>> Thursday, April 1, 2010
Thinking of what else can make a good breakfast, we though Vermicelli can be used in a better way. Of course the vermicelli upma was out of question. Nobody likes it though on the rare occasion I make it, it does get completed. It was then that Athamma said she wanted to try a different one. So finally came this dish into existence. Cooking Vermicelli as a pulao. When I told Amma, she said she had made this many times. I, naturally won't know as I don't look at any vermicelli dish.
Vermicelli Pulao ~ Semiya Pulav
Vermicelli / Semiya - 1 cupOnions - 1 mediumTomato - 1 mediumGinger Garlic paste - 1/2 tspCloves - 2Cinnamon - 2"Green Chilies - 2 longBay leaf -1Cardamom - 2Salt to tasteOil - 2 tspGhee - 1 tsp (opt)Water - 2 cupsCashew nuts for garnish
Method to prepare:
Heat a non stick pan and dry roast the vermicelli till slightly golden. Remove and keep aside.
Heat the pan with oil, add the whole spices, saute for a minute. Then add the slit green chilies and onions. Fry till the onions are turning colour, add the ginger garlic paste. Cook till the paste is well done.
Then add the tomato and salt. cover and cook in sim till the tomatoes get soft. Then add water. Bring to boil.
Simmer and slowly add the roasted vermicelli. Mix everything well and cover with lid.
Stir in between to mix. Let it cook till done.
Finally garnish with roasted cashew nuts and coriander leaves.