MTR Rice Sevai

How to cook

Lemon Bhath:

Add 180g of MTR Rice Sevai to 1.25 litres of boiling water and stir well immediately.

Cook on medium flame for 6-7 minutes with occasional stirring.

Drain the water and keep aside for 2 minutes.

Prepare seasoning in 1½ tbsp cooking oil with ½ tsp mustard, 1 tsp Blackgram dal, 2 tsp bengal gram dal, a few cashew nuts, 1 tsp chopped green chillies, curry leaves and ½ tsp of turmeric powder.

Add grated coconut, salt and lemon juice as per the taste to the seasoning and mix with the cooked Rice Sevai OR Mix MTR Lemon rice paste directly with the cooked Rice Sevai. Garnish with fresh coriander leaves and add cooked green peas/ capsicum to the preparation if desired.

Serve hot with chutney.

Pakodas:

Add 180g of MTR Rice Sevai to 1.25 litres of boiling water and stir well immediately.

Cook on medium flame for 6-7 minutes with occasional stirring.

Drain the water and keep aside for 2 minutes.

To this, add 100g of chopped onions, 3 tbsp of gram flour, 2 tsp rice flour, 1 tsp chopped green chilli, 1 tsp cumin, 1 tsp garlic paste, 25g chopped potatoes, salt to taste, a pinch of cooking soda if desired and mix gently into a proper dough.

Heat cooking oil and deep fry small quantities of the prepared dough till brown. Serve the hot, crispy pakodas with tomato sauce.

Rice Sevai Payasam or Kheer:

Fry 180g of MTR Rice Sevai in ghee/cooking oil until it turns golden brown. Keep aside. Boil 2 litres of milk. Add fried Rice Sevai and cook for 12-14 minutes.

Add 350g of sugar, a few raisins, fried cashew nuts, saffron and a pinch of cardamom powder or 350g MTR Badam Drink mix.

Mix well, boil for 4-5 minutes and serve.