Namkeen Jave, a savoury vermicelli dish from Uttar Pradesh India, served mainly for breakfast or at tea time. Vermicelli are whole wheat or semolina noodles(kind of) that are quite popular in India. These noodles are used to prepare lot of breakfast or snack items(sweet and savoury, both) with the variations in the ingredients depending upon the region and state.
Meethe Jave (Sweet vermicelli) or namkeen Jave (savoury preparation). Meethe Jave are made when vermicelli is cooked in milk till thick kheer like consistency, with or without nuts like almonds and raisins.
Namkeen Jave (Savoury Vermicelli or Seviyan) are very easy and quick to prepare. This is a no fuss dish and can be adapted a per one’s availability of vegetables.
I still remember, when I was a kid, my dadi(grandmother), mom and aunts used to make with hands. Making Jave with hands was a time consuming process. I playfully used to try making jave with my hands but every time I failed. I always thought that making Jave required some special expertise( I suppose) that their vermicelli used to come out very fine and perfect. Nowadays Vermicelli packs are available, very few people are still there who make this vermicelli with hands. And trust me the taste and the texture of the dish made with handmade Jave is very different then what we get from the packed ones.
Ingredients1 Cup Vermicelli
1/2 Cup Finely Chopped Onions
1-2 Green Chillies
1/2 Cup Finely Chopped Potato
1/2 tsp Turmeric Powder
1/2 tsp Red Chilli Powder optional
1-2 tbsp Desi Ghee/Oil
Salt to taste
Method* Dry roast Vermicelli till light brown in a pan. Once done take out and transfer to a plate/bowl.
* In the same pan or a different one,heat ghee, add cumin seeds.
* Once cumin seeds crackle, add onions and finely chopped green chillies.
* Saute till onions are light pink.
* Add finely chopped potatoes and cook till the potatoes are soft.
* You can add 1-2 tbsp of water to cook potatoes, turmeric powder and red chilli powder.
* Adjust the spice level when making for kids.
* Once potatoes are done add roasted vermicelli and salt. Mix and add 1.5 cup water.
* Cover the pan and cook on medium flame till water evaporates and jave soft.
* Press 2-3 strands between the index finger and thumb.
* Take off the flame and keep it covered for 1-2 minutes.
* Fluff lightly with fork and serve ho, with tomato ketchup or squeeze some lime/lemon juice and chopped onions and enjoy.