21 days, 21 home chef recipes…
‘Attithi Devo Bhavo’ means to treat your guests as God. Babu Shankar at SaffronStays Jaipura Garh, Jaipur (VFS Global Times Travel Award 2018 Winner) follows this principle of Rajasthani hospitality in every sense. Here’s the recipe of his favourite breakfast item – Rajasthani Sevai. It brings back fond memories of my mother whippings this up during my school days too.
Ingredients:
- ½ kg Rajasthani sev
- ½ kg chopped cabbage
- ½ kg chopped carrot
- ¼ kg chopped capsicum
- ¼ kg chopped onion
- 2tbsp salt
- 1tbsp red chilli powder
- 1tbsp coriander powder
- ½tbsp tamarind powder
- ¼tbsp garam masala
- 5tsp ghee
- ½l water
- 4-5 stems coriander
{If Rajasthani sev isn’t available: Mix 2 cups besan (Chikpea flour), 2 tbsp oil, ½tsp salt, ¼tsp asafoetida to make the dough. Pour 4tsp oil and deep fry the sev in a frying pan.}
Method:
- Pour 3tsp ghee in a frying pan. Add ½kg sev and shallow fry on a slow flame for 7-10mins. Keep aside once fried.
- Pour 2tsp ghee in a frying pan. Add chopped cabbage, carrot, capsicum, and onion. Stir well for 3-4mins.
- Add salt, tamarind powder, red chilli powder, coriander powder, garam masala. Stir well for 3-4mins.
- Add fried sev and cook for 2-3mins.
- Pour ½ l boiling water to the mix.
- Let the mix cook in a covered pan for 5-7 mins on a medium flame.
- Add chopped coriander leaves and mix well before serving.
Best served with tomato ketchup or green chutney.
Read more: If you’ve missed Hyderabadi Chicken Biryani recipe.
