Carrot Shavige

Shavige /Vermicelli/Indian thin Pasta what ever you say it has its own place in South Indian Breakfast/Snack.

We can do many many dishes out of this Indian Vermicelli. Upma, baath, Vanghibath, Bisibele Baath, Palav and the recipes goes on.

I have given the name as Carrot Shavige since it has fresh and grated carrots and you munch them while you eat Shavige. Adding carrot gratings at last helps you to have raw carrots, it is slightly cooked because of the hotness in Shavige. It is an way to feed kids carrots. 

I have used thin variety of Anil Wheat Shavige, ground nuts, coconut, grated carrots and garam masala a little.

Let us see some benefits of having " Garam Masala (Spice) " in our diet.
Garam Masala does mean it provides warmness in our body. Garam Masala is used mostly Indian style of cooking. It is one of the spicy mixture of many spices. Garam Masala has cumin seeds/jeera in it. Cumin Seeds are rich in Iron, and it is good for promoting good blood cells and helps to prevent anemia. Cumin Seeds helps to improve digestion in our body. Cardamom is a main spice used in garam masala and cardamom/yalakki/elakki/yaalachi is good for cough, heart burn, and bronchitis. Coriander is one more  important spice used in garam masala. It helps in lowering the blood cholesterol levels and controlling blood sugar level in our body.
Garam Masala helps to build immunity and helps to relieve pain and inflammation in our body.It helps in soothing the stomach upset. It also helps to lower the blood sugar levels. It is said that it helps in weight loss. It helps in detoxifying the body. It helps in eliminating the bad breath.
Remember that Garam Masala can cause allergy and one should be very careful. It is always better to add garam masala very small quantity and it must be used rarely.

No Onion OR No Garlic is added here in this recipe of " Carrot Shavige".

It is one of the easy and simple dish and is mild spicy. Use carrots helps in avoiding heart burns and other irritations.
Let us see the recipe now :

Things Needed :

To Cook :
Shavige /Vermicelli : 2 Cups
Water : 4 Cups (Exactly)
To Fry :
Ground Nuts : 1/2 Cup
Seasoning :
Mustard Seeds : 1 Teaspoon
Urid Dal : 1 Teaspoon
Green chilly : 1
Curry Leaves : One handful
Oil : 2 to 3 Tablespoons
Ground nuts : 2 to 3 Tablespoons
To Add :
Grated Carrots : 1 Cup (2 Carrots/Medium sized).
Grated  Coconut : 1 Cup
Powdered Ground Nuts : 2 Tablespoons
Garam Masala Powder : 1/2 Teaspoon
Rasam Powder : 1 Tablespoon
Turmeric Powder : A pinch
Salt : As required
Jaggery : 2 Teaspoons/powdered
Coriander leaves : 2 Tablespoons
Lemon : 1/2 ( 1 Teaspoon)
Ghee : 1 Tablespoons
Groundnut powder : 1 Tablespoon

Method :

1. Wash and slit green chilly and cut coriander leaves and curry leaves.
2. Grate coconut and keep it aside.
3. Wash carrots, scrape out the outer layer of carrot and grate it. Keep it aside.

4. Dry roast ground nuts, remove its skin and dry grind it to powder.
5. Keep water for boiling in a big pan/bowl.
6. Keep a big pan on the fire and heat. Add cooking oil. Let it get hot.
7. Add mustard seeds, urid dal. Let mustard seeds splutter.
8. Add green chilly and fry for 10 seconds. Add ground nuts and fry till they turn golden brown.

9. Add Shavige/Vermicelli and fry till they turn slight golden brown. Fry on low flame.
10. Add turmeric powder, jaggery, garam masala, groundnut powder,rasam powder and salt.

11. Pour water and mix all the ingredients well. Let it cook and get thick. Mix it in between so that it does not get burnt or stick to the pan.

12. Let all the moisture disappear. Add grated coconut and carrots. Add lemon extract. (Lemon juice). Put off the fire.
13. Add a spoon of ghee and mix all the ingredients nicely.

