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.

Banana Stem Chutney

Banana stem is one of the healthy stem that can be used in our dishes. In olden days people make sure, that they prepare some dish using banana stem at least once in a month. It is one of the traditional dish and signature dish of Udupi food.

South Canara and Malanadu area bananas are grown even at homes. At least one or two banana plants do grow and the leaves are used for eating food and when banana is grown and it is cut after ripe/unripe the stem is used in cooking. The flowers also will be used as dry curry /majjige huli./chutney and even leha. ( The Home prepared medicine cum energetic dish done to give for lady after the child is born.
This banana stem is given by our neighbour and I did prepared some dal , chutney, kosumbari etc.
I have used banana stem, little roasted urid dal, red chilly and coconut.
Let us see some benefits of eating Banana Stem.
It is said that every part of banana is packed with nutrition and health benefits. Banana stem helps to detoxify our body. It helps to flushing out toxins from our body. It cleanses our body system and helps in digestion. It is full of fiber and good for healthy bowel movement. It also helps in removing the kidney stones. Drinking banana stem juice helps to prevent the formation of kidney stones. It regulates the cholesterol and blood pressure in our body. Banana stem is rich in Vitamin B6, good amount of iron and helps to improve the haemoglobin count. It has good source of potassium. It helps in regulating acidity levels in our body. Drinking banana stem juice ( add lemon also), provides relief from heartburn and discomfort in our tummy.

No Onion or No Garlic is used in this " Banana Stem Chutney".
It is an easy, simple and healthy chutney goes well with almost all main dishes.
Let us see the reciep now :

Things Needed :

To fry :
Coconut/any brand cooking oil : 1/2 Teaspoon
Urid dal : 1 Tablespoon
Pepper pods : 4 to 5
Methi seeds : 1/4 Tsp
Red chilly (Byadagi chilly) : 5 to 6
Curry leaves : 1 Handful
Ingh : A little
To grind : 
Coconut : 1 Cup
Tamarind : 1/2 of one marble size
Cut banana stem pieces : 1 Bowl
Salt : As required
Fried Ingredients.
To Season :
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Curry Leaves : 5 to 6
Ingh : A little.

Method :

1. Wash and remove the inner part of the stem.
2. Cut it as circle and remove the thread form of fiber. ( Roll on the thread around the finger).

3. Cut the circle pieces of banana stem into small pieces after that.
4. Put it in a big bowl of water and let it be there till you grind.

5. Grate coconut and keep it aside
6. Keep a pan on the fire and heat. Add oil and urid dal, methi seeds and pepper pods. Fry till they turn golden brown.
7. Add red chilly and fry for a minute. ( On low flame).

8. Add curry leaves and ingh and put off the fire.
9. Put it in a big bowl or tray, so that the fried ingredients cool down.

10. Take a mixi jar and put cooled fried urid dal mixture,
11. Add grated coconut, cut banana stem pieces and add little salt , tamarind and grind it with very little water.

12. Grind till all the ingredients mixes well and your desired consistency. ( Some like it smooth and others bit coarse)

12. Shift the chutney to a serving dish.

 13.  Add mustard seeds, ingh, curry leaves seasoning and mix it well.
14.  Banana Stem Chutney is ready to serve.

13. Serve with a main dish you have prepared.
14. We normally have this Banana Stem Chutney with Plain Rice and little ghee /coconut oil.

Note :

No need to cook the pieces. Just grind it along with coconut. You can soak banana stem pieces in butter milk also. (Optional). Adding more/less chilly is optional. It taste better if it is bit spicy. Take care of urid dal while frying/roasting. It should not get burnt or raw. Use of onions or garlic optional. Taste may differ.
Time : 10 Minutes.
Serves : 3 to 4.

Corn Poha Mixture

Celebration includes Sweets and Savoury/Namkeens. The varieties of sweets and salty dishes do add colours to festivals. I think every one agree with me. My feeling is that the preparations should be short and quick and not that heavy to munch.  Thinking of this I have prepared " Corn Poha Mixture", which is very easy to prepare and love to munch whenever you feel like. 

Corn Poha is prepared using Sweet Corn. Poha fluffs up when You fry. It has a crunchy feel. So here we go with one more crunchy munching " Corn Poha Mixture.

It is as simple as always. A very few ingredients are used . Corn Poha Groundnuts, salt and chilly Powders is the basic Ingredients.

