Rice Sewai: A light morning breakfast
Things required: Serves 3
Rice Sewai: 2 Cups (I prefer using MTR rice sewai)
Fresh coconut: 1/2 cup (grated)
Groundnut: 1 tbspn (optional)
Green chilly: 1 (chopped)
Onion: 1 medium size (chopped)
curry leaves: 8-10 leaves
gram dal: 1 tspn (washed)
lemon juice: 1 1/2 tspn
Things required: Serves 3
Rice Sewai: 2 Cups (I prefer using MTR rice sewai)
Fresh coconut: 1/2 cup (grated)
Groundnut: 1 tbspn (optional)
Green chilly: 1 (chopped)
Onion: 1 medium size (chopped)
curry leaves: 8-10 leaves
gram dal: 1 tspn (washed)
lemon juice: 1 1/2 tspn
Fresh coriander: chopped to garnish
salt to taste
Garam masala: 1/2 tspn
haldi: 1/4 tspn
Oil: 1 tbspn
rai: 1/2 tspn
Preparation:
Boil one litre water and add sewai in boiling water. Strain, wash it with cold water once it is done. Heat oil in a thick bottomed pan (non stick- kadhai), add rai till it splutters, add green chilly, curry leaves, gramdal, groundnuts and stir for one minute till groundnuts are fried. Add Onion , haldi and cook for 3-4 minutes till it is golden brown. Add sewai, coconut, salt and cook it covered on low flame for 5-7 minutes, stirring in between. Add lemon juice, garam masala and stir, cook covered for 2 minutes. Transfer in a serving dish and garnish it with coriander. Serve hot with jeeravan or dry chutney.
Tips for fast cooking: I believe in parallel processing. First take water and keep it on flame to boil, meanwhile chop onions, green chilly. By this time the water boils and you can add sewai. Now you can focus on frying onion and by the time your onion is cooked , sewai is ready on other burner. By doing it parallely you can cook the recipe in 12- 15 minutes.
Garam masala: 1/2 tspn
haldi: 1/4 tspn
Oil: 1 tbspn
rai: 1/2 tspn
Preparation:
Boil one litre water and add sewai in boiling water. Strain, wash it with cold water once it is done. Heat oil in a thick bottomed pan (non stick- kadhai), add rai till it splutters, add green chilly, curry leaves, gramdal, groundnuts and stir for one minute till groundnuts are fried. Add Onion , haldi and cook for 3-4 minutes till it is golden brown. Add sewai, coconut, salt and cook it covered on low flame for 5-7 minutes, stirring in between. Add lemon juice, garam masala and stir, cook covered for 2 minutes. Transfer in a serving dish and garnish it with coriander. Serve hot with jeeravan or dry chutney.
Tips for fast cooking: I believe in parallel processing. First take water and keep it on flame to boil, meanwhile chop onions, green chilly. By this time the water boils and you can add sewai. Now you can focus on frying onion and by the time your onion is cooked , sewai is ready on other burner. By doing it parallely you can cook the recipe in 12- 15 minutes.
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