Tomato - Peas Shavige

Tomato - Peas Shavige is prepared using tomatoes and peas as the name says. You can have it for breakfast, as evening snack or even for dinner. Now peas and tomatoes are available plenty in the market. It is always good to use seasonal vegetables because it will be loaded with freshness.
I have used Anil wheat shavige (vermicelli /thin noodles) and some home made spices like huli pudi. (Bangalore style).

Lets see some benefits of using curry leaves in our diet.
Curry leaves take an important place in Indian cooking especially in South Indian Cooking. It is one of the must seasoning ingredients. The aroma of curry leaves adds great taste to the dish. Curry leaves not only adds taste, it is loaded with medicinal properties.
They contain various anti oxidant properties. They are good for indigestion and excessive acid secretion. They are good for diabetes and unhealthy cholesterol balance. The roots are used for treating body aches. The nutrients in curry leaves are carbohydrates, energy, fiber, calcium, phosphorous, iron, magnesium, copper and minerals. They also contain minerals like Vitamin C, Vitamin B, Vitamin E and amino acids. They contain zero fat.
Tomato - Peas Shavige has No Onion and No garlic and we can have them on during fast or feast.
Good for lunch boxes or travelling or even kitty parties like one pot dish.
You can add any spice according to your wish and use your own creativity to prepare the dish. It is one of the easy, quick, simple and healthy dish.
Lets see the recipe now :

Things Needed :

To Fry :
Shavige/Vermicelli/ Semiya : 2 Cups
Green chilly : 2
Tomatoes : 2 to 3
Peas : 1 Big bowl
Ginger : An inch
Curry Leaves: 8 to 10
To Add :
Curry Powder/Sambar Powder/ Rasam Powder/ Huli Powder : 2 Tablespoons
Coconut (fresh) Grated : 1/2 Cup
Salt : As required
Coriander leaves : 2 Tablespoons
Water : 4 Cups
Ghee : 2 Tablespoons
For seasoning :
Oil : Any brand : 2 to 3 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1/2 Teaspoon
Jeera/ Cumin Seeds : 1/2 Teaspoon
Cashew nuts : 1 Tablespoons (Cuts) (Optional)

Method :
1. Wash and cut tomatoes (remove the seeds) in to small pieces.
2. Just wash and boil peas (fresh) till they turn soft. Keep water for boiling.
3. Wash and cut green chilly, coriander leaves into thin and wash and remove the outer layer of ginger. Wash it again and grate ginger and keep it aside. Grate coconut.

4. Keep a pan on the fire and heat. Put oil and heat. Put mustard seeds and urid dal.
5. Let the mustard seeds splutter. Add green chilly and curry leaves.
6. Add vermicelli/shavige and fry till they turn golden brown. (Low flame).
7. Add tomatoes and peas to the roasted vermicelli and fry for 2 minutes.

8. Add boiling water, salt and a pinch of turmeric powder.
9. Mix it well and let it cook on low flame. Add huli (sambar powder) and mix again.

10. Put off the fire once it turns thick and add coconut and ghee.
11. Shift ready shavige to a serving bowl and add cut coriander leaves.
12. Serve with a cup of curd.

Note :

Fry vermicelli nicely till they turn slightly golden brown. (taste better). Adding ghee is optional.
(It adds to the taste). Adding oil instead of ghee is optional. Use of onions is also optional. You can use any brand of rasam/sambar powder. I used home made Sambar powder. You can also add any vegetables of your choice. Beans, Carrots, Potatoes goes well with this dish. Use of garam masala is also optional. You can use any type or brand of Vermicelli ...
Time : 30 minutes
Serves : 3 to 4.  

Flax Seeds , Ground Nuts & Dry Coconut Chutney Powders.

Chutney Powder is a spicy powder prepared using many dals and spices. There are varieties of chutney powders like mixed dal powder, chilly mixed powder (Molagai podi), Toor dal chutney powder, ground nut chutney powder, Sesame chutney powder so the list goes on.
Here I have prepared Flax seeds chutney powder. Added some curry leaves and chilly powder.
I also have prepared Ground Nuts Chutney Powder and Dry Coconut Chutney Powders. So there are three Chutney powders Recipe is Here. They are easy to prepare and yummy to enjoy with any dishes.

