HomeBreakfast 6 Different types sevai made @ home

6 Different types sevai made @ home

Comments : 1 Posted in : Breakfast, Southindian on by : Rakhi Menon

6 Different types sevai made @ home

Hello every one, am Rakhi Menon, here is some tasty breakfast recipe made @ home 

6 Different types sevai made @ home

Rice noodles referred to as “sevai” in South India are noodles made up of rice. It is more or less almost like idiyappam apart from the tactic of preparation. Now-a-days as we get instant sevai packets or sevai flour in the market, rarely do we make rice noodles at home from scratch, but still I wanted to share this traditional method of making sevai from scratch. My mom does not like the instant varieties available in the market and prefers to make it at home. She makes it once twice a week for evening tiffin or for dinner. I have given 2 methods of making sevai, the first one is an easier version and the second one (which my mom follows) involves double cooking, which keeps the sevai very soft even after hours of preparation. Today we will learn how to make sevai at home following this easy recipe

masala sevai (6 Different types sevai made @ home)

6 Different types sevai made @ home

Ingredients:

  • Rice Sevai-250 gm
  • Oil-2 tbs
  • Cloves-2
  • Star Anise-1
  • Fennel Seeds-1/2 tsp
  • Ginger Garlic – 2 tbs
  • Onion-1
  • Tomato-1
  • Green Chilly-3
  • Red Chilly Powder-1/2 tsp
  • Coriander Powder-1/2 tsp
  • Turmeric Powder-1/4 tsp
  • Salt to taste
  • Coriander Leaves-for garnish

Procedure:

  1. Bring two litres of water to boil.
  2. Add the rice sevai and let it cook for 6-7 minutes or until soft.
  3. Drain in a colander.
  4. Mean while the sevai is cooking, heat oil in a pan and add the spices.
  5. Add onions and green chillies and sauté until translucent.
  6. Add the spice powder and tomato and salt. Cover and cook until the tomatoes are mushy.
  7. By the time the sevai is ready, the masala will also be ready.
  8. Add sevai to the pan and gently mix.
  9. Include chopped coriander leaves and serve hot with chutney or raitha.

lemon sevai (6 Different types sevai made @ home)

6 Different types sevai made @ home

Ingredients:

  • 200g Rice Sevai
  • 1 lemon(Medium Sized)
  • ½ tsp flavorer
  • 1 tsp Urad Dal
  • 2 dried red or green chilies
  • 1 tsp Bengal gram
  • 2 tbsp peanuts
  • A generous pinch of turmeric powder
  • A generous pinch of asafoetida
  • few sprigs of curry leaves
  • 2-3 tsp of sesame oil
  • salt to taste

Procedure:

  1. Soak the moment Sevai only for 10 to fifteen mins in predicament then drain the water completely put aside .
  2. Soak the chana dal this is often optional i might wish to do because it tastes excellent .
  3. Heat oil during a Kadai and temper it with dried red chili, mustard seed, urad dal, Hing and curry leaves.
  4. Once the mustard seeds splutter.
  5. Add the peanuts, cashew and fry it.
  6. squeeze the lemon into the kadai.
  7. Now add salt and turmeric powder and mix well.
  8. Now add the Instant Sevai and mix well.
  9. Delicious Lemon Sevai is ready for Breakfast.

tomato  sevai (6 Different types sevai made @ home)

6 Different types sevai made @ home

Ingredients:

  • 200g Rice Sevai
  • 2 tomatoes(Medium Sized), finely chopped
  • ½ tsp mustard seeds
  • 2 dried red or green chilies
  • A generous pinch of turmeric powder
  • A generous pinch of asafoetida
  • few sprigs of curry leaves
  • 2-3 tsp of sesame oil
  • coriander leaves for Garnishing
  • salt to taste

Procedure:

  1. Heat ghee in a pan, add mustard seeds.
  2. Let it splutter.
  3. Add the Dry red chili, curry leaves,cashews chopped tomatoes and salt fry well.
  4. Cover the lid and cook well for a minute or till the tomatoes turns mushy.
  5. Add the rice sevai and mix well.
  6. Finally, add the coriander leaves mix well.
  7. Tomato sevai is ready to serve.

