Topic started by kavitha (@ ip68-111-50-101.br.no.cox.net) on Fri Jan 23 12:10:40 EST 2004.
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I like to try every different dishes and so i want to try curd vermicelli. But i don't have proper recipe for it. If anyone know the proper recipe, pl let me know.
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Responses:
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Fri Jan 23 12:59:33 EST 2004
Semia Bakalabath
Ingredients
Semia (Vermicilli) 1/2 a cup
Oil 21/2 tsp
Mustard 1/4 tsp
Green chillies 2
Black gram dhal 1/4 tsp
Water 2 cups
Curd 1cup (Required quantity)
Salt to taste
Method :
In a kadai, fry semia in oil till light brown. Add water and allow it to boil. Then, simmer it for five minutes. Remove from heat and allow it to cool.
Meanwhile, in a little bit of oil, add mustard. When it splutters, add chillies and black gram dhal and pour it into the bath.
Now, add curd and salt.
Garnish it with coriander leaves (optional).
(from bawarchi site)
- From: D (@ bridgeport.cuc.com)
on: Fri Jan 23 15:36:00 EST 2004
Hi, R's recipe is good. My mother-in-law used to make this on Ekadasi days and she used to roast the semiya in ghee. SHe also used to add grated carrots and grated mango to this. I used to finish off the leftovers initially and thenshe started making an additional portion for me on Ekadasi days! :) (I am very lucky to have wonderful in-laws who pamper me more than my parents ever did!)
- From: quake (@ 202.68.154.210)
on: Thu Jan 29 09:53:56 EST 2004
http://www.iomx.com
- From: kavi (@ ip68-111-50-101.br.no.cox.net)
on: Fri Jan 30 17:47:13 EST 2004
Thanks R and D. But i'm actually looking for the recipe of the curd vermicelli which is served during the marriage functions at dinner garnished with grapes. Can anyone help me with this? But sure will try the one you have suggested R and D.
- From: ashley (@ c-24-4-98-236.client.comcast.net)
on: Fri Jan 30 19:19:45 EST 2004
Hello Kavi,
It is similar to the above recipes. I will give you my version. Fry the vermicelli in ghee until light brown. Add it to a pot of boiling water along with a pinch of salt and a teaspoon of oil. Boil for 5 minutes. Take the pot off the heat and drain the vermicelli in a colander. Run cold water on the vermicelli in the colander immediately to cool it completely. Now get seasoning ready with mustard, urad dal, asafoetida, green chillies. When the seasoning is almost ready, add finely chopped ginger (1 tablespoon) and fry for a minute. Mix this along with curry leaves and chopped cilantro to the cooled vermicelli. Finally add grated English cucumbers (1/2 cup for every cup of vermicelli), green grapes (and optionally fresh pomegranate kernels) to this. Add a tablespoon of butter for flavor optionally. Mix with salt and fresh yoghurt finally. If you are not serving immediately, you are well advised to dilute your yoghurt with milk to prevent sourness.
Let me know if this recipe works for you.
- From: kavitha (@ ip68-111-50-101.br.no.cox.net)
on: Mon Feb 2 18:05:32 EST 2004
Hello Ashley,
Thanks for posting the recipe. I'll try this weekend and let you know the feed back. And by the way where are you from? I mean....... from south India? just to keep in touch!
- From: ashley (@ c-24-4-98-236.client.comcast.net)
on: Fri Feb 6 14:59:52 EST 2004
From Madras... (also lived in Trichy in a previous life!)
- From: Kavitha (@ ip68-111-50-101.br.no.cox.net)
on: Tue Feb 10 13:46:38 EST 2004
Hello Ashley and D,
I tried the recipe, it came out well. Combained both of your suggestion and made one(following the method of Ashley and added shredded carrots as D said instead of cucumber).
Thanks again Ashley and D!
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