September 26, 2008

Rice Noodles / Shavige Baath

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

You Will Need
  • 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


  • 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 . . . Enjoi !

September 23, 2008


I was never really into Mexican Cuisine while growing up. The early memories of Mexican food I have is that of my cousins' raving about Taco Bell & the famous Bean Burritos. I really had no clue about what Mexican cuisine is all about back then.

The first Mexican dish I ever tried was the Guacamole made out of mashed avocados. I simply fell in love with the taste. I could easily eat a whole bowl of Guacamole . . .

What I really like about Mexican Cuisine is its alikeness with Indian Cuisine & the right usage of spices making every dish delectable.

Guacamole is the simplest of the Mexican dishes. There are various versions to it. You could add just about anything to suit your tastebuds.

Guacamole is a matter of taste & not measurements. Go Ahead & make your own Guacamole now . . .

Here's my version:


  • 1 Haas ripe Avocado
  • 1/4 cup Red Bell pepper - Finely chopped
  • 1/4 cup Red Onions - Finely chopped
  • 1 tbsp Lime Juice
  • 2 green chillies - chopped
  • 2 tbsp Olive Oil
  • 1/2 tsp - Black Pepper Powder
  • Salt as per taste
  • Cilantro - finely chopped


  • Cut the avocado length-wise in halves, De-seed & scoop out avocado from the peel & put in into a mixing bowl.
  • Mash the avocado using a fork. Make sure to retain a few chunks.
  • Add 1 tbsp of lemon juice
  • Add chopped onions, Red Bell Pepper, green chillies, Black pepper powder, cumin powder, salt, cilantro & olive oil
  • Mix well & cover the bowl to prevent oxidation
  • Let the mixture sit a few minutes for the flavors to mingle. Hence, refrigerate atleast for 30 mins before serving.

Serve with Tortilla Chips, Toasted Pita Bread, Veggies or add to a wrap, sandwich or anything you can think of .. Enjoi

NOTE: Adding Lemon juice not only enhances the taste of guacamole but also prevents oxidation of guacamole.

Bury the Avocado pit in the Guacamole before refrigerating it. This will prevent Guacamole from turning brown. Do remember to remove the pit before serving :)

Off this goes to Sunshinemom's place for the Event, Food In Colors - Green. Thanks for hosting.

September 17, 2008

Macaroni Tomato Delight

When it comes to Italian cuisine, I am a Macaroni & Cheese aficionado. It may not exactly be a gourmet fare, but, it definitely is one of the most popular comfort foods. Nothing can be more soothing than a hot bowl of macaroni on a rainy afternoon.

It was pouring here a couple of weeks ago & I was in no mood to eat Rice for lunch. What I was craving for was a bowl of piping HOT Macaroni dipped in Tomato sauce. Yummilicious !!!
Since authentic Italian Macaroni is quite bland for my taste buds, I went ahead to make my own version of Macaroni, All spiced up for a rainy afternoon & ofcourse with very little cheese :)
Here is my version.

Time Required: 20 mins

  • 1 packet Macaroni
  • 2 large Tomatoes/canned tomatoes/Tomato puree
  • 1 onion
  • 2 Green chillies
  • A small piece of ginger
  • 1/4 tsp of Red chilli powder ( optional )
  • 1 tsp of black pepper powder
  • 2 tsp of grated cheese
  • chopped cilantro
  • salt as per taste


  • Cook Macaroni in a large pot of salted water as per package instructions. Cook until tender, Rinse in cold water & set aside.
  • Boil tomatoes & onion - this takes about 10 minutes.
  • Grind together green chillies, tomatoes, onion, ginge, red chilli powder into a smooth with little water
  • Heat cheese in a heavy bottomed pan & when it melts, add the ground paste & bring to a boil
  • Add macaroni & cook on low flame for another 2 minutes. DO NOT saute vigourously as the macaronis will tend to break
  • Add salt as per taste
  • Transfer it into a bowl & sprinkle black pepper powder
  • Garnish with grated cheese & cilantro

Enjoi !!!

NOTE: You can add more quantity of cheese as per your liking. You could also garnish macaroni with Basil- Fresh/Dried for a different flavour.

September 12, 2008

ME ME Time Again !!!

Priti from IndianKhana has tagged me with a MEME .. I was thrilled because, I like talking about myself. Who does not huh??

I was asked to list 7 facts about myself & after a bit of thinking,I have come up with my list.

Here it goes :

I am a BIG Foodie. I guess the very existence of this blog explains it all. I love anything to do with food, be it Cooking or Eating.

I love Chocolates !! Infact I am crazy about them. I can have anything that has chocolate flavor like ice creams/milk shakes/ fudges or just anything .. But I totally dislike White chocolates.

I am extremely short tempered & I am known for speaking whatever that comes to my mind first. And, I am making a sincere effort to cut down on that after my marriage. I really do appreciate my husband for being patient with me.

I am crazy about Sunglasses & Ear rings. Every time I go shopping I never miss an opportunity to have a look at shades & ear rings. I have matching ear rings to go with almost any dress I wear from sarees to skirts to denims .

I am a fitness freak. Not that I have a gorgeous figure. I always worry about not exercising regularly & putting on weight.

