A quick and fast breakfast for those busy mornings. I add plenty of vegetables in dishes like this so that we get sufficient quantities of fiber, vitamins and carbs.
Vegetables rice sevai
200 grams of dry rice sevai, soak in boiling water, cooked for 3 minutes, drain excess water, spread on a tray, keep aside
1 zucchini - Thinly sliced
A few mushrooms - wash, clean, wipe and slice
1/2 bell peppers any colour of your choice, sliced, I add the seeds, it actually gives a delicate flavour.
1 onion sliced
1cgreen chilli sluced
1 small piece ginger sliced
A few cauliflower florets
1 carrot, washed, peeled and sliced
2 tbsp grated coconut
A small bunch of coriander leaves, parsley and curry leaves, washed, thinly chopped
1 tbsp gingly oil
Method
*200 grams of dry rice sevai, soak in boiling water, cooked for 3 minutes, drain excess water, spread on a tray, keep aside
*In a preheated kadai, pour gingly oil, add onion, ginger, green chillies, carrot, cauliflower florets, bell peppers, zucchini, mushrooms and mix in, add a little salt.
*Cook for about 5 minutes, add turmeric powder, garam masala, and spread the cooled rice sevai, gently mix in. Add grated coconut.
* Finally garnish with chopped coriander, curry and parsley leaves. Serve with coconut chutney.
The perfectly cooked rice sevai blends well with different ingredients. Its delicious and soulful. Best for kidoos tiffin.
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