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

Raagi Haalu bai./Finger Millet

Raagi/Finger Millet is one of the healthy grain that one should have in his/her diet. Many many dishes can be prepared using Raagi/Ragi/Finger Millet.

We can do rotti, dosa, pakodas/pakoras and sweet dishes like laddu and halubai, Huri hittu (Rosated flour), etc.
Halubai is something like pudding, which is ground or used ragi flour and then ground with fresh coconut and stir with all the ingredients. The ingredients are really very easy and we normally have it in our kitchen shelf.
Let us see the recipe Now.

Things Needed :

Raag  ( Finger Millet ) Powder : 2 Cups.
Water : 4 Cups
Coconut : 1 cup. ( Grated ).
Jaggery : 3/4 of the Cup.
Ghee : 2 ro 3 Table spoons.
Cardamom : 5 to 6 Pods.
Salt : a pinch.

Method :

1. Melt jaggery if it is hard. Just keep it in a big pan and put some water. It start melting slowly.

2. Keep a big pan on the fire and put jaggery and the water which is used for melting.
3. Strain the jaggery once the jaggery is completely dissolved. and keep jaggery water aside.

4. Grate coconut and grind it with cardamom pods. Use required water.

5. Keep a big pan on the fire and put cleaned jaggery water. Add ragi flour.

6. Add ground coconut and mix it well. Stir it on a low flame.

7. Add a tablespoon of ghee and stir till it starts to leave the edges.

8. Continue stirring for another 6 to 8 minutes. It starts to form a shape in the middle.

9. Add the remaining ghee and mix it well.
10. Greece ghee on a big plate or tray and pour the ready halubai mixture on the top of the plate.

11. Let it cool completely. Then you can cut it into desired shape and serve.
12. I packed some Ragi Halubai for my relatives.

Note : 

Must stir continuously on low and medium flame to get the good result. ( Other wise it may get burnt and becomes difficult to stir ).You can add more jaggery to get sweeter taste. You can add more ghee too. The correct amount of  required water should be used. 1 Cup Raagi/Finger millet = 3 1/2 to  4 cups of water can be used. Adding any fruit like apple, banana is optional. One should do it on low flame to get the tasty Halubai.
Time : 30 Minutes
25 to 30 Pieces can be prepared.