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Thursday, August 1, 2019

Shevai with Coconut Milk spiced with green chillies n Hing ( Asafoetida )

Shevai with Coconut Milk spiced with green chillies n Hing ( Asafoetida )
  • Rice-2  cups ( i used a special rice shevai tandulu /rice here ) meant only for preparing it so no need for adding grated coconut . 
  • Coconut oil -for greasing
  • Salt to taste .

Method:
Soak the rice in water for around 6 hours . 

Grind it to a smooth paste adding required amount of water. 

In a kadai add the ground batter n heat it ... stirring continuously till all the water evaporates n the dough becomes dry .

Make balls of the dough and steam it for 15 to 20 minutes. 

Grease the shevai mould with coconut oil n place the steamed balls when still warm n press it ,then collect the emerging shevai on a greased plate held underneath. .. repeat for all the remaining steamed balls .  

Spread a clean wet cloth ,n place the shevai's on it ... 


Coconut Milk spiced with green chillies n Hing ( Asafoetida )
  • Coconut -1/2 
  • Green chillies - 2 
  • Hing/Asafoetida- 2 pinch 
  • Tamarind- Tamarind seed size 
  • Salt to taste 

Seasoning

  • Oil-1 tsp
  • Green chillies chopped -1
  • Hing /Asafoetida- 2 pinch 

Method 
Grind grated coconut , tamarind, green chillies n hing to a paste n extract milk ... add water for right consistency ( shoulnt be too watery nor too thick ) n salt .

Then season it with green chillies ( till reddish brown ) n  hing 

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