Categories
My recipes onepot recipe

(503) Lemon Sevaiya

Ingredients

  • 1 cup rice sevai( rice vermicelli)
  • ½ cup grated Carrots.
  • ¼ cup Chopped Beans
  • 1 tsp. Salt
  • 2 tbsp. Lemon juice.
  • ½ tsp. Turmeric powder.
  • Tempering Ingredients
  • 2 tbsp. Oil or Ghee.
  • ¼ tsp. Cumin seeds.
  • ½ tsp. Chana dal.
  • ½ tsp. Udad dal.
  • ⅛ tsp. Asafoetida
  • 8-10 Cashews (optinal)
  • 10-15 Peanuts (optional)
  • 2 chopped Green Chilies ( optional)
  • ¼ tsp Ginger paste
  • ¼ tsp. Garlic paste (optional)
  • 8-10 Curry leaves.
  • ¼ cup finely chopped Coriander leaves.

Method

  1. Boil 1½ cup water and pour in the rice sevai bowl. Close the lid and keep aside for 10 minutes.
  2. After 10 minutes all sevai soak water and expand. Transfer entire contents in strainer.It looks fluffy and separate. Keep aside.
  3. Heat oil in a nonstick pan. Add Cumin seeds and wait for crackling sound, turn the flame slow and then add chana dal, soute for 30 seconds. Now add other ingredients one by one as follows and stir 2-3 times after adding each  ingredient. Add Udad dal, Cashews, Peanuts, Curry leaves, finely chopped Green Chillies, grated Ginger, Garlic paste and Coriander leaves. Again stir for 2-3 times.
  4. Add Carrots and Beans. Add Turmaric powder and then pour 2 tbsp. Water and close the lid to cook. Still our gas flame is on slow. After 2-3 minutes check the Beans which take little more time to cook.
  5. Once beans cooked, turn the flame fast and mix rice sevai. Mix thoroughly.
  6. Switch off the flame and mix lemon juice in it. Serve hot with soup of your choice. Serve with love and smile.

                List Of My Recipes

Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

One reply on “(503) Lemon Sevaiya”

Leave a reply to INDEX – Rajeshree Gandhi's Kitchen blog Cancel reply