Ingredients:
2 cups prepared sevai
1 - 1 1/2 tbsp bengalgram dal (chana dal)
juice of one large lemon
2 tbsp gingely oil
1 tbsp chopped coriander
salt to taste
Seasoning:
1/2 tsp mustard seeds
a pinch of asafoetida
1-2 red chillies, broken
2 green chillies, slit
2 sprigs curry leaves
large pinch of turmeric powder
Method:
1. Soak bengal gram dal for 1/2 hour and when soft, strain all the water, set aside.
2. Take out juice of the lemon, add salt, mix. Keep sevai on a plate.
3. Heat oil, add seasonings given in that order. When done, add soaked gram dal, stir fry till all the water us absorbed and the dal has turned soft. Remove from fire. Pour onto sevai.
4. Add lime juice, chopped coriander and mix thoroughly, but lightly (use a fork for this).
5. Serve with coconut chutney.
Tuesday, September 22, 2009
Coconut Sevai
Ingredients:
2 cups prepared sevai
1/2 - 1 cup coconut gratings
1 tbsp blackgram dal (urad dal)
1 tbsp gingely oil
1/2 - 1 tbsp ghee
4-6 cashew nuts (broken into small pieces)
1 tbsp chopped coriander
salt to taste
Seasoning:
1/2 tsp mustard seeds
large pinch of asafoetida
1-2 red chillies, broken into 2-3 pieces each
1-2 green chillies, slit
1-2 sprigs curry leaves
Method:
1. Soak blackgram dal in some water for about 1/2 hour; strain all the water and set aside.
2. Heat oil - ghee together, fry cashew nut pieces to a golden brown, remove and set aside.
3. Add seasonings in the order given; when mustard is done add soaked dal and stir on low heat till it turns light brown in colour and all the water has been absorbed.
4. Add coconut gratings, pinch of salt (or more to taste) and stir fry on low heat till gratings turn light brown in colour.
5. Remove kadai from fire, add sevai, fried cashew nuts and chopped coriander, mix all of it lightly and thoroughly.
6. Serve hot with curry leaf chutney.
2 cups prepared sevai
1/2 - 1 cup coconut gratings
1 tbsp blackgram dal (urad dal)
1 tbsp gingely oil
1/2 - 1 tbsp ghee
4-6 cashew nuts (broken into small pieces)
1 tbsp chopped coriander
salt to taste
Seasoning:
1/2 tsp mustard seeds
large pinch of asafoetida
1-2 red chillies, broken into 2-3 pieces each
1-2 green chillies, slit
1-2 sprigs curry leaves
Method:
1. Soak blackgram dal in some water for about 1/2 hour; strain all the water and set aside.
2. Heat oil - ghee together, fry cashew nut pieces to a golden brown, remove and set aside.
3. Add seasonings in the order given; when mustard is done add soaked dal and stir on low heat till it turns light brown in colour and all the water has been absorbed.
4. Add coconut gratings, pinch of salt (or more to taste) and stir fry on low heat till gratings turn light brown in colour.
5. Remove kadai from fire, add sevai, fried cashew nuts and chopped coriander, mix all of it lightly and thoroughly.
6. Serve hot with curry leaf chutney.
Ellu Sevai
Ingredients:
2 cups prepared sevai
1 tbsp ghee
4 tbsp ellu (sesame seeds)
1/2 cup powdered jaggery
Method:
1. Clean and dry, roast ellu in a kadai on medium heat, stirring all the time. When all the seeds have crackled and it is done, remove from the fire, put on a plate to cool.
2. When sesame seeds is sufficiently cooled, put it in the dry grinder of the mixie, run it 1-2 times. Add jaggery, run for sometime till both are well blended. Thi is ellu podi. Remove from the mixie.
3. Put the prepared sevai on a plate, add the prepared powder. Heat ghee, pour on top of this and mix all of it lightly using only the tips of your fingers.
2 cups prepared sevai
1 tbsp ghee
4 tbsp ellu (sesame seeds)
1/2 cup powdered jaggery
Method:
1. Clean and dry, roast ellu in a kadai on medium heat, stirring all the time. When all the seeds have crackled and it is done, remove from the fire, put on a plate to cool.
2. When sesame seeds is sufficiently cooled, put it in the dry grinder of the mixie, run it 1-2 times. Add jaggery, run for sometime till both are well blended. Thi is ellu podi. Remove from the mixie.
3. Put the prepared sevai on a plate, add the prepared powder. Heat ghee, pour on top of this and mix all of it lightly using only the tips of your fingers.
Subscribe to:
Posts (Atom)