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Saturday, January 10, 2015

Milagu Sevai / Pepper Flavored Rice Noodles

Before proceeding towards today's post, I would like to wish all my readers a happy, healthy and prosperous New Year. I know I am a little late in conveying my wishes, but I guess better late than never. For those who are wondering where I disappeared in the midst of last month's blogging marathon, I am hale and hearty. It was though not the same in the case of my laptop and I was forced to take a short break from blogging.

It is going to be Indian Tiffin / Nasta time this week here, during this month's blogging marathon. The terms 'Tiffin' and 'Nasta' are colloquial terms in the Indian context, usually referring to the breakfast time. The dishes I am going to post this week are easy and quick to prepare besides being filling. They can be served either as a breakfast or as an evening snack or even eaten as a light meal. The first one in the series is going to be this quick option of sevai, flavored with pepper and cumin that can be put together in around 10 minutes.  

Ingredients: (2 servings)
2 cups cooked sevai / thin rice noodles
1 tsp peppercorns
1 tsp cumin seeds
1 tbsp oil
1 tsp urad dal / skinned, split black gram
1 tsp mustard seeds
1 tbsp cashew halves (Peanuts can be substituted.)
1 stalk of curry leaves
Salt to taste
Method:
* Cook the rice noodles / sevai according to the package directions. Transfer the cooked noodles to a colander, drain and wash with cold water to prevent it from further cooking. Drain completely and keep it aside. (Break the noodles into about one inched sized bits if using long strands of noodles to avoid the mess later.)
* Meanwhile, coarsely grind peppercorns and cumin seeds in a mortar and pestle or a spice grinder.
* Heat oil in a saute pan and add mustard seeds and black gram. When mustard seeds start to crackle, add cashews and curry leaves. When cashews turn golden brown, add pepper-cumin powder and stir. (If using any coconut then add it now). Turn off the stove. 
* Add the cooked sevai / noodles and salt to the pan and mix well. Taste and add more pepper powder if needed. Warm if necessary and serve immediately.
* Leftover sevai can be refrigerated. Just warm it before serving.

Notes:
1. Use 1/2 tsp extra peppercorns if more heat is preferred.
2. Add about 1/2 cup fresh, shredded coconut before adding sevai, if preferred.

Check here to see what my fellow marathoners are cooking during Blogging Marathon #48.

Comments

17 comments:

Varadas Kitchen said...

Quick and easy breakfast. Filling and heathy.

Chef Mireille said...

quick and easy..perfect for breakfast

vaishali sabnani said...

Wonderful. .I love these noodles ..The pepper cashews both will make it do delicious.

sneha datar said...

A filling breakfast dish and quick to make.

Sadaf Afshan said...

My Mom used to make something similar......loved it.

Srividhya said...

Quick and easy breakfast

Nalini's Kitchen said...

One of my favorite,absolutely delicious..

Harini-Jaya R said...

Firstly, A very happy New year to you and your family as well. And advance Pongal/Sankranti greetings too.

Sevai is our new favorite. Interesting way to spice it up with pepper!!

Srivalli said...

Good to have you back Suma, this is such a delicious tiffin!

Kalyani said...

I love peppers and I love sevai and cashews R such a treat !! Am definitely making this sooooon ! Thanks a lot for ur recipe ;)) n wishes for a fab year !!

Priya Srinivasan said...

Drooling breakfast, wonderful click.

Sandhya Ramakrishnan said...

Lovely nashta and I love the flavor of pepper!

Priya Suresh said...

Thats a beautiful sevai, i dont mind having anytime.

Jayanthi Sindhiya said...

Milagu Sevai looks awesome!!! The noodles are cooked perfectly

Padmajha PJ said...

I love sevai! And this one sounds like a delicious variation...

Archana Potdar said...

Good to have you back Suma. As for the noodles I want some of them.

Pavani N said...

Such a simple and delicious looking rice sevai dish.