Monday, June 17, 2013

Vermicelli, ....

Vermicelli, called she'reya in Arabic, is used in one of the most common ways of cooking rice in Egypt. The vermicelli is browned by frying with oil or butter, then rice and water are added.
In Somalia, it is used in a sweet dish called cadriyad. The vermicelli is browned by frying with butter, then water, sugar and cardamom are added until it has softened slightly. The dish is similar to the Indian kheer. However, no milk or cream is added. It is usually eaten as a dessert or as a side-dish with Somali spiced rice dishes.
Rice vermicelli are thin noodles made from rice and are a form of rice noodles. They are sometimes referred to as rice noodles or rice sticks. Rice vermicelli are a part of several Asian cuisines, where they are often eaten as part of a soup dish, stir fry, or salad.
In India and Pakistan 'Sawaeyaa' is a famous dish made from vermicelli cooked in milk sugar and dry nuts. It is eaten on Diwali, Eid, and other happy occasions in parts of India and Bangladesh.
Paayasam is a famous South Indian sweet dish made from vermicelli, sago, sugar, spices and nuts and milk. 
[ Payasam also known as kheer.]
Santhakai is a staple South Indian breakfast dish. [ 'Sevai or Shyavige or santhakai is a type of rice vermicelli popular in Southern India, particularly Tamil Nadu (Kongunadu region) and Karnataka. Santhakai is made out of other food grains like wheat, ragi, etc. also are increasingly becoming popular.] Sevai is called santhakai in the western parts of Tamil Nadu; it is called shavige in Kannada.

No comments:

Post a Comment