Kheema Seviyan | Khare Sevayan ~ Spicy Vermicelli with Minced Meat

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Time for the final post for the Blogging Marathon #105 theme of “Pasta and Pizza”, after doing the White Sauce No-Knead Pizza and the Chicken Fajita Pasta. Vermicelli over there is categorized along with pasta. So I dropped an email to Valli asking if I could cook something with vermicelli for this theme. And she mentioned a yes! I was thinking of making something sweet first, and then I gave up the plan. A little browsing and brainstorming later, I finalized on making this Keema Seviyan.

This dish, also called as Khara Seviyan, is usually made in Hyderabadi households for Eid breakfast or lunch. It easily can double up as a filling breakfast or even a lazy lunch or dinner! The dish has vermicelli and mince meat – I used chicken – as main ingredients but you definitely add the vegetables as an extra to it. 🙂 For the vegetarians, the best bet would be minced soya. I am sure it would taste as close to this version. As usual, during my browsing, I figured out that everyone had their own way of making this dish. It had no hard and fast recipe. The beauty of such recipes are that you can play along with with the ingredients and create your own proportions.

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Let me be frank – I made a couple of mistakes while making this recipe. I forgot to roast the vermicelli before boiling it. It would have tasted way better for sure. Another thing I did was use more vermicelli that the kheema literally sunk into oblivion. I mean you had to search for it in the dish. As I cooked it, I was in for a heavy heart not knowing what the outcome would be…

As expected, my girls didn’t like it. They somehow don’t like anything new made, unless it meets their benchmark. I was really disappointed. Next day, since I was a bit pissed off with them, I packed it into their lunch box. 😀 And imagine what? Both the girls came back saying that their friends ate the seviyan and they loved it. I just bluntly told them, “Whoever said that they loved it, let them be in my house and we will swap!” Seriously, I wish my girls would just eat anything that I make… 🙁 But the men totally enjoyed it. HD ate his big share for dinner and poor B ate it for three days in a trot, and finally said, “I love it, but I can’t eat it any more.” Hehe… Yep, I had made that much! The recipe below is how I would have preferred to make it. I will InShaAllah, soon make it again and update the clicks… Till then, leaving the recipe behind…

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5 from 1 vote

Kheema Seviyan | Khare Sevayan ~ Spicy Vermicelli with Minced Meat

Course Main

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Rafeeda

Ingredients

• 300 gm vermicelli
• 1 tbsp ghee
• 1 tsp cumin seeds
• 1 large onion sliced
• 1 tsp ginger garlic paste
• 3/4 tsp turmeric powder
• 3/4 tsp chilli powder
• 3/4 tsp garam masala powder
• 1 large tomato chopped
• 400 gm chicken mince washed and drained
• 3/4 cup frozen mixed vegetables thawed and drained
• Salt to taste

Instructions

• Dry roast the vermicelli and set aside. Boil around 8 cups of water in a saucepan and add a little salt and oil. Add the roasted vermicelli and cook till el dente. Drain into a colander and run cold water to avoid it from sticking.
• In the same saucepan, heat ghee. Splutter cumin. Add the onion and saute till wilted.
• Add the ginger garlic paste and saute till raw smell is gone. Add the spice powder and cook for a minute.
• Add the tomato and cook till it is pulpy and mashed. Add water if needed. Add salt to taste.
• Add the mince and mash up the mixture. Cook till done. Add water if the mixture is too dry.
• Add the thawed vegetables and toss well.
• Now add the drained vermicelli and toss well into the mixture. Sprinkle some hot water if need be. Adjust seasoning and cook on low flame for a couple of minutes.
• Serve hot.

Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#105.

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