My alarm is always set to 5:50 AM even on holidays. Whether I wake up or not is a different issue altogether. My entire family is annoyed with this habit of mine.

I love talking to people. I can have telephonic conversations with my mom & my friends for hours at length.

I would like to tag

  • Sujatha
  • Jayashree
  • Usha
  • Raaji
  • Laavanya
  • Madhavi

Thanks Priti . . .

September 10, 2008

Corn - Methi Biryani

I have been on a Kasuri Methi spree. Ever since I bought a big pack of Kasuri Methi, I have been using it in every dish I can think of :D

I had eaten Corn Pulao at a party and was wanting to try it at home since a very long time. I finally looked for a recipe, & in the process of making it, I felt the pulao would turn out very bland & dry. So I tweaked the recipe, added Yogurt & some more spices to it & made Biryani instead .. It turned out to be super delicious & Iam definitely making it again.

Here's my own version of Corn-Methi Biryani . . .

Preparation Time: 30 Mins


  • 1 1/2 cups Basmati Rice - soaked in water for about 15-20 mins
  • 1 cup finely chopped onions
  • 1 cup sweet corn - fresh/canned
  • 1/2 cup Green Peas - Frozen/Fresh
  • 3 tbsp - Kasuri Methi/Dry Fenugreek Leaves
  • 2 tsp - cumin seeds/Jeera
  • 1 tsp - Nigella seeds/Kallonji
  • 1 tsp - Fennel Seeds/Saunf
  • 2 green chillies - slit lengthwise
  • 2 bay leaves
  • 2-3 cloves
  • 1 tsp Ginger-Garlic Paste
  • 1 cup - Fresh Yogurt
  • 3-4 Green Cardamoms/Elaichi
  • 2 sticks - cinnamon
  • A big pinch of Turmeric
  • 1 tsp - Red chilli powder
  • 1 tsp - Garam Masala
  • Salt as per taste
  • 2 tbsp - oil


  • Cook soaked Basmati Rice in 1 1/2 cups of water
  • Heat oil in a heavy bottomed pan. When the oil heats up, throw in Cumin seeds, Nigella seeds & Saunf.
  • When the seeds pop & splutter, Add green chillies, bay leaves & ginger-garlic paste
  • Throw in Cloves, Cinnamon, Cardamons & saute for a minute
  • Add onions & a pinch of turmeric & saute until they turn transparent.
  • Add red chilli powder & Garam Masala & saute till the raw smell disappears
  • Add kasuri Methi to this mixture & cook on low flame for about 2 mins
  • Add sweet corn & green peas & saute until tender
  • Add yogurt to this mixture & cook on low flame for another couple of minutes
  • Add salt as per your taste. Add cooked rice to the mixture
  • Fluff with a fork & mix well

Serve with Raita .. Enjoi !!!

Take another look . . .

What I really like about this dish is, the mild flavor of the spices prefectly complimenting sweet corn, making it very enjoyable. At the same time, it does not make you feel stuffed like other Biryanis. It goes well with any Raita of your choice.
You could add more Kasuri Methi, if you want the methi flavor to be more dominant.

Dig In . . .

This is my entry for the event, Herb Mania - Fenugreek hosted by Redchillies !

September 5, 2008

Kasuri Baingan

The whole of last week was crazy for me. With the festival coming up & a lot of errands to run, I just could'nt find time to blog & I must say, I was missing reading some wonderful posts.
I have come up with another favourite of mine .. Kasuri Baingan

I chanced upon this recipe in another website & loved the idea of adding Kasuri Methi i.e. Dried Fenugreek Leaves instead of the fresh ones because it can be stocked in your pantry for months.

I am a Big fan of Kasuri Methi & I try adding a bit of it to most of the gravies. It adds that extra ZiNG to the dish.

Time Required: 25-30 Mins

You Will Need:

  • 2 cups of Eggplant chopped into big cubes - any variety will do
  • 2-3 tbsp of Kasuri Methi ( dried fenugreek leaves) -
  • 1 onion - finely chopped
  • 1 large tomato - chopped
  • A small piece of finely chopped ginger
  • 1 tsp cumin seeds
  • 1 tsp nigella seeds/kallonji
  • 1 tsp red chilli powder
  • 1 tsp garam masala
  • 2 green chillies - slit lengthwise
  • Salt as per taste
  • Oil
  • A pinch of sugar


  • Heat 1 tbsp of oil in a heavy bottomed pan, Once the oil heats up, Add cumin seeds & Nigella seeds
  • Once they pop & splutter, Add green chillies & chopped ginger
  • Add Onions & saute till they turn transparent.
  • Add tomatoes & saute for a minute
  • Add red chilli powder & fry till raw smell disappears
  • Add chopped eggplant cubes & saute for about 2 minutes. At this point you may need to add about 2 tsp of oil to saute the eggplants
  • Cover the lid & let it cook on low flame.
  • Keep stirring every few minutes to avoid burning the eggplants
  • When the eggplants are partially cooked, Add Kasuri Methi & mix well
  • Cook on low flame until the eggplants are completely cooked
  • Throw in the Garam Masala, a pinch of sugar & salt as per taste
  • Mix well & Serve with Garam Rotis

Enjoi !!!

This is my entry for the event, Herb Mania - Fenugreek hosted by Red Chillies .. Thanks for hosting :)