Rava - Shavige

Rava Shavige is prepared using medium sized rava/rave/semolina. It is nice and you can enjoy having this Rava Shavige for breakfast, snack time or even for dinner.

I have used medium sized rava, water and salt. You need to have the mould to prepare the shavige.
Shavige is the name for vermicelli. Shavige is normally prepared with raw rice/boiled rice or using both variety of rice.
Shavige/home made vermicelli/noodles  is one of the traditional dish of South Canara. It is one of the tough preparation in those days. In olden days there were big Shavige mane (Shavige mould). One has to wash all the parts of this shavige and then use it. Rice is soaked and ground to smooth paste. Then stirring the ground batter with sufficient water (on fire), and then turn the dough in to big balls and steam. Steamed balls are put it into the mould and then press from the top. You will have to keep a plate at the below and then put them on the plain cloth. Once it it cooled down serve with coconut milk, chutney, thick coconut paladya (vegetable and curd curry), sambar the side list goes on and on. It is one of the nice food to have them for breakfast, lunch, snack time or dinner. Coastal area is rich with coconut trees and the use of coconut is used lavishly in cooking.

Let us see some benefits of having coconut milk in our diet. 
Having coconut milk as one of the side dish with our daily food like idli, dosa, neeru dosa, sweet chapati/Holige /pooran poli, is a habit of our South Canara people. Coconut is rich in fiber, minerals and vitamins.
 Coconut milk is filled with Vitamins C, E, B 1, B 3, and B 6. It contain minerals like iron, sodiumm, calcium, magnesium and phosphorus. Coconut milk contain saturated fat, antibacterial, antifungal and antiviral properties. It helps improves the health of digestive system and good for digestion. Coconut milk helps to relax the nerves and the muscles, control blood sugar level and lower the blood pressure and reduce joint inflammation.
Coconut milk is good for hair care and skin care.

Let us see the recipe now :

Ingredients :

Rava /Rave/Semolina (Medium sized) : 2 Cups
Water : 3  Cups
Salt : As required
Ghee / Oil : 1 Teaspoon
Shavige/chakkuli Mould

Method :

1. Keep water for boiling in a big bowl /pan. Add required salt.

2. Pour rava slowly and mix it with water nicely while the water boils. See that no lumps are formed.
3. Once the rava mixes well and it turns thick dough put off the fire.

4. Put a spoon of ghee/oil and mix the dough well.
5. Divide the dough into small portion and make them as ball shape.

6. Apply oil/ghee to idly plates and keep it ready.
7. Now take a small portion of rava dough and put it in the shavige mould.
8. Press/turn the top and put shavige into idly plate.

9. Arrange the idli plates.
10. Put some water in pressure cooker and place a small container or plate.
11. Keep the pressure cooker on the fire and let the water boil.
12. Place the idli plates filled with shavige. Steam for 8 to 10 minutes.

13. Remove the pressure cooker lid and remove cooked shavige to a serving dish.

14. Serve with the side dish that you have prepared.  We had " Rava Shavige " with coconut chutney and jaggery.

Note :

Let rava cooks well while stirring. Use of chiroti rava is optional. Do it on medium flame. The dough should be mixed well or it sticks in the mould and it is hard to press.
Time : 40 Minutes
Serves : 3 to 4 . 

Carrot Shavige

Shavige /Vermicelli/Indian thin Pasta what ever you say it has its own place in South Indian Breakfast/Snack.

We can do many many dishes out of this Indian Vermicelli. Upma, baath, Vanghibath, Bisibele Baath, Palav and the recipes goes on.

I have given the name as Carrot Shavige since it has fresh and grated carrots and you munch them while you eat Shavige. Adding carrot gratings at last helps you to have raw carrots, it is slightly cooked because of the hotness in Shavige. It is an way to feed kids carrots. 

I have used thin variety of Anil Wheat Shavige, ground nuts, coconut, grated carrots and garam masala a little.

Let us see some benefits of having " Garam Masala (Spice) " in our diet.
Garam Masala does mean it provides warmness in our body. Garam Masala is used mostly Indian style of cooking. It is one of the spicy mixture of many spices. Garam Masala has cumin seeds/jeera in it. Cumin Seeds are rich in Iron, and it is good for promoting good blood cells and helps to prevent anemia. Cumin Seeds helps to improve digestion in our body. Cardamom is a main spice used in garam masala and cardamom/yalakki/elakki/yaalachi is good for cough, heart burn, and bronchitis. Coriander is one more  important spice used in garam masala. It helps in lowering the blood cholesterol levels and controlling blood sugar level in our body.
Garam Masala helps to build immunity and helps to relieve pain and inflammation in our body.It helps in soothing the stomach upset. It also helps to lower the blood sugar levels. It is said that it helps in weight loss. It helps in detoxifying the body. It helps in eliminating the bad breath.
Remember that Garam Masala can cause allergy and one should be very careful. It is always better to add garam masala very small quantity and it must be used rarely.

