Raw Mango Shavige Baat

Shavige or Semiya(Vermicelli) is the main ingredient, which is made using rava or wheat normally. This is nothing but a  noodles in different shapes and sizes. We do prepare many dishes using Semiya. Semiya is called Shavige in Kannda (Langauage in Karnataka).  Shavige uppituu, chitranna, Puliyogre (Savoury tasty dish), Shavige Pulav, coconut chitranna, Shavige Payaasam or Semiya kheer as a sweet dish,  are some dishes to name.

The dish is known as Shavige in Kannda, seviyan in Urdu and Hindi, Shemai in Bengali, Sev in Gujarati, Sevalu in Telugu and Semiya in Tamil and Malayalam.

Here is a recipe of Shavige which is prepared using Raw Mango, it is some thing like Mavinakai chitranna ( Mango Shavige), we can have Mango Shavige Baat for breakfast, lunch, as evening snack and even for dinner. You can pack them for kids lunch box or for a long traveling, picnics or Outings. I am sure every one and all age group will definitely love to have this "Raw Mango Shavige Baat".
It is easy and quick to prepare. N

Ingredients :

Shavige : 2 Bowls
Raw Mango :1
Green Chilly : 2
Ginger : 1 Teaspoon
Curry leaves : 6 to 8
Coriander leaves : 2 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Jeera : 1/2 Teaspoon
Oil : 2 Tablespoons
Ghee : 2 Tablespoons.
Coconut : Fresh and grated : 1 Cup
Jaggery :  2 Tablespoons.
Salt : To taste
Water : Required water

Method : 

1. Wash and cut green chilly, curry leaves, coriander leaves. Keep it aside.

2. Grate coconut , Mango, ginger and keep it aside. Keep water for boiling.

3. Now keep a pan on the fire and heat. Put oil and mustard seeds, urid dal.

4. When the mustard seeds start to splutter, add curry leaves, green chilly and jeera.
5. Add Semiya and fry them till it is roasted. 

6. Add boiling water and mix it nicely. Add salt, jaggery and grated Mango and ginger.

7. Cook on low flame till it is soft and the water evaporates. Stir in between to avoid get burnt at the bottom.

8.Now put off the gas. Add coconut and cut coriander leaves. Add ghee and mix it well.

 9. Shift the Mango Shavige baat to a serving dish.

 10. Serve with a banana and a cup of curd.

Note:

Do not add too much water as it looses the taste. 1 cup semiya 1 1/2 cup water will be enough. If the mango is too savoury add only half of the mango. Adding jaggery will add to the taste. But do not add too much of it. Adding green chilly will give more spicy tasty.
Adding ghee or oil is optional. Adding onions also optional.
Time : 30 Minutes
Serves : 4 to 5

Simple Shavige Pulav

Shavige or Vermicelli is made with Durum wheat. (Which is one of the best wheat variety). We can prepare Shavige- Upma, or varieties of spicy snacks and sweet dishes from Shavige. Normally in India, specially South Indians use Shavige for break fast, some time for lunch and even during their fasting days. (Vrutha or Ekadasi and some special days).

Shavige is a traditional type of pasta. It is known as seviyam in Urdu and Hindi. Shemai in Bengali, Sev in Gujarati, Shavige in Kannada, Seval or Semiya in Telugu, Semiya in Tamil and Malayalam. As I said it before we can prepare various dishes using Shavige.

Here is a recipe of Shavige Pulav which is easy to prepare. It is healthy and will be liked by all the family members I am sure.

Ingredients :

Shavige (Anil Shavige) : 1/2 Kg
Carrots : 2
Capsicum : 1
Green chilly : 1
Lemon : 1 Tablespoon
Ghee : 2 Tablespoons
Oil : 4 Tablespoons
Cashew nuts : 10 to 15 pieces
Cloves : 5 to 6
Cinnamon : 2 small pieces.
Jeera : 1 Teaspoon
Pepper Pods : 5 to 6
Coconut : 1/2 Cup
Ginger : 1 Teaspoon (grated)
Salt : required
Turmeric powder : 1/4 Teaspoon
Garam Masala Powder : 1 Teaspoon

Method : 

1. Wash and cut carrots and capsicum.
2. Cook carrots with little water till soft. (5 minutes).
3. Wash and remove the skin from ginger and grate. Squeeze out the lemon juice and keep it aside.

