Tag Archives: vermicelli

World Palate Recipes: Sagan Ni Sev (Parsi Style)

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Go to any Parsi household on a Sagan, auspicious day you will always find a big bowl of Sev or vermicelli at the table. Thanks to my Parsi friend, for inviting me to lunch and specially making this nutty sweet Sev. She reminisced how her mother always made Sev for birthdays or Sagan and garnished it with plenty of pistachios, raisins and almonds. ‘Bananas and mithoo dahi, sweet yoghurt was served too’ she added.

Parsi Sev (Vermicelli)

Parsi Sev (Vermicelli)

Iranians (Persians) were involved in trade with India since many centuries. The Parsi from Iran seeking refuge from the Islamic invasion landed in Gujarat, India. Their Zoroastrian faith shared much in common with that of the Hindus. On arrival in Gujarat, Jadi Rana the local ruler refused them entry and sanctuary to these warrior-like people. But soon the priests convinced the ruler that the Parsi would be ‘like sugar in a full cup of milk, adding sweetness but not causing it to overflow.’ Jadi Rana ordered them to adopt the local dress, customs and adapt the cuisine to blend with the Gujrati locals.

Though the Parsi prefered meat and fish they gradually incorporated local cereals, pulses and masalas into their cuisine. However the Persian ingredients of apricots, pistachios and nuts remained a favourite and a distinct reminder of their origins.

                           Dessert Recipe:  Sagan ni Sev

Be liberal with ghee, and have plenty of patience while cooking!

Ingredients

1 packet thin vermicelli

5-8 spoons of pure Ghee (clarified butter)

water as needed

Sugar 5-8 tsps. or suit your taste

For garnish: saffron strands, pistachios, almond flakes, raisins.

Nutmeg and cardamom powder (jaiphal and elaichi)

Ingredients for Sev

Ingredients for Sev

Method:

Crush the vermicelli lightly, leaving medium long strands and keep aside. It will shorten while roasting. Put a big pan on the stove, put 4-5 spoons of ghee and melt it. Add the nuts mixture, roast lightly. The aroma soon fills the kitchen space:). Keep a small amount aside for garnish.

Now add the crushed vermicelli and roast lightly, adding a dollop of ghee again. Sprinkle over some sugar, the Sev gets a dark colour due caramelized sugar.

Sprinkle few drops of water, just enough to wet the mixture. Caution! too much water will make a ‘londho’ or lump! Keep stirring to even out the mixture. Cover for few minutes.

Remove cover, add another dollop of ghee and the Sev is now ready cooked and lightly crisp. Add the cardamom and nutmeg powder. Garnish with nuts mixture. Remove in a decorative plate.

Serve warm. Enjoy the distinct Persian flavour while narrating the ‘Quessa e Sanjan’ and Jadi Rana’s story, just like my friend did.

Sev. (Parsi style)

Sev. (Parsi style)

 

All content and images copyright Veena S. (2013 -2016) http://www.walktomarket.wordpress.com. Please see copyright disclaimer.

 

 

World Palate Recipes: Singapore Style Rice Noodles

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World Palate Recipes: Singapore Style Rice Noodles

Noodles are to Asian food, as pasta is to Italian cuisine.

China, Vietnam, Korea, Thailand, Singapore, Japan and even Sri Lanka, all have their own authentic versions of noodles and their varied preparing styles. Whether it is a main dish or a soup, noodles are a must at meal times. The three primary ingredients for making noodles are: wheat, rice or buckwheat.

As Asia is the rice bowl, rice is the staple diet here. Thus rice noodles are common. To add flavour and nutrition noodles are tossed with pork, beef, oysters, vegetables, Tofu or mushroom and garlic or spices differing according to the regional cuisines.

Here is a simple Singapore style rice noodle recipe often served popularly at Hawker centres. The HDB market located in Singapore’s housing estates are in proximity to the hawker centres. A great place to savour some authentic local dishes, at competent prices and a guarantee for freshness!

For other Singapore narrative on culture see here.

Rice noodles with Tofu

Rice noodles with Tofu

Ingredients

Rice noodles – about 2 cups after it’s been soaked
2 eggs (optional)
3 cups shredded cabbage (optional)
100 grams Tofu (Soy cheese)
1 carrot
½  a red onion
1 stick of celery or few baby corn
 2 large mushroom of choice
2 dried red chilli peppers
1 tablespoon oil
1 ½ tablespoons curry powder
2 teaspoons salt
½ teaspoon sesame oil
½ tablespoon soy sauce
Pinch of white pepper
     ( Non vegetarians may add – pork, beef or oysters of choice)
Large iron wok and 2 ladles to toss the noodles and vegetables.
Rice noodles and ingredients

Rice noodles and ingredients

Method:

As all stir fry recipes demand quick, hot wok cooking, it is best to keep all ingredients handy, all vegetables sliced thin and long ( just like the shape of noodles).

Remove desired quantity of noodles from pack. Place the crisp rice noodles into a large bowl of warm water, enough to cover them fully. Let them rest and fluff for about 10-15 minutes. Drain completely, taking care to gently lift and break the noodles into half-length. This makes it easier to eat 🙂

Now place the iron wok on stove. Heat it for few minutes. Add oil and fry the Tofu and keep aside to drain oil.

In same oil, add onion, chillies and stir fry quick on hot heat. Add all other vegetables and stir fry till crisp( not overcooked!). Toss the rice noodles into this mixture, reduce heat. Add salt, curry powder to taste.

When done, add desired amount of soy sauce. Add Tofu pieces. Toss all together. Prepare omelette of 2 eggs – sunny side up. Cut into long strips.

To serve: Gently toss the prepared noodles into large bowl, garnish with Tofu and vegetables. Top up with sliced omelette pieces. Serve hot. Fancy a beer? Grab a local Chang Beer, just like the locals at the hawker centre.

Rice noodles and little Red packets (Hong Bao)

Rice noodles and little Red packets (Hong Bao)

Ever eaten rice noodles? Where? What were the ingredients?  

Looking forward to some interesting comments. Till then, cook and eat.

All content copyright Veena S. (2013 -2015) http://www.walktomarket.wordpress.com. Please see copyright disclaimer.