Boiled Rice + Rice Flour Ottu Shavige

 Ottu Shavige ( Rice Noodles)

Ottu Shavige is Home Made Noodles or a type of pasta. It is prepared with using Rice. It may be boiled or raw rice. Shavige (Noodles) prepared for special functions and festivals. Festivals like Thread ceremony and some special occasions. Though it is a long process to prepare this shavige it is one of the most liked food by all age group. We in South Canara ( Southern part of Karntaka , India) prepare this Shavige and enjoy eating with Fresh Coconut milk and Jaggery or make chitranna (lemon Shavige) and with curd curry, coconut chutney and Mango pickle and fresh coconut oil.
Ottu shavige is prepared with slightly different way in Tamilnadu, Kereala and even in Srilanka and they call it as Idiappam.
Now a days so many varieties of noodles with different size and shapes have come to the market and we do prefer the ready made. But still the Home Made is always the best and the healthiest food one must know.
 Ottu Shavige Can be eaten for breakfast, lunch or dinner.

Things Needed :

Boiled Rice : 2 Cups
Raw Rice flour : 1 Cup
Salt : to Taste
and Shavige Mould 

Method :

1. Wash and soak boiled rice in boiling water and leave it for overnight or 8 to 10 hours.
2. Grind it with sufficient water. Grind nicely till  a paste consistency . Add salt and remove the ground mixture to a big bowl.

3. Keep a bigger pan on the fire and put ground mixture. Add a glass of raw rice flour and mix it well.
4. Start stirring the ground mixture until it turns thick and cooked. ( 6 to 8 minutes). Put off the gas.

5 Take a handful of mixture and prepare as a balls. Arrange these balls in a plate.

6. Keep a Idly cooker or pressure cooker on the fire and put some water and keep a bowl upside down.
7. Place a plate on the upside bowl. Place the arranged balls on the plate and cover the lid.
 8. Cook for 10 to 15 minutes. (if pressure cooker do not keep the weight).

 9.Now remove the balls one by one and fill in the ready mould and press them on the plate in circle shape.

10 Repeat the same with the remaining rice balls.

  11. Ottu Shavige is ready to serve . Serve with the side dishes you prepared.

Note :

You need a Shavige  mould to prepare this. I have used Chukkli mould and the Shavige plate (which is available in the market).
You must grind the rice till paste. Use required water and add 2 glasses of water while adding rice flour.  Do not make it watery. You can not put it in a mould if it is watery and it does not taste good. Better use Shavige Mould which is available in the market.
You must press the dough when it is piping  hot or it may turn hard and pressing the shavige might be difficult.
You can have this Shavige with
Majjige huli, coconut chutney, Vegetable curry, Pickle and Coconut oil, Kai Haalu ( that is coconut milk with jaggery), Mango Rasayana. Banana Rasayana  OR you can prepare chitranna , puliyogare, etc...

Time : 40 minutes . Soaking time extra 8 hours.
Serves : 5  to 6

Mangalore Southekai Pepper - Jeera Curry.

Mangalore Southekai is a type of cucumber and it is also called as bannada southekai (coloured cucumber). It is well grown in Dakshina Kannada in Karnataka. May be because of this it might have got the name Mangalore Southekai.  This vegetable is available  most of the places in India and well famous now a days. This cucumber is known as Velarekai in Tamil, Vellarikaikka -Malayalam, Kheera or Kakdi in Hindi and Shosha in Bengali.
Mangalore Southekai Pepper Jeera Curry is prepared using Pepper and Jeera as main ingredients as the recipe named. In Udupi Mutt and some Mutt and the Dharmik People ( who are following strict samskruthi and sampradaya) follow  Chaaturmaasa.  Duration of four months are called as "Chaturmaasa" in a year. In this particular months the food is prepared using Pepper instead of green chilly or red chilly. May be it is good to follow this system since pepper and jeera help us to keep a good health. Having these spices in limited portion makes our body strong and keep us from any disease.

