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Sevai: Difference between revisions
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imported>منى ناصر ثابت علام حُزين (→Sevai versus Idiyappam: edit) |
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'''Sevai'''<ref>{{Cite web|date=2021-06-10|title=History – National Pasta Association (NPA)|url=https://web.archive.org/web/20210610134225/https://ilovepasta.org/history/| | '''Sevai'''<ref>{{Cite web|date=2021-06-10|title=History – National Pasta Association (NPA)|url=https://ilovepasta.org/history/|access-date=2021-09-03|archive-url=https://web.archive.org/web/20210610134225/https://ilovepasta.org/history/|archive-date=10 June 2021}}</ref><ref>{{Cite web|date=2021-06-28|title=दूध वाली मीठी सेवई {{!}} Sewai Recipe {{!}} Sevai Kheer {{!}} How to Make Sewai {{!}} Vermicelli Recipe {{!}} Payasam - YouTube|website=[[YouTube]]|url=https://www.youtube.com/watch?v=BfdfYwVVwgk|access-date=2021-09-03|archive-url=https://web.archive.org/web/20210628025307/https://www.youtube.com/watch?v=BfdfYwVVwgk|archive-date=28 June 2021}}</ref> (Hindi : सेवई), '''shavige''' (Kannada: ಶಾವಿಗೆ) or '''santhakai''' ([[Kongu Nadu]]: சந்தகை), or '''Saemia''' is a type of [[rice vermicelli]] popular in northern India as a dessert while popular in [[Tamil Nadu]], [[Karnataka]] and some parts of Kerala as a snack.<ref>{{Cite web|date=2018-06-15|title=Vegan Lentil & Rice Noodles {{!}} Paruppu Sevai Recipe|url=https://cookilicious.com/southindian/lentil-rice-noodles-paruppu-sevai/|access-date=2021-04-20|website=Cookilicious|language=en-US}}</ref> While typically made from rice, varieties made out of other food grains like [[wheat]], [[Eleusine coracana|''ragi'']], and others can also be found. ''Sevai'' is a popular dessert in Bihar and Uttar Pradesh as a dessert after dinner. | ||
== Preparation<ref>{{Cite web|date=2021-06-24|title=شعيرية البطاطا الطبيعية محلية الصنع - الطعام الصيني|url=https://web.archive.org/web/20210624161651/https://gutx.ae/cooking/ettjlqmq76a7.html| | == Preparation<ref>{{Cite web|date=2021-06-24|title=شعيرية البطاطا الطبيعية محلية الصنع - الطعام الصيني|url=https://gutx.ae/cooking/ettjlqmq76a7.html|access-date=2021-09-03|archive-url=https://web.archive.org/web/20210624161651/https://gutx.ae/cooking/ettjlqmq76a7.html|archive-date=24 June 2021}}</ref><ref>{{Cite web|date=2021-01-22|title=hakka noodles recipe {{!}} veg hakka noodles recipe {{!}} vegetable noodles|url=https://hebbarskitchen.com/hakka-noodles-recipe-veg-hakka-noodles/|access-date=2021-09-03|archive-url=https://web.archive.org/web/20210122032046/https://hebbarskitchen.com/hakka-noodles-recipe-veg-hakka-noodles/|archive-date=22 January 2021}}</ref><ref>{{Cite web|date=2021-03-05|title=October is National Pasta Month – Celebrate at Home with Easy-to-Make Recipes from Pasta Fits – National Pasta Association (NPA)|url=https://ilovepasta.org/october-is-national-pasta-month-celebrate-at-home-with-easy-to-make-recipes-from-pasta-fits/|access-date=2021-09-03|archive-url=https://web.archive.org/web/20210305162445/https://ilovepasta.org/october-is-national-pasta-month-celebrate-at-home-with-easy-to-make-recipes-from-pasta-fits/|archive-date=5 March 2021}}</ref> == | ||
Sevai is mostly made fresh starting from [[rice]] grains. It is also prepared from dried sevai packs (or [[rice sticks]]) like the instant ones in the Asian grocery stores. Traditionally, making of sevai at home consists of the following steps (with minor variations based on location and family customs): | Sevai is mostly made fresh starting from [[rice]] grains. It is also prepared from dried sevai packs (or [[rice sticks]]) like the instant ones in the Asian grocery stores. Traditionally, making of sevai at home consists of the following steps (with minor variations based on location and family customs): | ||
*Soaking of [[parboiled]] rice in cold water for about 3 hours | *Soaking of [[parboiled]] rice in cold water for about 3 hours | ||
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*Pressing of cooked dumplings into fine strands using a type of sevai press | *Pressing of cooked dumplings into fine strands using a type of sevai press | ||
