Hello My Steemain Friends ,

Today I am writing about an interesting Steemit Engagement Challenge S30- W4: which is all time my favourite topic """Traditional Steam Cooking- Idiyappam (Rice Noodles)" this amazing challenge organised by @jyoti-thelight

In our region, various types of noodles are available—made from whole wheat flour (aata), refined flour (maida), and semolina (suji). While refined flour noodles are the most commonly used, we occasionally opt for whole wheat noodles as well** keeping health considerations in mind. Nowadays, there is also a wide variety of ready-to-cook options available—such as Maggi and Yippee noodles—so finding noodles is never an issue.

However, my personal favorites are two specific dishes: a savory vermicelli preparation (Namkeen Sevai), which is made from refined flour, and Chowmein. For the latter, I prefer noodles with strands of medium thickness—not the very thick ones. Everyone in our household enjoys these two varieties the most.

Today, I am going to prepare Namkeen Sewai (Savory Vermicelli), which visually resembles miniature noodles. It tastes absolutely delicious and is incredibly quick to prepare. In addition to being tasty, it is also a healthy dish, as we incorporate various vegetables into it. The ingredients required to make Namkeen Sevai are as follows:

Roasted Vermicelli
Boiled Potatoes
Tomatoes
Green Peas
2 Tablespoons Refined Oil

Spices
Salt
Red Chili Powder
Turmeric Powder
Cumin Seeds (Jeera)
Asafoetida (Hing)
Garam Masala
Coriander Powder

Method:

• First, take a bowl of hot water; add one tablespoon of refined oil and half a tablespoon of salt to it, and then add the roasted vermicelli.

• Boil the vermicelli for 2 to 4 minutes to allow it to soften.

• Next, take a pot (bhagona), fill it with water, and place it on the stove to heat up. Place a colander or sieve over the pot; then, transfer the roasted vermicelli (which you had previously soaked in hot water) into the colander and allow it to cook using the steam rising from the pot below.

• Within 5 to 10 minutes, the vermicelli will gradually begin to soften; you can check its consistency by pressing a strand between your fingers. Once it has become completely soft, turn off the gas and allow it to cool down.

--	--

• Pour a little cold water over the vermicelli to ensure that all the strands separate and do not stick together.

• Next, pour a little refined oil into a pan; once it heats up, add cumin seeds and asafoetida (hing). Then, add the chopped tomatoes and sauté them for 2 minutes.

• Now, add the boiled potatoes—which you had previously cut into small pieces—to the tomatoes. Sauté these as well for another 2 minutes.

• Then, add the Green Valley peas along with the spices. Add salt, red chili powder, turmeric, and coriander powder, and stir the mixture for 2 to 5 minutes to ensure the spices are thoroughly absorbed.

• Finally, mix the roasted, boiled vermicelli into this spiced mixture. Stir well, then add garam masala and chopped fresh coriander leaves.

• Our savory vermicelli dish is now ready!

I want to invite my friends to take part in this contest: , @adeljose , @memamun , @sduttaskitchen"

Thankyou 🙏

Greetings