Khara Semiyah with Keema | How to make Khara Semiyah with Keema

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ByAffaf Ali
Created on 20th Nov 2015
  • Khara Semiyah with Keema, How to make Khara Semiyah with Keema
Khara Semiyah with Keemaby Affaf Ali
  • Khara Semiyah with Keema | How to make Khara Semiyah with Keema (13 likes)

  • 0 reviews
    Rate It!
  • 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
  • Serves2People
Khara Semiyah with Keema

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.

How to make Khara Semiyah with Keema

  1. Roast the semiya on low flame till light golden colour. Do not burn. Set aside
  2. Make a paste of onion and coriander leaves. Set aside.
  3. Grind tomatoes to a fine paste.
  4. In a cooker, heat little oil. Add green chilly, fry the onion and coriander paste for few minutes till the raw smell reduces. Add ginger garlic paste and sauté for few seconds. Add mince and fry well for couple of minutes.
  5. To this add green peas, chilly powder, garam masala powder and salt.
  6. Add tomato paste and fry well till it leaves oil on sides of cooker. Add 1/2 glass water. Cook for 2 to 3 whistles.
  7. Once the pressure is released from cooker, add the roasted semiya. Close the lid of cooker and cook on low flame for 5minutes.
My Tip: Spices can be varied according to individuals taste. Water must be adjusted accordingly. Vermicelli can be fried in bulk and stored for later use.

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