Kheema Seviyan Khare Sevayan Spicy Vermicelli With Minced Meat Food

KEEMA SEVIYAN RECIPE

Steps:

• To make keema seviyan, first we will boil seviyan and then cook keema. Then we will mix these together and cook for 3-4 minutes.
• If using chutte ki seviyan, break it into small pieces and set aside.
• Bring 6 cups of water to boil by adding pinch of salt and tbsp. of oil.
• When the water comes to rolling boil, add seviyan and turn off the flame.
• Stir and completely drain the water.
• Spread on a dry kitchen plate and using a fork gently separate the stands.
• In a pan add oil and fry cashews until light golden brown. Remove on a kitchen tissue and set aside.
• In a bowl, add all the ingredients listed below 'For Keema' except oil.
• Mix well. Cover and leave this to marinade for 15 minutes.
• Add marinaded keema to a pan and cook on medium flame, till all the moisture gets absorbed.
• Now add oil and stir-fry keema till cooked.
• To this add boiled seviyan and stir gently. Stir till all the ingredients are properly cooked.
• Garnish with freshly minced coriander leaves and fried cashews.
• Serve warm along with lemon wedges.
• Add love to make this keema seviyan recipe taste 'Yummy'.

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.

INDIAN VERMICELLI MILK PUDDING -- SEVIYAN KHEER OR PAYESH

Steps:

• I simmered 1 lit of milk in a pot for at least 20 -25mins. Never bringing it to a boil, but on simmer only so that the water content reduces in the milk and we have a more condensed version of it. After about 15 minutes, I added 4 Tbsp of sugar and kept stirring the milk. After 25 mins, I added 3 pods of green cardamom, 2 bay leaves, and a handful of raisins. Then plopped in the Vermicelli and mixed the ingredients.
• Before adding these, I had fried the Vermicelli, Cardamom and Bay Leaf in a separate pan, with a little bit of Oil or Ghee. I had lightly fried the Vermicelli into a medium brown color.
• I turned off the flame, and added about 50g of brown jaggery Gur , and closed the pan with a lid, to allow the flavor to infuse and the jaggery to melt. With the flame on, the jaggery would have curdled the milk, but this pudding tastes great with the jaggery.
• Transfer into a bowl and add a few pistachios on top. It can be eaten warm, but it tastes even better after chilling for a few hours.

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.