Khara Semiyah with Keema | How to make Khara Semiyah with Keema (13 likes)
- By Affaf Ali
Created on 20th Nov 2015
About Khara Semiyah with Keema
Khara Semiyah is a popular savory dish from Bangalore made with either thin semiyah/ sevaih or thick roasted vermicelli. In this dish I have used thick roasted vermicelli. The red shade in the dish comes from tomato puree and chilly powder. At home we roast vermicelli in bulk and stock them for later use. Comes handy when you want to churn out a quick fix dish. Khara Semiyah can be prepared in both veg or non veg versions. Both taste absolute good.
Khara Semiyah with Keema is a delicious dish which is liked by the people of every age group. Khara Semiyah with Keema by Affaf Ali is a step by step process which is best to understand for the beginners. Khara Semiyah with Keema is a dish which comes from Karnataka cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 2 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Khara Semiyah with Keema takes few minute for the preparation and 30 minute for cooking. The aroma of this Khara Semiyah with Keema make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Khara Semiyah with Keema will be the best option for you. The flavor of Khara Semiyah with Keema is unforgettable and you will enjoy each and every bite of this. Try this Khara Semiyah with Keema at your weekends and impress your family and friends.
- Prep Time0mins
- Cook Time30mins
Ingredients to make Khara Semiyah with Keema
- Semiya/ vermicelli - 200grams
- Onion - 1
- Tomato - 3
- Coriander leaves - few
- Ginger garlic paste - 1/2 tspn
- Keema - 100 to 150 grams
- Red chilly powder - 1/2 to 1tspn
- Green peas - less than 100 grams
- Green chilly - 1
- Garam masala - little
- Yogurt or lemon juice - 3tspns or 1/2lime
- Salt according to taste.