No Onion OR No Garlic is added here in this recipe of " Carrot Shavige".

It is one of the easy and simple dish and is mild spicy. Use carrots helps in avoiding heart burns and other irritations.
Let us see the recipe now :

Things Needed :

To Cook :
Shavige /Vermicelli : 2 Cups
Water : 4 Cups (Exactly)
To Fry :
Ground Nuts : 1/2 Cup
Seasoning :
Mustard Seeds : 1 Teaspoon
Urid Dal : 1 Teaspoon
Green chilly : 1
Curry Leaves : One handful
Oil : 2 to 3 Tablespoons
Ground nuts : 2 to 3 Tablespoons
To Add :
Grated Carrots : 1 Cup (2 Carrots/Medium sized).
Grated  Coconut : 1 Cup
Powdered Ground Nuts : 2 Tablespoons
Garam Masala Powder : 1/2 Teaspoon
Rasam Powder : 1 Tablespoon
Turmeric Powder : A pinch
Salt : As required
Jaggery : 2 Teaspoons/powdered
Coriander leaves : 2 Tablespoons
Lemon : 1/2 ( 1 Teaspoon)
Ghee : 1 Tablespoons
Groundnut powder : 1 Tablespoon

Method :

1. Wash and slit green chilly and cut coriander leaves and curry leaves.
2. Grate coconut and keep it aside.
3. Wash carrots, scrape out the outer layer of carrot and grate it. Keep it aside.

4. Dry roast ground nuts, remove its skin and dry grind it to powder.
5. Keep water for boiling in a big pan/bowl.
6. Keep a big pan on the fire and heat. Add cooking oil. Let it get hot.
7. Add mustard seeds, urid dal. Let mustard seeds splutter.
8. Add green chilly and fry for 10 seconds. Add ground nuts and fry till they turn golden brown.

9. Add Shavige/Vermicelli and fry till they turn slight golden brown. Fry on low flame.
10. Add turmeric powder, jaggery, garam masala, groundnut powder,rasam powder and salt.

11. Pour water and mix all the ingredients well. Let it cook and get thick. Mix it in between so that it does not get burnt or stick to the pan.

12. Let all the moisture disappear. Add grated coconut and carrots. Add lemon extract. (Lemon juice). Put off the fire.
13. Add a spoon of ghee and mix all the ingredients nicely.

14. Shift the ready Carrot Shavige to a serving bowl. Add cut coriander leaves and mix it slowly.

15. Serve with a glass of Hot Coffee or Tea.

 

Note :

The water should be boiling and it should be exactly double the quantity of shavige. Make sure to reduce the flame to very low while you pour hot water and also while frying shavige. You can use groundnuts chutney powder instead dry roast and powdering the ground nuts process. (Time will be saved). Adding more chilly or garam masala is optional. Any brand of rasam powder can be used. (Optional). I have used home prepared rasam powder. Use of onions are optional. You can fry cut onions and add it at the end or while shavige is cooking. Any brand of shavige is optional. You can use ground nut chutney powder instead of fresh prepared groundnut powder. (Optional).
Time : 30 Minutes
Serves : 3 to 4 .
Type : South Indian Breakfast/Snack time.

Quick and Simple Shavige Upma/Uppittu

Shavige /Semiya is thinner variety of noodles, and it is mostly used in Indian kitchens. Cooking Shavige baat for breakfast is common in South India.
This Shavige Upma/Uppituu/baat is an easy method and you don't have to spend much time in the hectic mornings.

I have used Anil brand Shavige , little jaggery, ghee, oil, rasam powder and vegetable baat powder.
Ready Shavige is available in different sizes and in many brands. I normally use a brand called Anil Shavige which is very comfortable to cook. Preparing Shavige is very easy and you can prepare in many varieties too.
Anil Shavige is prepared using Dhurum Wheat and it helps to provide carbohydrates needed by our body and you stay full for a longer time. Dhurum wheat is said to be filled with fiber and easy to digest.
No Onion or No Garlic Recipe. It is very simple. quick and healthy food.
Let us see the recipe now :

Things Needed : 

