The competition of Eid evokes nostalgia. College days have been harking back to gathering across the desk with my buddies, ready for the feast that may observe the quick throughout Ramadan.
A desk creaking below the burden of iftar (the fast-breaking night meal) would sign the tip of the day’s quick. Hours of abstaining from food and drinks would make my buddies hungry sufficient to devour every thing in entrance of them, I’d suppose. However I’d watch in awe as they elegantly took some khajoor (dates), adopted by recent fruits after which meaty snacks, and the likes. The iftar would then be washed down with a drink of roohafza (a refreshing drink made with basil seeds, fruits, herbs and flowers).
However amongst many different delicacies set earlier than us, one dish reigned supreme — ‘seviyan’, a vermicelli pudding made with ghee, rice vermicelli noodles, milk, spices, and a sweetener. Whereas it’s a frequent visitor on the iftar feast, my buddy Thousif Raza explains it’s its fancier cousin ‘sheer khurma’ that makes an look on Eid. “Sheer khurma is made with additional khoya (thickened milk) and dry fruits — a richer model of the seviyan.”
However nonetheless, the creamy concoctions are match for kings. As soon as ready for royalty, the dish displays regional sensibilities, with every diaspora including to it what they deem greatest.
The origins of the vermicelli, one of many essential components in seviyan, are hidden by the passage of time. Translating to ‘little worms’, these skinny rice noodles have been part of diets way back to the 1660s. And, every delicacies has embraced a special type of it in its dishes.
An ironic colored historical past
Impartial shades with hints of yellow is how a culinary aficionado would describe the vermicelli. In Italy, the vermicelli options in each candy and savoury dishes. When blended with tomatoes, garlic and anchovies, it makes for nice spaghetti, whereas a 14th-century recipe highlighted the way it blended nicely with wheat flour, almonds, eggs and sugar.
A 1770 American cookbook ‘The Artwork of Cookery’ spoke of how the vermicelli made a wonderful meal when blended nicely with egg yolks and flour.
Asian delicacies embraced vermicelli and its many types proper because the Qin dynasty courting again to 221 BCE; whether or not as mi fen (rice noodles), or mung bean vermicelli (cellophane or glass noodles), or misua (wheat-based vermicelli).
Coming to the Indian variations of vermicelli, native lore tells us that the one method maybe that vermicelli made its method into the subcontinent is thru commerce networks extending between the Center East and India. In truth, in Egypt, the strategy of frying vermicelli (she’reya) in butter or oil was prevalent. As soon as fried, water could be added to the fried noodles and it might be cooked with rice. A hearty meal!
An article within the Deccan Herald explores the origins of the candy dish. Hand rolling of seviyan, which was as soon as a standard occupation, gained recognition throughout the time of the Mughal rule. In truth, it’s mentioned that Emperor Humayun ignited the love for seviyan within the courtroom by reintroducing the Persian kurma as dum ki seviyan. However, it was Emperor Shah Jahan who was instrumental within the dish changing into its present model with spices, ghee and dry fruits. An anecdote usually instructed is how the Emperor requested a particular sunset-coloured varq (an edible foil garnishing) to accompany the seviyan. This custom lasted till the time of Bahadur Shah Zafar who would put together his seviyan by hand.
As soon as the ingredient entered India, it was native palate preferences that gave delivery to the various vermicelli-based dishes that now exist.
The ‘Oxford Companion to Meals’ by Alan Davidson and Tom Jaine, says the next about seviyan: The Sanskrit title for noodles is sevika, which can derive from an unrecorded phrase that means thread related with the foundation siv, which refers to stitching. Sev are crisp fried noodles ready from besan (chickpea) flour. Seviyan (additionally seviya, sivayya, shavayi) normally refers to a candy dish of vermicelli noodles.
When you enter India, you’re sure to get a whiff of the aromas of a number of scrumptious preparations which function vermicelli because the hero ingredient. Referred to as shavige, semiya and sevalu, vermicelli in India takes on new avatars as we go from South to North and East to West.
No breakfast in South India is full with out an order for semiya upma (a dish made with a combination of vermicelli and greens), whereas within the North the fuss-free namkeen seviyan (savoury vermicelli) has many followers.
However South or North, everybody concedes that there is no such thing as a rival for the seviyan kheer (a vermicelli pudding made with ghee, rice vermicelli noodles, milk, spices, and a sweetener). And that brings us again to our Eid story.
Historical past sprinkled with a touch of sweetness
Vermicelli’s entry into India was marked by each area placing its personal spin on the dish. Within the West, including saffron and chopped nuts to the vermicelli is a typical apply whereas within the North, that is substituted with khoya. Within the South, coconut milk is added to get a thick consistency whereas these in Odisha and West Bengal want including rosewater.
The way in which vermicelli is cooked relies upon upon the festive event too. For example, throughout Raksha Bandhan, some individuals put together meethe java (vermicelli pudding). The “auspicious” quick noodles used within the dish are a model of the thinner, longer seviyan.
Coming to the beloved summer time drink, falooda options thicker glutinous strands of vermicelli dunked right into a syrup and served with ice cream. The dessert traces again to faloodeh of Persian delicacies the place the vermicelli could be created from frozen cornstarch, blended with rose water, lime juice and pistachios.
Inside seviyan too, there are completely different varieties. I recall Eid feasts with buddies, the place half of the group most popular the flowy model of the dessert (which resembled a kheer cooked with milk), and the opposite half would argue that the dry model (vermicelli candy made by frying the noodles in ghee, including syrup and nuts) was extra scrumptious. I belonged to the previous!
No matter your desire for seviyan, it suffices to say that the dish is not only a meal, however an emotion for a lot of.
So, right here’s a recipe for seviyan by chef Sanjeev Kapoor which you can check out this festive season.
Elements (serves 4):
10 g vermicelli (seviyan)
3 tbsp pure ghee
1 tsp inexperienced cardamom powder
1/2 cup sugar
Methodology:
Step 1: Warmth ghee in a kadai.
Step 2: Break the vermicelli roughly and sauté it within the ghee until it turns golden.
Step 3: Add one and a half cups of water and inexperienced cardamom powder, and simmer it until the water will get absorbed.
Step 4: Add sugar, combine nicely, and prepare dinner until the sugar will get dissolved.
Step 5: Serve scorching.
(Edited by Pranita Bhat)