5.Grate coconut and keep it aside.
6. Now keep a big pan on the fire and heat. Put oil, jeera, pepper pods, cinnamon pieces and cloves.
7. Let it fry for 10 to 15 seconds. Add  green chilly, Shavige and fry till they are brown.

8. Add cooked carrots and put required water. Add turmeric powder and garam masal powder. Mix it well.

9. Add salt and grated ginger, let it cook nicely till the water disappear. (Cook on medium heat).
10. Put off the gas and put lemon juice, ghee and fresh grated coconut.

11. Now keep a small pan and put 1 table spoon of oil. Heat and put cut cashew nuts and fry till they are brown.

12.Add cut capsicum and fry till they turn soft. Put this mixture to ready shavige pulav.

13. Mix it slowly and pour the ready Pulav to a serving dish.

14. Serve "Shavige Pulav " with a cup of curd or coconut chutney.

Note :

You must fry shavige till it gets brown colour.
Using ghee is optional. Instead of ghee use little more oil.
You can grind coconut, garam masala, cinnamon, cloves , green chilly and ginger with little water and fry this mixture and fry till the raw smell disappear and add it to Shavige Pulav.
You can use more vegetables like peas and beans.
Adding lemon is optional.
Using onions is also optional.
Time :  40 Minutes
Servings : 5 to 6

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

Shavige -Vegetable Chitranna

Shavige/Thin variety of noodles Chitranna is an easy dish. It is good for breakfast, as snack or even for dinner. It is loaded with vegetables and provides energy.

Shavige/Thin variety of noodles is good to use because it is prepared using wheat. Wheat has carbohydrates and filled with vitamins and minerals. Wheat is used during fasting or special days. Wheat shavige is done (home made) in Uttara Kannada as one of the traditional dish. They mix it with water and little oil, and then it is pulled as thread and dried it in the shade first and then dried in the sun. This variety of noodles are stored and used for payasam/kheer, or upma or any other variety of spice or sweet dish.
I have used Anil Shavige (wheat), vegetables and simple spices.
No Onion or Garlic is used in this Shavige - Vegetable Chitranna.
Let us see the recipe now: 
Things Needed: 
To Cook : 
Shavige: (Any brand will do): 2 cups.
Carrots : 2
Capsicum: 2
To Add : 
Green chilly : 2 to 3
Coconut: 3 to 4 Table spoons
Lemon : 1/2 Rind
Salt; to taste
Turmeric powder: a pinch
Water: 4 Cups

To Season : 

Oil; 2 Table spoons
Ghee: 2 Table spoons
Mustard seeds: 1/2 Tea spoon
Urd Dal: 1/2 Tea spoon
Curry leaves : 5 to 6
Coriander leaves: 2 Table spoons

Method : 
1. Wash and cut carrots and capsicum, green chilly, coriander leaves and keep it aside.
2. Grate coconut and squeeze out the lemon juice and keep it aside.
3. Keep water for boiling.
4. Cook carrots and capsicum in little water for 2 to 3 minutes. Keep it aside.

4. Keep a pan on the fire and heat. Add oil and put mustard seeds and urd dal. Let the mustard spurt.
5. Add green chilly and curry leaves to the mustard mixture and fry for 10 seconds.
6. Add shavige and fry for 2 minutes on low flame till its slightly brown.
7. Add water to the fried shavige and mix it nicely.
8. Add salt and boiled vegetables and mix well.
9. Cook on low flame for 2 minutes. Add coconut and coriander leaves.
10. Add lemon juice and fresh grated coconut.
11. Add 2 Table spoons of ghee and mix it again.
12. Serve Shavige Vegetable Chitranna with a cup of curd or sprinkle a spoon of sugar on the top and a cup of chutney of your choice.

