Carrot Shavige

Carrot Shavige is prepared using Shavige, Fresh Carrots, Goose berry and Pomegranate, coconut and and some mild spices. Carrot Shavige can be eaten for breakfast, snack and for dinner too.

 Carrots are healthy additions in your daily diet.. They contain beta carotenes, vitamin A, minerals andanti oxidants in ample amounts. Carrots are also good in Vitamin C and they are anti - oxidant. It helps the body to maintain healthy connective tissue, teeth and gum. Carrots also contain minerals like copper, calcium, potassium, manganese and phosphorus.

Goose berry is full of vitamin C content. It provides remedies for many diseases. It contains many menerals and vitamins like Calcium, Phosphorus, Iron, Carotene and Vitamin B Complex. Its also a antioxidant agent.fruit

Pomegranate is known as a superfood. This fruit is packed with powerful antioxidants and vitamins. It helps to stomach upsets, menopausal hot flashes, lowers the blood pressure, reduces inflammation, reduces the risk of heart disease and lowers cholesterol.

Shavige is also known as Semia or Vermicelli. It is a traditional style of pasta which is available in many varieties. We can use Vermicelli to prepare many dishes. South indians dishes can be easily prepaed using vermicelli.
Carrot Shavige has no onion or garlic.

Things Needed : 
Shavige (Vermicelli) : 2 Cups
Carrots : 2
Goode Berry : 2
Pomegranate fruit : 1 Cup
Coconut : 1 Cup
Mustard seeds : 1 Tea spoon
Urd Dal : 1 Tea spoon
Curry leaves : 10 to 15
Ginger : 1 Tea spoon (grated)
Green Chilly : 2 to 3
Lemon :  1 Tea spoon.
Oil : 2 Table spoons
Ghee : 2 Table spoons
Salt : required

Turmeric powder : a pinch

Method :
1. Wash and grate carrots, ginger and goose berry and keep it aside.

2. Wash and cut green chilly and coriander leaves very small.

3. Keep water for boiling. (1cup shavige = 2 cups water )
4. Keep a pan on the fire. Put oil and heat.
5. Put mustard seeds and urd dal. Let it spurt.
6. Add green chilly and curry leaves. Fry for 10 seconds.

7. Now add shavige and fry till they turn slightly brown.

8. Add water salt and grated ginger. Mix it well. Cover the lid and cook for 3 to 4 minutes.

9. Stir in between and cook till the water disappear. Add lemon juice and put off the fire.

10. Add grated coconut and grated carrots. Mix it well.

11. Shift the ready Shavige to a serving bowl.
12.Now add coriander leaves and grated goose berry.

13. Add 2 table spoons of ghee and mix it again.

14. Put a table spoon of pomegranate fruits on top just before you serve Carrot shavige.

Note : Fry shavige on low flame. You can add little jaggery if you like sweet taste. You can also add more chilly if you like it spicy. You can also add vegetables if you wish. Adding beans, peas and capsicum will definitely give tasteto the food. You can add or reduce the quantity of the oil and also you can add onions to the Shavige baat

Preparatio time : 20 minutes
Cooking time : 20 minutes.
Serves : 3 to 4

Snake Gourd pulp Tambuli

Snake gourd is a vegetable  which is high water content, low in calories, fat free but filling and great to include in weight loss diets. Snake gourd also contains a lot of firber which can help to keep your digestive tract healthy. The firber is also helpful for those with diabetes. It is also a good source of minerals like magnesium, calcium and phosphorus.
Here I used Snake gourd pulp for Tambuli. Tumbuli is a side dish which keeps our body cool and healthy. Normally tumbuli is prepared with butter milk, fresh coconut and other spices and consumed or served in the beginning of the servings. We can have this tumbuli with rice, chapati, poori or toti too.
Things needed :
Snake gourd Pulp : 1 cup
Fresh coconut: 2 Table spoons
Pepper pods : 2 to 3
Jeera : 1/2 Tea spoon
Ghee : 1 Table spoon
Salt : as required
Green chilly : 1
Ingh : a pinch
Curd : 1 Cup
Mustard seeds : 1/4 Tea spoon
Red chilly: 1
Curry leaves : 4 to 5

Method:
1. Scoop out the tender pulp from the Snake gourd and boil or cook in pressure cooker for 6 to 8 minutes using little water, and green chilly and keep it aside to cool.

2. Now keep a pan on the fire and heat. Put ghee. Add jeera and pepper seeds Fry for 10 seconds. Put of the gas.
3. Now grind fresh coconut, fried jeera and pepper and cooked Snake gourd pulp. Use the water from the cooked pulp.
4. Add salt and ingh and grind and mix it well. Now remove the ground mixture from the jar and pour it to the  bowl.
5. Add curd and mix it thoroughly.
6. Now once again keep a pan on the fire. Add the remaining ghee. Put mustard seeds and red chilly. Let the mustard seeds spurt. Add curry leaves and put this spurt mixture to the ready tumbuli and serve with rice or chapati.

Note : You can fry snake gourd pulp while frying pepper and jeera. Fry until it gets tender. Cooking the pulp is good for health. You can also use butter milk instead of curd. Using butter milk is a healthy way but adding curd to the tumbuli taste best. Use less water while boiling.
Time : 15 minutes.
Serves : 2 to 3

Sorekai (Bottle Gourd) - Moong Daal Kichdi.

Moong Daal Doodi Kichidi is prepared with rice and it is a healthy dish. Easy to cook and we can have it for breakfast, lunch or dinner too. Moong dal and Doodhi (Bottle gourd) both help keep our body cool.
Ingredients : 
Moong Daal: 1/2 Cup
Raw Rice: 1 Cup
Bottle gourd : 1 Cup
Pepper Seeds: 5 to 6 Pods
Jeera: 1 Tea spoon
Green chilly: 2 to 3
Ginger: 1/2 Tea spoon
Ghee: 2 Table spoon.
Salt: as required
Curry leaves: 5 to 6
Coriander leaves: 1 Table spoon
Ingh: a pinch
Turmeric Powder: a little
Cashew Nuts: 2 Table spoons.

Method:
1. Wash and cut coriander leaves, curry leaves, green chilly and grate ginger. Wash and grate bottle gourd and keep it aside.
2. Wash and cook rice and moong daal together and keep it aside.
3. Powder or crush pepper pods.
4. Now keep a big pan on the fire and heat. Add 1 table spoon of ghee and put jeera and crushed pepper. Add Cashew nuts, green chilly and curry leaves. Add little ingh to the mixture.  
5. Now add cooked moong dal - rice to the jeera mixture and mix it well. Add 2 to 3 cups of water. Mix it nicely.
6. Add grated bottle gourd, grated ginger and little turmeric powder to the kichidi. Add salt. Mix it nicely. let it boil nicely for 3 to 4 minutes.
7. Now add cut coriander leaves and the remaining ghee to the boiling kichidi and put off the gas. Serve the kichidi with pickle , pappad. Do not forget to put a spoon of ghee on the top .
Note: Do not over cook moong and rice. You can roast moong daal for 3 to 4 minutes. Add required water. It should be little watery consistency. You can also add little more green chilly. Adding the ghee at the end gives better taste.
Time.: 20 to 25 minutes.
Serves : 2 to 3