Sevaiyan

Vermicelli / Semiya Laddoo (Diwali special – 2)

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Vermicelli Laddoos

How long it takes : 30 minutes

Number of servings: 10-12 of the above size

Vermicelli / Semiya / Semia is a fantastic ingredient that can be used to make different snacks – sweet and savoury. Given that the marketed brands also offer pre-roasted vermicelli, I prefer to use the branded variety like Bambino or M.T.R., but other local brands are also abundantly available.  I have already put up vermicelli biryani, upma, payasam/kheer and cutlet.  Today I would like to put up Laddoos to add to the existing list of various laddoos.  It is very easy but tasty and different from other laddoos since we feel the aromatic flavour of Vermicelli. Also make for a unique sweet on your Diwali platter. Here it is:

What you need to have:

1. Vermicelli  – 1 Cup ( I have used Bambino vermicelli)

2. Sugar – Little more than 1/2 Cup

3. Pure ghee – 4-6 Teaspoons

4. Grated cashews – A handful

5. Cardamom – 6-8

Ingredients of Vermicelli Laddoos

What you do with what you have:

1. Place a skillet with vermicelli in it and warm it up for about 5- 10 minutes on low heat.

Vermicelli being warmed up

2. In the same skillet, warm up sugar on medium flame in such a way that it crystallizes and does not liquify.

Sugar being crystalised

3. Both roasted Vermicelli and sugar is as shown in the image below.  Add peeled cardamom to roasted sugar.

Roasted vermicelli and sugar

4. Place a frying pan with a little ghee in it and fry grated cashews till brown and crispy too..

Grated cashews being fried

5. On cooling, powder roasted vermicelli and sugar in the mixer to a fine consistency.  Add fried cashews from step-4 and add pure ghee as well.

Vermicelli laddoo mix

6. Mix the laddoo mix well with your hands, bind it to laddoos.  If difficult one can even add a little melted ghee to it and bind it into laddoos.  The laddoos are tasty and one will not even be able to recognize the semiya / vermicelli in it unless otherwise told ! Yummmmmmmmmmmmm…!!!

Ready to serve Vermicelli laddoos

How long it takes: 30 mins

Number of servings:– 10-12 of the above size

Good to remember:

1. If pre-roasted vermicelli is used for the dish it should only be warmed up so that it will retain crispiness.

2. Sugar should be crystalized to help bind the laddoos.

3. Cashews are texture to homogenize with vermicelli texture and make for relishing laddoos.

4. Binding is a bit difficult  since vermicelli does not have the dependable stickiness.

5. Use fresh ghee as far as possible.

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Vermicelli Cutlet

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How long it takes: 1 hour                                                    Vermicelli Cutlet

Number of servings: 20 of the above size

Vermicelli or Semiya / Sevaiyan are the extremely thin noodles/angel hair/ spaghetti available in various brands like the Bambino, M.T.R and some local brands too. Previously we had to roast it before making any dish, but these days they come in pre-roasted packets. I have previously put up concoctions of vermicelli like the upma, pulav, and kheer. Today, I would like to put up yet another dish with this wonderful ingredient. I have already put up vegetable cutlet, snake gourd cutlet, drumstick blossoms cutlet and today I present the Vermicelli cutlet which really tastes yum with either tomato ketchup or the pudina chutney. Here it is.

What you need to have:

1. Vermicelli – 1 cup (I use the Bambino brand usually)

2. Boiled grated potatoes – 1 cup

3. Carrot grated – 1/2 cup

4. Green Peas (Frozen) – A handful

                                                                                                                                        Fresh Veggie                                                                                           

Ingredients of Seasoning:

1. Chopped Onion – 1 Cup

2. Ginger-Garlic paste – 1 teaspoon

3. Chopped Cilantro – 2 Tablespoons

4. Lemon juice – 1 Teaspoon

5. Chilli powder – 1 Teaspoon

6. Dhania-jeera powder – 1 Teaspoon

7. Turmeric powder – 1 Teaspoon

8. Garam masala powder – 1 Teaspoon

9. Cumin seeds – 1/2 Teaspoon

10. Cooking oil – 1 Tablespoon

11. Salt – To taste

12. Sugar – A pinch(optional)                                                                                                                                                                                                                 Ingredients of seasoning

What you do with what you have:

1. Wash, peel and chop onions fine. Wash and chop cilantro fine and keep it aside as shown in the above image. Peel garlic, ginger and make the paste too.

