Friday, 5 October 2012

Peg & Pig's Kitchen - Rice Noodles with Babycorn, Capsicum, and Carrot

My (Pig's) mother has been with us for a few days, and has been preparing delicious food for us. Today, as a token of thanks to her, I prepared a healthy and non-spicy breakfast. I made rice noodles with babycorn, capsicum, and carrot. It's a simple dish; tastes yum.



Chopped the vegetables into rectangle pieces (all of same size). For seasoning, heated 2-3 tbls of cooking oil, added mustard seeds and cumin seeds, and urad dal and chana dal, and fried for a while. Then added finely chopped fresh ginger, a small onion, and 4-5 Green chillies. After the onions turned pink, added vegetables and a pinch of salt, and fried it until they were cooked. Add juice of half lemon or one whole lemon, as per your taste.

In a pan full of boiling water, added rice noodles, and let them cook for a while. Drained off the water and washed the noodles with cold running water, and then put the noodles into the pan of vegetables and mixed well. Sprinkled a little water, and closed the lid for the ingredients to cook. Garnished with chopped coriander leaves.This time around, served it with fresh cucumber and strawberry black tea. Can serve the dish with green chutney or tomato ketchup.

Happy and a healthy weekend to you!

Regards,
Asha

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