YR 7th Year of Membership
Preparation for vegetable vermicelli pulao :
Fry 1 measure of aachi vermicelli in refined veg. Oil until golden brown. Set aside. Saute a spoonful of ginger garlic paste in oil for 1-2 min. Add 1/3 measure of chopped onions and 2/3 measure cooked vegetables. (carrot, peas, beans etc) saute for 2-3 min. Add pulao masala, lemon juice and salt to taste. Add 1 ½ measures of water and bring to boil. Add fried vermicelli. Add a few fried cashew nuts and cook for 8-10min.
preparation for vermicelli upma :
fry 1 measure of aachi vermicelli in refined veg. Oil until golden brown. Set aside. Fry some mustard, black gram dal, bengal gram dal and chopped green chillies curry leaves in refined veg. Oil. Add 1/3 measure chopped onions and saute for 2-3 min. Add 1 ½ measures of water and cooked vegetables of your choice if desired. Add salt to taste. Bring water to boil, add fried vermicelli and cook for 5 mins. Granish with finely cut coriander leaves and grated coconut for better flavour
preparation for vermicelli payasam :
fry 1 measure of aachi vermicelli in ghee until golden brown. Set aside. Boil 6 measure of milk. Add fried vermicelli and cook for 8-10 min. Add 1 measure of sugar, a few raisins, fried cashew nuts and a pinch of cardamom powder. Mix well boill for 2-3 min and service.