Recipe Marathon: Day 5: Veggie Noodle Nests
I was banned from making Rice noodles (Idiyappams) at home forever, once we came out of N’s wheat allergy phase. He said he does not want to look at upmas, pongals, idiyappams for centuries. Poor guy, I can’t blame him and he really had years worth of pongals in those 8 months of wheat free diet.
The thing is even if I make rice noodles, I never make plain noodles as the plain lemon noodles or coconut noodles are very common. I serve it with some korma or stir fried vegetables.
But when I came across this post, I could only admire the creative thinking of
Rak’s Kitchen when I saw this stuffed- Idiyappam (stuffed rice noodles).
My mom makes something similar, a stuffed uthappam. But then uthapam batter is something I have to grind and I can refrain from grinding. But how on earth am I going to get rid of all those rice noodles bags sitting in the pantry that we had stocked?
C’mon, don’t look at me like that- we are not responsible for the increase in rice prices last year I am not interested in wasting food and I had to think of a way to use them up and that was when I saw this recipe.
Rice noodles are very simple to make, gluten free, easily digested and if there is a korma to go with it, rice noodles can be a fulfilling meal.
Noodle Nests are my suggestion for a light dinner for the day five of this recipe marathon.
Veggie Noodle Nests:
For the rice noodles:
Any rice noodle bag which will be enough for two people.
For the korma:
Vegetables of your choice (I used brussels sprouts, peas, carrots, potatoes)- all together-1 cup
Salt to taste
Turmeric powder- 1/4 tsp
Masala to grind:
Coconut- 4 tbsp
Red chilies- 4
Poppy seeds- 1/4 tsp
Coriander seeds- 1 tsp
Ginger-Garlic paste- 1/2 tsp
Roasted chana dal (potu kadalai)- 1 tbsp
Cumin seeds- 1 tsp
Oil- 1 tbsp
Mustard seeds- 1/2 tsp
Curry leaves- few
Coriander Leaves- to garnish
Cook the rice noodles according to the instructions given on the pack. Drain and keep aside.
Cube the vegetables, boil them with a bit of salt, drain and keep aside.
Grind all ingredients given under “to grind” section. Grind them to a powder first and add water in minimum quantity to make it as a paste.
Heat oil in a frying pan and add mustard seeds, when they splutter add curry leaves and boiled vegetables. Add salt to taste and turmeric powder. Stir fry for 2-3 minutes.
Add the masala paste and coat well. Cover and cook on a low flame till the masala is cooked through. Garnish with coriander leaves.This korma will be a dry gravy.
In a idli plate, spoon some cooked noodles, layer with the korma and cover with noodles. Make them look like a nest (and the veggies the stuffing)
Steam in a idli cooker for 5 minutes(The water in the idli cooker should be boiling, not starting to boil when you keep the rice noodles in). Serve hot.
This version of rice noodles was so yummy that we skipped the steaming part for the second set. Since I had already cooked the noodles unlike the original recipe, we just layered some on a plate, spread the korma on top and heated it in microwave for 2 minutes.
The original recipe calls for making idiyappams, I skipped that part and used ready made noodles. The original post’s masala is also different and this masala I used is the korma masala I make often.
Couple of my noodle nests came out perfectly round and in some of them, the stuffing came out of the nests.
Some of the noodles turned out to be bit soggy as they were not freshly made, but overall a yum way to finish up all the rice noodles bags I have stocked up. And a nice way to get kids eat the veggies too.
Did you notice? There is no onion in this recipe!
See what is cooking at this tasty marathon, hosted by Nupur
Day 1: December 25 : See the recipes here
Day 2: December 26: Check out what’s cooking here
Day 3: December 27: Still going strong, see the delicious recipes here
Day 4: It is all about Spice
This veggie noodle nests are going to Srivalli’s Kids delight
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