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| This machine comes with many pre-fabricated molds to prepare nimco/sev of varying thickness. |
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| pre-fabricated molds/attachments to prepare nimco/sev |
Masala Sev
Ingredients
Gram Flour (Baisan) 200 gm or 2 cups
Rice Flour 2 Tbsp
Salt 1 Tbsp
Lemon Juice 1 Tbsp
Red Chili Powder 1/2 tsp
Water for kneading
Oil for deep frying
Method
Sift 2 cups gram flour in a bowl.
Mix in 2 Tbsp Rice Flour, 1 Tbsp Salt , 1 Tbsp Lemon Juice and 1/2 tsp Red Chili Powder and knead it into a soft dough with water.
Take a nimco machine, fit mold with thickest hole and grease its entire inner surface with oil, fill it with prepared dough and close its lid tightly.
Heat oil in a deep frying pan or karhai over medium heat for deep frying.
Hold machine over pan, turn handle of machine and press out thick strands into hot oil.
As strands are starting to fall into the oil, slowly move machine in a circular motion all over the oil surface.
Deep fry both sides for around 2 minutes on a medium flame until it becomes crisp and light brown.
Drain and take it out using slotted spoon and put on a kitchen paper for absorbing excess oil.
Break into smaller pieces and serve.
Chewra:
Ingredients:
Chewra (rice flakes) 1/2 cup
Turmeric Powder 1/2 tsp
Oil for deep frying
Method:
Heat oil in a deep frying pan or karhai/wok till smoking.
For this oil should be quite hot.
Put in 1/2 cup chewra, fry for 1 minute.
They get puffed up in no time, so place some chewra in a small wire mesh seive with handle in hot oil and remove as soon as they get puffed up stirring all the while.
Add little turmeric powder to the fried chewra.
Mix Well.
Spread it out on a tissue/kitchen paper for some time to remove excess oil.
Colour Chickpeas
Chickpeas 1/2 cup
Red, yellow, green food colour as you like
Oil for deep frying
Method
Soak 1/2 cup chickpeas in a bowl of water for 12 hours.
Rinse them with fresh water and dry thoroughly with a paper towel.
Then remove any loose skins.
Spread on a paper towel for 5-6 hours.
Divide them into two equal portions and mix in the colouring as required.
Heat oil in a deep frying pan or karhai/wok till smoking.
For this oil should be quite hot.
Put in 1/2 cup chickpeas in a small wire mesh seive with handle in hot oil, fry for 5-8 minutes.
Remove when crispy.
Spread them out on a tissue/kitchen paper for some time to remove excess oil.
Bareek Sev:
Ingredients
Gram Flour (Baisan) 200 gm or 2 cups
Rice Flour 2 Tbsp
Salt 1 Tbsp
Lemon Juice 1 Tbsp
Turmeric Powder 1/4 tsp
Water for kneading
Oil for deep frying
Method
Sift 2 cups gram flour in a bowl.
Mix in 2 Tbsp Rice Flour, 1 Tbsp Salt , 1 Tbsp Lemon Juice and 1/4 tsp Turmeric Powder and knead it into a soft dough with water.
Take a nimco machine, fit mold with thinnest hole and grease its entire inner surface with oil, fill it with prepared dough and close its lid tightly.
Heat oil in a deep frying pan or karhai over medium heat for deep frying.
Hold machine over pan, turn handle of machine and press out thin strands into hot oil.
As strands are starting to fall into the oil, slowly move machine in a circular motion all over the oil surface.
Deep fry both sides for around 2 minutes on a medium flame until it becomes crisp and light brown.
Drain and take it out using slotted spoon and put on a kitchen paper for absorbing excess oil.
Break into smaller pieces and serve.
Chana Choor
Chickpeas 1/2 cup
Oil for deep frying
Method
Heat oil in a deep frying pan or karhai/wok till smoking.
For this oil should be quite hot.
Put in 1/2 cup chickpeas in a small wire mesh sieve with handle in hot oil, fry for 5-8 minutes.
Remove when crispy.
Spread them out on a tissue/kitchen paper for some time to remove excess oil.
Moti Sev:
Ingredients
Gram Flour (Baisan) 200 gm or 2 cups
Rice Flour 2 Tbsp
Salt 1 Tbsp
Lemon Juice 1 Tbsp
Turmeric Powder 1/4 tsp
Cumin Seeds crushed 1/2 tsp
Water for kneading
Oil for deep frying
Method
Sift 2 cups gram flour in a bowl.
