Bambino

vermicelli is an interesting breakfast and snack option. It is easier to cook and is a great substitute for noodles. Light, easy to make and digestible; if you look for these qualities in your breakfast or snack, then you've struck exactly the right food for you. There are many different methods of cooking vermicelli and also different preferences of its taste. Some like it sweet and nutty, for others it must be salty and plain, for some of us with the Indian taste buds, the vermicelli must be spicy and full of veggies.

      Vermicelli is absolutely appropriate to be packed in lunch boxes. kids love this dish and its a great option for mommies to prepare in the morning as it takes as less time as 20 min. Here is my all new, unique, delicious, Indian style classic vermicelli recipe:



Ingredients:

  • Cooking oil - 4 tbs.
  • pure ghee-  1 tbs.
  • vermicelli - 1 and 1/2 cup
  • mustard seeds - 1 tbs.
  • curry leaves - 8 to 10
  • green chili- 1(cut into small pieces)
  • tomato - 1 ( diced)
  • onion - 1 ( chopped)
  • capsicum (green bell pepper) - 1 (chopped)
  • garam masala - 1 tbs.
  • tomato ketchup - 6 to 7 tbs.
  • salt-  as per your taste
  • water- 1 cup
  • coriander ( cilantro) - 1/2 cup chopped
  • water-  1 and 1/2 cup

Method:

  • take 1 tbs pure ghee in a pan and warm it.add vermicelli and roast it for about 5 min till it turns slightly golden brown in color.
  • after roasting, take out the vermicelli in a separate bowl and into the pan add cooking oil and let it heat.
  • to the well heated oil, add mustard seeds and wait for them to crack nicely.( be careful and stay away from the stove to protect yourself from the bouncing mustard)be sure not to burn the mustard seeds. it takes only a few seconds to crack.
  • Now add onions and fry them till they get soft. after 2 min of frying add the curry leaves and ginger and fry again.
  • once the onions are soft, add capsicum ad fry for another 2 min.
  • now add the tomatoes, green chili , salt and garam masala to the pan. mix everything well.
  • when all the veggies get well integrated, add 1/2 cup of water and transfer the roasted vermicelli to the pan. begin mixing everything together on low flame.
  • when the vermicelli is semi-soft, add some more salt and garam masala to it and mix well. Sprinkle 1/2 cup of water over it and mix again. keep mixing. do not stop. keep the flame low all the time.
  • check the softness of vermicelli by pressing it between your fingers. if it is more than half cooked, turn of the flame and keep mixing. 
  • After mixing it for some time, cover the pan with a lid and let the vermicelli cook within its own steam for 5 min
  • After 5 min open the lid, add tomato ketchup and mix well.
  • Bambino vermicelli is ready. garnish with chopped coriander and serve hot.

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Bambino- The classic vermicelli recipe

                                              Bambino

vermicelli is an interesting breakfast and snack option. It is easier to cook and is a great substitute for noodles. Light, easy to make and digestible; if you look for these qualities in your breakfast or snack, then you've struck exactly the right food for you. There are many different methods of cooking vermicelli and also different preferences of its taste. Some like it sweet and nutty, for others it must be salty and plain, for some of us with the Indian taste buds, the vermicelli must be spicy and full of veggies.

      Vermicelli is absolutely appropriate to be packed in lunch boxes. kids love this dish and its a great option for mommies to prepare in the morning as it takes as less time as 20 min. Here is my all new, unique, delicious, Indian style classic vermicelli recipe:



Ingredients:

  • Cooking oil - 4 tbs.
  • pure ghee-  1 tbs.
  • vermicelli - 1 and 1/2 cup
  • mustard seeds - 1 tbs.
  • curry leaves - 8 to 10
  • green chili- 1(cut into small pieces)
  • tomato - 1 ( diced)
  • onion - 1 ( chopped)
  • capsicum (green bell pepper) - 1 (chopped)
  • garam masala - 1 tbs.
  • tomato ketchup - 6 to 7 tbs.
  • salt-  as per your taste
  • water- 1 cup
  • coriander ( cilantro) - 1/2 cup chopped
  • water-  1 and 1/2 cup

Method:

  • take 1 tbs pure ghee in a pan and warm it.add vermicelli and roast it for about 5 min till it turns slightly golden brown in color.
  • after roasting, take out the vermicelli in a separate bowl and into the pan add cooking oil and let it heat.
  • to the well heated oil, add mustard seeds and wait for them to crack nicely.( be careful and stay away from the stove to protect yourself from the bouncing mustard)be sure not to burn the mustard seeds. it takes only a few seconds to crack.
  • Now add onions and fry them till they get soft. after 2 min of frying add the curry leaves and ginger and fry again.
  • once the onions are soft, add capsicum ad fry for another 2 min.
  • now add the tomatoes, green chili , salt and garam masala to the pan. mix everything well.
  • when all the veggies get well integrated, add 1/2 cup of water and transfer the roasted vermicelli to the pan. begin mixing everything together on low flame.
  • when the vermicelli is semi-soft, add some more salt and garam masala to it and mix well. Sprinkle 1/2 cup of water over it and mix again. keep mixing. do not stop. keep the flame low all the time.
  • check the softness of vermicelli by pressing it between your fingers. if it is more than half cooked, turn of the flame and keep mixing. 
  • After mixing it for some time, cover the pan with a lid and let the vermicelli cook within its own steam for 5 min
  • After 5 min open the lid, add tomato ketchup and mix well.
  • Bambino vermicelli is ready. garnish with chopped coriander and serve hot.

Here are some amazing products to buy from amazon to make your life easier. check out the links:

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