You can add what ever you wish to. Example Sev/Om Pudi and  Puffed rice/Mandakki etc, etc.

Let us see the recipe now :

Ingredients :

Corn Poha : 2 Cups.

Oil : 1 Cup

Ground Nuts : 1/2 Cup

Salt : As required 

Chilly Powder : 1/2 or less than 1/2 Teaspoon

Curry leaves : 1 Handful. 

Method :

1. Wash and dry curry leaves. ( Moisture should be disappeared). 

2. Keep corn poha in a plate.

3.  Keep a frying pan on the fire and put oil to it.

3. Let it get hot. Take a small quantity of corn poha and leave it slowly in hot oil.

4. Let the flame be medium. Corn Poha starts to fluff up. 

5. Once it fluffs up remove done corn poha from oil. Put it on kitchen tissue.

6. Repeat the same procedure and fry all the corn poha.

7. The flame should be adjusted according to heat.

8. Now fry groundnuts and curry leaves till golden brown. Remove and put it on a kitchen tissue.

9. Put fried corn poha and groundnuts to a big bowl.

10. Add required salt and chilly powder mix it well. 

11. Now " Corn Poha Mixture " is ready to serve.

12. I have added little Puffed Rice/Mandakki/Puri to it. 

Note :

Take care of the flame while frying Corn Poha. You can use a big siever to fry corn poha. Put little corn poha to a siever and dip that siever in hot oil. It is easy to fry with siever. 

Use of more /less ground is optional. Any other spice like garam masala, chat masala can be added instead of chilly powder.(Optional).

Time : 20 Minutes.

Serves : As you wish.  

Quick Kodubale

Happy Deepavali to All. Festival of lights ..spreading the light to each and every one..Stay blessed.

Deepavali is fun to enjoy with full of hearts. Lighting Jyothis to chase away the darkness, bringing happiness by distributing sweets and namkeens (salted snacks) is a good thought indeed. Lets have one more spicy snack which is very famous in India and other countries of the world. That is Kodubale. Kodubale means a bangle shaped spicy snack.

It can be prepared using different ingredients. I too have prepared some different varieties of kodubales.

Let us see the recipe of Quick Kodubale. Kodubale, one of the yummy dish which goes well with a cup of coffee, as a side dish like papad, or when you are watching movie or any t.v. serial. 

I have used rice flour, chenna flour, chiroti rava, chilly powder, little jeera, oma (ajwan), salt and butter.

No maida/all purpose flour in this Kodubale recipe. You can also prepare lovely nippattu with same dough.

Things Needed :

Fine Rice flour : 2 Cups

Roasted Chenna / Pottu kadale/Huri kadale : 1/4 Cup

Chiroti Rava /Thin variety of semolina : 1 Tablespoon

Butter :  1 1/2 Tablespoons

Chilly Powder : 2 Teaspoons

Ajwan/ Oma /Carom seeds : 1/2 Teaspoon

Salt : As required :

Jeera /Cumin Seeds : 1 Teaspoon

Ingh/Asfoetida : A little 

Cooking Oil : 2 Cups or little less

Method :

1. Take a big bowl and add rice flour, rava/thin semolina, salt, butter, jeera, Carom seeds, Ingh and chilly powder.

2. Powder Roasted Chenna and add it with other ingredients. Mix all the ingredients well.

3. Add required water slowly and prepare dough. Kneed the dough well.

4. Divide the dough into small portion.

5. Take a small portion of the dough and then with your palm make a rope shape.

6. Join two ends and make circle. Arrange these done kodubales in a tray or plate.

7. Keep a frying pan on the fire and heat. Slowly drop in the done kodublales. 

8. Fry them on low and medium flame till they turn golden brown. 

9. Fry them on both sides and remove it from the oil. Put it on a kitchen tissue.

10. Repeat the same with remaining dough and prepare kodubales.

11. Store them in a airtight bottle /box once it is cooled.

12. Serve with cup of coffee/tea/Fresh juice.

Note :

Do not add more butter. It will turn very soft and get powdered while frying. You can also add sesame seeds instead of carom seeds. Use of more chilly is optional. Use of any cooking oil is optional. Do not make the dough very soft. It absorbs more oil if the dough turn very soft. Add little more rice flour and kneed the dough well before preparing. 

Time 30 Minutes

Serves : 25 to 30 Kodubales. (According to size and shape.