2. Add a teaspoon of cooking oil and cook vermicelli in a broad based vessel adding 4-5 glasses of water till done / soft / transparent. Then transfer it to a colander to drain the water completely.                                                                                                                                                                            Vermicelli being cooked till soft

3. Wash, peel and grate carrots. Run green peas as well in the mixer to a coarse consistency. Cook potatoes in the cooker and on cooling grate them as well and is as shown in the image below.                                                                                                                                                                                      Grated veggies

4. Place a skillet with 1 tablespoon of cooking oil  on medium flame and add cumin seeds.  When it splutters add chopped onions from step-1 and also required quantity of salt to it.                                                                                         

 Chopped onions being fried in the seasoning

5. When done add ginger-garlic paste from step-1. Fry it till the raw smell disappears and nice aroma oozes out.

  Ginger-Garlic paste being added

6.Add grated carrot and green peas as well to it and cook till done on low flame closing it with a lid and stiring at regular intervals so that it does not burn.                                                                                                                                      

               Grated carrots & beans being cooked

7. Finally add all powders and stir well.                                                                      

                                                                                                       Powders being added on cooking veggies

8. Transfer it to a broad based bowl along with cooked vermicelli, chopped coriander leaves and grated cooked potatoes. Add a pinch of sugar and lemon juice to it and mix well with your hands to bring it to a required consistency.                                                                                                                                           

Ingredients of vermicelli cutlet mix

9. Mix well with your hands and shape it to ones requirement. Powder a few toast in the mixer to a medium coarse consistency and just dust the shaped cutlets in it.                                                                                                      

   Cutlet being and a few dusted in toast powder

10. Place a dosa tawa on medium flame and splash a little oil on it. When heated place dusted cutlets from step-9 on it. Fry till the bottom of the cutlets turn crispy.                                                                                                       

 Cutlets being shallow fried

11. Flip and roast the other side as well splashing generous quantity of oil till crispy and is ready to serve now.

 Ready to serve Vermicelli Cutlet

12. Enjoy with either Pudina chutney or Tomato sauce.

                                         Vermicelli cutlet with pudina chutney & tomato sauce

How long it takes: 1 hour

Number of servings: 20 of the above size

Good to remember:

1. Always use fresh veggies for flavour and colour.

2. One can use veggies like cauliflower, beans etc as well if available in your pantry.

3. One can even microwave them if urgent.

4. I always shallow fry them to make it light and also for taste. The reason being that it can be shallow fried while doing other work in the kitchen. 🙂

Vermicelli Kheer

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Vermicelli/Shevayi/Shavige  – thats  English, Konkani and Kannada respectively. It is  available in a wide range in different brands and some of them is sleek and some are a little thick. Especially for kheer we prefer to opt only the sleek variety, since on being cooked it turns very thick and will not taste great. I normally prefer the Bambino brand vermecelli. Kheer can be prepared in combination with either Sujee, Basumati rice or even split greengram Dal. Today I would like to put up vermecelli kheer with sujee and it is an easy recipe which can be prepared instantly.

What you need to have:

1. Vermecelli – 1 cup

2. Bombay sujee 1/3 cup

3. Thick milk  – 3-4 cups

4. Sugar – As per tste

5. Saffron – 6-10 strings

6. Grated Cashews & Pista, Almonds – Around 3-4 Tablespoons

7. Milk cream – 1 Tablespoon(Optional)

Ingredients of Vermecelli kheer

What you do with what you have:

1. Place a skillet with 1 teaspoon pure ghee in it on medium flame.  Add vermecelli to it and fry for a while stiring continuously. Add sujee to it and fry it together till sujee is done.

Sujee & vermecelli being fried

2. On cooling transfer it to another plate.

Fried mixture of sujee & vermecelli

3. Place a wide bowl with 2-3 cups of water in it on the flame and when it boils, add vermecelli-sujee mixture  from step-2 to it  and when is half done add milk to it and let it cook till done.

4.  When the mixture is cooked to a smooth consistency add sugar to it and bring it to boil on a low flame. Add saffron to it.