14. Shift the ready Carrot Shavige to a serving bowl. Add cut coriander leaves and mix it slowly.

15. Serve with a glass of Hot Coffee or Tea.

 

Note :

The water should be boiling and it should be exactly double the quantity of shavige. Make sure to reduce the flame to very low while you pour hot water and also while frying shavige. You can use groundnuts chutney powder instead dry roast and powdering the ground nuts process. (Time will be saved). Adding more chilly or garam masala is optional. Any brand of rasam powder can be used. (Optional). I have used home prepared rasam powder. Use of onions are optional. You can fry cut onions and add it at the end or while shavige is cooking. Any brand of shavige is optional. You can use ground nut chutney powder instead of fresh prepared groundnut powder. (Optional).
Time : 30 Minutes
Serves : 3 to 4 .
Type : South Indian Breakfast/Snack time.

Seeme Badane - Sweet Potato Jeera Curry

Seeme badane kai /Chayote Squash is one of the healthy vegetable. It grows in plenty during winter and is healthy too. I have tried Sweet potato and Seeme Badane Kai jeera curry and the combination of the vegetable suits so well. The curry came out so well and I would like you also try and enjoy this yummy side dish.

Starting of November as the rains stops slowly these Seeme badanekai plants starts to give out the vegetables. It is a climber plant and the vegetables are curvy shaped vegetables which are rich in minerals and vitamins.

Let us see the benefits of eating " Chayote Squash " in our diet.

Chayote squash/Seeme badanekai has no saturated fat or cholesterol. It is a rich source of dietary fiber. The vegetable has good amount of minerals vitamins and good for weight loss. They do contain B complex Vitamins, folates, potassium and Vitamin C. Chayote Squash helps in dissolving kidney stones and regulating high blood pressure. They are good for people suffering from constipation.
No Onion OR No Garlic is added in this " Seeme Badane - Sweet Potato Jeera Curry".
I have used Chayote Squash/Seeme Badanekai (Kannada language), Sweet potatoes, jeera, green chilly and coconut. This curry goes well with almost all the main dishes.
Let us see the recipe now :

Things Needed :

To Cook :
Chayote Squash/Seeme badanekai : 2
Sweet Potatoes :  1 (Medium sized)
Moong or Toor Dal : 1/4 Cup
Methi seeds/Fenugrik Seeds : 1/4 Teaspoon
To Grind :
Coconut : 3 to 4 Tablespoons
Jeera/Cumin Seeds : 1/2 Teaspoon
Ginger : A small piece
Green chilly : 2 to 3
To Add : 
Salt : As required
Ingh /Asafoetida : A little
Turmeric powder : A pinch
To Season : 
Coconut Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 6 to 8 leaves

Method :

1. Wash and pressure cook moong dal and methi seeds with required water ( I have used moong dal) and keep it aside.
2. Wash and remove the outer layers of sweet potatoes and chayote squash nicely.

3. Cut them into small pieces and cook with required water.

4. Grate coconut and grind it with jeera, cut ginger and green chilly with required water till paste.
5. Now keep a pan and put cooked dal, cooked veggies. Add turmeric powder and salt.

6. Let it boil for 2 to 3 minutes. Add ground coconut jeera mixture and mix it well.

7. Let it boil for 2 to 3 minutes. Mix in between so that it does not get burnt.
8. Shift curry to a serving bowl. Add mustard, jeera and curry leaves seasonings.
9. Serve with hot rice or any choice of your main dish.

Note :

It is better to cook veggies separately. Keep the veggies in a big pan and put some water and then cook till they turn soft. Use of any cooking oil is optional. Use of more/less chilly is optional.
Use of garlic or onions are optional. You can add carrots, beans to this curry. I have not used any curd or tamaraind since the curry is very mild.
Time : 30 Minutes
Serves : 2 to 3 
Type : South Indian/South Canara /Udupi.