Vegetable Rice Sevai Recipe Using Instant Sevai

Recipe for Vegetable rice sevai using Instant sevai. Perfect for lunch box or dinner. Recipe with step by step pictures.

Here is the recipe for making Vegetable rice sevai using instant rice noodles. Here is where you can buy the rice sevai online . If you are living abroad, Vietnamese style dried rice noodles will perfectly work well for this recipe. Here is how to do it.

Cook the rice noodles as per the instructions given on the pack as each and every rice noodle has a slightly different preparation. Some rice noodles are steamed while some rice noodles are soaked briefly for minutes in hot water. So go according to what the back of the noodle pack says!!! Cook the rice noodles and set aside. I used one pack of noodles. Around 200 grams.

I like to do this recipe with lot of vegetables. Here is what you will need. You can choose and add the veggies according to what your family likes.

Heat oil in a pan and add in the mustard seeds, chopped curry leaves, green chillies and dried red chillies. Let the mustard seeds crackle.

Add in the finely chopped garlic and ginger and saute for a minute.

Add in the sliced onions and the salt. Saute for a few minutes till the onions are soft and starting to brown.

Add in the hard veggies first which will take more time to cook. I added the carrots and the beans. Saute for 3-4 minutes until half cooked.

Add in the rest of the veggies – Cabbage and the bell peppers. Saute for a couple of minutes. I like the bell peppers to have a slight crunch, so I do not cook it for long.

Add in the cooked noodles and the coriander leaves. Mix well to combine. Serve hot!

• 1 tablespoon peanut oil
• 1/4 teaspoon mustard seeds
• 2 sprigs curry leaves, chopped
• 3 - 4 green chillies, chopped
• 3 - 4 dried red chillies, broken
• 10 cloves garlic, finely chopped
• 1/2 inch piece ginger, finely chopped
• 1/2 cup onion, sliced
• 3 cups vegetables of your choice (I used carrots, beans, bell peppers and cabbage)
• 2 sprigs coriander leaves, chopped
• 1 teaspoon salt
• 200 grams rice sevai / rice noodles (cook according to package instructions)

1. Heat oil in a pan and add in the mustard seeds, chopped curry leaves, green chillies and dried red chillies. Let the mustard seeds crackle.
2. Add in the finely chopped garlic and ginger and saute for a minute.
3. Add in the sliced onions and the salt. Saute for a few minutes till the onions are soft and starting to brown.
4. Add in the hard veggies first which will take more time to cook. I added the carrots and the beans. Saute for 3-4 minutes until half cooked.
5. Add in the rest of the veggies – Cabbage and the bell peppers. Saute for a couple of minutes. I like the bell peppers to have a slight crunch, so I do not cook it for long.
6. Add in the cooked noodles and the coriander leaves. Mix well to combine. Serve hot!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Main
• Cuisine: Tamilnadu

• 1 tablespoon peanut oil
• 1/4 teaspoon mustard seeds
• 2 sprigs curry leaves, chopped
• 3 - 4 green chillies, chopped
• 3 - 4 dried red chillies, broken
• 10 cloves garlic, finely chopped
• 1/2 inch piece ginger, finely chopped
• 1/2 cup onion, sliced
• 3 cups vegetables of your choice (I used carrots, beans, bell peppers and cabbage)
• 2 sprigs coriander leaves, chopped
• 1 teaspoon salt
• 200 grams rice sevai / rice noodles (cook according to package instructions)

1. Heat oil in a pan and add in the mustard seeds, chopped curry leaves, green chillies and dried red chillies. Let the mustard seeds crackle.
2. Add in the finely chopped garlic and ginger and saute for a minute.
3. Add in the sliced onions and the salt. Saute for a few minutes till the onions are soft and starting to brown.
4. Add in the hard veggies first which will take more time to cook. I added the carrots and the beans. Saute for 3-4 minutes until half cooked.
5. Add in the rest of the veggies – Cabbage and the bell peppers. Saute for a couple of minutes. I like the bell peppers to have a slight crunch, so I do not cook it for long.
6. Add in the cooked noodles and the coriander leaves. Mix well to combine. Serve hot!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Main
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/vegetable-rice-sevai-recipe-using-instant-sevai/

Easy recipe for Chicken Keema Biryani made with minced chicken and seeraga samba rice. Recipe with step by step pictures and Video. Tamil Style Recipe.

