Tuesday, 13 February 2018

Recipe 11: Vermicelli with Vegetables

Vermicelli is a very thin variety of noodle shaped pasta. They are extremely easy to make and can be prepared in a variety of manner, both vegan and with meats.

Being so widely available and cooked in almost every household, I feel that vermicelli is not something that needs to be told how to cook.

Little did I know that I am wrong and people do struggle with cooking it correctly.

So today evening when I was hungry and saw tons of vegetables in my fridge, Vermicelli is what I cooked.


  1. 2 cups of vermicelli
  2. 1 large carrot
  3. 3 stems of spring onion
  4. 1-2 green chillies
  5. 1/2 cup green peas
  6. 1tsp. zeera /cumin whole
  7. 1 tbsp. tomato sauce
  8. 1 tsp. green chilly sauce
  9. 1tsp. haldi/turmeric
  10. 2 tsp. black pepper powder
  11. salt to taste
  12. vegetable oil for shallow frying


Chop all the vegetables same size.
Par boil the vermicelli, drain some of the water, keep rest for later usage.
In a wok or frying pan add some oil and temper zeera.
Add in the vegetables and salt.
Cook on high flame for a minute.
Cover and cook on low flame till the vegetables like carrots cook completely.
However, the vegetables must not loose their firmness.
Add the boiled vermicelli and its water (about 1/2 cup) along with the sauces, pepper powder and haldi.
After 5 minutes of cooking, serve hot.

1 comment:

  1. Ye taste to nhi kiya but can say confidently it's healthy and good for baby also