Pepper rice noodles / Milagu Sevai

I make this rice noodles/instant sevai at least once a week for my dad.  I have never made instant sevai with cumin and pepper powder.  I usually make it white sevai, yellow/lemon sevai.  I grabbed the idea of making this milagu sevai from Priya 's blog. 

Lemon Sevai

This  was our yesterday's evening tiffin. My girls used to give trouble for eating this sevai. But this time, they liked it. This is one of my favorite tiffin too. Here is the recipe for making lemon sevai.

Ingredients:-

1. Rice sevai - 1 cup
2. Turmeric powder - 3/4 tsp
3. Salt to taste
4. Lemon - 1
5. Green chillies - 1 or 2 (acc to taste)
6. Ginger - a small piece
   
7. Cahsews - few
8. Curry leaves - few
9. mustard seeds - 1/4 tsp
10. urad dhall - 1/2 tsp
11. Channa dhall - 1/2 tsp
12. Sesame Oil - 2 tbsp
13. Coriander leaves - 1 tbsp
    

Take a wide vessel, put the sevai in it. Add the required amount of salt and pour required amount of hot boiling water on top it (just required amount to cover the noodles). Cover it with a lid and keep it aside. Drain it after 10 to 15 mts. Keep it aside. In the mean time, squeeze the juice from lemon and keep it aside.

Take a pan, pre heat oil, add mustard seeds, urad dhall, channa dhall, curry leaves, cashew nuts, green chillies, ginger, turmeric powder and fry it till it becomes golden brown. Now add the drained noodles to it and mix it well. Turn off the stove. Remove the pan from the stove top. Add the lemon juice to it and mix it well. Just add required amount of lemon juice. Taste it before adding extra juice. Mix it well and garnish it with coriander leaves. Serve it hot with coconut chutney.

Coconut Sevai

Sevai is basically rice noodles. In my mom's place, they usually make homemade sevai. But now a days we get instant sevai(rice noodles) in stores. I use the ready made rice sevai for making this.
Here is the recipe.

Ingredients:-

1. Rice Sevai (noodles) - 1 cup
2. Oil - 2 tsp
3. Mustard Seeds - 1/2 tsp
4. Urad dhall - 1/2 tsp
5. Channa dhall - 1/4 tsp
6. Green chillies - 1
7. Red chillies - 1 ****
   
8. Fresh Coconut - 4 tbsp
9. Asafoetida Powder - a pinch
10. Cashew Nuts - 5
11. Curry Leaves - few
12. Salt to taste
    

First put the rice noodles in a wide vessel, Pour one to two cups (just to cover the noodles) of hot boiling water. Put the required amount of salt in it and cover it with a lid and keep it aside for 10 to 15 mts. After 15 mts. drain the excess water (by then, noodles will be fully cooked). Take a wide pan, pre heat oil, add mustard seeds, when it splutters, add urad dhall, channa dhall, green chillies, red chillies, asafoetida powder, cashew nuts and curry leaves and fry it till golden brown. Now put the coconut, and saute' for a minute. Now add the noodles to it and mix everything well. Serve it hot with coconut chutney or some other chutney.

**** - Using red chillies is optional.