Rice Noodles or Shavige Baath as its called in Kannada is one of my favourite Breakfast Dishes. Its absolutely delicious. My mother-in law makes this dish to perfection. I haven't seen anybody else make this as good as she does. Eventhough, it is a very simple & common dish, I was tempted to post this one to share it with all of you. Enjoy . . .

Preparation Time: 20-25 mins

Ingredients:

• Rice Noodles - 1 cup
• Onions finely chopped - 2
• Capsicum finely chopped - 1
• Carrots finely chopped - 1
• Potatoes finely cut - 1
• Green Peas
• Cumin seeds - 1 tsp
• Mustard Seeds - 1 tsp
• Urad Dal - 1 tsp
• Green Chilles low/medium spiced - 5-6
• Curry Leaves
• Cilantro
• A dash of lime
• Groundnuts - A handful
• A pinch of turmeric
• Ginger grated - 1 tsp
• Grated coconut - fresh/frozed - 1/2 cup
• Salt as per taste
• Ghee/oil

Method:

1. Boil Water in a large boil, once it boils, turn off the gas
2. Add 1 cup rice noodles to it & close the lid
3. Open the lid after 1 minute & transfer the contents to a colander
4. Add 1 tsp of oil to it & let it cool
5. Heat Ghee/oil in a kadhai
6. Add mustard seeds & cumin seeds
7. Once they splutter, add urad dal , green chillies, groundnuts, curry leaves & a pinch of turmeric
8. Add onions & saute for a minute
9. Add chopped carrots, capsicum, potatoes, grated ginger, green peas & saute for 5 mins
10. After the vegetables are fully cooked, add salt, lime juice as per taste
11. Transfer cooked noodles from the colander into the kadhai.
12. Add Grated coconut
13. Mix well, Garnish with cashewnuts & cilantro
14. Serve Hot with Coconut Chutney ( Optional )

This is my entry for Jugalbandi's CLICK YELLOW FOR BRI

Check out the Event @ CLICK YELLOW FOR BRI

Indian Breads have a class of their own & Paratha !! I haven't come across anyone who does not like them. So many varieties to choose from, paratha lovers are spoilt for choice.Different types of stuffed paratha mainly come from Punjab, the most popular type being Aloo Paratha. The other types of stuffed paratha are Gobi, Methi, Paneer etc. I made Carrot - Rice Paratha because we had too much of leftover rice & we were not in a mood to eat rice. This idea was given by my mom. I reluctantly made this, only to find out that it actually turned out to be super soft, fluffy & very tasty. Also. there is a way to make use of leftover rice now :)

Preparation Time: 20 - 25 mins

Ingredients:

• Leftover Rice ( mashed ) - 1 small bowl
• Wheat flour - 1 cup
• Carrots - 1/4 cup grated
• 2-3 Green chilles - finely chopped
• Cumin/jeera powder - 1 tsp
• Corriander powder - 1 tsp
• Chaat masala - 1/2 tsp
• Red Chilli powder - 1 tsp
• Ghee/oil
• Salt as per taste
• Water for kneading

Method:

1. Mix all the ingredients & knead into soft dough. Add very little water while kneading.
2. Divide the dough into 4-5 parts
3. Roll the dough evenly, approximately 5 inches in diameter
4. Roast on hot gridle till brown spots appear on both the sides
5. Smear Ghee/oil/butter
6. Serve with Mango Pickle & Yogurt .. Enjoy !!!

Note: You can use Olive oil instead of ghee/oil for a healthier option

This is my entry for Srivalli's Roti Mela.
Check out the event @ Srivalli's Roti Mela
Thanks Srivalli for hosting such a lovely event.

Channa Masala is a very common dish in North India. It is usually eaten with Batura.
Chole-Bature is a very famous combination. I have made this dish a little differently. Usage of tamarind gives it a tangy taste. Combination of fennel seeds & tamarind along with kalonji, gives it a different flavour altogether, making each mouthful a treat.
Do check this dish out.