To Cook :
Anil Wheat Shavige  ; 2 Cups
Water : 4 Cups
To Season : 
Cooking Oil : 2 Tablespoons
Mustard Seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry Leaves :  8 to 10
Green chilly : 1
To Add : 
Turmeric Powder :  A pinch
Jaggery : 1 Tablespoon
Ghee : 2 to 3 Tablespoons
Lemon Juice : 1 Teaspoon
Salt : As required
Coconut : 1/2 Cup. (3 to 4 Tablespoons)
Coriander leaves : 2 Tablespoons
Mayyas Rasam powder : 1 Teaspoon
Mayyas Vanghibaat Powder : 1 Teaspoon

Method :

1. Wash and cut green chilly, Curry leaves and coriander leaves. Keep water for boiling. Grate coconut.
2. Keep a pan on the fire and add oil. Let it heat. Add mustard seeds and urid dal.
3. Let mustard seeds splutter. Add curry leaves and cut chilly. (Just slit chilly).
4. Add shavige and fry till it turns golden brown. (Do it on low flame).

5. Add turmeric powder, salt and jaggery. Add boiling water and mix it. Let it cook and get it thick.

6. Add ghee, Mayyas Rasam powder and Mayyas Vanghi baat powder.
7. Stir slowly and let it mix it nicely with cooked shavige. Let all the moisture disappear from shavige.

8. Add 1 teaspoon of lemon extract (lemon juice) and grated coconut.
9. Mix it slowly and put off the fire.

10. Shift Ready to serve Shavige to a serving dish and add cut coriander leaves. Serve with a cup of curd.

Note : 

Fry Shavige on low flame so that it does not get burnt. Use of more ghee or oil is optional. Use of any brand rasam powder. vanghibath powder is optional. You can use home prepared powders too. Adding onions or any other vegetables is also optional. Use of jaggery is optional. You can use sugar instead of jaggery. (Remember Jaggery is healthy option).
Type : Typical Udupi Style 
Time : 30 Minutes.
Serves : 3 to 4.

Easy Shavige Uppittu

Shavige/Vermicelli is a handy, easy and simple ingredients that one can just prepare and fill your tummy. I usually go for Anil Shavige (Wheat) and the outcome is always the best and we all enjoy having the yummy Shavige. I do little twist some time and make sure I do use only healthy ingredients and that does not effect our system.

This time it is chutney (mango) Shavige which I used mango chutney which I prepared it that morning for side dish. Just used it a little instead of coconut. ( Anyways chutney is prepared using coconut and raw mango).
Vermicelli/Shavige is prepared using wheat rava and it is a healthy ingredient and it has a rich source of carbohydrates which helps you to stay fit and filled for a long time. It provides good energy.
Lets see the recipe Now. As usual One more dish to go with NO ONION Or NO GARLIC. 

Ingredients :

Shavige /Vermicelli : 2 Cups (250 Grams)
Rasam Powder : 1 Teaspoon
Jaggery : 1 Tablespoon
Mango Chutney : 2 Tablespoons
Salt : Required
Oil : 2 Tablespoons
Ghee : 2 Tablespoons
Mustard Seeds : 1 Teaspoon
Cashew Nuts : 1 Tablespoon
Urid dal : 1 Teaspoon
Curry Leaves : 6 to 8
Coriander Leaves : 2 Tablespoons
Water : 4 Cups

Method :

1. Wash and cut coriander leaves, curry leaves.
2. Keep water for boiling
3. Keep a big pan on the fire and heat. Add oil, mustard seeds and urid dal. Let it splutter.
4. Add cashew nuts. Fry till they turn slightly golden brown.
5. Add curry leaves and Shavige/Vermicelli. Fry slowly on low flame till they turn golden brown.
6. Add salt, jaggery, a pinch of turmeric.

7. Add boiling water. .Add mango chutney.

8. Add rasam powder. Mix it slowly and let it cook for 2 to 3 minutes.

9. Add cut coriander leaves and ghee.

10.. Put off the fire and leave it for 1 minute.
11. Shift the ready Shavige Uppittu in a serving dish.

12. Serve Shavige Uppittu with a cup of curd.

Note :

Do not add more water. Adding any other spice is optional. Ex: You can add chutney powder, vanghi baath powder or puliyogre powder. Adding onions or garlic is optional. Adding more/less jaggery is optional.
Time : 30 Minutes
Serves : 2 to 3 

Mango Chutney :

Grate coconut (1 cup), totapuri mango (2 to 3 Tablespoons) and grind it with 2 red chilly (byadagi), 1/4 Teaspoon of mustard seeds and ingh. Chutney is ready to serve.
Note : Use of fresh chutney gives the best taste.
Warning : Do not use stale or spoiled chutney and spoil your health. 
It might turn into food poisioning.