Spring Onion - Shavige

Shavige Uppitu is one of the well known breakfast or snack item and we can prepare in different ways. Shavige can be enjoyed in any form either sweet or spicy.
Here I have tried Shavige with Spring Onions and Capsicum. The combination of spring onions go well with capsicum and it taste really nice with capsicum aroma. Instead of onions I have tried spring onions. You get fresh Spring onions in the market. It also serves the purpose of eating leaves. Leaves are one of the best vegetable one should intake.

Let us some benefits of having Spring Onions in our diet.

Spring onions lowers the blood sugar level.
It is often used as a medicine for common cold.
It is used as an appetizer as it helps digestion.
It speeds up the level of blood circulation in the body.
Spring Onions are rich in Vitamins like Vitamin C, Vitamin B2 , Vitamin A and Vitamin K. They are also good sources of copper, phosphorous, magnesium, potassium, manganese and Fiber.
They are good for regulating metabolism. They help to fight against eye disease and eye problem and protects the skin from wrinkling.
They help to reduce the cholesterol level.
Here is a recipe of Spring Onion - Shavige recipe, which is very easy to prepare and we can have them for breakfast, as evening snack or even for dinner. Good for kitty parties also.

Things needed:

Spring Onion : 2 Bundles
Shavige : 1/2 Kg
Water : 3 1/2 to 4 Cups
Coconut : 1 Cup
Capsicum : 2
Green chilly :2 to 3
Salt : Required Salt.
Curry leaves : 6 to  8
Coriander leaves : 2 Table spoons
Mustard seeds : 1 Tea spoon
Urid Dal : 1 Tea spoon
Oil :  3 to 4 Table spoons
Ghee : 2 Table spoons
Ginger : a small piece

Method : 

1. Wash and cut spring onions, capsicum, green chilly and coriander leaves.

2. Grate coconut and ginger and keep it aside. Squeeze out the lemon juice and keep the juice aside.

3. Keep water for boiling.
4. Keep a big pan on the fire and put 1 table spoon of oil. Heat and fry shavige on low flame till they turn golden brown.

5. Keep another pan and put  remaining oil and put mustard seeds, urid dal. Let the mustard seeds splutter.
6. Add curry leaves, green chilly and fry for 10 seconds.
7. Add cut capsicum,grated ginger and spring onions and fry nicely till they turn soft.

8. Add this fried spring onions and capsicum to fried shavige and mix it well. Add salt and boiling water.  Mix it slowly, cover the lid and cook for 2 minutes on low flame.

  9. Add grated coconut and lemon juice when all the water disappear. Put off the gas. Add ghee and mix it nicely.

 10. Shift the ready Spring Onion Shavige to a serving bowl and serve with cup of curd or banana.

Note :    

You can add more oil if you wish. Adding red chilly or green chilly is an optional.
You can also add other vegetables like carrtos, beans and peas.
Do it on low flame to get the good result.
I have used Anil Wheat Shavige. You can use MTR or any other brand shavige also.
You can also use Garam Masala but it gives a different taste.
Serves : 6
Time : 30 Minutes.

Radish (with it leaves) Curry

Radish is one of the healthiest vegetable one should intake regularly. You can prepare many dishes with its leaves also. This recipe contain Radish and its leaves also.I have eaten Radish Curry in one of our friend's house in Dehra Doon. That was with different spices.
Here I have tried this curry with simple spices which are at home and we South Canara people normally use. It can be prepared like sambar also. No Dalls are used here. Using of coconut gives fresh and good aroma . It adds thickness and using red chilly ( badagi) gives a good colour to the curry.

Lets see some benefits of eating Radish and its leaves.

 Radish is one of the nutritious root vegetables which can be used in salads as well as in main recipes.
Radish is used for jaundice treatment as it is good detoxifier for the liver and stomach.
It helps in purifying the blood and eliminating body toxins and waste through urine.
It is considered as having more roughage and fibers and helps to digest the food easily and good for people who are suffering from constipation. Radish also used to treat piles.
It prevents the kidney and urinary system from infection and other disorders.
It has anti inflammatory property which reduces the inflammation during any infection.
It is high in Vitamin C and packed with antioxidants.
It is also a good source of potassium and helps in maintaining the blood pressure under control. It also reduces the blood pressure.

Here is a recipe of Radish (with Leaves) Curry which can be prepared easily and quickly. We can have this curry with chapatis, plain rice, roti, poori or even with some masala rice.

Things Needed :

Muli (Radish with its leaves) : 5 to 6
Coconut : 1 cup
Red chilly : 4 to 5
Jeera ( cumin seeds) : 1/2 Tea spoon
Coriander seeds : 1 Tea spoon
Tamarind : 1 marble size
Pepper Pods : 5 to 6
Ginger : 1 small piece
Curry leaves : 5 to 6
Mustard seeds : 1/2 Tea spoon
Methi seeds : 4 to 5
Jeera : 1/2 Tea spoon
Coriander leaves : 2 to 3 Table spoons
Salt : To taste
Oil : 1 Tea spoon.

Method :

1  Wash and cut radish with its leaves into small and cook with sufficient water and keep it aside.

2. Grate coconut and grind with red chilly, 1/2 tea spoon jeera, pepper pods, tamarind and coriander seeds

3. Now keep a pan on the fire and heat. Put oil, mustard seeds and methi seeds. Let mustard seeds splutter.
4. Add jeera and curry leaves. Leave it for 10 seconds.
5. Add cooked Radish and its leaves. Add a pinch of turmeric powder and required salt. Let it boil for 2 minutes.

6. Add ground coconut mixture and mix it nicely and boil for 2 to 3 minutes. Stir in between.

7. Now shift the Radish Curry to a serving dish and serve with the main dish you have prepared.
8. Add coriander leaves and a spoon of ghee on the top, mix it well and then serve.

 Note:

Cook nicely till the vegetable is soft. You can add onions and garlic to this curry. (optional).
You can also add little jaggery if you wish to be bit sweet.
You can add some cooked dal like toor or moong dal to make the curry more thick.
Adding more oil is also optional.You can add lemon juice instead of tamarind.

Time : 20 minutes

Serves : 3 to 4.