Here is the video of the recipe

Here is a simple and tasty biryani recipe made using minced chicken. We will be making a homemade biryani masala paste. Grind all the ingredients mentioned under biryani masala to a fine paste in a mixie. Add water while grinding and grind to a very fine paste.

Wash and soak the seeraga samba rice in water. If you cannot get hold of the rice, you can substitute basmati rice for the recipe.

Heat oil in a pan and add in bay leaves. Add in the sliced onions and saute till the onions are soft and starting to brown.

Add in the masala paste and the salt. Fry till the masala paste is dry and streaks of oil start to appear.

Add in the chopped tomatoes and saute till the tomatoes are cooked and juiced down.

Add in the plain yogurt and fry for a couple of minutes.

Add in the chopped mint leaves and coriander leaves. Saute briefly for a minute.

Now add in the minced chicken and saute for a couple of minutes.

Add in the water and let the mixture come to a boil. Once the mixture comes to a boil, add in the soaked and drained rice. Mix well.

Add in the lemon juice.

Cover the pan and cook on high flame for 3-4 minutes. After the time, open the lid and mix everything well once.

Cover the pan and cook the biryani on medium flame for 10 minutes.

Mix again and cover and cook for a couple of minutes more and switch off the flame. Let the biryani rest for 20 minutes. Do not open the lid. The biryani will continue to cook in the residual heat.

After the rest, serve the biryani hot with chicken masala.

For the biryani masala

• 1 tablespoon kalpasi (st one flower)
• 1/2 of a star anise
• 1/2 inch cinnamon
• a small piece mace
• 3 cardamom
• 3 cloves
• 10 green chillies
• 15 cloves garlic
• 1/2 inch piece ginger
• 1/2 cup water to grind the masala

Other Ingredients

• 2 cups seeraga samba rice
• 1/4 cup peanut oil
• 2 bay leaves
• 1 cup sliced onions
• 2 teaspoon salt
• 2 tomatoes, chopped
• 1/4 cup plain yogurt
• 1/4 cup coriander leaves
• 1/4 cup mint leaves
• 500 grams chicken keema
• 4 cups water
• juice of half a lemon

1. Grind all the ingredients mentioned under biryani masala to a fine paste in a mixie. Add water while grinding and grind to a very fine paste.
2. Wash and soak the seeraga samba rice in water.
3. Heat oil in a pan and add in bay leaves. Add in the sliced onions and saute till the onions are soft and starting to brown.
4. Add in the masala paste and the salt. Fry till the masala paste is dry and streaks of oil start to appear.
5. Add in the chopped tomatoes and saute till the tomatoes are cooked and juiced down.
6. Add in the plain yogurt and fry for a couple of minutes.
7. Add in the chopped mint leaves and coriander leaves. Saute briefly for a minute.
8. Now add in the minced chicken and saute for a couple of minutes.
9. Add in the water and let the mixture come to a boil. Once the mixture comes to a boil, add in the soaked and drained rice. Mix well.
10. Add in the lemon juice.
11. Cover the pan and cook on high flame for 3-4 minutes. After the time, open the lid and mix everything well once.
12. Cover the pan and cook the biryani on medium flame for 10 minutes.
13. Mix again and cover and cook for a couple of minutes more and switch off the flame. Let the biryani rest for 20 minutes. Do not open the lid. The biryani will continue to cook in the residual heat.
14. After the rest, serve the biryani hot with chicken masala.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 40 mins
• Category: Main
• Cuisine: Tamilnadu