Pakashastra

Pakashastra

Sunday, October 20, 2013

Vermicelli Bhath


Ingredients:

Roasted Vermicelli - 2 cups
Onion - 1
Carrots - 2
French Beans - 4
Capsicum - 1
Fresh Green Peas - 1/4 cup
Green Chilli - 2
Ginger, minced - 1 tsp
Turmeric Powder - 1/4 tsp
Peanuts - 1/8 cup
Cashew nuts - 1/8 cup
Bengal Gram - 2 tbsps
Black Gram - 1 1/2 tbsps
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Dry Red Chilli - 1
Curry Leaves - 5
Dessicated Coconut - 3 tbsps
Vegetable Oil - 2 tbsps
Ghee - 1 tbsp
Salt to taste

For Garnishing:

Coriander Leaves



Method:

  1. Chop onion, carrot, french beans and capsicum.
  2. Slice green chillis.
  3. Take 3 1/2 cups of water in a pan, add chopped carrots and french beans. Bring the water to boil.
  4. Meanwhile, heat oil in a pan.
  5. Add peanuts and cashew nuts.
  6. When peanuts start crackling, add bengal gram, black gram, cumin seeds, mustard seeds, dry red chilli pieces and curry leaves.
  7. When mustard seeds start crackling, add slit green chillis and minced ginger. Saute for half a minute.
  8. Add chopped onion and capsicum. Saute until onion turns translucent in color.
  9. Add roasted vermicelli, salt and turmeric powder. Mix well.
  10. Pour the boiling water, mix well and cook covered.
  11. When vermicelli is cooked and all the water is evaporated, add dessicated coconut and ghee. Mix gently until well combined.
  12. Garnish with coriander leaves.
  13. Serve hot.


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