Friday, November 17, 2006

Sevige Baath (Vermicelli Baath)

sevige-baath-5.jpg

Vermicelli is a dry thin wheat noodles used for making kheer, upma. This is my mothers recipe and my favorite veggie and noodle combination.

So here is the recipe

sevige-baath-1.jpg

Ingredients

Vermicelli 2 cups (dry roasted untill light golden brown colour)

sevige-baath2.jpg

Vegetables like carrot, peas, lima beans, snowpeas, onion, chayote squash, green bell pepper mixed all togehter about 1 cup.

sevige-baath-3.jpg

For Grinding Cilantro/corriender leaves few, poppy seeds (white) 2 tsp, coconut 2 tsp, Roasted channa dal or dalia 2 tbsp, few chillies and small peice of ginger.

cloves and cinammon few.

Salt to taste.

sevige-baath-4.jpg

Method

  1. Dry roast the vermicilli untill its light brown colour.

  2. Chop/ cut all the veggies to bit size peices.

  3. Grind above ingredients together using enough water to make a smooth paste.


Heat 2 tsp of oil in a thick bottomed skillet add mustard when its hot.

Then add veggies saute it for few minutes untill little soft.

Next add the griend paste add about 4 cups of water. I used 1:2 ratio (1 cup noodles to 2 cups of water)

Add salt adjust taste, when it come to boil add roasted vermicelli mixe well.

Cover with a lid and simmmer it down on low heat and leave it for 12-15 min. After that mix well, close and leave it like that untill serving.

* It can also be done in pressure cooker, use less water and switch off after one whistel. and cook on medium heat.

Enjoy!

No comments:

Post a Comment