Semiya / Vermicelli
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200 grams
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Cinnamon
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1 inch stick
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Fennel Seeds
|
1 tea spoon
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Cardamom / Elachi
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4 pieces
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Onion (finely chopped )
|
1 large
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Green Chilli (finely
chopped )
|
1 piece
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Ginger (finely grated )
|
1 table spoon
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Curry leaves
|
1 spring
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Bay Leaf
|
1 small
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Carrot (finely chopped )
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1 piece
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Beans
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7-8 pieces
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Peas
|
½ cup
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Tomato (finely chopped )
|
1 midium piece
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Coriander Powder
|
¾ table spoon
|
Cumin Powder
|
½ tea spoon
|
Turmeric Paste
|
1½ tea spoon
|
Chilli powder
|
1 tea spoon
|
Garam Masala Powder
|
1 tea spoon
|
Lemon Juice
|
1 tea spoon
|
Ghee
|
1 table spoon
|
Oil
|
1 table spoon
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Salt
|
As per Taste
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Water
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To boil Semiya /
Vermicelli
|
Preparation :
|
Boil lots of water in a
large pot, when it starts boiling, add salt and Semiya / Vermicelli and cook
for 5 to 8 mins till the semiya is soft. Don't make Semiya / Vermicelli mushy.
Once it is cooked, drain it and set aside.
|
Heat oil and ghee in a
kadai. Add cinnamon, bay leaf, cardamom, fennel seeds and saute for 30 sec.
Now add in onions, green chili, ginger, curry leaves and cook for couple of
mins. Once the onions is wilted, Add in the veggies and saute for 5 to 8
mins. Now the raw smell is gone add in the tomatoes and peas. Mix well and
cook for another 2 mins.
|
Add all the spice powders
and salt. Mix well and cook for a min. Now add some water and mix well. Cover
the kadai and cook for 10 mins till everything is tender. Don't make stuff
dry.
|
Add Semiya / Vermicelli,
it will absorbs all the saucy masala. Toss Semiya well with the masala for
couple of mins.
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Cover for 5 mins in and
sim heat and Squeeze in some lemon juice and mix well before serving hot.
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