Note:  Fry Shavige on the low flame. You can also add beans or peas to the Shavige along with carrots and capsicum.  Cut carrots and capsicum into thin and small pieces. You can even fry these vegetables and then add it to the shavige. Remember consuming lots of oil is not good for body and mind. No need to add any other masala powder to the Chitranna. You can add ground nuts when mustard spurts add it to the mixture and fry for 2 to 3 minutes.
2 to 3 Serves
Time : 20 minutes.

Haalu Shavige Payasa (Semiya - Milk Kheer).

Shavige means Semiya. Shavige payasa is famous every where. Today being Raksha bhandhan and  Noolu Hunnime ( Full moon day )  I  prepared this particular payasa with lots of milk and nuts and it is really yemmy to have, easy to cook and healthy to eat too.

Ingredients :

Shavige : 2 to 3 Table spoons

Sugar : 2 to 3 Table spoons
Cardamom : 5 to 6 pods

Almonds : 6 to 8

Cashew nuts:  2  Table spoons

Milk : 1/2 litre

Ghee : 1 Tea spoon

Method : 
1. Powder the cardamom and cut cashew nuts. Powder or grate almonds and cut cashew nuts.
2. Boil milk and keep it ready.
3. Now keep a pan on the fire and put 1 tea spoon of ghee. Heat that and add cut cashew nuts and fry for 10 seconds. Add shavige and fry for 1 minute..
4. Add boiled milk and mix it nicely. Let the shavige cook in milk for 2 to 3 minutes.
5. Add 3 table spoons of sugar.  Stir it and mix well. Let the mixture boil for 2 minutes.
6. Add powdered cardamom and mix it again and put the ready shavige to the serving bowl.
7. Put grated almonds on the top and serve hot shavige payasa. 

 Note: Must be careful while the shavige is cooking . Milk may overflow otherwise. Stir in   between.  You can add almond flakes  on the top while serving each bowl of payasa.  
Serves:2 to 3.
Time : 10 minutes.

Shavige -Capsicum Vanghi Bhat. ( Vermcelli - Capsicum Masala Bhat ).

Shavige - Capsicum bath can be prepared with any brand of vermicelli ( shavige in Kannada language ) and vegetables like capsicum, carrot, peas, beans , potatoes and tomatoes.   Shavige- Capsicum bath can be enjoyed during break-fast, lunch or as evening tea time or  for dinner too.

Shavige/ Vermicelli is done using wheat and it is one of the handy ingredient. We can prepare varieties of dishes using vermicelli. Here  I have used vanghibath powder and prepared vanghi bath.
Vanghibat is a spice rice dish normally prepared using long brinjals. The spice powder can be prepared easily at home and fresh spice powder adds to the taste for the dish.
 Here I have used Anil wheat shavige, capsicum, tomatoes, green chilly and the Vangibath spice powder.
Let us see the recipe Now :
No Onion or No Garlic is used in this dish : Shavige - Capsicum Vanghi Bhat.

Things Needed : 
Shavige : 2 to 3 cups.
Capsicum : 2 to3.
Green chilly :  2.
Tomatoes : 2 to 3 ( Medium size ).
Oil:  3 to 4 Table spoons.
Vanghibath Powder : 1 Tablespoon.
Coconut : 2 to 3  Tablespoons.
Mustard seeds : 1 Teaspoon.
Urd daal : 1 Teaspoon.
Cashew Nuts : 1 Table spoon.
Curry Leaves : 6 to 8.
Coriander leaves : 2 Tablespoons.
Salt : To taste.
Water : 4 Cups.

Method : 
1. Dry roast Savige for 3 to 4 minutes on medium flame and keep it aside.
2. Wash and cut green chilly, capsicum, tomatoes and coriander leaves.
3. Keep water for boiling. Great coconut and keep it aside.
4. Keep a pan on the fire and heat. Put oil, mustard seeds and urid dal.
5. Let mustard seeds splutter. Add cashew nuts and fry till they turn golden brown. Add curry leaves and cut green chilly.
6. Add cut capsicum and fry for 2 minutes. Add cut tomatoes and fry till they turn soft.

