Vermicelli or Semiya Pulao is an interesting variation to Vegetable Pulao. It makes an interesting lunch recipe or a night meal. You can have it along Raita or even tomato ketchup.
Ingredients
2 Cups of Bambino Vermicelli
2 Medium Tomatoes chopped
1/2 Cup each ( chopped cabbage, beans)
1 Medium Potatoes cut into small cubes
1 carrot small chops
3 Medium Onion diced
3 Green Chillies
2 tbsp chopped curry leaves
6 pods smashed garlic
1 tbsp ginger paste
1 tbsp soya sauce
1 tbsp chilli sauce
1/2 tbsp garam masala powder
3 tbsp chopped Mint leaves
Oil
Ghee
Salt
2 Cups of Bambino Vermicelli
2 Medium Tomatoes chopped
1/2 Cup each ( chopped cabbage, beans)
1 Medium Potatoes cut into small cubes
1 carrot small chops
3 Medium Onion diced
3 Green Chillies
2 tbsp chopped curry leaves
6 pods smashed garlic
1 tbsp ginger paste
1 tbsp soya sauce
1 tbsp chilli sauce
1/2 tbsp garam masala powder
3 tbsp chopped Mint leaves
Oil
Ghee
Salt
Spices:
1 tbsp Sa zeera
3 cloves, 1"cardamom, 3 pods cinnamon (powder it)
1 tsp coriander power
1/2 tsp pepper powder
Method of Preparation
- Fry the Vermicelli in ghee till golden brown, cook untill done and keep aside.(see that you dont over cook it)
- Heat oil in a vessel and add all the spices, fry well , add ginger-garlic, green chillies saute for a minute.
- Add Onions, fry till it turns transparent; add the curry leaves, mint leaves and fry for a minute.
- Add the tomato, when it softens add all the vegetables and cook for 5 minutes under medium flames; continuously stirring it each time.(the vegetables get cooked sooner since they are cut into small pieces)
- Now add the soya sauce, chilli sauce, garam masala powder, salt to taste and mix well.
- Add the cooked vermicilli and fry it well along the vegetable mixture for 2-3 minutes, add a tbsp of ghee. Remove from flame and garnish with chopped coriander leaves.
- Serve it along raita. It goes too good and tastes yummy!
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