Shaavige baath

Ingredients:

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
Salt
Oil

Method:
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.
Done!!!

Serve with a dash of yogurt :-)

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

Masala semiya (Pakistani style)

Ingredients:

300 g thin vermicelli (Its much thinner than Indian variety)
1 large onion - finely chopped
4 medium sized tomato  - finely chopped
1 cup peas
2 green chilli - chopped
1 tsp cumin seeds
1 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp coriander powder
1 - 1 1/2 cups of water
2-3 Tbsp oil
1 tsp grated ginger
2 Tbsp finely chopped coriander/kasoori methi
Salt

Method:
1) Heat oil in a pan. Add cumin seed and wait for it to splutter. Add onion and fry until it changes colour.
2) Add ginger, green chilli and fry for another minute.
3) Add tomato and fry for 3-4 minutes (tomato by now would have blended in). Add peas and fry for another minute
4) Make a thick paste of red chilli powder, turmeric powder, corainder powder and 1 Tbsp salt. Mix and fry for a minute. Lower the heat if it starts sticking to the bottom of the pan.
5) Add the vermicelli, add 1 cup of water initially - cover and cook on lowest setting for 3 minutes.
6) If water is not enough, and it feels a bit dry - sprinkle about 1/4 cup of water. Check for salt. Mix it up - cover and cook for another 3 minutes.
7) Garnish with coriander/kasoori methi
DONE!!! :)

Tips:
1) Most Indian stores stock the Pakistani variety of vermicelli - its golden brown in colour and much more thinner than the Indian variety
2) I feel its easier if you crush the vermicelli in the packet before taking it out - it's much easier to mix in the pan once crushed.

Shavige idli

Ingredients:
2 cups vermicelli
6 Tbsp yoghurt
1 carrot grated
1/2 onion finely chopped
3 green chilli chopped
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp coriander powder
2 sprigs curry leaves
1 pinch turmeric powder
1 pinch asofoetida
1 tsp salt
1-2 cups of water
Oil

Method:
1) Take 1 Tbsp oil in a frying pan. Roast vermicelli until it begins to turn reddish brown.
2) Take 1Tbsp oil in another frying pan. Add mustard seeds and wait for it to splutter. Add cumin seeds, curry leaves and asofoetida.
3) Add onion and chilli, fry until it turns translucent. Add grated carrot, coriander powder and turmeric powder.
4) Mix this with roasted vermicelli, water and yoghurt. Check for salt. Leave aside for 30 minutes
5) Oil the base of idli moulds and add the shavige mix. Steam to cook for 20-30 minutes until done on medium heat
DONE!!!

Capsicum shavige pulao

Plagiarising amma's recipe :)

Ingredients(Serves 4):
1/2 green capsicum - Sliced
1/2 yellow capsicum - Sliced
1/2 red capsicum - Sliced
1 onion - Roughly diced
1 cup vermicelli
3-4 coriander sprigs
1 Tbsp grated coconut
4-5 green chilli
1 clove
1 garlic pod
Small piece of ginger
2-3 peppercorns
1/2 tsp mustard seeds
1/2 tsp turmeric
1/2 tsp cumin seeds
1 Tbsp oil
1 and a 1/2 cups of water


Method:
1) Roast vermicelli in a frying pan. Once it begins to turn brown add water.Vermicelli should cook to tender in 3-4 mins. Add more water if needed. If water is in excess - drain it.
2) Add 1/2 a Tbsp of oil into frying pan. Add mustard seeds to it and wait for it to splutter
3) Add clove, peppercorns, garlic, green chilli and ginger. Fry it for 1/2 a minute
4) Add cumin seeds and onion. Fry it till onion turns brown.
5) Add turmeric, grated coconut and coriander. Stir it once and set it aside
6) Wait for it to cool and grind it into a fine paste
7) Add the remaining oil to frying pan and fry the capsicum for 2-3 minutes(More if you'd like it softer).
8) Now, add the paste and vermicelli. Stir it for another minute or so.
DONE!!!

Goes well with a dash of yogurt on the side.