Wednesday, May 23, 2012

Tameta Sev Shak

Serving size 6
5 medium sized tomatoes
1 cube of the spicy paste (garlic, ginger, chili)
1 tbsp garam masala
1 tsp mustard seeds
1 tsp cumin seeds
½ tbsp turmeric powder
1 tbsp cumin and coriander powder
1 tbsp oil to cook
1 cup of sev- or you can add “fresh” sev
1-2 cups of water
Corn starch (if necessary)

Fresh Sev:
Sev machine - i used the stencil with the largest holes
1 cup of chickpea flour (Brown or Indian)
2 tsp ajmo (aka ajwain, carom seeds, or bishop’s weed)
Chili powder/black pepper
1 tbsp oil
1 tbsp lemon juice

Add the ajmo, pepper, salt, oil, and lemo juice to the flour and kneed. It should have the same consistency as pizza dough. If you have a sev machine (or rather you need a sev machine) fill it and get ready to drop it directly into the shak. No pre frying necessary.

·         Heat oil. Add cumin, mustard, and spicy paste cube
·         Add small cut tomatoes
·         Add garam masala, cumin and coriander powder, turmeric powder, and salt to taste
·         Add 1 cup of water
o   If you are making your own sev. This would be the time to directly add them into the shak. Bring the tomatoes and water to a boil. Fill the sev machine with the dough and start dropping the sev into boiling water and tomatoes. Cover and put on medium/low heat to cook. It will take about 10-15 minutes to cook. Taste and see if you need any other seasonings. If all is good, let it cool and serve
o   If you are using ready-made sev, then cover the lid and let the tomatoes cook for 10-13 minutes. Once they are cooked and before you’re ready to eat, add the sev and serve.
·         The corn starch is there incase it’s too liquid-y, you can add some to give it a thicker gravy

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