Well who don't like vermicelli? Its so versatile ingredients, use it in sweet dish or savory , outcome always welcome by everyone. One day for lunch was thinking what to make, and I have this vermicelli packet was in the pantry. Take it out, open up the freezer, take out mixed vegetables and made this pulao with few spices along with smoothie. Healthy and quick lunch is ready.
BTW Just created twitter account Linsy Patel (@LinsyPatel) | Twitter, started following some of you. If you can find me and follow appreciate it.
Ingredients
1 cup vermicelli
2 cups water
1/2 cup frozen mixed vegetables.(carrot, peas , corn, spring beans)
1/2 small onion chopped
1 small tomato chopped
2 tbsp. mixed chopped coriander and mint leaves
1 tbsp. turmeric powder
2 tbsp. red chili powder
salt to taste
1 tbsp. ginger, garlic and chili paste
1 tbsp. cumin and coriander powder
1 tsp. cinnamon powder
1 tsp. cloves powder
1 bay leaf
2 tbsp. oil
I have added tsp of kolhapuri thecha on top to spice up
or if you want you can use biryani masala too and use whole spices like cloves, cinnamon, cardamom, bay leaf in seasoning.
Method:
In a pan, add 1 tsp. of oil and roast the vermicelli. Take it out.
If you have roasted vermicelli you don't need to roast it again.
Add the rest of the oil in the pan, if you are using whole spices then add it , I was using powder masala so just added bay leaf only.
then add onion and cook till its pink.
Add ginger, garlic, chili paste, tomatoes and all the powder masala along with mint and coriander leaves.
Cook for a minute or two.
Add vegetables and let it cook for a minute. I used frozen on so I just needed to coat the vegetables in masala so cook it only for a minute but if you are using raw, let them cook first.
Add water and when it comes to boil, add roasted vermicelli along with salt and covered the lod and let it cook till water is gone and vermicelli is cooked.
Stir it in between so it doesn't get sticky at the bottom of the pan.
Have it as it is or with raita or smoothie or even dal.
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BTW Just created twitter account Linsy Patel (@LinsyPatel) | Twitter, started following some of you. If you can find me and follow appreciate it.
Ingredients
1 cup vermicelli
2 cups water
1/2 cup frozen mixed vegetables.(carrot, peas , corn, spring beans)
1/2 small onion chopped
1 small tomato chopped
2 tbsp. mixed chopped coriander and mint leaves
1 tbsp. turmeric powder
2 tbsp. red chili powder
salt to taste
1 tbsp. ginger, garlic and chili paste
1 tbsp. cumin and coriander powder
1 tsp. cinnamon powder
1 tsp. cloves powder
1 bay leaf
2 tbsp. oil
I have added tsp of kolhapuri thecha on top to spice up
or if you want you can use biryani masala too and use whole spices like cloves, cinnamon, cardamom, bay leaf in seasoning.
Method:
In a pan, add 1 tsp. of oil and roast the vermicelli. Take it out.
If you have roasted vermicelli you don't need to roast it again.
Add the rest of the oil in the pan, if you are using whole spices then add it , I was using powder masala so just added bay leaf only.
then add onion and cook till its pink.
Add ginger, garlic, chili paste, tomatoes and all the powder masala along with mint and coriander leaves.
Cook for a minute or two.
Add vegetables and let it cook for a minute. I used frozen on so I just needed to coat the vegetables in masala so cook it only for a minute but if you are using raw, let them cook first.
Add water and when it comes to boil, add roasted vermicelli along with salt and covered the lod and let it cook till water is gone and vermicelli is cooked.
Stir it in between so it doesn't get sticky at the bottom of the pan.
Have it as it is or with raita or smoothie or even dal.
Full Scoops: First Blog Anniversary Giveaway!
#recipeoftheweek | A Mummy Too
lovely meal...
ReplyDeletethanks Rafeeda
DeletePulao looks delicious..
ReplyDeleteThanks Sona, not as good as yours
DeleteYummy upma ..Nice addition of coriander and thecha .
ReplyDeleteThanks priya
DeleteI am always looking for quick but satisfying recipes to make for light dinners. Love this recipe and got loads of vermicelli in the pantry. Thanks for sharing the recipe.
ReplyDeleteSure Mayuriben let me know when you make it
DeleteHealthy and filling brunch .. I make it often.
ReplyDeleteNow its on my list too.
DeleteTempting pulav...... looks yuumy lunch!
ReplyDeletethanks Sony
Deletelooks filling n delicious !
ReplyDeleteThanks Julie, waiting for your falafel
DeleteI love vermicelli and this looks super delicious. Gonna give it a try soon. :)
ReplyDeletethanks Ritu for stopping by and your support, will surely stop by at yours
Deletedelicious pulav!!!
ReplyDeleteVermicelli pulao looks delicious Very nice.
ReplyDeleteThanks for sharing with Hearth and Soul blog hop.
ReplyDeleteEasy, tasty and healthy one!!!
ReplyDeleteI have only used vermicelli for payasam. Now I can also make a nice pulav with it.
ReplyDeleteone of the best recipe to have any time...love it..
ReplyDeleteLinsy, great recipe, I like the idea of switching up with savory vermicelli in place of rice...Welcome to Twitter, just started following you:)
ReplyDeleteThanks so much for linking your delish sounding dish to November's Family Foodies Vegetarian event
ReplyDelete