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.

Mango Tokku/Chutney

Mango/mavinakai /raw mango tokku/chutney is one of the side dish that goes well with curd rice/plain rice or with any other main dishes for spicy lovers. It is good to have them for good digestion.

The season is here and here we go with one of the best tokku/chutney in Udupi style.

This Mango chutney is one of the handy dish. We can mix this tokku with plain rice and turn it as Mango sasive chitranna./Savoury Spicy Rice.

 I have used raw mago, green chilly, red chilly powder, methi and mustard seeds.

Let us see the recipe now :

Things Needed :

Raw Mango : 2 . (Savoury mangoes)

Green chilly : 2 to 3 

Red chilly powder : 1 Tablespoon.

Mustard seeds : 1 Tablespoon

Methi seeds : 1/4 Teaspoon

Salt : 1 to 1 1/2 Tablespoons

Ingh/Asafoetida : A little 

Oil : 1 Tablespoon

Method :

1. Wash mango and clean it with a clean towel. See that all the moisture goes off.

2. Grate it and keep it aside.

3. Wash and slit green chilly and keep it aside.

4. Dry grind mustard seeds and keep the powder aside. ( 1 Tablespoon full).

5. Keep a pan on the fire and heat. Add oil and mustard seeds. ( 1 Teaspoon). Let it splutter.

6. Add slit green chilly and mustard seeds. Fry for a minute. Add Asafotida.

7. Add grated mangoes and a pinch of turmeric powder. Mix it well.

8. Add salt and stir till it changes its colour and thickens.

9. Add red chilly powder and mustard seeds. Stir till the oil oozes on the top and the sides.

10. Stir for another 3 to 4 minutes and put off the gas. Let it cool slowly. (Let it be in the pan til it cools down).

11. Shift the ready Mango Tokku to a clean bottle. 

12. Serve ready Mango chutney whenever you wish.

Note :

Adding more oil is optional. It should be cooked well without adding any water. Even a drop of water /moisture makes the chutney to spoil spoon. Adding more chilly is optional. I have used coconut oil to prepare this tokku.  Use of Til /Sesame oil is optional.. You can keep this tokku for at least 3 to 6 months in fridge. It is always better to keep this tokku in a fridge. ( Some time by mistake using a wet spoon makes the tokku to for fungus. Be careful and use dry spoon.

Time : 10 Minutes.
Serves : As you wish. 

Spicy Brinjal Sasive.

Whenever  we travel to Udupi I make sure to buy some Mattu Gulla (Special type of brnjal of from a place called Mattu near Udupi). Mattu gulla taste different, tasty and soft. It does not take much time to cook either.

Sasive /Sasme..is a Kannada word, Sasive is  one of the side dish,
There are varieties of Sasive preparations one can do easily.  Preparing sasive is easy. We can cook vegetables and mix with mustard coconut mixture or you can cook vegetables and then add the ground spice (containing mustard seeds, coconut and little chilly).

Here is a recipe of " Brinjal Sasive ".  It is  done in just mixing the coconut - mustard seeds ground mixture to cooked brinjal.
This is one of the traditional dish of South Canara. My doddamma used to prepare this Brinjal Sasive very nicely. She used to cook brinjal on charcoal. Those days there were no gas stoves or gas supply to house. People had to cook with the help of wood which they get in their surroundings. We had lots of coconut , jack fruit trees, mango trees around our house. Doddamma used to use the dry sticks from the trees and coconut shells and other  things. It is a nice memory that I have.
 I have mentioned the speciality of this brinjal in my earlier post. Mattu Gulla is very famous and especially its grown in particular place called Mattu. The seeds of this Gulla is given to people by Yati. Vadhirajaru.
Any type of brinjal can be used. (Optional).
Sasive is one of the traditional dish of South Canara, Malenadu and Coastal areas.
Let us see the recipe Now :

Things Needed :

Brinjal/Badanekai/Gulla : 1 (Big one).
Green chilly : 2
Mustard seeds : 1/2 Teaspoon
Coconut : 2 to 3 Tablespoons
Salt : As required
Coriander leaves
Curd /Yogurt : 1 Cup
For Seasoning :
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Coconut Oil : 1 Teaspoon
Ingh/ Asafoetida : A little

Method :

1. Wash and cut brinjal and soak in water for 5 to 10 minutes.

2. Remove from the water wash it again and cook with little water till it is soft.
3. Grate coconut and grind it with mustard seeds, green chilly.

4. Remove the ground paste and put it in a big bowl.
5. Now put cooked brinjal in a big bowl and smash it nicely.

6. Put  ground coconut mixture, required salt and mix it well.
7. Add a cup of thick curd and mix it. Shift the ready Brinjal Sasive to a serving dish.
8. Keep a small pan on the fire and heat. Add a teaspoon of coconut oil. Add mustard seeds and urid dal.

9. Let mustard seeds splutter. Add ingh and curry leaves. Put off the fire. Put this seasoning to Sasive.
 10. Add cut coriander leaves and serve ready sasive with rice/chapati etc.
Note :
Brinjal should be cooked well. You can cook brinjal on gas burner  (Optional). Adding more /less chilly is optional. Use of coconut oil is optional. You can also prepare varieties of Sasive using different vegetables.
Time : 15 Minutes
Serves : 2 to 3.

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 .