Mix in 2 Tbsp Rice Flour, 1 Tbsp salt, 1 Tbsp Lemon Juice and 1/4 tsp Turmeric Powder,1/2 tsp crushed cumin seeds and knead it into a soft dough with water.
Take a nimco machine, fit appropriate mold and grease its entire inner surface with oil, fill it with prepared dough and close its lid tightly.
Heat oil in a deep frying pan or karhai over medium heat for deep frying.
Hold machine over pan, turn handle of machine and press out thick strands into hot oil.
As strands are starting to fall into the oil, slowly move machine in a circular motion all over the oil surface.
Deep fry both sides for around 2 minutes on a medium flame until it becomes crisp and light brown.
Drain and take it out using slotted spoon and put on a kitchen paper for absorbing excess oil.
Break into smaller pieces and serve.
Peanuts:
Peanuts 1/2 cup
Oil for deep frying
Method:
Put in 1/2 cup Peanuts in a small wire mesh sieve with handle in hot oil, fry for 2-3 minutes.
Remove.
Spread them out on a tissue/kitchen paper for some time to remove excess oil.
Curry Leaf:
Curry Leaf 10-15
Oil 2-3 Tbsp
Method
Heat 2-3 Tbsp oil in a karhai.
Fry the Curry Leaves for 2-3minutes.
Spread them out on a tissue/kitchen paper for some time to remove excess oil.
Daal Chana:
Chana Daal 100 gms
Oil for deep frying
Method:
Chana Choor
Chickpeas 1/2 cup
Oil for deep frying
Method
Heat oil in a deep frying pan or karhai/wok till smoking.
For this oil should be quite hot.
Put in 1/2 cup chickpeas in a small wire mesh sieve with handle in hot oil, fry for 5-8 minutes.
Remove when crispy.
Spread them out on a tissue/kitchen paper for some time to remove excess oil.
Moti Sev:
Ingredients
Gram Flour (Baisan) 200 gm or 2 cups
Rice Flour 2 Tbsp
Salt 1 Tbsp
Lemon Juice 1 Tbsp
Turmeric Powder 1/4 tsp
Cumin Seeds crushed 1/2 tsp
Water for kneading
Oil for deep frying
Method
Sift 2 cups gram flour in a bowl.
Mix in 2 Tbsp Rice Flour, 1 Tbsp salt, 1 Tbsp Lemon Juice and 1/4 tsp Turmeric Powder,1/2 tsp crushed cumin seeds and knead it into a soft dough with water.
Take a nimco machine, fit appropriate mold and grease its entire inner surface with oil, fill it with prepared dough and close its lid tightly.
Heat oil in a deep frying pan or karhai over medium heat for deep frying.
Hold machine over pan, turn handle of machine and press out thick strands into hot oil.
As strands are starting to fall into the oil, slowly move machine in a circular motion all over the oil surface.
Deep fry both sides for around 2 minutes on a medium flame until it becomes crisp and light brown.
Drain and take it out using slotted spoon and put on a kitchen paper for absorbing excess oil.
Break into smaller pieces and serve.
Peanuts:
Peanuts 1/2 cup
Oil for deep frying
Method:
Put in 1/2 cup Peanuts in a small wire mesh sieve with handle in hot oil, fry for 2-3 minutes.
Remove.
Spread them out on a tissue/kitchen paper for some time to remove excess oil.
Curry Leaf:
Curry Leaf 10-15
Oil 2-3 Tbsp
Method
Heat 2-3 Tbsp oil in a karhai.
Fry the Curry Leaves for 2-3minutes.
Spread them out on a tissue/kitchen paper for some time to remove excess oil.
Daal Chana:
Chana Daal 100 gms
Oil for deep frying
Method:
Wash 100 gms Chana Daal and soak in a bowl of water for 6 hours.
Rinse them with fresh water and dry thoroughly with a paper towel.
Spread on a paper towel for 4-5 hours to dry out.
Heat oil in a deep frying pan or karhai/wok till smoking.
For this oil should be quite hot.
Put in Chana Daal in a small wire mesh sieve with handle in hot oil, fry for 4-5 minutes.
Spread them out on a tissue/kitchen paper for some time to remove excess oil.
Sprinkle some chaat masala and serve.
Sprinkle some chaat masala and serve.
Tips
- Use good quality oil for maximum crispness and good taste.
Zarnak's wardrobe for this episode was sponsored by Mingle Mangle.
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