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Recipe of Seviyan
Ingredients:
- 50 gm Vermicelli Noodles (Seviyan)
- 2 tbsp Raisins (Kishmish) (optional)
- 2 tbsp Nuts – Almonds & Pistachios (optional)
- 2 Cardamoms (powdered)
- 1/2 tin Condensed Milk
- 1/2 liter Whole Milk
- 1 tbsp Pure Ghee or Butter
Method:
- Heat pure ghee or butter in a pan; fry the Vermicelli until light brown.
- Bring milk to a boil. Add condensed milk, vermicelli and cardamom powder to it and mix well.
- Cook for 2 to 3 minutes or until the vermicelli becomes soft. Take out in bowls, top with raisins and nuts and serve.
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavors and regional cuisines. Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chilies and breadfruit.
