Friday, 13 September 2013

Namkeen Jave

Jave is a traditional hand made vermicelli made with semolina and plain flour. Though with technical and industrial growth, machine made semolina vermicelli has taken its place in most of the households, still there are many homes in North India where ladies still make them with their hands with all love and affection.

In my knowledge, I find this the most laborious work as it needs each small vermicelli to be shaped individually first by palms and then by the fore fingers and thumbs of your both hands.

My recipe for making Jave is as traditional as Jave itself. Very simple, not much ingredients and still very satisfying.

savoury Jave Vermicelli pilaf pulao

  • 1 medium potato cut into thin pieces
  • 1/4 cup of green peas
  • 1 cup jave/ alternatively you can use semolina vermicelli available in market
  • 1/2 tsp carom seeds
  • 1/4 tsp turmeric powder
  • 1/2 tsp chili powder
  • 1 tbsp + 1 tsp of ghee/ clarified butter
  1. Take a tsp of ghee in a heavy bottomed pan or karahi. Add jave and roast until golden brown, stirring occasionally. Take out and keep aside.
  2. Now add 1 tbsp of ghee to pan. When hot, add carom seeds. let them crackle.
  3. Add thinly diced potatoes, peas, salt, turmeric and chili powder. Mix well. Cover and cook on low heat until potatoes and peas turn soft. The salt added here is just for potatoes and peas.
  4. Meanwhile heat 2 cups of water in a pan or kettle.
  5. Now add roasted jave, water and more salt. Cook covered until all water is absorbed.
  6. Turn off the heat and let it rest for 5 minutes before serving.
Tip: Roasting of jave can be done in microwave too. Initially microwave for 1 minute. Take out stir and again microwave for 30 sec. Repeat this for 3-4 times or until they turn golden brown.

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