Saturday, February 21, 2009

Sevai - A type of Idiyappam / Rice noodles

This one of my moms flavoring recipe….As I told before this is one of the style of preparing idiyappam and we used to call it as sevai… We can flavor it with lemon/tamarind and coconut…..many more…….here we go…
3cup Par Boiled rice
Hand full of Raw rice
2 ½ tsp salt.
Coconut oil for greasing hands and seasoning
Soak rice in luke warm water for 2 hours
Grind to smooth paste in grinder. Add salt at the end of grinding,
Take a heavy bottem pan and pour the batter and cook till it becomes thick dough. And grease the hands and make small balls and steam in idli plate.
When the idlis are warm put it in the greased sevai maker (available in shops) and press it.
When all the batter is used up in the same manner, allow the prepared white sevai to cool down.
Spread it in broad plate and separate them using oiled hands carefully,
When this prepared  Sevai we shall prepare :
Lemon sevai :Heat oil add seasonings with green chilli, cashewnuts and curry leaves. Pour over sevai with turmeric powder, squeeze lemon and mix well.
Coconut sevai:Heat coconut oil splutter mustard seeds and urad dhal, add slitted green chilli, add it to the sevai. Fry an amount of coconut in coconut oil with little sugar till light brown colour. Add  it to the sevai.
Tamarind sevai: Prepare thick tamarind pulp as for tamarind rice . Instead of cokked rice add this sevai…

Wednesday, February 18, 2009

Colourful Kashmiri Pulav

Colourful kashmiri veg pulav is my moms wonderful preparation….. she prepares in her own modifications…here is the recipe for all….
2cup Basmathi rice
2no Clove
1no Bay Leaf
2no cardomen
1inch cinnamon stick
1 ½ cup Mixed vegetables (carrot, beans, cauliflower, green peas)
2no Onion Big chopped
2tsp ginger garlic paste
½ tsp Dhania powder
½ tsp Jeera powder
2tsp red chilli powder
1tsp garam masala powder
2tbsp Oil /ghee
1pinch Safforn (dip in milk)
1 tbsp Fried cashew , kismis, badam
½no lemon
Mint leaves hand full
Salt to taste
Wash and soak rice in water for 10 min
Heat oil in a pressure cooker and splutter all the masalas
Add onion and ginger garlic paste. Fry well, Add all the vegetables.
Then add turmeric powder, dhania powder, jeera powder, garam masala and red chilli powder and salt mix all te spices well with the vegetables.
Now strain the rice well and add to the mixture.
Add the required amount of water (5cup of water) and close the cooker.
Keep in sim and cook the pulav . After one whistle cook the pulav for 7 min.
After pressure release, remove the cooker lid, add the saffron and fried cahew, kismis, Badam , lemon juice and mint leaves
Mix well and close the lid and keep it in dum.for 5min and then serve hot with onion raita.
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