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(598)Red Green Sev

Beetroot sev and Spinach sev

Ingredients

  • ¼ part of the Beetroot. ( ¼ cup juice of Beetroot)
  • 25 leaves of spinach. (¼ cup juice of Spinach)
  • 4 cups Besan.
  • 4 tsp. Oil for moin.
  • 3 tsp. Salt.
  • 1 tbsp. Red chilli powder for red sev , (optional)
  • 1 tbsp Green chilli paste for green sev (optional)
  • Ground nut oil for frying.

Method

  1. Wash and roughly chop Beetroot and keep aside.
  2. Wash and roughly chop Spinach and keep aside.
  3. In a mixture grinder separately grind beetroot and spinach into fine paste.
  4. Strain the juice and add water to make ¼ cup of juice and keep aside.
  5. In a mixing bowl mix salt, oil and besan flour thoroughly and divide into 2 equal parts.
  6. Knead one part of besan flour with beetroot juice. And another part with spinach juice. Knead a medium soft dough. You will get red and green dough.
  7. Grease the sev press machine and grease your palms. Hold the dough in your palms and make a cylinder shape.
  8. Insert this cylinder shape dough in the machine.Close the lid and hold the machine tightly with your left hand over hot oil kadhai. With the help of the right hand turn the handle in clockwise positions for 4-5 times. Cut the sev strand from the machine  and fry on medium heat till golden brown.
  9. The same way repeat the process and make sev from both the dough.
  10. Mix red and green sev with yellow kurmura (puffed rice). Serve with masala tea, coffee, or as you wish but serve with love and smile.

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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.

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