Green Bean Sprout- Pearl Millet Vermicelli / முளைகட்டிய பச்சைபயறு கம்பு சேவை

Green Bean Sprout- Pearl Millet Vermicelli  

முளைகட்டிய பச்சைபயறு கம்பு சேவை 

Ingredients:
Pearl Millet Vermicelli ( கம்பு சேவை) - 2 cups
Green bean sprout ( முளை கட்டிய பச்சைபயறு) - 1 cup
Carrot ( காரட்) - 1
Onion ( வெங்காயம்)  - 1
Finely chopped ginger ( பொடியாக நறுக்கிய இஞ்சி) - 1/2 tsp
Green chili ( பச்சை மிளகாய்) - 2
Mustard seeds (கடுகு) - 1/2 tsp
Split Urad dhal ( உளுந்தம்பருப்பு) - 1/2 tsp
Channa dhal ( கடலைபருப்பு) - 1/2 tsp
Dry red chilli ( காய்ந்த மிளகாய்) - 1
Coconut Pieces ( தேங்காய் கீற்று) - few pieces
Curry leaves ( கறிவேப்பிலை ) - 1 twig
Oil ( எண்ணெய்) - 2 tbsp
 ( உப்பு தேவையான அளவு) - Salt

Steps:
Soak the dry pearl millet vermicelli in cold water for 2 to 3 minutes. Drain off the water in a colander.

Steam the moist vermicelli in an idli steamer. 

In the same steamer place the sprouted bean in a bowl to boil together with the vermicelli on the plate of the steamer.

In a wok, add 2 tablespoon of preferred oil. Splutter the mustards followed by urad dhall and channa dhal. Add in the finely chopped ginger, throw in slit green chilies and curry leaves from a twig. 

Once ginger is flavourful saute the onions and the thin sliced carrots. 

Add in the partially boiled bean sprout. Mix well. Cook for a minute until all ingredients are infused well.
 Finally transfer the required amount of the steamed millet vermicelli and coconut pieces, toss lightly. Let it set for a few minutes and serve with chutney or pickle. 

My Notes:

Vermicelli is normally made from maida / plain flour, sometimes rice vermicelli is also ued in Asian cuisine. Both these types are high in carbohydrates. 

Though the millet vermicelli is considered a healthier choice, include vegetables for the fibre content and for a wholesome dish.

In this dish I have included a protein portion with green bean sprout. So try to include various ingredients to make a simple dish colorful and wholesome. Sprouted green bean is crunchy and can be consumed fresh. But for those who do not like the raw taste, it is parboiled for a slightly soft texture. But do not overcook as the sprout  taste better when it is half cooked. 

Take care not to soak the vermicelli for too long, or you will end up with a mushy loop. 

Added step for a non-sticky, soft  vermicelli is to grease your fingertips with oil or ghee and loosen the vermicelli after it has been steamed. Also do not over steam the vermicelli as it would form lumps.

Whip up this upma for a whole meal. Eaten as it is or you can prepare coconut chutney or raita to go with  or pair with any pickle at home. 

The coconut pieces in stir fries instead of shredded coconut is a way my elder son loves in his food and I have also been hooked on  to these crunchy bits in one's mouth during a meal. 

I have saved a small portion of the steamed vermicelli for a sweet version. Add grated coconut, palm sugar and a pinch of cardamom powder, toss lightly and serve.
Sweet and savoury version is always  a welcome. ;))

Sweet and Savoury Seedai / இனிப்பு மற்றும் உப்பு சீடை

Sweet and Savoury Seedai 
இனிப்பு மற்றும் உப்பு சீடை

Ingredients:

Raw Rice ( பச்சரிசி ) - 3 cups
Urad dhall Powder ( உளுந்தம் பருப்பு) - 1/2 cup
Jaggery ( வெல்லம்) - 1 cup
( வெள்ளை எள்) - 3 tablespoon
Cardamom powder ( ஏலக்காய் தூள்) - 1/4 teaspoon
Butter ( வெண்ணெய்) - 2 tablespoon
Oil for frying.( பொரிப்பதற்கு தேவையான எண்ணெய்) -
                      (உப்பு தேவையான அளவு)
Steps:
Soak the raw rice for minimum 45 min. Drain the water, spread on a clean white cotton cloth to absorb the excess water. When the rice is moist and not too dry, use the mixie to grind and get rice flour for the recipe. Sieve to get fine powder, which is very vital as small rice grains may splutter seedai while frying.
Dry roast the Urad dhal in medium flame until fragrant. Grind it to a fine powder. Sieve as well and discard the sediment.
Sieve the rice flour and the urad flour twice to ensure there is no minute sediment particles.
Clean and dry roast the white sesame seeds.
Take half the portion of the rice flour( 2 cups) for the savoury seedai and keep the other half aside for sweet seedai.
Dry roast one half of the rice flour, allow it to cool.

Add in 2 tablespoon of urad flour to one cup of rice flour. Add salt and 1 teaspoon of sesame seeds.
Add a tablespoon of hot melted butter or hot oil, mix well and make a dough with few spoons of waer at a time.

Knead the dough well, roll into tubular shapes. This will enable to pinch a little of the dough each time to roll into small rounds. For this savoury seedai, the balls can be rough  on outside and in irregular shapes.

Heat oil in a pan. Drop the balls and fry in medium fire. Turn frequently for uniform frying.

While frying, when the bubbles and the  sound had  fizzled out ,then that is the time to remove the fried balls. 

Leave it on kitchen towel to remove oil. Let it to cool and store in a air tight container. 

Sweet Sedai
Melt a cup of  jaggery in 2 teaspoons of water. Sieve to remove impurities. Bring it to boil until 2 string consistency. Add to 2 cups of raw rice flour, mix well. Add cardamom powder and sesame seeds.
Knead the dough softly and make small balls for frying.

Fry in medium hot oil and in medium flame. Turn carefully for uniform frying. 

My Notes:

During Krishna Jayanthi celebrations, for my amma, preparing Seedai, both sweet and savoury , is a must.  It is prepared by default.  I continued the tradition or can say so as I had prepared and offered most of the times. 

Fine shredded coconut is dry fried and added to the sweet seedai dough. This is an option.

Either sesame seeds or cumin is used for savoury seedai. 

The most cautious step is to make sure the flour do not have any tiny specs of rice. Orlese the balls in oil will splutter and cause chaos and it is very dangerous. Secondly the cumin or sesame seeds should not have any impurities as well. 

Because of this  many ladies will have a second thought to prepare seedai. Easily bought from sweet shops. I heard the sweet shops in Chennai and other major cities, there is  special festive packs with seedai, murukku etc,, sold during Krishna Jayanthi and other festives with sweets accordingly.  Modern age demand and it is served. :)

But homemade seedai brings eating snacks  a whole new level of taste.