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Sunday, February 09, 2014

Tangy Lemon Rice Vermicelli..

Variety of sweet and spicy breakfast dishes are made from Vermicelli. It means "little worms" in Italian is a type of fine pasta that is similar to spaghetti 

Rice vermicelli are thin noodles made from rice.

Tangy lemon rice vermicelli is very tasty, delicious and fast to cook dish.

Required for making tangy lemon rice vermicelli

✔150-200 grams Rice vermicelli

✔ 1 Onion chopped

✔ 1 Potato chopped

✔1 green chilly

✔ handful curry leaves

✔ 1tsp split black gram dal (urad dal)

✔2-3tbsp desiccated coconut powder

✔1 lemon

✔ 1tsp mustard seeds

✔1tbsp roasted chana dal

✔1 tbsp finely chopped coriander leaves

✔1tsp Red chilly flakes (optional)

✔Salt to taste

✔1tbsp cooking oil


Step 1: Boil Vermicelli

Take 1.5 litres water in pan and when water starts boiling add salt and vermicelli. Boil for 5-6 minutes on high flame, stir occasionally. Then drain the water with the help of colander and keep under tap water, and remove starch from vermicelli. Keep aside.

Step 2: Cooking Time

◾Heat oil in a deep pan. First add urad dal and then add mustard seeds as when seeds starts popping, add roasted chana dal, curry leaves and green chillies . Stir it for few seconds. Next add finely chopped onions, saute for 2-3 minutes on high flame, till onion becomes translucent. 
***stars represents step's
one star means first step..

◾Now add chopped potatoes saute it for few seconds and then add half cup water, cover the lid, and cook for 3-5 minutes till potatoes gets cooked.

◾Open the lid, add salt, lemon juice and coconut powder and few drops of water, to give moisture so that coconut don't gets burnt.

◾Now add pre cooked vermicelli, gently mix them and cook for 2-3 minutes on slow flame. 

◾Garnish with finely chopped coriander leaves and grated coconut.

Enjoy tangy spicy lemon rice vermicelli.

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