilly and curry leaves.

7. Add cooled little millet and mix it slowly.
8. Add turmeric powder, ghee, lemon juice and mix it nicely. Let the flame be on low.

9. Add grated coconut and  fried cashew nuts. ( Fry it in a teaspoon of coconut oil).

10. Shift the ready Little millet lemon rice to a serving dish. Serve with a cup of curd.

Note :

Do not add more water. It might turn watery and the lemon rice does not taste good. Use the exact required water. ( The ratio is 1 : 2 - one cup millet and 2 cups of water).
Adding onions or garlic is optional. You can use more/less chilly. Use of any cooking oil is optional.
Adding fresh coconut is optional.
Time : 30 Minutes
Serves : 3 to 4.