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Tuesday, July 31, 2012

Namkeen Shavinge

I love seviyan as breakfast -the salty ones.In the market ,there are wheat seviyan available as also rice ones.Generally,on the vermicilli packet,instructions would be given regarding proportion of water to be used for the quantity of vermicilli.It is usually 1cup vermicilli to 2 cups water.

I have used wheat vermicilli in this dish - roasted ones.Even plain ones ( unroasted ones ) are available.If unroasted ones are being used,it is preferable to roast them in kadhai till they change colour & become little brown in colour.These roasted ones can be used for this recipe.

Ingredients : 3/4 cup roasted vermicill,1-5 cups water,1 tbsp boiled peanuts ( optional ),1 small onion ,1/2 capsicum,1 small carrot,1 green chilli,1 sprig  of curry leaves,1/4" piece ginger,1/2 tsp mustard seeds,1/4 tsp urad dal,1 tbsp oil,1/4 tsp  haldi,1/4 tsp hing,salt to taste,1/4 piece of lemon.

Method : Cut all veggies finely - onions,capsicum & carrot.I cut the green chilli in the middle longitudinally so that I can avoid eating it. I prefer to peel & then grate the carrot.I grate the ginger.Chop the curry leaves as well so that one can eat them even if the curry leaves are not crunchy.

Heat oil in a kadhai.Add mustard seeds.After they splutter add urad dal.Let the urad dal turn golden brown.Now add onions,green chilli & ginger..Once onions turn translucent,add capsicum & carrots & shallow fry all veggies.Add haldi & hing.Mix with all veggies.Now add the vermicilli & the bolied peanuts.Mix so that vermicilli & veggies are nicely combined.Add salt to taste.Mix again so that salt is distributed .Now add water & mix thoroughly.Cook by covering with lid for 5-10 minutes on high flame.Open the lid & see if all water has escaped.If it has,vermicilli is cooked.If little water is still there ,cook for 1-2 minutes more.Check & now vermicilli will be cooked.Put off the gas.Let the lid cover the kadhai.After five minutes,squeeze a piece of lemon on the seviyan.Mix the lemon juice nicely with the prepared dish & serve.

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