BUTTER SEVAI, LEMON SEVAI, TOMATO SEVAI, PANNER MASALA SEVAI скачать в хорошем качестве

BUTTER SEVAI, LEMON SEVAI, TOMATO SEVAI, PANNER MASALA SEVAI

FOLLOW ON   / _pins     / devikachokkalingam   https://www.facebook.com/profile.php?... Hi friends, Welcome to Devika's channel. Today we will making different varities of sevai at home. We all like sevai but with different varities. In this video, I will be making Butter sevai, Tomato sevai, Lemon sevai, Panner masala sevai, Sweet sevai. We are posting videos in Instagram, Pinterest, Facebook. SEVAI VARITIES PLAIN SEVAI INGREDIENTS 1. Parboiled ponni rice 3 tumblers 2. Salt as per taste 3. 4 tbsp oil 4. Water for grinding PREPARATION 1. Wash and soak 3 tumblers of parboiled ponni rice for 2 to 3 hours. 2. Once soaked, transfer rice to a grinder and grind into fine batter. 3. Add salt and water for the batter, while rice is grinding. 4. Transfer the batter to a bowl for frying it. 5. In a kadai, add 4 tbsp oil and pour the batter and fry without lumps. 6. Batter thickens. Battery consistency should be able to keep pidi kozhukattais. 7. Make pidi kozhukattais and steam for approximately 10 minutes. 8. Once steamed well, make the sevai in the sandhagam. 9. Make sevai while the kozhukattais are hot. 10. Plain sevai is ready. • BUTTER SEVAI INGREDIENTS 1. Butter 1 tbsp 2. Urad dal 1 tsp 3. Channa dal 1 tbsp 4. Cashew nuts optional 1 tbsp 5. Mustard seeds 1/2 tsp 6. Onion 1 cut 7. Green chilli 3 8. Curry leaves few 9. Turmeric powder 1/2 tsp 10. Salt as per taste 11. Plain sevai as required. 12. Coriander leaves few PREPARATION 1. In a pot, add 1 tbsp butter. Add more butter if you want richer taste. 2. Add 1 tsp urad dal, 1 tbsp channa dal, 1 tbsp cashew nuts (optional), 1/2 tsp mustard seeds and roast. 3. Then add 1 onion cut, 3 green chillies, few curry leaves and sauté. 4. Then add 1/2 tsp turmeric powder, salt as per taste and mix. 5. Add required amount of sevai and mix well. 6. Garnish with coriander leaves. Tasty Butter Sevai is ready. • TOMATO SEVAI INGREDIENTS 1. Oil 2 tbsp 2. Urad dal 1 tsp 3. Channa dal 1 tbsp 4. Mustard seeds 1/4 tsp 5. Onion 1 cut 6. Curry leaves few 7. Green chillies 2 8. Tomato 2 cut 9. Plain sevai as required PREPARATION 1. In a pot, add 2 tbsp oil. 2. Then add 1 tsp urad dal, 1 tbsp channa dal, 1/4 tsp mustard seeds. 3. Then add 1 onion cut, 2 green chillies and saute. 4. Add 2 tomatoes cut small amd mix well until tomato forms like paste. 5. Once tomato formed as paste, add plain sevai and mix well. Tasty, Tangy, Tomato Sevai is ready. • LEMON SEVAI INGREDIENTS 1. Oil 2 tbsp 2. Urad dal 1 tsp 3. Channa dal 1 tbsp 4. Cashew nuts 1 tbsp 5. Mustard seeds 1/4 tsp 6. Onion 1 cut 7. Dry red chillies 2 8. Turmeric powder 1/2 tsp 9. Salt as per taste 10. 1/2 lemon juice 11. Plain Seva as required PREPARATION 1. In a pot, add 2 tbsp oil. 2. Then add 1 tsp urad dal, 1 tbsp channa dal, 1 tbsp cashew nuts, 1/4 tsp mustard seeds. 3. Then add 1 onion cut, 2 dry red chillies, 1/2 tsp turmeric powder, salt as per taste. 4. Finally add the 1/2 lemon's juice and mix well. 5. Add plain seva and mix well. Tasty Lemon Seva is ready • PANNER MASALA SEVAI INGREDIENTS 1. Oil 2 tbsp 2. Urad dal 1 tsp 3. Channa dal 1 tbsp 4. Onion 1 cut 5. Ginger garlic paste 1 tbsp 6. Tomato 1 paste 7. Turmeric powder 1/2 tsp 8. Cumin powder 1/4 tsp 9. Chilli powder 3/4 tsp 10. Garam masala 1/2 tsp 11. Salt as per taste 12. Lemon juice 1 tsp 13. Panner cubes 3/4 cup 14. Plain Sevai as required PREPARATION 1. In a kadai, add 2 tbsp oil 2. Then add 1 tsp urad dal, 1 tbsp channa dal and sauté. 3. Then add 1 onion cut, 1 tbsp ginger garlic paste and sauté well until raw smell goes away. 4. Then 1 tomato's paste, 1/2 tsp turmeric powder, 1/4 tsp cumin powder, 3/4 tsp chilli powder, 1/2 tsp garam masala and salt as per taste and mix well. 5. Once the masala's raw smell is gone, add 3/4 cup of small panner cubes and mix well. 6. Then add plain sevai, mix well. Tasty Panner Masala Sevai is ready. ENJOY THE SEVAI VARITIES. THANKS FOR WATCHING. PLS LIKE, SUBSCRIBE, SHARE COMMENT #Devika"s Channel