Rice sticks are as I already mentioned one of the things that I always have handy in my kitchen pantry. Whenever things run late, or there is no time to make an elaborate dinner, my first option would be rice sticks.I have already made Quick Mango Lemon Sevai in my previous posts.  I some times use the 777 Dhideer Sevai or the Special Bihon  rice sticks from the chinese section from a global market or a chinese store. They all use the same ingredients  rice, cornstarch and water. All you need to do it so put a pot of water to boil with some salt and a few drops of coconut oil ( I love the flavour and aroma). Pop a whole bag and cook it only for 2 minutes  and set to drain on a collander. Since the rice sticks are extremely thin, make sure not to overcook them. The oil in the water, prevents them from sticking to each other.

Once the rice sticks are done, the seasonings in to flavouring  them should be done as soon as possible.  I had made lemon sevai and tamarind sevai for dinner yesI:terday. These are the quick recipes for the same.

LEMON SEVAI:

INGREDIENTS:

1 pack of rice sticks.

1 Lemon

3-4 chopped green chillies.

Curry Leaves.

Bengal Gram

Salt to taste

Turmeric.

Hing.

PREPARATION:

• In a kadai, add 2 spoons of oil and when hot, add bengal gram, chopped green chillies, hing, curry leaves and turmeric.  Make sure that the turmeric does not burn.
• Switch off the flame and add the cooked rice sticks/sevai to the kadai. Mix well taking care that the sticks dont break when they are getting stirred. Add adequate salt.
• Squeeze the juice from the lemon according to taste.
• Serve Hot with mango pickle.

TAMARIND SEVAI:

Traditionally this was the recipe used to make tamarind sevai, but many times, I simply use store bought Pulikachal Mix or home made Puliyodharai.

INGREDIENTS:

Rice sticks cooked.

A small gooseberry shaped tamarind ball soaked in 3 spoons of water and warmed.

3-4 red chillies.

Curry Leaves.

Hing.

PREPARATION:

• In the mixer, grind soaked tamarind, red chillies, salt and hing to a fine paste.
• In a kadai, add a spoon of oil and when hot, add mustard, curry leaves and this ground paste.
• Saute the paste in the oil until its well cooked. As the tamarind is used raw this helps in cooking the ground paste.
• When well done, switch off the stove and add cooked rice sticks and stir well.
• Alternatively, if you have store bought pulikachal mix simply mix it in to the cooked sevai and add some seasoning with mustard and curry leaves for added flavour and moisture.