Sunday, November 3, 2013

sevian..... the story of the indian vermicelli

Sevain : story of the Indian vermicelli
I grew up in a rural Punjabi setting and one of the most fascinating sites that I remember was my grandmother deftly rolling seviyaan (indian vermicelli ) on an inverted ghada (pot) I used to thing she was quick till I entered the google and youtube age and saw that there were Chinese chefs who could make upto 5000 lomian noodles a minute , by hand of course !
Its here that I decided to study a little more of this historically intriguing culinary delight.
Heres a plausible story about how “Seviyaan “ became a household name in India .
Noodles are now established to be of Chinese origin after much tussle with the Egyptians. The earliest “Fossils “of noodles have been found in china i the banks of the yellow river and they date back 4000years ! Its from the Mongols (mughals) Chinese origins that the noodles came to India and gradually got absorbed in the culture eventually to find a way to the commoners home in form of sevain .

Heres a traditional Sheer Khurma recipe from My Lucknowi repertoire
Sevain                                                                                   50gms
Ghee                                                                                     3tbsp
Chironji whole , Pistachio and almonds slivered                      4 tbsp
Raisins and dates soaked in water and chopped                     2 tbsp
Milk ( buffalo milk preferred )                                                8cups
Green cardamom seeds                                                         1 tsp
Sugar                                                                                    100 gms
Saffron                                                                                  ¼ tsp
1 . Reduce the milk to half on low flame
2 . Roast the nuts in ghee along with green cardamom 
3 . add milk to the nuts and the dry fruits , simmer for 5 minutes
4 . add the vermicelli and sugar and simmer for another 5 minutes

5 sprinkle saffron and serve at room temperature 


Post a Comment