Saffron being added to kheer

5. Place a spatula with 1 teaspoon pure ghee into it on low flame. Fry cashews till light brown. Add it to kheer.

Fried cashews being added to kheer

5. Left over kheer can be pushed into the refregerator and one can even add grated cashews and pista and serve the same adding a little milk cream and sugar. Since one has added sugar and mlk cream the colour of kheer will be white.

Ready to serve Vermecelli kheer

How long it takes: 45 minutes

Number of servings: 6-8

Shevige/Semiya (Vermicelli) Biryani

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About Shevige Biryani

Every one would like to try something new every once a while, especially on weekends when there is more time for something elaborate or something that requires more effort if you are trying the first time. Shevige Biryani is one such dish I recommend you try if you have not already. This biriyani is one of the favourite dishes of my younger son Sharath and mine as well.

Unlike the usual Rice Biryani this is easier to prepare and as such is made during functions and parties. I first saw this at Hotel Diana in Udupi. I always prepare it with the Bambino or the M. T. R. brand vermicelli since both of them are very thin and on cooking they turn out finer.

What you need to have:

1. Chopped French beans – 1/2 cup

2. Flowrets – A handful

3.  Carrots chopped – 1/2 cup

4. Green peas – 1/2 cup

Ingredients of Seasoning & grinding:

1. Chopped onions – 1 cup

2. Cumin seeds – 1 teaspoon

3. chili powder – 1 Teaspoon

4. Turmeric powder – 1 Teaspoon

5. Garam masala powder – 1/2 Teaspoon(home made)

6. Cashews – A handful

7. Slit green chili -1

Ingredients of grinding:

1. Tomato -1

2. Garlic pods – 5-6

3. Ginger – 1 ” piece

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Roasted vermecelli

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Fresh chopped veggies

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Ingredients of seasoning & grinding

What you do with what you have:

1. Wash and chop Beans, cauliflower, carrots and keep it aside as shown in image-1.  Also peal and chop onions lengthwise, peal garlic pods too and  wash and chop cilantro too and keep it aside.

2. Cook  the chopped veggies in the cooker adding a little salt so that it is not over cooked for only 10 minutes.

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                                                         Chopped veggies placed in the cooker to cook

3. Place a skillet with 3-4 teaspoons of cooking oil in it on medium flame.  Add cumin and when it splutters add cashews and fry till done.

                                                                                                 KONICA MINOLTA DIGITAL CAMERA

Seasoning in progress

4. When done, add chopped onions from step-1 to it and also add required quantity of salt to it .

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                                                                        Onions being fried in seasoning

5. Grind chopped tomatoes, ginger, garlic in the mixer to a fine consistency.

                                                                                                    KONICA MINOLTA DIGITAL CAMERA                                                                   Grind paste of tomato, ginger & garlic

6. When onions turn transparent add all powders in a row and also the grind masala from step-4 to it and give a strong stir using a wooden spatula.

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                                                                   Wet masala & powders added in a row

7.  In the mean time place a bowl with 2 and 1/2 cups of water and bring it to boil on the other gas burner. Now add the vermicelli , slit  green chili and 2 cups of boiling water simmering the flame and close it with a lid till done.

                                                                                       KONICA MINOLTA DIGITAL CAMERA                                                                          Vermecelli being added

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Water being added to cook the dish

8. Just open the lid to see if the dish is cooked.  Add cooked veggies from step-2 to it . Give a stir with the wooden spatula so that the dish and the veggies is not crushed.   Since coked veggie also contains some moisture leave the pan open for a while.  It will be almost done by now.     Ready to serve vermicelli biryani is as shown in the image below.KONICA MINOLTA DIGITAL CAMERA

Vermicelli biryani being cooked

9. Check for salt and transfer it to a serving bowl garnishing it with chopped cilantro.

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A closer view of the dish

Time taken – 1 hour

Serves 3-4

1. Use roasted vermicelli available in all super markets for better results.

2. Use boiling water to cook vermicelli since it gives a good texture to the dish.

3. I have used 1 green chili for extra flavour and since the dish was a little blant.

4. I have used  home made garam masala powder and hence it is only 1/2 teaspoon since strong.