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  • Today 365days Vermicelli Sweet kheer:
    Ingredients: Semiya/Vermicelli - 1 cup, Milk - 2 cups, Cashews - 10, Cardomom powder - 3 tsp, Ghee - 4 tsp, Sugar - 1/2 cup(as per ur taste).

    Method to Prepare: Heat a tsp ghee in a pan and fry the cashews till golden brown. In the same pan, fry the semiya till light brown, take and keep aside. Pour milk in the pan and boil. After 10mins, when the milk thickens slightly add the fried semiya and simmer cook for 5-10 mins till soft. Add the sugar and boil till its mixed well, now finally add the cardomom powder and cashews. Simmer and boil for 5mins and put off the flame. Wow! hope all enjoyed my favourite paayasam!
  • Today 365days Vermicelli Pulihora:
    Ingredients: Semya/ Vermicelli 1 cup, Turmeric powder tsp, Green Chillies 3, Lemon 1, Oil tsp.

    Talimpu: Chana dal 1 tsp, Urad dal 1 tsp, Mustard seeds ½ tsp, Cumin seeds 1/2 tsp, Fenugreek seeds a pinch, Broken red chillies 2, Hing/ Asafoetida a pinch, Curry leaves 4, Oil 1 tbsp

    Method to Prepare: In a pot, bring to boil 1 cup of water. Add oil and vermicelli to above pot. Cook covered on medium-low for a minute or two and then remove from heat. If you have excess water, strain the vermicelli. Remove stems, wash and slice green chillies into halves. Squeeze a lemon into small bowl and dissolve necessary salt in it. In a wide skillet, heat oil. Add all talimpu ingredients in order along with sliced green chillies.When chana dal turns light brown, remove from heat. Mix in cooked vermicelli to the above talimpu along with turmeric powder and lemon juice (with dissolved salt). Serve after thorough mixing.
  • Today 365days Vermicelli Idli:
    Ingredients: 2 cups Vermicelli (roasted or unroasted), 3 tbsp Oil, Asafoetida a pinch, 1 inch Ginger, 1/2 cup chopped Onion, 1/2 cup Peas and Carrot chopped mixed, 1 cup Cabbage, 2 Green Chillis, Salt to taste, Coriander Leaves (finely chopped), Cashews roasted a few, 1 tsp Mustard seeds, Curry leaves - a few, 3/4 cup buttermilk or curd beaten to a Idli batter consistency, Water for rice cooker,

    Method to Prepare: Heat the Wok on the gas and add 1 tbsp oil to it. If you have unroasted vermicelli add 2 cups of it to the oil and roast on medium flame until they turn a little golden. Remove this and transfer to a plate and allow it to cool. In the same Wok add 1 tbsp of oil and add asafoetida,mustard seeds and when that splutters add green chillis, curry leaves,ginger, onion and cook until the onions are half cooked. Add the remaining vegetables and cook them for sometime. Add cashews and chopped coriander leaves to the mix and transfer them to a bowl and allow them to cool. When both the vermicelli and the vegetables are cooled add the buttermilk or curd mix so that you have just enough to mix and then allow them to rest for 10 mins. Then apply a little oil to the Idli plates and add in the mix. Steam them in a rice cooker by adding a little water to the base of the rice cooker and then placing the idli plates in it. Cook this for about 7-10 mins.Vermicelli Idli's are ready to be served hot.
  • Today 365days Vermicelli Cutlet:
    Ingredients: 200 g Vermicelli, 3 Medium Potatoes Mashed, 50 g Carrot chopped, 50 g Beans chopped, 1 Medium Onions cut finely, Small bunch Coriander leaves cut, Small bunch mint leaves cut, ½ tsp pepper powder, 4 Green chillies, Bread Crumbs, Oil for frying, Salt to taste,

    Method to Prepare: Boil water in a Kadai and add 1 tsp Oil and Salt to it. Add the Vermicelli and cook the same in it. Once cooked remove from flame and strain the water. Allow it to cool. Add the mashed potatoes and other finely chopped vegetables in a mixing bowl and mix throughly after adding salt and pepper powder. Finally add boiled Vermicelli and mix well. Shape into cutlets and roll them in bread crumbs and keep aside. Deep fry this Cutlets in Oil till they are golden brown in color and serve with tomato sauce.
  • Today 365days Vermicelli Pulav:
    Ingredients: 2 Cups of Vermicelli, 2 Medium Cooked Potatoes each cut into four, 1 Cup Vegetables ( Carrot- beans), 2 Medium Tomatoes, 1 Medium Onion, 2 Medium Green Chillies, Coriander leaves, Mint leaves, 5 Gm Spices (Sa zeera, cloves, cardamom, cinnamon), 1 tsp coriander power, 1/2 tsp pepper powder, 1 tsp ginger garlic paste, Oil, Ghee, Salt.