== Ingredients<ref>{{Cite web|date=2021-06-24|title=Why and how to restore value to pasta? {{!}} Professional PASTA|url=https://web.archive.org/web/20210624165607/http://www.professionalpasta.it/why-and-how-to-restore-value-to-pasta/| | == Ingredients<ref>{{Cite web|date=2021-06-24|title=Why and how to restore value to pasta? {{!}} Professional PASTA|url=http://www.professionalpasta.it/why-and-how-to-restore-value-to-pasta/|access-date=2021-09-03|archive-url=https://web.archive.org/web/20210624165607/http://www.professionalpasta.it/why-and-how-to-restore-value-to-pasta/|archive-date=24 June 2021}}</ref> == | ||
Homemade sevai is often made from 100% rice (in addition to water and salt) whereas dry [[rice sticks]] may often have some additives like [[tapioca]], [[corn starch]], etc. Instant rice noodles have other additives like [[Wheat gluten (food)|Wheat gluten]], [[Guar gum]], edible [[starch]], etc. In Southern parts of [[Karnataka]], '''shyaavige''' is made of different grains with different consistencies. When made with [[Eleusine coracana|ragi]] or [[millet]] the vermicelli is fatter, whereas when made with [[rice]] or [[wheat]] the strands are thinner. | Homemade sevai is often made from 100% rice (in addition to water and salt) whereas dry [[rice sticks]] may often have some additives like [[tapioca]], [[corn starch]], etc. Instant rice noodles have other additives like [[Wheat gluten (food)|Wheat gluten]], [[Guar gum]], edible [[starch]], etc. In Southern parts of [[Karnataka]], '''shyaavige''' is made of different grains with different consistencies. When made with [[Eleusine coracana|ragi]] or [[millet]] the vermicelli is fatter, whereas when made with [[rice]] or [[wheat]] the strands are thinner. | ||
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Sevai is typically served in Tamil Nadu and other South Indian communities as a breakfast or tiffin dish, but also served as a dessert such as ''[[payasam]]'' when cooked in milk with [[cardamom]] or other [[spices]] and [[sugar]]. The cuisine of Kongu region in Tamilnadu has a variation of this with a name Santhagai and included in wedding ceremony rituals of the region. In the [[Malnad]] region of Karnataka, it may be served with [[chicken curry]], rather unlike how it is usually served in other parts of South India. [[Sankethi people|Sankethi]] communities also differ from the norm in that they prepare idiyappam and serve it like sevai, flavored with lemon, tamarind, or ''uddina'' pudi. Other variants of sevai (or idiyappam for that matter) can be made with [[Eleusine coracana|ragi]], [[jowar]], or other grains are served plain with accompaniments like sweetened [[coconut milk]] and various edible powders that include powdered [[chickpea]] and [[sesame]]. In [[Tamil Nadu]] [[santhakai]] is often flavoured with [[lemon]], [[tamarind]], tomato, coconut, curd etc. and is usually eaten warm. | Sevai is typically served in Tamil Nadu and other South Indian communities as a breakfast or tiffin dish, but also served as a dessert such as ''[[payasam]]'' when cooked in milk with [[cardamom]] or other [[spices]] and [[sugar]]. The cuisine of Kongu region in Tamilnadu has a variation of this with a name Santhagai and included in wedding ceremony rituals of the region. In the [[Malnad]] region of Karnataka, it may be served with [[chicken curry]], rather unlike how it is usually served in other parts of South India. [[Sankethi people|Sankethi]] communities also differ from the norm in that they prepare idiyappam and serve it like sevai, flavored with lemon, tamarind, or ''uddina'' pudi. Other variants of sevai (or idiyappam for that matter) can be made with [[Eleusine coracana|ragi]], [[jowar]], or other grains are served plain with accompaniments like sweetened [[coconut milk]] and various edible powders that include powdered [[chickpea]] and [[sesame]]. In [[Tamil Nadu]] [[santhakai]] is often flavoured with [[lemon]], [[tamarind]], tomato, coconut, curd etc. and is usually eaten warm. | ||
== | == See also == | ||
* '''[[Indian cuisine]]''' | * '''[[Indian cuisine]]''' | ||