Minimum Order Quantity: 100 Kilogram
|Packaging Size||500 gm|
|Shelf Life||15 months|
|Usage/Application||for making upma, kheer, and rice noodles.|
|Country of Origin||Made in India|
this ingredient is made up of semolina and is famous by the name of seviyan (in Hindi and Urdu), sev (in Gujarat), semiya (in Malayalam and Tamil), shavige (in kannada). In India, an Asian country, this popular ingredient is used in various kinds of vermicelli recipes such as upma, kheer, and rice noodles.
Popular Vermicelli Recipes
Vermicelli Upma Recipe
This dish is very popular among various Indian recipes. In this vermicelli recipe, vegetables like onions, tomatoes, potatoes, chillies, ginger and carrots are collected together and chopped into tiny pieces. Urad daal, chana daal, curry leaves and mustard seeds are added in the frying pan containing hot oil. Cashewnuts and peanuts are added after a minute. All the ingredients are fried until golden brown. All the chopped vegetables are added and cooked properly. Salt is added, the mixture is stirred and water is added after that. Vermicelli, or in other words thin spaghetti, is added to the mixture when the water starts boiling and stirred well, so that lumps are not formed. The upma is allowed to cook and ghee is added and mixed properly. The upma is served with chutney (coconut chutney is preferred).
Vermicelli Pudding Recipe
This dish is known by the term seviyan kheer in India, and is very famous among the vermicelli recipes. Vermicelli is poured in a pan containing hot ghee and fried until golden brown. On another stove, the milk is boiled and the fried golden brown thin spaghetti is poured in boiling milk. The mix is allowed to boil until the ingredient gets cooked. After that, sugar is added and stirred well. Saffron and cardamom powder are added thereafter. The pudding is boiled for a few minutes on low flame. It is then garnished with cashewnuts and removed from flame. The dish can be served either cold or hot.