Khare Sewaiyan Spicy Vermicelli Food

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.

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.