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

Awarekai Kai Chitranna

Awarekai or field beans or flat beans, as I said before, we get lot of this crop during winter months. Each and every meal do contain Awarekai in most of the house hold cooking especially in Karnataka. Whether its lunch, breakfast, snack or even dinner, it has something Awarekai in it. The use of Awarekai is more here in Karnataka since it is comparetively cheaper and grown in most of the places. It helps to keep our  body warm and healthy during winter months. One more good point is Awarekai goes very well with almost all the dishes. We can accomodate awarekai in rice items, or curry items or with rava, wheat or any kind of flour and even fries.( many fried items can be prepared). Might be the accomodating quality also has made Awarekai very popular pod.
Anyway, some one has suggested and inspired me to try out something really South Canara dish with Awarekai.  Here is a South Canara popular dish, Kai  Sasive chithranna.(Coconut,  Mustard seeds Chitranna).  Kai chitranna is a very famous dish, during festivals or some programmes we do prepare Kai chitranna and I hope You too will like it. Do prepare and enjoy eating Awarekai Kai Chitranna.
 Things Needed:
Rice : 2 Cups
Awarekai : 1 to 1/2 cups
Red chilly : 4 to 6
Mustard Seeds : 2 Tea spoon
Tamarind Pulp : 2 Table spoons
Urd dal :1 Tea spoon
Oil : 2 Table spoons
Coconut : 1 Cup
Jaggery : 2 Table spoon
Turmeric Powder : a pinch
Salt : as required
Ghee : 2 Table spoons
Curry leaves : 6 yo10
Coriander leaves : 2 to 3 Table spoons.
Ingh (Asafetida) : a pinch

Method :
1. Wash and cook raw rice in a pressure cooker or rice cooker.(propotion of rice and water is 1=2).
2. Wash and pressure cook Awarekai and keep it aside.
3. Wash curry leaves, coriander leaves and grate coconut and keep it aside.

4. Dry grind grated coconut, red chilly, 1 tea spoon of mustard seeds and Asafetida.

5. Keep a pan on the fire. Put oil and heat. Put 1 spoon of mustard seeds, urd dal.
6, Let the mustard spurt. Add 1 red chilly to the spurt. Add curry leaves and ingh.
7. Add tamarind pulp, jaggery, salt and turmeric powder to the spurt mixture.
8. Let this mixture cook for 3 to 4 minutes. It starts to thickens.

9. Stir in between till it thickens. Now add ground coconut mixture and mix it well.

10. Add cooked Awarekai and rice to the coconut mixture and mix it well. Add ghee and mix.it well.
11. Put coriander leaves on the top and shift Awaekai Chitranna to a serving bowl.

12. Serve with a cup of curd or according to your wish.

Note : To get tamarind pulp , soak tamarind in warm or hot water for 5 minutes and squeeze out the pulp and use the pulp. You can use chily according to your wish. You can also use less oil. Using ghee is better for health. You can also use cashew nuts or ground nuts to get the dish more delicious. You can also try this dish with Peas or some vegetables like beans or capsicum.
Time : 40 minutes.
Serves : 3 to 4