Saturday, December 21, 2013

Shaavige baath

2 cups shaavige (vermicelli)
3 cups water
1 cup mixed vegetables - boiled to soften
(I used peas, corn, 1 carrot julliened)
1/2 onion finely chopped
1 tsp mustard seeds
2-4 green chilli - finely chopped
1/2 cup grated coconut
1tsp cumin seeds
1/4 tsp turmeric powder
1-2 dry red chilli
1-2 sprigs of curry leaves
Pinch of asafoetida
2 tbsp chopped coriander
1 tbsp chana dal
1 tbsp black dal

1) Dry roast shaavige in a pan until it starts to change colour. Bring water to boil.
2) In a frying pan, heat 2 tbsp oil. Add chana dal, black dal, dry red chilli and wait for it to change colour. Add mustard seeds and wait for it to splutter.
3) Add cumin seeds, curry leaves, green chilli, onion and fry until onion changes colour.
4) Add coconut, turmeric powder, asafoetida. Fry for a minute. Add mixed vegetables (except julliened carrot) and salt. Fry for another minute covered on medium heat.
5) Add vermicelli and mix. Add boiling water. Mix until vermicelli absorbs all the water.
6) Check for salt. Garnish with coriander leaves and julienned carrot.

Serve with a dash of yogurt :-)

Tip: To avoid having to dry roast at the start, buy pre-roasted vermicelli.

Friday, December 13, 2013


1 cup black eyed peas - soaked overnight
1 onion - finely chopped
2 tbsp plain flour
2 tbsp rice flour
1/2 tsp baking soda
2 red chilli (Optional)

1) Grind black eyed peas, chilli to a fine paste
2) Mix with onion, flour, baking soda. Check for salt
3) Heat oil in a deep frying pan (medium heat). Once done, take a spoonful of batter and deep fry it until it turns reddish brown. Many akaras can be fried at a time in a batch and they do not stick together.

1) Serve with sweet chilli sauce :)
2) You may also add finely chopped herbs like coriander/curry leaves or spices like pepper powder, cumin seeds :)