MITHI SEVAI(PUNJABI)

mithi sevai
(punjabi)

200g sevai
150g sugar
400ml water
1/2tsp cardamom powder
4tbsp ghee
dry fruits

heat the ghee in a kadai
lower the heat and add the vermicelli
fry over a low flame stirring from time to time till the vermicelli attains a golden brown color
add the water to allow it to boil and the vermicelli to cook in the water
when most of the water has been absorbed, add the sugar and stir gently
continue to cook over a low flame till the sugar has mixed well
serve with fried potatoes garnished with dry fruits

to make the fried potatoes just peel and cut the potatoes and deep fry in oil till golden brown

SEMIA IDLIS

semia idli

cashew-50g
mustard 1tsp
urad dal 1tsp
jeera a little
asafoetida a small pc
sevai 250g
ravai 1 aalaaku
curd 1/4padi
salt, green chillies. ginger, curry leaves

roast cashews,mustard,urad dal,jeera,asafoetida till reddened
roadt sevai and rava till golden
mix salt, green chilli, ginger, curry leaves with curd and add all the roasted items
leave to soak for 1hours
then pour it in idli holes and steam them
serve with coconut chutney