Breakfast - Vada - Vermicelli Dahi Vada

Vermicelli Dahi Vada

Ingredients Quantity Dahi Fresh Curds 2 Cups Ginger,Finely Chopped 1/2 Tsp Coriander Leaves, Finely Chopped Few Red Chilli Powder 1/2 Tsp Salt To Taste Curry Leaves Tempering Ingredients As required Vada Vermicelli,Boiled 1 Cup Maida 1 Cup Rice Flour 1/2 Cup Baking Soda 1/2 Tsp Salt To Taste Oil To Deep Fry

Serving 4 Preparation Time 20 mins Cooking Time 15 mins

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1. Take a deep saucepan and boil about 8-10 cups of water. Add 1 tsp of salt and 1 tsp of oil to water. When water starts boiling, add vermicelli and stir continuously. Boil for 2-3 minutes till it is just done ( soft vermicelli becomes very soggy and sticky). Strain in a colander. Keep colander under free flowing water till vermicelli is cooled, then keep it aside for some time so that extra water is drained off. In a bowl take boiled vermicelli and add other vada ingredients.
2. Shape the mix into round flat vadas.
3. Deep fry them until they are golden brown.
4. Pat out excess oil with a paper towel. Do the same with remaining bunches.
5. Heat oil,add mustard seeds,cumin seeds and red chilli to it. When the seeds start popping, add curry leaves.Saute for 1 min.
6. Beat the curds well, and add other curd ingredients and mix well. Add the tempering to the blended curd. Finally add the vadas to the curd.Mix well. Garnish it with remaining coriander leaves and serve.

1. Check more Vada Recipes.
2. Try more recipes with Rice Flour or Vermicelli/Semiya or Maida/All Purpose Flour.

Lunch/Dinner - Rice - Vegetable Semiya Pulav

Vegetable Semiya Pulav

Ingredients Quantity Basmati rice 1 Cup Vermicelli /Semiya 2 Cups Onion,thin sliced 1 Ginger-garlic paste 3/4 tsp Green chillies,slited 2 Whole garam masala 1 tsp Salt as required Oil 2 Tbsp Nuts,Roasted 2 Tbsp Veggies Mint leaves,Finely chop few Coriander leaves,Finely chop few beans 1/4 cup carrot 1/4 cup peas 1/4 cup potato 1/4 cup

Serving 2 Preparation Time 10 mins Cooking Time 20 mins

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1. add a tbsp of ghee and once hot, add the semiya/vermicelli to it and roast it untill they turn golden brown. Do not burn it or over roast it.
2. Cut all the vegetables into medium sized pieces. Heat a tbsp of oil, add whole garam masala (the spices), when it splutters, add onion, green chillies and fry till onions turn translucent. Then add ginger garlic paste and saute for a few more minutes. Add mint leaves, coriander leaves, chilli powder, biryani masala and saute for a few seconds. Add vegetables and salt needed. Adjust the heat and stir fry untill they are half done. Keep stirring now and then to prevent it from sticking to the pan.
3. Add rice to the mixture. Fry the rice in the mixture till it combined well.
4. Add 5 cups of water and cook the rice as usual.
5. Once the rice is cooked, spread the semiya on the top of rice and spread the remaining coriander leaves. Don't mix with the rice. Let it rest on the rice for 5 mins in low flame.
6. Let it cook untill the water evaporates and the semiya/vermicelli gets cooked. Once done toss it with a fork. Remove it on to a serving plate and garnish it with roasted cashews and raisins.

1. Do not over cook the semiya, else they might get all mushy.
2. Try Raita combination for biriyani.
3. Try more Biriyani Recipes.
4. Watch out more Mixed Vegetable Recipes.

Sweets - Kheer - Vermicelli Nut Dal Kheer

Vermicelli Nut Dal Kheer

Ingredients Quantity Vermicelli 1 Cup Sago,soaked 1/2 Cup Milk 1 ltr Moong Dal,Boiled&grinded 1/4 Cup Carrot,Grated 1/2 Cup Sugar 1 Cup Ghee 4 Tsp Nuts Cardomom Powder 1/2 tsp

Serving 4 Preparation Time 15 mins Soaking Time 2 hrs Cooking Time 15 mins

Method :

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1. Pour the milk and bring it to boil.
2. In a separate pan add 1 cup of water. When water boils add vermicelli.
3. Add soaked sago to the mixture and stir it till the rawness goes off.
4. Add moong dal paste and cook for 2 more mins with out lumps.
5. Add sugar and stirring constantly bring to boil.
6. Finally switch off the flame and add cardomom,ghee,roasted nuts and milk one by one by mixing throughly.

Tips :

1. Have a look at more tempting Kheer Recipes

List - Cereals/Grains - Wheat - Vermicelli Recipes List

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Breakfast Dosa - Mixed Vegetable Vermicelli Oats Dosa

Mixed Vegetable Vermicelli Oats Dosa

Ingredients Quantity Batter Rice Flour 1/2 Cup Vermicelli 1 Cup Oats 3 Tbsp Curd 1 Cup Cumin Seeds 1 tsp Salt To Taste Veggies Carrots 1/4 Cup Caspsicum 1/4 Cup Onions 1/4 Cup Fresh Coconut 1/4 Cup Corinader Leaves 1/4 Cup

Serving 5 Preparation Time 5 mins Fermentaion Time 3-4 hrs Cooking Time 10 mins

Method :

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1. Mix all "batter" ingredients in a bowl. Make this batter so that there are no lumps. Add required water to make it soft like dosa dough. Batter should be in medium consistency. Let it rest for 3-4 hrs.
2. Add all vegetables to this batter. Add water if required to get general dosa consistency.
3. Pre-heat an iron tawa on high for a minute. Pour a ladle full of dosa batter from the outward base of the tawa in a circular motion. Fill the gap in the middle with dosa batter. Drizzle 1-2 tsps of oil along the edge of the dosa and the gaps in the middle.
4. Increase heat to medium flame and let the dosa cook for around 2 to 3 mts. If you want a slightly softer dosa, remove the dosa at this point. For a crisper dosa, increase flame to high and let the dosa roast for a half a minute or so.

Tips :

1. You can add melted butter on top instead of oil.