Vermicelli or Semiya Pulao

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

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!