Lets see the benefits of having Pepper and Jeera (cumin seeds) in our diet.
Black pepper improves the digestion. It contain antioxidant properties. The outer layer of peppercorn helps to breakdown the fat cells and using pepper pods are a good way to shed the over weight naturally. In Ayurvedic practices pepper is used to tonic for cold and cough. It provides relief from sinusitis and nasal congestion. Pepper has the quality that helps to break up mucus and it clears the respiratory tract.
Jeera (Cumin Seeds) are beneficial for our body. They are rich source of iron and good for lactating mothers and pregnant women since they need more iron during that period. It helps the digestion of food and prevent indigestion. It also helps in time of nausea and morning sickness. Jeera seeds have antiseptic properties and good for curing common cold. They also boost the power of the liver and flush out toxins from the body.
Lets see the recipe of   "Mangalore Southekai Pepper - Jeera Curry" which goes well with plain or masala rice, rotis, chapatis, poris, any type of dosas and idli.
This dish do not contain any onion or garlic. It can be prepared during festivals or on special days.

Ingredients :

Southekai : 2 bowls ( 1/2 of 1 medium size Mangalore southekai).
Coconut : 1 Cup
Pepper Pods : 6 to 8
Jeera 1 Tea spoon
Green Chilly :1
Almonds : 10 to 12
Salt : required
Coconut Oil : 1 Tea spoon
Curd Chilly  : Majjige Menasu or Moru Molagai ) : 2
Mustard seeds : 1/2 Tea spoon
Ingh : a pinch
Curry Leaves : 6 to 8 

Method : 

1. Wash Southekai and remove the outer skin and the inner pulp with seeds. Cut them in to small

2.Grate coconut and grind with 1/2 tea spoon of jeera, pepper and almonds.

3. Cook southe kai pieces till they are soft.(5 to 6 minutes).

4. Add ground coconut to cooked Southekai. Mix it well.
5. Wash and slit green chilly and  add it to the boiling mixture.
6. Add required salt and mix it well. Let it boil for 2 minutes. Put off the fire and shift the curry to a serving bowl.

7. Keep a small pan on the fire and add a spoon of coconut oil. Add mustard seeds to the hot oil. Let it splutter.
8. Add curry leaves and ingh. Add Curd chilly and fry nicely till the chilly turn black. Add this mixture to the ready curry.
9. Serve " Mangalore Sothekai Pepper-Jeera Curry" with plain rice or chapati or any main dish you prepared.

Note :

Do not over cook the vegetable. Tasty may differ. You can use any cooking oil instead of coconut oil. Adding onions or garlic is an option. You can add roasted chenna ( hurikadale or pottu kadale)or a spoon of soaked raw rice while grinding, instead of almonds.  This gives the thickness to the curry. Taste may differ. You can add a cup of curd. Adding curd is optional. Add curd just before you serve the curry.  Do not re heat the curry after mixing with curd. It may curdle. I have not added.
Time : 20 Minutes 
Serves : 3 to 4

Flax Seeds - Carrot & Bajji Chilly Chutney

Flax Seeds - Carrot & Bajji Chilly Chutney

Carrot -Flax Seeds & Bajji or Bonda Chilly Chutney is a side dish and we can have this chutney with plain rice, roti, chapati, akki rotti, idli, dosa and even bread and buns.

 Flax seeds are known as Agasi in Kannada (Karnataka), Ali Vidai or Ali Varai - Tamil,    Bittu, alasi or atasi - Telugu, Cheruchana vittu -Malayalam, Alasi or tisi -Hindi, Alasi - Gurjarati, Javasu - Marati,and Marshina in Bengali.
Flax seeds are known for their wonderful values.Flax seeds contain Omega 3 Fatty acids.

