Shavige -Capsicum Vanghi Bhat. ( Vermcelli - Capsicum Masala Bhat ).

Shavige - Capsicum bath can be prepared with any brand of vermicelli ( shavige in Kannada language ) and vegetables like capsicum, carrot, peas, beans , potatoes and tomatoes.   Shavige- Capsicum bath can be enjoyed during break-fast, lunch or as evening tea time or  for dinner too.

Shavige/ Vermicelli is done using wheat and it is one of the handy ingredient. We can prepare varieties of dishes using vermicelli. Here  I have used vanghibath powder and prepared vanghi bath.
Vanghibat is a spice rice dish normally prepared using long brinjals. The spice powder can be prepared easily at home and fresh spice powder adds to the taste for the dish.
 Here I have used Anil wheat shavige, capsicum, tomatoes, green chilly and the Vangibath spice powder.
Let us see the recipe Now :
No Onion or No Garlic is used in this dish : Shavige - Capsicum Vanghi Bhat.

Things Needed : 
Shavige : 2 to 3 cups.
Capsicum : 2 to3.
Green chilly :  2.
Tomatoes : 2 to 3 ( Medium size ).
Oil:  3 to 4 Table spoons.
Vanghibath Powder : 1 Tablespoon.
Coconut : 2 to 3  Tablespoons.
Mustard seeds : 1 Teaspoon.
Urd daal : 1 Teaspoon.
Cashew Nuts : 1 Table spoon.
Curry Leaves : 6 to 8.
Coriander leaves : 2 Tablespoons.
Salt : To taste.
Water : 4 Cups.

Method : 
1. Dry roast Savige for 3 to 4 minutes on medium flame and keep it aside.
2. Wash and cut green chilly, capsicum, tomatoes and coriander leaves.
3. Keep water for boiling. Great coconut and keep it aside.
4. Keep a pan on the fire and heat. Put oil, mustard seeds and urid dal.
5. Let mustard seeds splutter. Add cashew nuts and fry till they turn golden brown. Add curry leaves and cut green chilly.
6. Add cut capsicum and fry for 2 minutes. Add cut tomatoes and fry till they turn soft.

7. Add roasted shavige and stir slowly. Add required salt and little turmeric powder.
8. Add boiling water and mix it well. Add Vanghibaat powder and mix it well.
9. Let it cook on medium and low flame for a few minutes. ( Let all the moisture disappear).
10. Put off the fire and add grated coconut, cut coriander leaves and mix it nicely.
11. Add 1 tablespoon of fresh ghee and mix it. Shift the ready Shavige Vanghibaat to a serving dish.
12. Serve with a cup of curd.

Note:
The proportion of water :1 Cup of Shavige : 1 1/2 to 2 cups of boiling water.
You can use grated carrots, cut french beans and potatoes. Use of onion is optional. Use of little more ghee is optional. Adding cashew nuts is optional.
Time : 30 Minutes.
3 to 4 Serves. 

Recipe for   Vanghibath Powder: 

 Vanghi bath powder can be prepared by roasting  2  tablespoons of channa daal, 1 spoon of urd daal, 1 spoon of coriander seeds, 1 teaspoon of jeera and 3 to 4 cloves.  Little curry leaves( 10 to 12 ) and  5 to 6 red chillies .  Dry roast all these ingredients on low flame and dry grind when the mixture is cool.
One time use.

Raagi Rotti.( Finger Millet ).

Raagi Rotti is a healthy dish . You can have them for breakfast/lunch/snack/dinner.
Ragi is known as one of the best millet. Ragi/Finger Millet is grown and it has become the staple food of many in Karnataka India.

I have used carrot, small cucumber, green chilly and other ingredients to prepare this Ragi Rotti. You can try ragi rotti with onlyonions and coconut which is basic need to prepare ragi rotti. I wanted to add carrots and cucumber gratings and then njoy this rotti.
Lets see the recipe now:
Things Needed :
Raagi/Finger millet flour/ Hittu: 2 cups.
Curd : 2 Tablespoons
Salt : To Taste.
Green chilly : 1 or 2 .
Curry Leaves : 10 to 20 Leaves .
Coriander leaves : 3 to 4 Table spoons.
Coconut :  2 Table spoons. (Optional ).
Ginger : 1 Tea spoon. ( an inch ).
Cucumber : 1
Carrots : 2
Onion : 1
Oil : 5 to 6 Table spoons.

Method :
1. Wash and remove the outer layer of cucumber and carrots, grate them and keep it aside.
2. Remove the outer layer of ginger and wash it again. Grate it and keep it aside.
3. Wash and cut coriander leaves, curry leaves and green chilly. Grate coconut.

4. Now take a big bowl and put ragi flour, curd, grated cucumber and carrots.
5. Add grated carrots, ginger, cut coriander leaves, curry leaves, salt and green chilly.
6. Add boiling water and mix all the ingredients nicely. Let the dough be loose. Not very thick.

7. Now keep a pan/tava on the fire. Heat. sprinkle some water on the tava.
8. Clean the water nicely with a tissue (kitchen tissue) or a clean towel.
9. Take a handful of dough and spread it around the tava. Add a spoon of oil.
10. Spread the dough with a flat spatula by not putting weight on the spatula.

11. Let the flame be very low. It helps to spread the dough thin and gives even spread.
12. Cover it and cook for 1 to 2 minutes on low and medium flame.
13. Turn the other side and cook for a minute on medium flame.

14. Now Carrot -Cucumber Ragi Rotti is ready to serve. Put ghee or Butter on the hot rotti.
15. Serve with the side dish you have prepared.

Note :
Adding onions to raagi rotti is optional. You can also add edible leaves to the dough. Example like Palak, methi, dil etc. Adding more /less chilly is optional. Mixing the dough with boiling water helps the rotti to be soft. (Use of boiling water is optional).
Time : 30 Minutes.
Serves : 3 to 4
Raagi Rotti using onions instead of carrots and cucumber. (Follow the above same steps).