pepper sevai(6 Different types sevai made @ home)

6 Different types sevai made @ home

Ingredients:

  • 3/4 cup cooked plain sevai / idiyappam / rice noodles
  • 1/2 tsp black peppercorns / milagu
  • 1/2 tsp cumin seeds / jeera / jeeragam
  • 2-3 cashew nuts
  • 1/4 tsp mustard seeds
  • A few curry leaves
  • 1 tsp oil
  • 1 tsp ghee / clarified butter

Procedure:

  1. Instant or homemade sevai / idiyappam can be used.
  2. For preparing instant sevai, take the sevai in a large bowl.
  3. Pour hot water to just cover the sevai.
  4. Then close the bowl with a lid and let the sevai soak for around 10 minutes.
  5. Once the sevai becomes soft, drain the water and set it aside.
  6. Grind the black peppercorns and cumin seeds to a slightly coarse consistency using a mortar and pestle and set this aside.
  7. Roughly chop the cashew nuts.
  8. Heat oil and ghee in a pan or kadai.
  9. Add mustard seeds and once they splutter, add the chopped cashew nuts.
  10. Fry till the cashew nuts turn golden brown.
  11. Now add the curry leaves.
  12. Also add the ground black pepper corns and cumin seeds mixture.
  13. Stir well on a low flame for a few seconds.
  14. Finally add the cooked sevai. Mix well to combine the spices with the sevai.
  15. Add salt if needed, stir and remove from heat.
  16. Pepper sevai is now ready to be served.

paneer sevai(6 Different types sevai made @ home)

6 Different types sevai made @ home

Ingredients:

  • Kambu sevai – 1 packet
  • Onion – 1
  • tomato – 1
  • curry leaves – 10
  • mustard seeds – 1/8 tsp
  • Green Chilli – 2
  • paneer – 50 grams
  • salt to taste

Procedure:

  1. Cook the kambu sevai as per the instruction within the packet (soak it for five mins and steam cook for about 10 mins).
  2. In a Kadai, heat some oil and add within the mustard seeds to splutter, add within the green Chili and curry leaves.
  3. To this add the chopped onions and saute until they turn transparent.
  4. Now add in the tomatoes and saute until they become soft and cooked (add a pinch of salt to get it done quicker).
  5. Add within the steamed sevai and salt to taste and blend well.
  6. To this add the paneer (cut into small cubes) and provides it an honest mix.
  7. Keep the flame in simmer and cook for another 2 mins with the lid closed for the paneer to get slightly cooked and soft.
  8. Finally add in some chopped coriander to garnish / flavour

Egg sevai(6 Different types sevai made @ home)

6 Different types sevai made @ home

Ingredients:

  • 300 grams Rice Vermicelli Noodles (Thin)
  • 3 Whole Eggs
  • 1 Onion , finely chopped
  • 1 Carrot (Gajjar) , finely chopped and steamed
  • 3 Green Chillies , finely chopped
  • 5 Curry leaves , chopped
  • 2 tablespoons Coriander (Dhania) Leaves , finely chopped
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Mustard seeds
  • 1 teaspoon White Urad Dal (Split)
  • Sunflower OilSalt , to taste

Procedure:

  1. To begin making the Egg Idiyappam Recipe, soak able to cook Idiyappam (rice noodles) in predicament during a saucepan, for a 3-4 minutes, drain and keep aside (Do not soak for longer time, else it becomes too soft)
  2. In another bowl, whisk the eat eggs with a pinch of salt and black pepper.
  3. Heat oil a pan, add the cumin seeds; when it begins to sizzle add in very finely chopped green chillies, curry leaves, chopped onions and saute till onion turns golden brown.
  4. At this stage stir within the beaten eggs, steamed carrots, turmeric powder and permit it to cook for a moment or two until the eggs gets a scrambled texture.
  5. Finally add the cooked Idiyappam, salt and blend lightly without breaking the Idiyappam.
  6. Garnish the Egg Idiyappam fresh coriander and serve hot with coconut chutney for a quick breakfast.

 

1 COMMENT

One thought on : 1

  • Sruthi
    January 28, 2021 at 3:53 pm

    Adipoli.. my favorite comfort food

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