Lets see  the benefits of having flax seeds in our diet.
Flax seeds are normally eatem during the winter months as they generate heat in our body.
Flax seeds are extremely good for the health. They are prime source of Omega 3 fatty acids and vegetarian must add flax seeds in their diet. Omega 3 fatty acids are very necessary for the good health. It is normally found in fish(salmon, mackerel, tuna etc), soyabean, flax seed, pumpkin seeds, spinach, walnuts and salad greens.
Flax seeds are high in antioxidants and contain dietary fiber which is essential for regulating proper bowel movements. Fiber helps to prevent constipation and also it keeps us full for a longer time. They help to prevent diabetes, high blood pressure, heart disease and blood sugar.
Lets see the recipe of Flax seeds - carrot and Bajji Chilly. It is very easy to prepare and goes very well with all the main dishes.
There is no onion or garlic used in this dish.

Ingredients :'

Carrot : 2
Flax Seeds : 2 Table spoons
Coconut : Fresh and grated : 1 Cup
Bajji Chilly : 2
Salt : To taste
Ingh (Asfoetida ) : a pinch
Oil : 2  Tea spoons
Mustard seeds : 1/2 Tea spoon
Urid Dal : 1/2 Tea spoon
 Red chilly (Byadagi ) : 3 To 4
Curry leaves : 8 to 10
Tamarind : a small marble size.

Method : 

1. Wash carrots (scrape out the outer layer and then wash again) and grate.
2. Wash bajji chilly and cut it into small pieces

3. Grate coconut and keep it aside.
4. Now keep a pan on the fire and heat. Put 1/2 tea spoon of oil. Add flax seeds and red chilly. Fry them till the seeds turn crispy.  (Do it on low flame nearly 2 minutes).

5. Add curry leaves, ing, grated carrots and then fry for a minute. Put off the gas and then add coconut gratings. Leave it for cooling.

6. Grind this coconut- carrot and flax seeds mixture with tamarind one the fried mixture is cooled. Add salt and grind for `10 seconds and shift the ground chutney to a bowl.

7. Now keep a pan on the fire and put oil ( 1 Tea spoon will do) and heat. Add mustard seeds, urid dal and ingh. Let the mustard seeds splutter.
8. Add curry leaves and cut Bajji chilly and fry them till they are soft. Put this fried mixture on the top of the ready serving chutney.

9. Flax Seeds - Carrot & Bajji Chilly Chutney is ready to serve.

Note : 

Do not over fry the flax seeds. (It might leave bitter taste). The seeds should be crispy once it is done. You can use more coconut. You can also add onions while grinding the mixture.  You can also use little jaggery if you wish sweetish taste.
Time : 15 minutes
Serves : 4 to 5 .

Green Channa -Capsicum -Tomato Rice.

Green Channa is Kadale Kaalu(Kannada)  which we get during winter season. Kadale soppu is available in these months from December to February. This  seasonal Channa or Kadale (Karnataka) is used for different food items. We can just remove the outer skin and eat green channa as it is since it is very tender. You need to separate pods from the leaves and then remove the outer skin of channa.
I have tried Tomato Rice with using this green channa. I was bit busy after buying the fresh channa leaves (along with channa) and could not eat or prepare some thing out of it. It all turned little yellow so I cooked chenna and used for tomato rice.

Lets see the benefits of having channa (Kadale Kalu) in our diet. 
Green Channa is rich in Vitamins B, carbohydrates and protein. It also contain Vitamin B - 6.  It is also rich in soluble and insoluble dietary fiber. Green channa contain many minerals like iron, magnesium, phosphorus, zink, and calcium. It is a good source of antioxidant
Here is a recipe of "Green Channa -Capsicum -Tomato rice. We can have this rice for breakfast, lunch and dinner. I have used tomatoes, capsicum, green channa and rice with simple spices. You can enjoy eating this with a cup of curd. No onion or no garlic is used and it can be prepared during festival. Adding Onion and garlic is surely an option. We can  prepare this tomato rice for get together or Kitty parties.

