Sunday, May 15, 2011

Othu Shavige/Rice Noodles

ವೋತ್ಹು ಶಾವಿಗೆ

This is my Mother in laws recipes and one of our favourite dishes which we enjoy while we fly back to Bangalore. We make these noodles with the rice flour which we make out of red rice grown in our own farm back in our village by name Devaraya samudram (DSM). And my hubby likes these noodles when made out of this rice rice flour (ಕೆಂಪು ಅಕ್ಕಿ ಹಿಟ್ಟು) only. This time in Malaysia I happened to get this rice flour and had some time on hand. So called my MIL and checked on how to make this dish and here is what she exactly said.

Ingredients needed for noodles:
Rice Flour - 2 cups
Water - 4 cups
Ghee / oil - 2 tbl spn.

Method:

1.Bring water to boil in a thick bottomed wide pan and immediately add salt and oil/ghee. Keep some hot water aside to use it if required
2.When water is boiling just put the rice flour in the water and do nothing. Just close the vessel and let it steam for about 10 - 15 mins .














3.After 15 mins, switch off the stove and mix flour with water using a wooden stick (Mudde koolu) or wooden spatula till it forms a big lump. (If it gets dry and need some more water just add the water you kept aside and keep stirring till done)
4.Take this big lump and place it in a vessel and steam them for another 15- 20 mins.
5. After it is steamed take the dough and knead the dough well to make sure there are no lumps and make them into cylindrical balls just nice to fit in the chakli press/chakli maker/shavige mane whichever you have. (See the picture for an example of chakli maker and shavige mane)
6. Using the chakli maker / shavige mane press each portion separately on a  flat plate to make noodles.
(This is the hard job of the whole recipe... get hold of your hubby or whoever is strong and get their help to press these noodles :) ) 
Make sure you finish pressing the noodles when they are hot. To avoid the dough to cool down faster keep the rest of  cylindrical dough closed while you are in the process of pressing)


Shavige Press / Chakli Maker

For sweet version of Noodles
You will need per serving:
Grated Jaggery - 1tbl spn.
Roasted Till/sesame powder-  1 tbl spn.
Ghee - 1 - 2 tbl spn. (I like to eat with extra ghee ;) )
Hot Milk - 1 cup
Method
1.Place one layer of freshly pressed noodles on the plate.
2. Add the mixture of jaggery and Roasted till powder
3. Add ghee and hot milk on top of the noodles. and serve hot. It tastes too yummy.
Alternatively you can also eat these noodles with gasagase payasa.
For spicy version of noodles
You will need for each serving :
Oil : 2 tbsp
Mustard seeds : 1 tsp
Peanuts : handful
Chana dal : 1 tbsp
Urad dal : 1tbsp
Cashews - 4 -5 nos. (Optional)
Turmeric : 1tsp
Green Chillies : 20 (slit vertically)
Curry Leaves : from 4 lines
Fresh grated coconut - 4 tbl spn
Coriander leaves - 4 tbl spn (Finely chopped)
Lemon juice (Optional)
Salt to taste

Method:
1.Heat oil in a pan.
2.Add mustard once they splutter add peanuts,channa dal, urad dal and cashews and fry them till they turn golden brown. Add turmeric, slit green chillies and curry leaves
3.Pour this over plain shavige and add salt as desired (remember there is salt already in the noodles), lemon juice, grated fresh coconut, chopped coriander leaves and mix well
4. Serve hot with coconut chutney.. It tastes yum... 

Hope you and your family enjoy this recipe.  

Cheers!
Karu...  

No comments: