Quick and Simple Shavige Upma/Uppittu

Shavige /Semiya is thinner variety of noodles, and it is mostly used in Indian kitchens. Cooking Shavige baat for breakfast is common in South India.
This Shavige Upma/Uppituu/baat is an easy method and you don't have to spend much time in the hectic mornings.

I have used Anil brand Shavige , little jaggery, ghee, oil, rasam powder and vegetable baat powder.
Ready Shavige is available in different sizes and in many brands. I normally use a brand called Anil Shavige which is very comfortable to cook. Preparing Shavige is very easy and you can prepare in many varieties too.
Anil Shavige is prepared using Dhurum Wheat and it helps to provide carbohydrates needed by our body and you stay full for a longer time. Dhurum wheat is said to be filled with fiber and easy to digest.
No Onion or No Garlic Recipe. It is very simple. quick and healthy food.
Let us see the recipe now :

Things Needed : 

To Cook :
Anil Wheat Shavige  ; 2 Cups
Water : 4 Cups
To Season : 
Cooking Oil : 2 Tablespoons
Mustard Seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry Leaves :  8 to 10
Green chilly : 1
To Add : 
Turmeric Powder :  A pinch
Jaggery : 1 Tablespoon
Ghee : 2 to 3 Tablespoons
Lemon Juice : 1 Teaspoon
Salt : As required
Coconut : 1/2 Cup. (3 to 4 Tablespoons)
Coriander leaves : 2 Tablespoons
Mayyas Rasam powder : 1 Teaspoon
Mayyas Vanghibaat Powder : 1 Teaspoon

Method :

1. Wash and cut green chilly, Curry leaves and coriander leaves. Keep water for boiling. Grate coconut.
2. Keep a pan on the fire and add oil. Let it heat. Add mustard seeds and urid dal.
3. Let mustard seeds splutter. Add curry leaves and cut chilly. (Just slit chilly).
4. Add shavige and fry till it turns golden brown. (Do it on low flame).

5. Add turmeric powder, salt and jaggery. Add boiling water and mix it. Let it cook and get it thick.

6. Add ghee, Mayyas Rasam powder and Mayyas Vanghi baat powder.
7. Stir slowly and let it mix it nicely with cooked shavige. Let all the moisture disappear from shavige.

8. Add 1 teaspoon of lemon extract (lemon juice) and grated coconut.
9. Mix it slowly and put off the fire.

10. Shift Ready to serve Shavige to a serving dish and add cut coriander leaves. Serve with a cup of curd.

Note : 

Fry Shavige on low flame so that it does not get burnt. Use of more ghee or oil is optional. Use of any brand rasam powder. vanghibath powder is optional. You can use home prepared powders too. Adding onions or any other vegetables is also optional. Use of jaggery is optional. You can use sugar instead of jaggery. (Remember Jaggery is healthy option).
Type : Typical Udupi Style 
Time : 30 Minutes.
Serves : 3 to 4.

Same (Little Millet) Payasa/ Pudding

Little Millet is known as " Same, ಸಾಮೆ " in Kannada/Karnataka's official language. Little Millet is one of the healthy millet. I have tried "Little Millet Payasa/Kheer"  and it is a healthy dish I can say.

Payasa  /Kheer is prepared on special days like festivals, feast or get together parties.

I have used Little Millet, jaggery and coconut. 

Let us see some benefits of having " Raisins in our diet".

Raisins are packed with nutrients and full of minerals and vitamins. They are rich in B vitamins, iron and potassium. Raisins are good source of carbohydrates. They are full of fiber and benefits the people who suffer from constipation. They are good for people who are weak and suffering from anemia, fever and good for weight gaining. Raisins are good for eye health, dental care and bone health. They are good for reducing the hypertension and control diabetes.

Same (little millet) Payasa is nice to have as a desert, or even for breakfast. Little millet is one of the best millet to make use and be fit.

Let us see the recipe.

Things needed :

Same /Little Millet : 3/4 Cup
Jaggery : 1/2 Cup
Coconut : 1 Cup ( half of one coconut)
Cardamom : 4 to 5 Pods
Cashews.  Almonds. Raisins : 2 Tablespoons
Ghee : 1 Teaspoon

Method :

1. Wash and  pressure cook same /little millet for 8 to 10 minutes.

2. Grate coconut and grind it with little water and squeeze out the thick milk and keep the milk aside.

3. Grind the coconut with little more water and squeeze out the thin milk. Keep it aside.
4. Keep a big pan and put cooked same /little millet. Add little water. Let it boil once.
5. Add jaggery and boil nicely for 2 to 3 minutes. Add the thin coconut milk. ( Second time's ).

6. Let it boil for 1 to 2 minutes. Add the thick coconut milk and let it start to boil. Mix it once.

7. When it starts to boil ( After mixing nicely) put off the fire. Put little Millet Payasa to a serving dish.

8. Keep a pan on the fire and heat. Add ghee and raisins and cashews. Let it turn golden brown.
9. Add it to the ready "Same Payasa/Little Millet Payasa" .

10. Add a cup of boiled milk just before serving and then serve.

Note :

Let same cook nicely. It helps same to mix with coconut milk nicely. I have used organic jaggery. If you are using market bought jaggery, melt jaggery completely and then sieve it with strainer and then add then use clean jaggery. Adding more or less jaggery is optional. You can grind coconut with little water and a spoon of soaked raw rice till paste and then you can add it to boiling payasa mixture. ( Instead of coconut milk). Remember to use fresh and moisture coconut for payasa. Adding nuts according to your taste.
Time : 30 Minutes.

Serves : 5 to 6 ( According to quantity of serving).