How to make Masala Seviyan-SK Khazana -
An excellent breakfast snack – tasty and wholesome
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Roasted vermicelli, Ghee (घी)
Cuisine : South Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Arbi Seekh Kabab-SK Khazana Aloo Tuk Paneer Satay Sweet And Sour Prawns (Parsi Style)
Masala Seviyan-SK Khazana Recipe Card
India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture.
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Masala Seviyan-SK Khazana Recipe
Roasted vermicelli 2 cups
Ghee 3 tablespoons
Mustard seeds 1 teaspoon
Split skinless black gram (dhuli urad dal) 1 teaspoon
Asafoetida (hing) 1/4 teaspoon
Curry leaves 8-10
Green chillies slit 3
Large onion finely chopped 1
Medium tomato finely chopped 1
Small carrot chopped 1
Green peas blanched 1/4 cup
Salt to taste
Fresh coriander leaves chopped 1 tablespoon
Fresh coriander sprig for garnish
Method
Step 1
Heat ghee in a non-stick pan. Add mustard seeds and sauté till they splutter. Add black gram, asafoetida, curry leaves and green chillies, mix and sauté well.
Step 2
Add onion, mix and sauté till it turns translucent. Add tomato, mix and cook till it turns soft and pulpy.
Step 3
Add vermicelli and mix and cook till they soften. Add carrot and green peas and mix. Add salt and mix well.
Step 4
Add 3-4 cups hot water, stir to mix, cover and cook till fully done. Add coriander leaves and mix well.
Step 5
Garnish with coriander sprig and serve hot.
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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.
