>> Tuesday, July 19, 2016
What's different from cooking today's vermicelli from my previous is the cooking method of semiya. I previously used to roast, then add the other ingredients, water, and boil. Finally, add the vermicelli as in Upma. However knowing that kids may find it sticky by afternoon, I have been cooking it first in water, drain, toss some oil and finally add to the fried masala. This way the semiya stays intact and not mushy.
Sending this to my Kids Delight, guest hosted by Pavani, themed on Lunch Box Recipes.
Vermicelli Vegetable Pulao
Roasted Vermicelli - 1 cup
Water 3 cups
For the masala
Bay Leaf - 1 no
Cloves - 2 nos
Cardamom - 1
Cinnamon - 1”
Mixed Vegetables (Potato, Carrots, Peas, Beans) - 1 cup
Onions sliced - 1 medium
Ginger Garlic paste - 1 / 2 tsp
Green chilies - 2 medium
Turmeric powder a pinch
Garam masala powder - 1 / 2tsp
Oil - 2 tsp
Salt to taste
How to make the Pulao
Roast the vermicelli again for a couple of mins. Remove.
In a pan, bring water to boil, add the vermicelli and cook till done. Takes about 5 mins. Drain over a colander and fluff with drops of oil. Keep it aside. This is to ensure the semiya stays nonsticky
Meanwhile, either microwave the vegetables for 5 mins or parboil in a small pan with little water. Keep it aside.
Heat a nonstick pan with oil, temper with all the whole spices, sauté well. Next add the onions, sauté till browned. Add ginger garlic paste. Add salt, turmeric powder. Sauté well.
Now add the cooked vegetables, give a stir and add the cooked vermicelli. Mix everything well and simmer for a couple of mins.
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