Today, we’re cooking with semiya, also known as vermicelli-a type of thin, delicate pasta that’s widely used in Indian cuisine. Semiya is incredibly versatile and can be used in a variety of dishes, from sweet desserts to savoury breakfasts. Originating from South India, semiya is a staple in many households, loved for its quick cooking time and ability to absorb flavours beautifully.
Ingredients:
- 1/2 kg roasted semiya (vermicelli)
- Water (1:1 ratio with semiya)
- Salt to taste
- Leftover chicken gravy (or any leftover meat or gravy you have)
- 3 tsp ghee (clarified butter)
- A handful of coriander leaves, chopped
- 3 medium onions, thinly sliced
- 2 carrots, julienned
- 2 tomatoes, finely chopped
- 1 tsp ginger garlic paste
- 1 tsp chili powder
- 1/2 tsp turmeric powder
- 10-15 cashews, roughly chopped
- 2-3 tbsp oil
- Optional: Mint leaves for extra flavour
Recipe:
1. Sauté the Onions:
- Heat 2-3 tablespoons of oil in a large pan over medium heat. Add the sliced onions and sauté them until they turn golden brown.
2. Add Ginger Garlic Paste and Vegetables:
- Once the onions are browned, add 1 teaspoon of ginger garlic paste and sauté until the raw aroma fades away.
- Add the julienned carrots and chopped tomatoes. Cook for a few minutes until the vegetables begin to soften.
3. Spice it Up:
- Add 1 teaspoon of chili powder and mix well. Let it cook for a minute to allow the spices to blend with the vegetables.
4. Add Water and Gravy:
- Pour water into the pan in a 1:1 ratio with the semiya. Add the leftover chicken gravy (or any leftover meat or gravy you have). This will enhance the flavour and add depth to the dish. Stir well to combine.
5. Add Cashews and Seasonings:
- Add roughly chopped cashews to the mixture and let it simmer. Then, add 1/2 teaspoon of turmeric and salt to taste. Mix everything together.
6. Cook the Semiya:
- Add the roasted semiya to the pan and mix well, ensuring the semiya is fully immersed in the liquid. Cover and let it cook on medium heat until the semiya absorbs all the gravy and flavors. Stir occasionally to prevent sticking.
7. Finish with Ghee and Coriander:
- Once the semiya has cooked and absorbed all the liquid, add 3 teaspoons of ghee for extra richness. Mix gently to coat the semiya evenly.
- Garnish with freshly chopped coriander leaves and mix. For extra flavor, you can also add some mint leaves at this stage.
8. Serve Hot:
- Your Chicken Semiya is ready to be served! Enjoy this delicious and comforting dish with family and friends.
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