    Method to Prepare: Fry the Vermicelli in ghee till golden brown and keep aside. Cut vegetables, onions, green chillies to thin long pieces and chop coriander leaves and mint leaves finely. Heat oil in a vessel and add Onions and Vegetables and cook for 5 minutes. After that add all the other ingredients except vermicelli and coriander leaves and cook for another 10 minutes. Add 4 cups of water and vermicilli and cook till the water gets absorbed. Remove from flame and garnish with coriander leaves.
  • Today 365days Vermicelli Curd Baath:
    Ingredients: 2 Cups Vermicelli, 2 Cups beaten Curd, 1 Cup grated coconut, Pomegranate Seeds (Optional), 2 green chillies chopped, 1/2 tsp pepper, 1/2 tsp grated ginger, Bengal gram, Urad dal, Jeera, Mustard seeds, 1 Pinch Asafoetida, Coriander leaves, Curry leaves, Oil, Salt.

    Method to Prepare: In a pot, bring to boil 1 cup of water. Add oil and vermicelli to above pot. Cook covered on medium-low for a minute or two and then remove from heat. If you have excess water, strain the vermicelli. Remove stems, wash and slice green chillies into halves. Squeeze a lemon into small bowl and dissolve necessary salt in it. In a wide skillet, heat oil. Add all talimpu ingredients in order along with sliced green chillies.When chana dal turns light brown, remove from heat. Mix in cooked vermicelli to the above talimpu along with turmeric powder and lemon juice (with dissolved salt). Serve after thorough mixing.
  • Today 365days Vermicelli And Coconut Burfi:
    Ingredients: Milk - 1 tin (400g), Vermicelli - 1 & 1/2 cups (100g), Coconut, grated - 1 cup (100g), Almonds - 1 cup (100g) blanched & chopped, Saffron - few strands soaked in a little milk.

    Method to Prepare: In a karahi, dry roast the vermicelli till light brown. Boil vermicelli in excess water till soft, drain. Grease a tray with ghee and keep aside. In a karahi mix together milk, boiled vermicelli, coconut and almonds. Cook on low heat till the mixture leaves the sides of the karahi. Add the saffron. Spread on the greased flat dish / tray. When cool cut into desired shapes. This dish is a good option to be served as a snack or as a part of main meal.
  • Today 365days Vermicelli Pakora:
    Ingredients: Vermicelli - 1 pack (100g), Besan - 1½ cup (approx. 100 g), Water - 1 cup (150 ml), Spinach, chopped - 2 cups (70 g), Onion - 1,chopped (50g), Salt to taste, Oil for frying.

    Method to Prepare: Cook Vermicelli as per pack instructions. Allow the noodles to cool and keep aside for later use. Make a thick batter with besan and water. Mix in chopped spinach, onion and cooked noodles. Adjust salt to taste. Deep fry loosely held spoonfuls of the mixture in hot oil till golden brown. Serve hot with MAGGI Tomato Ketchup. This dish is a good option to be served as a snack or as a part of main meal.
  • Today 365days Vermicelli Noodle Soup:
    Ingredients: 1 cup vermicelli, 3 teaspoons tomato paste, 2 tablespoons butter, 2 chicken broth cubes, diluted in 4 cups of water, salt to taste, black pepper according to taste.

    Method to Prepare: In a pan, melt the butter on medium heat then fry the tomato paste in it. Add the diluted chicken broth and another liter of water to the pan. When water starts to boil, add in the vermicelli, salt and pepper and let it boil for another 15 minutes. Remove vermicelli soup from heat and pour into serving bowls. Serve warm. you can add some minced parsley before serving
  • Today 365days Vermicelli Dosa:
    Ingredients: Roasted Vermicelli 1 Cup, Fine Sooji 1/3 Cup, Rice Flour 2 tbsps, Yogurt 2 tbsps, Green Chiles 2 – 4, Ginger 1 inch Piece, Cumin Seeds 1/2 tsp, Cilantro few Sprigs, Salt to taste

    Method to Prepare: Remove stems, wash and finely chop the green chiles. Peel and mince the ginger. Wash and finely chop the cilantro. Grind green chiles and ginger into coarse paste. In a mixing bowl, add vermicelli, sooji, rice flour, yogurt, green chile ginger paste, cumin seeds, cilantro and salt. Add around one cup of water and make it into a batter. Heat a flat pan on medium heat, apply quarter tsp of oil with back of a spoon. When pan gets hot, pour a big ladle full of vermicelli dosa batter on to the pan in circular motion. Make sure batter is thin enough that it spreads by itself into around 6 – 8 inch diameter dosa. Spread the dosa a little with back of a spoon if there are any blobs of batter. Cook covered on low flame for about a minute for vermicelli to cook from inside. Uncover and fry till bottom side starts to turn light golden brown. Pour 1/8th tsp of oil on semya dosa and carefully turn on other side. Reduce the heat to medium and cook on this side for about a minute before removing from heat. Turn again and fry for couple of seconds to crisp up the dosa. Repeat the same with remaining vermicelli dosa batter. Serve vermicelli dosa immediately with sambar or with any chutney of your choice.