NAMKEEN SEWAIYAN

NAMKEEN SEWAIYAN

 

Namkeen Sewaiyan is a healthy and quick recipe. That is prepared with sewaiyan or vermicelli. It is a very simple recipe cooked with spices and vegetables. This dish is perfect for breakfast or kid's lunch box. There can be few variations with addition or exclusion of vegetables as well.

Ingredients

Serves 4

Ghee - 2 tbsp

Vermicelli - 1 and 1/2 cups

Cinnamon - 2 inch stick

Green Cardamom - 2 no

Onion - 1 medium

Cloves - 4 no

Tomato - 1 medium

Ginger Garlic Paste - 1 tsp

Chili Powder - 1/4 tsp

Turmeric Powder - 1/4 tsp

Carrot - chopped 1/2 cup

Green Peas - 1/2 cup

Salt - As per taste

Green Coriander -  2 tbsp

Water - as per required

 

Method

Chop onion and tomato, keep aside.

Heat 1 tbsp ghee in one pan and put in the vermicelli, roast till light golden in colour. take out of pan and keep aside.

Again heat 1 tbsp ghee in the same pan, put in cinnamon stick, green cardamom and cloves.

Add onion and fry till translucent.

Now add ginger garlic paste, turmeric powder, chili powder and chopped tomato.

Fry till rawness of garlic is gone and tomato become a bit mushy.

Stir in the chopped carrot and peas fry for 1-2 minutes and add the roasted vermicelli and salt, mix well and add little bit of water (approx. 3-4 tbsp). lower the heat and cover it for a couple of minutes.

Uncover and check the vermicelli, if it is still  uncooked sprinkle more water mix and cover it. If they are almost cooked and water has been evaporated then just stir it, turn of the heat and cover for few minutes, it will be cooked perfectly in its own steam.

We have add very little water at a time because more water will make the vermicelli soggy. And a little less water can leave it undercooked. At the end, the vermicelli should cooked and all water should have evaporated.

Garnish with green coriander and serve hot with lemon wedges.

enjoy a healthy breakfast.

HOME STYLE CHICKEN CURRY

HOME STYLE CHICKEN CURRY

Its exotic, spicy, hot and delicious. Yes I am talking about that rustic chicken curry which is commonly cooked in all homes of northern part of India. If you have not tasted this curry, I would recommend you must try it. This curry is full of flavours and a bit high in heat, but that can be adjusted according to ones preferences.

                                Marinade makes chicken tender and succulent, but if you do not have enough time in hand you may leave it out. 

For marinating we need:-

Chicken dressed and cut into pieces- 1.4 kg

Salt- 2 tsp

Curd- 2 tbs

Turmeric – 1 tsp

Mix everything, cover and keep in fridge for 1 hour or more.

For curry we need:-

Bay leaf- 2

Onion- 4 big

Ginger-garlic paste- 3 tb sp

Coriander powder- 3 tsp

Cumin powder- 1 ½ tsp

Red chilli powder- 1  tsp

Crushed black pepper- ½ tsp

Tomato- 1 small

Garam masala- 1 tsp

Hot water- 2 cups

Green coriander to garnish

METHOD:-

Slice onions and  keep aside.
chop tomato fine and keep them aside.

Heat oil in a pan, once heated add bay leaf and onions and fry till light brown in colour.

Add ginger-garlic paste and all dry masala except garam masala.

Fry on medium heat for 5-6 minutes, if masalas are sticking to the pan add 2 tablespoon of water and keep frying till oil starts to separate and it becomes fragrant.

Now add chicken pieces and fry on high for 2 minutes, put in the tomato, lower the heat and cover the chicken. After 3-4 minutes open, stir and cover again, cook like this until chicken is almost done i. e it will start leaving the bone.

Add hot water and garam masala, adjust salt and let it simmer for 5 minutes, turn off the heat

Garnish with green coriander and enjoy.