Tag: vermicelli

Vermicelli Pulav:

May 22, 2024

My daughter persuaded me to write my version of Vermicelli Pulav, which they used to enjoy during their schooling days. It is a one-pot, quick meal with veggies and greens.

Earlier, I posted how to cook vermicelli under the Beginner’s guide.  Here is one more recipe with vermicelli from our kitchen to yours.

Ingredients:

Vermicelli – 3 Cups

Mixed Vegetables   –   1.5 Cups

Ghee and oil       2 tbsp+2 tbsp.

salt and ½ lemon.

To Grind:

 Onion – 1 small                 

Pudina and coriander leaves – ¼ Cup

Green Chillies – 4

Ginger – ½ inch piece

Garlic – 2 cloves

Cloves – 3

Cinnamon – ¼ “

Turmeric – ½ tsp

Dhania/Coriander powder – 2 tsp

Method

-Toast vermicelli in one tbsp of Ghee. Set it aside.

-Chop all the vegetables and keep them aside. (I normally use capsicum, beans, carrot and green peas)

-Grind all the ingredients under “grind” in a mixie jar till smooth.

-Heat the remaining oil and ghee in a pan. Put chopped vegetables in it and fry till half done. Now, add the ground mixture and salt. Cook till the spices are fragrant and the raw smell vanishes.

-Add 4.5 cups of water and boil; add roasted vermicelli, stir well and cover. Cook till done. Add the juice of ½ lemon and mix.

-If you add water after adding the vermicelli, ensure sufficient water, just like we add while making regular vermicelli. Water should be just above the vermicelli. Mix the mixture and check for the salt. Add and cover the kadai with a lid if salt is needed, and cook it on a low flame.

-leave it to rest for a while and then serve.

Sheer Khurma/ Sheer Khorma:

September 1, 2017

Sheer Khurma is also known as Sheer Khorma. The term represents Milk with dry dates. It is Vermicelli kheer with lots and lots of dry fruits and dry dates. It is a traditional sweet dish, which is served during Eid Ul Fitr.

I wanted to try this recipe from so long. I took my house-help’s help to gather how it is made and she described to me how her mom used to make this on festival days. She guided me on how to chop all these dry fruits as well.

sheer ori

Ingredients:

Milk – 1.5 litres.

Ghee – 2 to 3 tbl spoon (to fry all the dry fruits)

Sugar – to taste (used almost ½ cup)

Dry dates – ¼ cup (sliced length wise)

Almond – ¼ cup (slivered)

Cashew – 2 table spoon (bits)

Pista – ¼ cup (chopped)

Raisins – 2 table spoons

Chironji – 2 table spoons

Vermicelli – ¼ cup

Saffron – 8 to 10 strands

Cardamom – ½ tea spoon.

Method:

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-Take ghee in a thick bottomed kadai and roast vermicelli, remove and keep aside.

– Fry all the dry fruits one by one.

– Soak saffron in 2 table spoons of hot milk and keep aside.

– Take roasted vermicelli and dry fruits together in this same kadai and pour milk and boil.

–  Cook this until you see a creamy texture and vermicelli is perfectly done.

–  It takes anywhere between fifteen to twenty minutes.

– Now add in sugar and check for the sweetness and adjust the quantity and boil.

– Lastly add soaked saffron and cardamom powder.

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– You can serve this as a hot dessert or chilled.

How to cook Vermicelli:

December 7, 2016

Initial days of cooking are very challenging. We face lots of hardships at the kitchen. Generally in south Indian cooking,  the quantity of water used, is crucial and the end result is depends on that. So, if we know the requirement of water for cooking that particular ingredient, half the battle is won.

Usually I get a query in my message box regarding some doubts or the other from my near and dear ones. In one such query’s person had asked me, why she can’t cook perfect vermicelli Upma?  Further she said, her preparation becomes little soggy each time she makes vermicelli upma. That day, while answering her query, I thought of making one separate category for learners in my future blog and today here I am, writing my first post, dedicated to cooking learners.

Here, I will guide you to make simple Vermicelli Upma –

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Ingredients:

Vermicelli – 2 cups

Onion – 2 medium

Green chillies -2

Salt

Grated coconut – 1 table sp

Lemon – 1/2

For seasoning –

Mustard – 1 teaspoon

Urad dal – 1teaspoon

Curry leaves – 1 spring

Cumin- ½ teaspoon

Red chilli -1

Oil /ghee – 2 table spoon.

Method:

-First, Chop the onions, chillies and measure vermicelli and keep aside.

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  • Keep one small bowl of water for boiling.

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  • In another burner, keep thick bottomed kadai; do seasoning by heating ghee or oil, or mix of both. When it is hot, add mustard. When the mustard splutters add urad dal. After it becomes light brown add red chilli, cumin, curry leaves.
  • After this add chopped onion, green chillies and fry for a while.

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  • If you wish to add turmeric, you can add it now.
  • Add little salt and fry onion until it is light brown.
  • Add vermicelli and fry for a while.
  • How to check if oil is sufficient or not: while mixing vermicelli, if oil coats vermicelli and becomes wet and shiny, oil content is perfect for this upma. If you feel vermicelli is dry and it is not holding together, add little more oil or ghee.

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  • Next- how much roasting or frying is needed? After frying it for a couple of minutes on a low flame, you will see the colour change and each strand will becomes whitish and crispy. It is now time to add boiling water.(refer to this above picture)

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  • How much quantity of water? Please refer to the picture. While pouring, Water should be just above the vermicelli. Mix the mixture and check for the salt. If salt is needed add and cover the kadai with a lid and cook it in a low flame.

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  • After a couple of minutes, open the lid, if water is evaporated and top part of the layer appears cooked, that is it. If you find, it is yet to cook, sprinkle little water and keep it covered for couple of minutes.

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  • If you like to garnish with coconut, add coconut and add lemon juice and mix.

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Serve this upma with a cup of coffee or tea.