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Wednesday, 16 March 2011


Ingredients
Roasted Semiya( Vermicelli)-250gms
Carrot( chopped)-1/4cup
Beans( chopped)-1/4cup
Fresh green peas-1/4cup
Sliced mushrooms-1packet
Onion large( sliced)-1
Tomato lerge( chopped)-1
Green chilli( slit)-3
Ginger and Garlic paste-1tbsp
Corriander leaves-1cup
Mint leaves-1cup
Red chilli powder-1tsp
Turmeric powder-1/4tsp
Coconut milk( thick)-1cup
Salt to taste

For tempering
Cinnamon-2"
Cloves-4
Cardamon-2
Bay leaf-2
Oil required


Method 
Heat oil in pan, when hot add the tempering ingredients and fry for few seconds until the aroma of whole spices rise. Now add the chopped onions and fry until onion turns pink, next add the green chilli, carrots, beans and freah peas and fry for few more mins. Now add the ginger and garlic paste and fry till the raw smell leaves. Add the mushrooms, mint leaves, corriander leaves, tomatoes and fry till tomatoes are mashed. Now season the vegetable mixture with red chilli powder, turmeric powder and salt. Reduce the heat and add the thick coconut milk to the vegetables. Based on the amount of vegetable gravy measure and add water for the semiya( vermicelli). Bring the gravy to boil, check the seasoning and add the roasted semiya( vermicelli). Stir well and cover the pan with a lid, cook on reduced heat until the semiya and vegetables are well cooked and tender. Serve hot with raita of your choice.

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