Shavige Pulao

My MIL is with us these days. She is getting to know her brand new grandson and I am getting to know some of her delightful signature dishes. I am having the time of the world, getting to eat everything. Since I am out of the post-partum diet (more or less, still slightly hesitant about cabbage family and such stuff), I am eating everything she prepares. Of course all the love makes it extra-special.
Here is one of her signature recipes... Shavige pulao, it is vermicelli replacing rice in Pulao. It is hard to explain how good it is. Besides it takes about 30 minutes to make, what better than such a dish for a quick breakfast, or say a week end brunch??

We will need,

Vermicelli / Shavige   3 Cups
Mixed Vegetables      1.5 Cups
Ghee                          2 tbsp
Oil                             2 tbsp (MIL's original recipe calls for 4 tbsp)

Grind,
Onion                         1/2 big
Pudina/ Mint                1/4 C
Coriander                    1/4 C
Green Chillies               4
Ginger                         1/2"
Garlic                         2 cloves
Cloves                        3
Cinnamon                   1/4"
Turmeric                      1/2 tsp
Dhania  powder           2 tsp

Method

• Toast vermicelli in one tbsp of Ghee. Set it aside.
• Combine all the ingredients under "grind" in a blender. Pulse till mixture is smooth.
• Heat the remaining oil and ghee in a wide bottom pan. Tip in the vegetables, saute till cooked half way through. 
• Add the ground mixture. Cook till the spices are fragrant. About 10 -15 minutes.
• Add 4.5 cups of water to the simmering spices. Bring it to a slow boil. 
• Dump the vermicelli, stir and cover. Cook till done. Serve with some raita on the side.

Chilli Egg

Dhabhas are a must-try food joints back home. As I remember, most restaurants in the city-centers in smaller towns of Karnataka (i.e. most cities apart from Bangalore and Mysore) had very few places serving non-vegetarian meals. There used to be something called 'Hindu Millitary Hotel' (HMH). These  eateries were the exact contrast to 'Bramhanara Upahara Mandira'. HMH served traditional meat dishes. I am not sure what all dishes are common in their menu, for I have never been to one. And then there were Dhabas on the outskirt of the cities. The best part about these Dhabas were the anonymity and stigma-free non-vegetarian food for those who are not supposed to eat meats! Besides being affordable Dhabas were the eatery of choice for young people with not-much-money-to-spend like students!!
I have had my fair share of Dhaba on Tumkur Road, Mysore Road....Wonder if there still are any left. They do serve amazing food...hot rotis, naans straight out of the oven and of course stuff like Tomato masala, Dal fry, Capsicum masala, Kofta curries.. I am drooling even as I type!!
I have not been to a Dhaba in quite some time. But my sister had the opportunity of visiting one and she came back with a new recipe..Egg Chilli. I tried it and it was tasty.

We will need,

Hard Boiled Eggs  4 cut into half
Red Onion   1 small chopped
Ginger Paste   1/4 tsp
Garlic Paste 1/4 tsp
Green Chillies  2 chopped
Green Coriander chopped
Corn Starch  2 tsp
Salt  to taste
Soya Sauce to taste
Peanut Oil    3-4 tbsp

Method:

• Toss the eggs with some salt , soya sauce and corn starch. 
• Heat 2-3 tbsp oil in a pan and pan-fry the eggs till golden in colour. Remove and drain it on a paper towel
• Heat the remaining oil in a pan. Drop the onion, garlic and ginger, saute for a few minutes.
• Toss in the green chillies and then the fried eggs. Toss well.
• Splash in some Soya sauce and fresh coriander. And serve immediately.

If preferred, the eggs can be deep fried as well. I bet it will taste better..