Things Needed :

Cooked Rice : 2 Cups
Capsicum : 1
Tomatoes : 4 to 5
Green Channa : 1 Cup
Green chilly : 2
Ginger : 1 Table spoon ( an inch of ginger)
Rasam Powder : 2 Table spoon
Garam Masala : 1/2 Tea spoon
Oil : 2  Table spoons
Ghee : 2 to 3 Table spoons
Mustard Seeds : 1 Tea spoon
Urid Dal : 1 Tea spoon
Coconut : 3 to 4 Table spoons. (1/2 Cup)
Salt : To taste
Curry Leaves : 8 to 10
Lemon Extract : 1 lemon extract.

Method :

1. Wash and cook 2 cups of rice and green channa separately in pressure cooker.  Let it cool.

2. Wash and cut tomatoes, Capsicum, Green chilly. 

3.Wash and remove the outer skin of ginger and wash again and great and keep it aside.

4.Grate coconut and keep it aside.

5. Keep a pan on the fire and heat.Add oil and put mustard seeds, urid dal.

6.Let the mustard spurt. Add green chilly and fry for 10 seconds. 

7. Add curry leaves and cut capsicum and fry nicely for 2 minutes.

8. Add cut tomatoes and fry for 2 more minutes. Now add cooked  green channa and mix it well.

9. Add Rasam Powder and Garam Masala powder and fry nicely till it thickens.

10. Add a pinch of turmeric powder and required salt. Mix it well. 

 11. Add cooked rice and mix it well. Let the process be on low flame.

12. Now let it cook for 1 to 2 minutes. Now add ghee and lemon extract and mix it well.

13. Shift Green Channa - Capsicum Tomato rice to a serving bowl.

14. Add coconut to this rice and mix it well again.

15. Serve  Green Channa Capsicum Tomato rice with cup of curd.

Note :

Do not over cook rice. You can add raw green channa it you able to get it. It taste differ. You can also add more vegetables like beans, potatoes, carrots etc. The taste may differ. MTR or Maiyya;s Rasam powder and Garam Masala powder can be used. You can also use tamarind pulp instead of lemon extract. Adding a spoon of " Puliyogre Powder" instead of lemon gives the good taste and aroma.
Do not burn the vegetables while frying or no need to use more oil. You can also use onions and garlic. Add it when the mustard spurt and fry them nicely. you can use dried channa instead of green channa . Soak dry channa in water for at least 4 to 5 hours and then cook in a pressure cooker and then use it for the preparation.
Time : The whole process 40 minutes.
If cooked rice is ready then its only : 20 minutes.
Serves : 5 to 6

Dates -Jaggery Kesari Baat

Kesari baat is a sweet dish. It is prepared with Rava, Sugar, ghee and cardamom. Some time we mix fruits like banana, pineapple or apple.Kesari baath is also called as sheera in some places. It is one of the easy and quick dish. I think every one will agree with my point.
There is a little twist here in this Kesari baath.  Mysoreians (people living in and around Mysore - Karnataka) do prepare a traditional dish called " Gul Pavate " which is prepared using jaggery instead of sugar. I have done little changes like using some dates and the quantity of jaggery is reduces. I have used black raisins also. Black current (black raisins) helps to add little more sweets and enrich the taste too.
Lets see some benefits of using Black Current ( black raisins) in our daily diet.
Dried black currants are powerhouse of nutrition. They are low fat, cholesterol free and high in protein.  Black currants are also an excellent source of nutrients that are essential for health. They contain dietary fiber, minerals like copper, manganese, iron, calcium, phosphorus, magnesium and potassium which are very essential for body metabolism. They are an excellent source of antioxidant  Vitamin C and moderate amount of Vitamin A which is essential for healthy vision.
Here is a recipe of Dates - Jaggery Kesari baat which is very easy and quick to prepare and we can have them any time of the day, use them as desert, good for kitty parties or kids parties. Very good for special days like fasting or festival days.

Things needed :

Medium Size Rava : 1 1/2  Cup
Ghee :3/4  cup
Dates : 1/2 Cup
Jaggery : 1 Cup
Dried Black Current (Black raisins) : 1/4 Cup
Cardamom : 5 to 6 pods.
Water : 2 Cups
Saffron : 2 to 3 rakes  or food colour : a pinch (optional)

Method :

1. keep water for boiling.
2. Remove the pods from cardamom and pound it (Powder it).

