Miscellaneous Snacks II

(Contd. from previous posting)

 Vella (Jaggery) sEvai

 Ingredients 

 

Pre-cooked rice sEvai

Jaggery (gUr)               

GhI                              

Shredded coconut         

Cardamom                   

Cashew nut       

 

For 3 persons

¼ cup

1 tbs

¾ cup

2 pods

7 to 8

 

Method

We have already seen how plain sEvai is prepared for 3 persons. Take a kaDAi and put the jaggery and coconut with a little water. Sautee for 3 minutes, allowing the coconut and jaggery to mix well while keeping the mixture loose. Remove from fire. Add the precooked plain sEvai (rice noodles) with roasted cashew nuts and cardamom seeds. Pour the ghI and mix these well.

 elumichchai (lemon) sEvai

Ingredients 

 

Pre-cooked rice sEvai

Lemon juice

Turmeric powder

Green chillies (Long)

Mustard seeds   

Black gram dAl

Asafoetida

Curry leaves

Salt

Refined oil

 

For 3 persons

1 tsp

½ tsp

4

½ tsp

1 tsp

¼ tsp

10

To taste

1 tbs 

 

Method

First sauté mustard with black gram dAl till it becomes golden brown after spluttering. Add immediately cut green chilli pieces, turmeric powder, curry leaves, asafoetida and sauté for 1 second.  Put off the flame. Add lemon juice and salt. Mix. Add the pre-cooked sEvai and mix well.

Remember when extracting lemon juice and keeping it aside for later use that you should always add a little salt to it so that it would not turn bitter.

 thEngAi (coconut) sEvai

 Ingredients

 

Pre-cooked rice sEvai

Shredded coconut

Green chillies (Long)

Red chilli (Long)

Mustard seeds

Black gram dAl (urud)

Asafoetida

Curry leaves

Salt

Sugar   

Refined oil

 

 

For 3 persons

½ cup  

4

1

½ tsp

1 tsp

¼ tsp

10

To taste

1 tsp

1 tbs

 

 Method

Sautee mustard in oil with black gram, and when they become golden brown, add green chilli pieces, crushed red chilli, grated coconut and curry leaves. When the ingredients are slightly brown, add salt and sugar and mix well.  Put off flame. Add the pre-cooked rice sEvai with asafoetida and mix well.

 

vella sEvai

    

             elumichchai sEvai                                   thEngAi sEvai

uLundu (Black gram dAl) PUrNa sEvai

Ingredients

 

Pre-cooked rice sEvai

Black gram dAl (urud)   

Green chillies

Asafoetida

Curry leaves

Refined oil

Salt      

Mustard seeds

Coconut grated

 

 

For 3 persons

½ cup

4

¼ tsp

10  

qty required

to taste

1 tsp

3 tbs

 

Method

Soak black gram dAl in water for ½ an hour and grind it coarsely     with chillies, asafoetida and salt. Steam cook it like iDli for 5 minutes. Keep aside and let it cool.  Now after it cools down break it loose. Sautee mustard with curry leaves. Now add loosened mixture and sauté it. Add coconut and fry for 2 minutes and remove from fire. Add the pre-cooked sEvai and mix well.

 thayir (curd) sEvai

This is prepared as if we prepare curd rice (bagALa bAth). Sautee mustard, black gram dAl with green chilli pieces and add curry leaves. Mix curd (less sour) with the pre-cooked sEvai well and add the seasoning items. Mix well with a little salt.

 miLagu (black pepper) sEvai

Take a few cashew nuts and roast in ghI. After it becomes golden brown, add coarsely ground black pepper cum cumin seeds powder (for this take ½ tsp cumin seeds and 1 tsp black pepper to grind coarsely) with curry leaves. Sautee for 2 minutes and add the pre-cooked sEvai and mix well after removing from fire.

 SAbudAnA (Sago/Javvarisi) kichchadi

Ingredients

 

Sago (Javvarisi/SAbudAnA)

Green chillies (Long)

Red chilli powder

Potato (small)

Mustard seeds

Cumin seeds

Ground nut

Curry leaves

Chopped coriander leaves

Grated coconut

Lemon juice

Sugar

Salt

 

 

200 gms

4

½ tsp

1

½ tsp

½ tsp

4 tbs

10

1 tbs

¼ cup

¼ tsp

1 tsp

To taste

 

 Method

Wash the sago in water and soak it for 30 minutes. Drain the water and put it in a vessel and cover it with wet cloth for 4 to 6 hours. Boil the potato, peel the skin and cut. Roast the ground nut with or without oil. Sautee mustard and cumin seeds in oil and when they splutter add green chilli and potato pieces with curry leaves. Sautee for 2 minutes. Add the soaked sago with salt and sugar to this. Stir and mix well. Add coconut and ground nut. In case the ground nut is roasted in oil you can add it as it is. If roasted without oil, remove the skin, crush a little and add. Mix well. Serve after adding lime juice which is optional and garnishing with chopped coriander leaves.

After adding sago, do not keep it over fire and stir for long as sago will become rubbery and sticky. Similarly, it should not have water as it will cook in it and become glassy.

 

SAbudAnA kichchiDi

(To be contd.)

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