Namkeen Seviyan is vermicelli (a bit thicker variety) combined with mild spices and nuts or veggies to make a hearty breakfast or even a light lunch. Great for packing in lunchbox of kids or to serve when you have unexpected guests.

Namkeen Seviyan/ Vermicelli Pulao Recipe

Ingredients:
Seviyan - 1/2 pack or 1 cup (I used MTR pack, which is bit thick and lightly toasted)
Mustard seeds - 1/2 tsp
Curry leaves - 3-4
Green chilly - 1 slit
Onion - 1 small, finely chopped
Oil - 1/2 tbsp
Boiled veggies - 1/4 cup (optional- like carrots, peas, potatao)
Nuts - 1-2 tbsp (I used cashews, raisins and peanuts)
Salt to taste 
Black pepper - to taste
Cumin powder - 1/4 tsp
Sugar - a pinch
Lemon juice - 1/4 tsp
Coriander leaves for garnishing


 Method:

1. There are many ways the vemicelli is used for this. Some like to toast it before adding to spices. Since I use thicker mildly toasted one. I prefer to put it boiling water for 2 mins to soften it. And then drain it, just like regular pasta.

2. Heat a pan and add oil/ghee to it. Then add mustard seeds and let it splutter. Add curry leaves and green chilly. Now add the chopped onion and saute it for a min or two, till its translucent. No need to brown it.

3. Now add chopped veggies, if using. Let it cook for a while and when almost done add the drained vermicelli. Add salt, black pepper, sugar and cumin powder and toss it all nicely.

4. Add toasted peanuts and other nuts. Add little lemon juice (optional) and garnish with chopped coriander leaves. Ready to serve . Relish it!

And next time teach your husband too to make this dish. You never know when you get woken up to this tasty breakfast in bed by him!





 

I used to hear that having a child, is like a rebirth for the mum. Well I never understood till I experienced. The body transforms and undergoes so much that no words can do justice to the emotional and physical transition. It takes time to absorb it all. The perplexity of the challenge. And one such challenge to see your reflection in the mirror.

• Olive oil has replaced sunflower/canola oil.
• Whole wheat atta flour is fortfied with soya/oats and ragi flour.
• Meals are becoming more high protein-low carb.
• Whole wheat flour is used in baking too
• Snacks are becoming healthier with boiled chickpeas, popcorn, or roasted foxnuts.
• Fruits are being eaten more
• And water consumption is definitely on a high.

• Blend together - 1 bunch cleaned coriander leaves (thick stalks removed) + 1/2 cup freshly grated coconut + 1 tbsp roasted chana / 1 tbsp sattu ka atta + 2 green chillies 
• Once blended, add salt to taste and a squeeze of lime. Add water to adjust consistency. 
• Prepare tempering, by heating 1/2 tbsp oil. Add one dry red chilly and 1 tsp mustard seeds and 2-3 curry leaves. Add this tempering to the prepared chutney. 

• Dry roast 1/2 cup peanuts. When slightly cold, remove the skins. 
• Add skinless roasted peanuts, 2 dry red chillies and 1 clove of garlic to a grinder and make a bit coarse paste, with little water. Add 1 tbsp tamarind pulp and blend again.
• Now add salt to taste, pinch of sugar and 1/4 tsp chaat masala. Add water to adjust consistency. 
• Prepare tempering, by heating 1/2 tbsp oil. Add 1 tsp mustard seeds and 2-3 curry leaves. Add this tempering to the prepared chutney. 

I was always told, half knowledge is dangerous. Yes it always proved true, when I tried solving my algebra equations without knowing the formulas. It even proved true in the kitchen, when I thought "kali dal" simply black lentil. And was left wondering why it didn't taste even one bit similar to the restaurant one, when I made it with "kali masoor dal". Well that was pre blogging and googling days. So I think I can pardon myself for such foolishness. 


But how do I forgive myself for buying a pack of bulgur, thinking it to be Indian "dalia" and trying to cook it for as long....Now all of you who are much familiar with the ease of cooking with bulgur would be smiling ear to ear, reading this. Specially when every packet at least comes with a basic label of what it is. Right?