Rice Noodles / Shavige Baath

ricenoodles
This is yet another classic South Indian breakfast dish. Rice Noodles or Shavige Baath is a favourite in every South Indian home. The traditional dish typically calls for home-made rice noodles which according to me stands out in taste as compared to the store-bought ones.

I remember my mom & grand-mom making rice noodles from scratch. It is a very time consuming & laborious. So, it was reserved for special occassions like a birthday, a festival or a holiday when all of us at home could’nt wait to savour them.

There are various versions of Shavige Baath, like This which my mom-in-law makes & there is a sweet version to it too with jaggery. But I prefer the savoury version.

This one is my absolute favourite. It calls for very basic ingredients & makes a very satisfying breakfast. I recommend that you give this version try. It is quite different from the usual onion or mixed vegetable version of rice noodles.

The recipe for home-made rice noodles will follow later. I have made this using the store-bought ones. Hope you guys like it . . .

Preparation Time: 20 mins

Ingredients:
2 cups rice noodles – I used store-bought
1/2 cup grated coconut – fresh/frozen
4-5 green chillies
1 1/2 tsp mustard seeds
A huge sprig of cilantro
A handful of curry leaves
A big pinch of turmeric
A handful of groundnuts
2 -3 tbsp – lemon juice
Salt as per taste
2 tsp oil

Method:

Boil about 4 cups of water in a large vessel. once it start boiling, add a tsp of oil turnoff the stove
Add rice noodles & cover it. Let it cook for a minute & NOT any more than that
Transfer cooked noodles to a colander & run cold water it. Keep aside & let it cool
Grind together grated coconut, green chillies, cilantro, curry leaves mustard seeds into a smooth paste without adding too much water
Heat a heavy bottomed pan & add oil. Add mustard seeds, groundnuts & turmeric & let it roast well & turn off the stove
Add the ground paste, cooked noodles along with salt to the tempering
Add lemon juice & mix well. You can add another teaspoon of oil at this point if required
Garnish with chopped cilantro.
Serve with Coriander Chutney . . . Enjoy !

Pongal – The Humble South Indian Khichdi

In South India, two dishes that are a must have during Sankranthi/Pongal is the Khara Pongal Sweet Pongal using Jaggery also known as Huggi in Kannada.
pongal
Khara Pongal or savoury Pongal is what I call the South Indian version of Khichdi. A mixture of rice & lentils simmered to a semi-solid consistency & tempered with cumin seeds, green chillies, ginger & pepper corns is a heart warmer. Popular in most South Indian homes as a Breakfast Dish, it can be eaten on its own or even with yogurt or spicy coconut chutney or a traditional eggplant dip, either way its overwhelming. It is way too simple to make & does not involve cutting of any vegetables, which is a blessing if one is short on time. I quite often enjoy this as supper on cold winter evenings.

Preparation Time: 30 mins

Ingredients:

1 cup short grained rice
1/2 cup Moong Dal
2 tbsp grated ginger
3 green chillies – finely chopped
A handful of curry leaves
1 tsp cumin seeds
1 tbsp coarsely ground Black Pepper
1 tsp Turmeric
Salt as per taste
1 tbsp Desi Ghee/Clarified Butter or Oil

Method:

Dry roast moong dal until it starts to turn slightly brown.
Pressure cook Moong dal along with rice along with turmeric powder
Heat Ghee/oil in a heavy bottomed pan & add cumin seeds, once the seeds crackle, add curry leaves, green chillies & saute for a minute.
Add cooked rice & lentil mixture & Add 1/2 cup water & mix well.
Add grated ginger, ground pepper & Salt
Simmer on low heat for about 5 – 8 minutes.
Drizzle Ghee on top & enjoy with your favorite Side Dish.
Enjoi !!!

NOTE:
The Rice:Lentil proportion could be either 1:2 or 2:1 or 1:1 whichever suits you
Go easy on green chillies as ground pepper adds quite a bit of heat.
You could use long grained rice too, but short grained rice works best.
This can be made on stove top too instead of using a pressure cooker. Use Pressure Cooker to save time

Bread Poha

bread_poho
Its one of those early winter mornings & you are all cuddled up in your favourite blanket, Just then you wake up all of a sudden, only to realise that you have slept past your usual time. You just have half an hour to get your kid ready to school or you need to rush to that morning meeting. Then, that half an hour gets real crucial. What would you whip up in very little time, that is easy yet delicious.
I have for you today, Bread Poha which can be made in a jiffy & is very nutritious.

Preparation Time: 15 mins

Ingredients:

2-3 slices of bread ( brown/white ) – cut into medium size pieces
2 tbsp onion – finely chopped
2 tbsp carrot – grated
2 tbsp capsicum – grated
1 green chilli – chopped
A pinch of turmeric
Salt as per taste
Mustard Seeds
Oil
Method:

Heat Oil in a wok, Add mustard seeds
Once it splutters, Add green chillies & a pinch of turmeric
Add onions, grated carrots & grated capsicum
Saute for 2 mins
Add bread pieces & add salt as per taste
Mix well & Bread Poha is ready
Enjoy with a cuppa hot Tea/Coffee

It is a good option for your kid’s lunchbox as well.

Note: If your are a health freak, use brown brown bread & olive oil