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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.
Roast the semiya on low flame till light golden colour. Do not burn. Set aside
Make a paste of onion and coriander leaves. Set aside.
Grind tomatoes to a fine paste.
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.
To this add green peas, chilly powder, garam masala powder and salt.
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.
Once the pressure is released from cooker, add the roasted semiya. Close the lid of cooker and cook on low flame for 5minutes.
SERVING: 2
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
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Total: ₹689.00
Grand Total: ₹689.00
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