7. Add roasted shavige and stir slowly. Add required salt and little turmeric powder.
8. Add boiling water and mix it well. Add Vanghibaat powder and mix it well.
9. Let it cook on medium and low flame for a few minutes. ( Let all the moisture disappear).
10. Put off the fire and add grated coconut, cut coriander leaves and mix it nicely.
11. Add 1 tablespoon of fresh ghee and mix it. Shift the ready Shavige Vanghibaat to a serving dish.
12. Serve with a cup of curd.

Note:
The proportion of water :1 Cup of Shavige : 1 1/2 to 2 cups of boiling water.
You can use grated carrots, cut french beans and potatoes. Use of onion is optional. Use of little more ghee is optional. Adding cashew nuts is optional.
Time : 30 Minutes.
3 to 4 Serves. 

Recipe for   Vanghibath Powder: 

 Vanghi bath powder can be prepared by roasting  2  tablespoons of channa daal, 1 spoon of urd daal, 1 spoon of coriander seeds, 1 teaspoon of jeera and 3 to 4 cloves.  Little curry leaves( 10 to 12 ) and  5 to 6 red chillies .  Dry roast all these ingredients on low flame and dry grind when the mixture is cool.
One time use.

Shavige Puliyogre...

Shavige Puliyogre can be had for breakfast, as evening snack or for dinner. Shavige or Vermicelli is available in the market in many brands . Here I used Anil Shavige ( made of wheat flour ) with Mayyas Puliyotre Powder.  Shavige Puliyogre is very yemmy to have and all age group will surely love to have and Njoy eating "SHAVIGE PULIYOGRE".

THINGS NEEDED :
Anil Wheat Shavige : .1/2 Kg.
Water : Required water. (1 Liter).
Coconut : 2 to 3 Tablespoons.
Mayyas  Puliyogre Powder : 2 to 3 Tablespoons.
Oil : 2 Table spoons.
Ghee : 3 Table spoons.
Mustard seeds : 1 Tea spoon.
Urd Daal : 1 /Tea spoon.
Curry leaves :  8 to 10 Leaves.
Salt : required.
Coriander leaves : 2 Table spoons.
Turmeric powder : a pinch or 1/4 tea spoon.
Jaggery : 2 Tablespoons

Method:

1. Keep water for boiling. Grate fresh coconut and keep it aside.
2. Keep a big pan on the fire and heat. Add oil and mustard seeds. Add urid dal. Let the mustard seeds splutter.
3. Add curry leaves and Shavige/Vermicelli. Fry it nicely till the shavige turns golden brown.

4. Fry Shavige/vermicelli on low flame so that it does not get burtnt.

5. Add Puliyogre powder and required salt. Add jaggery. Add required water and mix it nicely and let it cook for 2 minutes.

6. Let all the moisture disappear from shavige. Put off the fire and add grated coconut.
7. Add ghee and mix shavige nicely. Add cut coriander leaves and shift the shavige to a serving dish.

8. Serve with a cup of curd.

Note :
Add little salt, since salt is already used in Puliyogre powder. Adding jaggery more/less is optional. You can also Mix the mixture of Puliyogre powder with little oil and then add it to the cooked shavige. Add only required water to get the correct upma consistency. (1 cup shavige - 1 1/2 cup of water or some time 2 cups cups)
Time : 20 Minutes
Serves : 4 to 5. .
Puliyogre gojju can be prepared at home too. Soak tamarind in hot water. ( Hand ful  tamarind). Squeeze out the juice. Keep a pan on the fire . Pour this tamarind pulp and 3 table spoons of jaggery and lttle salt. Let it boil and it thickens. Add Rasam powder and a teaspoon of oil ,and  add 1 tablespoon of    Gingly seed powder ( Roast gingly seeds and powder it ).  Mix it thoroughly . You get a yemmy home made Puliyogre gojju .
Serves 3 to 4