Pudina Sevai

Ingredients

3 cups boiled rice sevai ( Cook with little salt)

1 small bunch of mint leaves

1/2 bunch of coriander leaves

Salt to taste

1 big green chilli

Bit of asafoetida

2 tsp of oil

1 tsp mustard seeds

1 tsp blackgram dal

1 tsp bengalgram dal

Few cashews

Slightly roast the mint leaves in a drop of oil till it shrinks. Cool and grind with coriander leaves, green chillies, salt and asafoetida. Use as little water as possible to grind it.

Heat the remaining oil and add mustard seeds. When it splutters add both the dals and cashew. Let the cashews get roasted and turn golden brown. Now add the mint paste to it and keep cooking on low flame till dry. Finally add the cooked sevai and mix it really gently so that it doesnt break. 

Serve warm with raita of your choice.

Coconut sevai

Ingredients

Mtr sevai mix
Bit of oil
Little mustard seeds, blackgram dal and bengalgram dal
Green chillies slit
Some grated coconut
Finely chopped coriander leaves
Curry leaves
Salt to taste
Few roasted cashews

Cook the mtr sevai as directed in the pack. Heat oil, add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add green chillies, curry leaves. Now add the sevai to it and salt. Mix well and finally add grated coconut.

Garnish with cashews and serve hot.

Since we always prefer something light for dinners, sending this over to Dinner for rest of us event started by Ramki and guest hosted by Siri.

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Carrot Tofu Sevai

Saw this Mallika Badrinath recipe on a cookery show some time back. Since we dont get wheat sevai here, it is substituted with rice sevai. Also, instead of grating tofu, we opted for small cubes of tofu.

Ingredients

1 cup rice sevai (cooked and cooled)
2 tsp oil
1/2 cup grated carrots
1/2 cup cubed tofu (small pieces)
Salt to taste
2 tbsp peanuts
Finely chopped coriander leaves

For masala (Dry roast and grind to a fine powder)

A small piece of cinnamon
2 red chillies
1 tsp coriander seeds
2 tbsp dry coconut powder

Heat oil, add the carrots and cook till the raw smell goes off. Add cooked sevai, salt, masala powder, crushed peanuts and mix well. Cook for two minutes to let the masala mix well.

Add chopped coriander leaves and finally the tofu. Mix well and serve hot.

Sireesha of Moms recipes has passed me the Good Job award..thanks a lot

I would love to pass this on to

Namratha, SriLekha, Sangeeth, Dershana, Vidya

Dershana of The Footloose Chef considers me to be her blogging friend..Thanks Dershana



Passing this on to notyet100, Divya, Sireesha, Yasmeen, Hima

And Curry leaf from Experiments, Emotions and Experiences with food blog has tagged me to list 7 facts about me

The rules for the tag are

(a) List these rules on your blog.

(b) Share 7 facts about yourself on your blog.

(c) Tag 7 people at the end of your post by leaving their names as well as links to their blogs.

1) I love to travel and visit new places
2) Am very much addicted to blogging
3) Love to cook different dishes, but very fussy about eating
4) Am a chaat freak and can have it any time of the day
5) Want to learn all the possible crafts and keep looking out for new ideas
6) I am very restless and cannt stay quiet without any work even for a minute
7) I get angry very soon, but it vanishes much sooner.

I would like to tag

Shreya, Manisha, Usha, Suma, Jayashree, Yasmeen and Nidhi

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Ragi Sevai

This is an instant version of ragi sevai with Concord Ragi sevai..If you want to do the entire process for yourself, you could refer to Cham's Ragi Sevai that gives the procedure to make it from the scratch.

Ingredients

1/2 pack of Concord Ragi sevai
Salt to taste
Finely chopped coriander leaves
2 tsp oil
1 tsp mustard seeds
1/2 tsp blackgram dal
1/2 tsp bengalgram dal
2 Green chillies
Few curry leaves

Add boiling water to the ragi sevai till it gets dipped. Keep covered for two minutes and drain out all the water. Let it cool for five minutes.

Heat oil, add mustard, blackgram dal and bengalgram dal. When it splutters, add curry leaves and green chillies. Add the ragi sevai, salt and coriander leaves. Mix well for two minutes.

Serve hot with some spicy side dish.

Ragi has a protein content of 6.7% and ragi sevai is my entry to two events

Eat Healthy:Protein Rich event hosted by Sangeeth

WBB: Express breakfast event started by Nandita of Saffron Trail and guest hosted by Raaga of The singing chef

Rekha of Andhra Recipes blog has passed on A Giant Bear Hug to me...thanks a lot


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Lemon Sevai

Ingredients (Translation)

1 cup of MTR Rice sevai
2 tsps of lemon juice
Salt to taste
2 Green chillies
2 tsps of oil
1/2 tsp turmeric powder
1 tsp of mustard seeds
1 tsp of bengalgram dal
1 tsp of blackgram dal
Coriander leaves to garnish
10 cashews

Boil 3 cups of water and add the rice sevai to it. Allow it to cook for five minutes.

Remove and transfer to a strainer and allow the water to drain completely.

Heat oil, add mustard seeds, bengalgram dal and blackgram dal. When it starts spluttering, add the green chillies and turmeric powder and finally the cooked rice sevai. (ensure that it is completely dry without any water).

Add salt, lemon juice and mix well. Cook for medium flame for 2 minutes.

Garnish with roasted cashews and finely chopped coriander leaves.

Other variations-

You can mix dry puliyogare powder to the cooked rice sevai and omit all other ingredients.

Also, instead of lemon juice and turmeric powder, you can add some scrapped fresh coconut to the rice sevai.

The microwave version

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