This time I wanted to try with chilly powder instead of red chilly. I had many packs of chilly powder. So used it here and it has come out nicely. You can add this chutney powder to any curry (small amount like 1 to 2 spoons only) once in a while. Flax seeds are good for the body and it contain Omega 3 and good vitamins and minerals.
Lets see the benefits of using Flax seeds in our diet.
Flax seeds are used in cooking for ages. In olden days it self people knew its benefits and one or the other way they used flax seeds in their diet. Now a days most of us know the benefits of eating flax seeds. It contain Omega 3 fatty acids. It also has high lignan content.( Lignan are fiber kind of compounds and they also provide antioxidant protection to the body). They also contain water soluble fiber which can provide special support to the intestinal tract. ( They are known as Mucilage gums). They also help to control the cholesterol level in our body. They are good for diabetes and blood pressure. It is good for people who suffer from constipation. It helps to improves immunity since it is rich source of Omega -3  fatty acids. Flax seeds protect our body from bacteria and viruses. It also helps to reduce inflammation since they contain anti inflammatory properties. It is good for women who suffer from Hot Flashes. The anti oxidant properties in flax seeds regulate the hormon imbalance.
Lets see the recipes now :

1. Flax Seeds Chutney Powder:

Things Needed : 

Flax seeds : 1 Cup
Red chilly Powder : 2 Tablespoons
Salt : 1 Tablespoon
Curry Leaves : 2 Handful
Ingh/Asafoetida : a little
Dry Coconut : 1/2 coconut ( according to your wish )
Tamarind : A small marble size

Method : 

1. Clean (optional) flax seeds and dry roast them on low flame slowly.

2. It starts to splutter. Fry little more and shift it to a tray or plate. (see the plate is completely dry).4.
3. Put red chilly powder on top of the seed and let it cool. Add tamarind to it. ( Make it into small pieces)
4. Cut  dry coconut and roast on low  flame for 2 minutes. Add it to the flax seeds bowl or tray.
5. Dry roast curry leaves nicely for 2 to 3 minutes and let it cool.

6. Dry grind the mixture when it is cooled. Allow it to cool and put it in a plastic /glass container,
(Bottle/box) use it whenever you want it.

7. You can use this powder for any type of dry curry or any curry too.

Note :

Dry roast them on low flame nicely. Do not over roast. You can add red chilly (needs to roast) instead of chilly powder. I added chilly powder on the top of hot roasted flax seeds. That will be more than enough to get the right heat. You can also use more coconut. Using dry coconut helps to chutney powder to stay without spoiling. ( or your chutney powder might get spoiled or get fungus. Check salt. Add little by little and make sure it is just enough.
Time : 15 minutes
Serves : as you use. (I small bottle).


2. Dry coconut chutney powder

Things Needed : 

Copra/ Dry coconut :1
Chilly powder : 2 Tablespoons
Salt : As required
Tamarind : a small marble size
Ingh : A pinch
and seasoning : 2 Teaspoons.
Mustard seeds, curry leaves and ingh and a spoon of oil. (any)
Method :
1.Cut copra (dry coconut) into small pieces.

2. Add tamarind and salt, ingh and dry coconut pieces. Dry grind it nicely till it turns into nice powder.

3. Add mustard and curry leaves seasoning to it. This coconut chutney powder can be kept out side for a month. (Use dry coconut).  Fill in the glass bottle when it is cooled.

Note :
Make use of dry coconut. No need to roast or fry the ingredients. It can be used for any curries also.
Time : 10 minutes.
Serves : 1 Bottle

3. Ground Nuts Chutney powder :

Things Needed 
Ground Nuts  : 1 Cup
Red chilly powder: 2 Tablespoons
Ing : A pinch
Curry Leaves : One handful
Tamarind : 1 Small marble size
Salt : As required
Method :

1. Dry roast groundnuts and remove all the outer layers of groundnuts. Dry roast curry leaves for 2 to 3 minutes. 

2. Dry grind them along with chilly powder and dry tamarind.
3. Mix salt and let it cool. Put this Groundnuts chutney powder in a glass bottle.

Note :
Dry roast ground nuts till it gets crispy. Let it cool. Then dry grind it nicely. Mix all the ingredients before you bottle chutney pudi/powder. You can also use little dry coconut and then grind it together.
 Time " 10 miunutes
Serves : 1 Bottle