How to make Mixed Vegtable Sevaiyaan -
A rich and flavourful vermicelli and vegetable upma.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Vermicelli (वरमिसेली), Green Peas (हरे मटर)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Mixed Vegtable Sevaiyaan checkout Vegetable Vermicelli Upma, Parsi Sev, Rice Noodle Fritters, Masala Seviyan-SK Khazana . You can also find more Snacks and Starters recipes like Soya Momos - SK Khazana Rawa Dosa-SK Khazana Talela Rawas Pita Pockets With Spicy Chicken
Mixed Vegtable Sevaiyaan Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 0-5 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Mixed Vegtable Sevaiyaan Recipe
Vermicelli 2 cups
Green Peas 1/2 cup
Carrot cut into 1 inch cubes and boiled 1 medium
Onion 1 medium
Oil 1 tablespoon
Asafoetida a pinch
Dried red chillies 2
Mustard seeds 1/2 teaspoon
Split skinless black gram (dhuli urad dal) 1/2 teaspoon
Split Bengal gram (chana dal) 1 tablespoon
Curry leaves 6-8
Green chilli finely chopped 1
Red chilli paste 1 1/2 tablespoons
Turmeric powder a pinch
Salt to taste
Coconut milk 1/2 cup
Method
Step 1
Finely chop onion.
Step 2
Heat oil in a non-stick pan, add asafoetida and saute. Break red chillies and add to the pan. Add mustard seeds, split black gram, split Bengal gram and sauté for 1-2 minutes.
Step 3
Add onion and green chilli and sauté for 1-2 minutes. Add carrot and green peas and sauté for a minute. Add red chilli paste, turmeric powder and sauté for half a minute.
Step 4
Add vermicelli and saute for 3-4 minutes. Add 1½ cups water and salt and mix well.
Step 5
Add coconut milk, mix well and cook till vermicelli is cooked. Switch off heat.
Step 6
Transfer into a serving bowl and serve hot.
Nutrition Info
Calories : 1193 Kcal
Carbohydrates : 138.4 gm
Protein : 25.5 gm
Fat : 59.6 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
