I am saturated. Sometimes being a shoulder to cry can hurt your ears and you want to become inert to all the talking and crying around to keep your self sane and happy. To keep away from you putting yourself in their shoes and feeling miserable. Not that I am being unsympathetic. I still would lend my shoulders- but detaching my self emotionally.
Tonight, I needed to cook something fast, healthy,light and something that slips into my throat soon. The recipe below is ideal. Relish it!
Ingredients:-
3 cups of vermicilli
1 tsp of mustard
2 tbl spn of oil
1 inch of ginger grated
1 medium onions chopped
1 tsp of urad dal
1/2 a carrot chopped (small size)
3 green chilli chopped finely
4-5 curry leaves
4-5 french beans chopped finely
pinch of asafoetida
salt to taste
Method:-
Roast the vermicilli till an aroma comes out and the vermicilli has a very light brown color. Keep aside.
Heat oil in a pan. Add mustard and let it crackle. Add a pinch of asafoetida.
Add urad dal, ginger, curry leaves and onions. Fry till onions get transparent.
Add the veggies and fry well. Add 5 glasses of water and salt. Let the water come to a boil.
Add the semiya/vermicilli and start to stir frequently. At this stage keep the flame low.
Cook till the semiya gets soft, cooked and is seperate from each other(not sticky and watery). you may have oit watery and sticky too if you like it that way. Ideally it shouldn't be served sticky. But thats your palate's call. :)
Serve hot.
Tonight, I needed to cook something fast, healthy,light and something that slips into my throat soon. The recipe below is ideal. Relish it!
Ingredients:-
3 cups of vermicilli
1 tsp of mustard
2 tbl spn of oil
1 inch of ginger grated
1 medium onions chopped
1 tsp of urad dal
1/2 a carrot chopped (small size)
3 green chilli chopped finely
4-5 curry leaves
4-5 french beans chopped finely
pinch of asafoetida
salt to taste
Method:-
Roast the vermicilli till an aroma comes out and the vermicilli has a very light brown color. Keep aside.
Heat oil in a pan. Add mustard and let it crackle. Add a pinch of asafoetida.
Add urad dal, ginger, curry leaves and onions. Fry till onions get transparent.
Add the veggies and fry well. Add 5 glasses of water and salt. Let the water come to a boil.
Add the semiya/vermicilli and start to stir frequently. At this stage keep the flame low.
Cook till the semiya gets soft, cooked and is seperate from each other(not sticky and watery). you may have oit watery and sticky too if you like it that way. Ideally it shouldn't be served sticky. But thats your palate's call. :)
Serve hot.
2 comments:
Nice looking vermicelli, I also posted it in my initial posts.
thanks pari
Post a Comment