Living through a hectic schedule? Late for your appointment? Tired after a travel? Want a quick fix?
We have today's recipe - vegetable semiya. The process is pretty simple and it gets done a lot faster and you can have it packed on the go or fresh and hot. There's non veg variant too in this recipe. So, try something new for every rush hour.
Prep Time: 10 min
Cook Time: 20min
Ingredients:
Vermicelli - 500g
Oil - 20ml - 50ml
Cloves - 3 or 5
Cardamom - 3
Cinnamon - 3 barks
Ginger Garlic Paste - 2 spoons
Green Chilli - 2
Coriander Leaves - 1 sprig
Mint Leaves - 2 sprigs
{Carrot - 1
Beans - 3 } - Chopped
Peas - 10-15
Onions - 2
Tomatoes - 5
Turmeric Powder - 1 teaspoon
Chilli Powder - 1 tablespoon
Coriander Powder - 1/2 tablespoon
Salt to taste. (usually 1 spoon)
Water - 1L
Method:
1. Roast the vermicelli in a kaadai (deep-bottomed vessel) for about 7min at high flame and set aside. Keep stirring while hot to avoid burning.
2. In another kaadai, pour some oil and fry the cloves, cardamom, cinnamon, green chilli and onions till the onions turn pink.
3. Add ginger garlic paste and saute till the onions get a little sticky and then add all the chopped vegetables and peas and keep frying.
4. Once the vegetables are well steamed, squeeze the tomato pulps into the mixture and stir well in high flame. Mash all the tomatoes to juices and keep frying the veggies.
5. When the paste gets a little sticky, sprinkle some water and add salt, turmeric, chilli and coriander powder and saute till the colour changes and the trace of the powder is gone.
6. Sprinkle the mint leaves and coriander leaves and stir well.
7. Pour 1L of water into the mixture and let it boil.
8.Once the mixture is boiled, introduce the roasted vermicelli into the boiling mixture and mix well so no lumps are formed.
9. When all the vermicelli are completely soaked, switch the flame to a simmer and close the vessel and let it cook for 10min.
10. After 10 minutes, open the lid and make sure there's no residue water at the bottom of the cooked semiya and switch off the stove.
That's it. Your freshly made, hot veggie semiya is ready. If you've got kids, this can be cooked as a healthy variant for noodles.
Subscribe, Comment and Share if you like it.
We have today's recipe - vegetable semiya. The process is pretty simple and it gets done a lot faster and you can have it packed on the go or fresh and hot. There's non veg variant too in this recipe. So, try something new for every rush hour.
Prep Time: 10 min
Cook Time: 20min
Ingredients:
Vermicelli - 500gOil - 20ml - 50ml
Cloves - 3 or 5
Cardamom - 3
Cinnamon - 3 barks
Ginger Garlic Paste - 2 spoons
Green Chilli - 2
Coriander Leaves - 1 sprig
Mint Leaves - 2 sprigs
{Carrot - 1
Beans - 3 } - Chopped
Peas - 10-15
Onions - 2
Tomatoes - 5
Turmeric Powder - 1 teaspoon
Chilli Powder - 1 tablespoon
Coriander Powder - 1/2 tablespoon
Salt to taste. (usually 1 spoon)
Water - 1L
Method:
1. Roast the vermicelli in a kaadai (deep-bottomed vessel) for about 7min at high flame and set aside. Keep stirring while hot to avoid burning.
2. In another kaadai, pour some oil and fry the cloves, cardamom, cinnamon, green chilli and onions till the onions turn pink.
3. Add ginger garlic paste and saute till the onions get a little sticky and then add all the chopped vegetables and peas and keep frying.
4. Once the vegetables are well steamed, squeeze the tomato pulps into the mixture and stir well in high flame. Mash all the tomatoes to juices and keep frying the veggies.
5. When the paste gets a little sticky, sprinkle some water and add salt, turmeric, chilli and coriander powder and saute till the colour changes and the trace of the powder is gone.
6. Sprinkle the mint leaves and coriander leaves and stir well.
7. Pour 1L of water into the mixture and let it boil.
8.Once the mixture is boiled, introduce the roasted vermicelli into the boiling mixture and mix well so no lumps are formed.
9. When all the vermicelli are completely soaked, switch the flame to a simmer and close the vessel and let it cook for 10min.
10. After 10 minutes, open the lid and make sure there's no residue water at the bottom of the cooked semiya and switch off the stove.
That's it. Your freshly made, hot veggie semiya is ready. If you've got kids, this can be cooked as a healthy variant for noodles.
Subscribe, Comment and Share if you like it.
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