Preparation Time: 20 - 25 mins

Ingredients:

• Chickpeas ( soaked overnight & boiled ) - 400 g
• 2 onions - finely chopped
• 2 tomatoes - finely chopped
• 1 cup spinach - finely chopped
• Tamarind juice - 2 tbsp
• Fennel seeds/saunf - 2 tsp
• Nigella seeds/kalonji - 1 tsp
• Red chilli powder - 2 tsp
• Garam masala - 1 tsp
• Salt as per taste
• Oil
• A pinch of turmeric
• 2-3 green chilles
• A pinch of sugar
• Cilantro

Method:

1. Take oil in a kadhai, add fennel seeds & nigella seeds
2. After it splutter, add green chillies
3. Add onions & saute for 5 mins
4. Add tomatoes & chilli powder
5. Add chopped spinach
6. Saute till oil separates
7. Add boiled chickpeas, salt & a pinch of sugar
8. Cook on low flame for 10 mins
9. Add garam masala powder
10. Mix well, garnish with cilantro
11. Serve Hot with rotis/batura ... Enjoi !!!
    

Sig from Live to Eat is hosting, the JFI event for this month, for the ingredient Tamarind - Jihva for Tamarind.

I will be sending 'Tamarind Chickpeas with Spinach' as my entry for the event. Check out the event @ Jihva For Tamarind
Thank you for hosting such lovely events.

Since this dish contain Chickpeas & Spinach which are rich in proteins, Off this goes to Sangeeth's Place for the event Eat Healthy - Protein Rich
Thanks Sangeeth for hosting :)

This is one dish i always wanted to try. I was a little hesitant since we don't make this at home & I was not too sure if it would come out well. It turned out pretty good so, I went ahead and posted this. Here it goes...


Preparation Time : 30 mins
Ingredients:

• 1 cup long grained basmati rice
• 1 cup mint leaves/pudina - finely chopped
• Cilantro
• Curry leaves
• Green Peans
• Ginger - 1 small piece
• Garlic - 2-3 pods (optional )
• Green cardomoms 4-5
• Peppercorns 3-4
• Cinnamon sticks 2-3
• Cumin seeds/jeera
• Saunf
• Bay leaves
• Cashewnuts/Kaju
• Jeera powder
• Corriander powder
• Ansie seeds - 1 star
• Green chillies - 2-3 low/medium spiced
• Finely chopped onions - 2
• Salt as per taste
• Ghee/oil

Method:

1. Grind mint leaves, cilantro, ginger, garlic, saunf & green chillies into a smooth paste bu adding little water .
2. Heat ghee/oil in a cooker, add cumin seeds to it.
3. when it crackles, add bay leaves, green cardomons, peppercorns, ansie seeds & cinnamon sticks
4. Add chopped onions & fry till it turns transparent
5. Add the ground paste & saute it for 2 mins
6. Add basmati rice & fry for 1 min
7. Add 1 1/2 cups of water
8. Add green peas & salt as per taste
9. Squeeze lemon
10. Cover the lid, when done, remove the lid n mix it thoroughly
11. Granish with cashewnuts & cilantro

Serve with raita. Tastes best when served hot. Enjoi !!!

Dee of Ammalu's Kitchen is hosting the Event: Herb Mania-MINT
I send this Pulao to Dee's place as my entry for the event.
Thanks Dee for hosting :)

I have for you today a very healthy & tasty dish which can be made in a jiffy. This is a very common recipe from Malnad region. My mother-in-law being from this part of karnataka makes this dish very frequently. When I had this for the first time, I simply loved it.I was awed by the simplicity of this dish & its very tasty too. This goes as a main/side dish with rice.
This is my very first post on VEGETABLE PLATTER . Hope you all like this !!

Preparation Time: 15 mins

Ingredients:

• 1 cup finely chopped spinach/palak
• 1 cup curds
• 4-5 tbsp grated coconut - fresh/frozen
• 2 - 3 green chilles - low/medium spiced
• 1 tsp cumin seeds/jeera
• 2 tsp mustard seeds
• Salt as per taste
• 1 tsp ghee

Method:

1. Boil spinach with a pinch of salt & keep it aside
2. Grind coconut, green chillies & 1 tsp mustard seeds into a smooth paste with very little water
3. Add this paste to boiled spinach
4. Add curds
5. Add salt as per taste
6. Temper with mustard & cumin seeds, serve with rice. Enjoy !!

Variation:

You can also try making this with

• Okra / Ladies finger
• Green Beans
• Ginger
• Any green leavy vegetable

I will be sending over this recipe to Siri's place for her summer event 'Frozen Yogurt'
Check out the event @ Frozen Yogurt