Khare Sewaiyan Spicy Vermicelli Recipes

KHEEMA SEVIYAN | KHARE SEVAYAN ~ SPICY VERMICELLI WITH MINCED MEAT

Steps:

• Dry roast the vermicelli and set aside. Boil around 8 cups of water in a saucepan and add a little salt and oil. Add the roasted vermicelli and cook till el dente. Drain into a colander and run cold water to avoid it from sticking.
• In the same saucepan, heat ghee. Splutter cumin. Add the onion and saute till wilted.
• Add the ginger garlic paste and saute till raw smell is gone. Add the spice powder and cook for a minute.
• Add the tomato and cook till it is pulpy and mashed. Add water if needed. Add salt to taste.
• Add the mince and mash up the mixture. Cook till done. Add water if the mixture is too dry.
• Add the thawed vegetables and toss well.
• Now add the drained vermicelli and toss well into the mixture. Sprinkle some hot water if need be. Adjust seasoning and cook on low flame for a couple of minutes.
• Serve hot.

SEVIYAN KHEER RECIPE

Steps:

• On the medium flame, in a pan, heat the ghee.
• Add vermicelli to the ghee, and fry until the vermicelli turns into golden brown colour.
• Pour the warm milk into the vermicelli and boil it, on medium flame.
• Now cook this mixture on medium-low flame, for 5-8 minutes.
• Add cardamom powder and sugar and raisins, and mix it well.
• Kheer is ready to serve. Transfer the kheer in a serving bowl.
• Garnish it with the dried fruit of choice
• Serve hot or cold.

SEVIYAN RECIPE FOR EID | HOW TO MAKE SEVIYAN KHEER | VERMICELLI KHEER | VERMICELLI PAYASAM RECIPE

Steps:

• For making this delicious dessert recipe, heat ghee or butter in a kadhai over moderate flame. Once the butter melts, add green cardamoms. Saute well for 2 to 3 minutes to release the aromatic oils into the clarified butter. Now, add the vermicelli and fry for 2 to 3 minutes without breaking them. Keep the flame low.
• Then, add milk and bring to a boil. While the milk is simmering, add the sugar stirring gently so that it gets dissolved. Cook for 15 to 20 minutes on low flame till the vermicelli becomes soft. Add the raisins and finely chopped almonds. You may add rose water if you liks.
• Now, add the rose water in the milk and stir till the mixture is thick. Remove from heat and keep aside to cool. Garnish with some almonds. Keep it in the fridge to chill and serve after lunch/dinner.

MITHI SEVAI (SWEET AND DRY VERMICELLI)

Steps:

• Heat the ghee on a low flame in a wok and put the vermicelli into it, fry stirring continuously until golden brown.
• Add water and the vermicelli cook.
• When the water has been absorbed, add the sugar and stir gently, cook until the sugar has mixed in well.
• Remove from fire and garnish with dry fruits of your choice.

KHARE SEWAIYAN (SPICY VERMICELLI)

Steps:

• Heat oil in a skillet.
• Add cinnamon, cloves and cardamoms.
• Add onions and green chillies.
• Stir-fry until golden.
• Add ginger-garlic paste.
• Fry until the raw smell of the same is gone.
• Add turmeric powder, pepper powder and red chilli powder.
• Mix well.
• Saute' for a few minutes.
• Add tomatoes and cook till they form a soft thick gravy.
• Add the chicken franks (boiled and sliced).
• Stir evenly and cover.
• Cook for a minute.
• Simultaneously, boil water in a large pan.
• Add vermicelli (sewaiyan) to it with 3 tbsp oil and salt.
• Cover and cook for 2 minutes.
• Drain and rinse under cold water.
• Add the vermicelli to the gravy.
• Mix well.
• Add the yogurt (whisked).
• Check to see if the dish contains the right amount of salt.
• If not, add right now, ie,in this step of the recipe.
• Cover and simmer for 5 minutes.
• Garnish with corriander leaves and serve hot with low-fat plain yogurt.