Sunday, March 27, 2011

Tri colored Vermicelli

Vermicelli is one of those dishes that is hassle free and gets ready in a jiffy. I spent 10 mins in the kitchen(including cooking time), awesome dish as a breakfast or an evening snack. A cup of hot tea to go along with it is a bonus. Tri-colored vermicelli gets its name from the 3 vegetables we use, namely peas, carrots and corn.


1/4 cup of mixed vegetables - Peas, diced carrots and Corn (I used frozen)
1 cup vermicelli
1 cup water
2 tbsp oil
1 green chili chopped
1 tsp mustard seeds
1 tsp jeera seeds
1/4 tsp sugar
salt to taste
lemon for garnish


1. Lightly roast vermicelli in 1 tbsp of oil to get a golden brown color
2. In a separate pan heat a tbsp of oil and add mustard followed by jeera
3. Next add green chili and veggies, saute it a bit
4. Add water and let water boil.
5. Next add vermicelli and cook covered on a medium flame
6. Take off heat when done, garnish with a lemon wedge when serving.