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Tuesday, 23 February 2010

Preparation time-10mins
Cooking time-15mins
Serves-4

Ingredients
Roasted Semiya/ Vermicelli-450gms
Carrot medium-1( finely chopped)
Fresh or frozen peas-1/2cup
French Beans-1/2cup( finely chopped)
Cauliflower florets-1/2cup
Onion large-1( finely sliced)
Tomato large-1( finely chopped)
Green chilles-5( broken into 2 pieces)
Garlic cloves-5( finely sliced)
Turmeric powder-1/2tsp
Salt to taste
Cloves-4
Green cardamom-2
Curry leaves-few
Cinnamon stick-1"
Water-700ml(+/-)
Oil-4tbsp(+/-)

Method
Heat oil in a pan, add cinnamon stick, cloves and green cardamoms. When the aroma rises add the onions, green chilles, curry leaves and garlic cloves, saute for few mins until the onions turns pink. Now add the vegetables and stir fry for few more mins. Add the tomatoes, turmeric powder and required salt. Cook for few more mins and add the water. Bring the mixture to boil, when boiling add the roasted semiya and stir well. Cover the pan with lid, simmer the heat and cook until the semiya is well done. Serve hot Semiya Kichadi with Onion raita.

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