3. De seed dates and cut into small pieces.

4. Keep a pan on the fire and put 2 table spoons of ghee and let it melt. Add dates and fry for 1 minute.
5. Add black current and fry them till they turn fluffy.

6. Add rava and fry nicely till the raw smell disappear. (for 3 to 4 minutes)

7. Add boiling water and mix rava nicely. (let the flame be very small  while pouring hot water).
8. Mix it well and add jaggery and stir nicely till the jaggery mixed well with rava.
9. Add ghee in between the stirring. Stir  till it gets thick.
10. Add saffron and mix it nicely. (Strait you can add saffron). Put off the fire.
11. Add remaining ghee and cardamom powder and mix it well.

12. Shift the ready Dates - Jaggery Kesari to a serving bowl and serve with Upma or as a desert.

Note: 

You must fry rava nicely till the raw smell disappear. Fry on low flame.
You can add more or less ghee. Adding ghee adds to the taste. Using cooking oil taste differ.
You can also add more jaggery to increase the sweet taste. ( 1 1/2 cup jaggery can be used). You can also use cashew nuts along with black currents. Using saffron or food colour is optional since jaggery adds the natural colour it is not necessary to add any colour to keasari baat. Kesari baat with Upma or Uppittu is a very good combination and ideal for breakfast.
Time 15 minutes
Serves : 3 to 4.    

Rice - Wheat Parota (Bili Holige)

Rice - Wheat Parota is called as Bile Holige (Kannada) in Karnataka. Bili means white and holige means a sweet kind of paratha or pooran poli (Gujarathi or Hindi ). Using Maida is a normal practice and cooked rice flour is stuffed in side the parota. It is a plain Parota and can be eaten with your favourite curry or chutney. I tried this with wheat flour instead of maida.

This Rice - Wheat Parota is a good choice for breakfast or lunch or for dinner. It is a stomach filling and a tasty dish.
Here is a recipe of Rice - Wheat Parota, which is easy to prepare and I am sure all the family members will enjoy eating this Bili Holige.

Ingredients 

Rice Flour : 2 Cups
Wheat Flour : 2 Cups
Salt : to taste
Water : 4 Cups
Oil : 4 to 6 Table spoons

Method :

1. Keep water for boiling on the fire and add salt to it. Let the water boil.

2. Take a big bowl and put wheat flour, 2 teaspoons of oil and prepare chapati dough using required water.. Keep the dough aside.
3. Add rice flour to the boiling water.

4. Mix it slowly and stir it nicely so the dough mixes well. Stir till it gets thicken.

5. Put off the fire once the rice flour is turned thick.
6. Kneed cooked rice flour nicely and divide them in to a ball size and keep it aside.

7. Now take chapati dough and divide the dough into small portion.
8.  Turn the small portion of chapati dough , dip this in dry wheat flour and flatten a bit.
9. Keep a portion of rice dough and cover from all the sides and flatten again slowly like chapati.

10. Keep a chapati pan and heat. Sprinkle oil on the pan.
11. Now put flattened rice flour chapati on the pan. Cook on both sides using very little oil.

12. Cook on medium heat till the parota turns golden brown.

13. Remove from the pan and serve hot Rice - Wheat Parota with the side dish

14. Repeat the same with remaining dough.

Note :
Proportion of rice flour and water  : 1 Cup Rice flour : 2 cups of water.
Do not use more water. Using a very fine rice flour is very important or Parota may turn hard.
No need to use more oil to prepare the dough. Normal chapati dough consistency is better.
Using more oil while cooking is optional. Using ghee or oil is also optional.
We had this Rice flour - Wheat Parota with  coconut Chutney , Chutney Powder and curd (Yogurt).
Time : 30 Minutes
Servings : 5 to 6  : 8 to 10 Parotas can be prepared.