Shital's-Kitchen: Vermicelli Pilaf

Friday, April 4, 2014

Vermicelli Pilaf

After ages, I got to connect with my college friends via Whatsapp! Yes, I am sure you too would be using whatsapp, a wonderful application to connect with people on phone especially overseas. With 50 people in the group, we not only share and forward jokes, but also talk about one another, motivate each other for healthy body and mind. From teachers, designers, professors, there are counselors, certified dieticians and nutritionists. We have women from all fields on board to chat, discuss, and help in solving problems!

In one of our chats, a friend asked me for a non-sweet recipe for vermicelli! Wow, I cook vermicelli often, but how did I forget to post the recipe here, and share it with you all? I typed the entire recipe of healthy, full of veggie vermicelli pilaf with her, and had to cook some for me too! Here is an easy, delicious recipe you should not miss.

1 cup roasted vermicelli.

Bring 3 cups of water with salt to boil. As the water boils, add vermicelli and cook for 2-3 minutes. They will immediately start to cook and swell.

Strain and pour cold tap water to stop the cooking process.

Use 2 tbsp. olive oil in a pan. Add 1 tsp. urad dal, 1 tsp. mustard seeds. Fry till mustard seeds start to pop.

I like to fry some cashews too for crunch.

Chopped chillies add some spice to the pilaf.

Saute 1 medium chopped onions. 1/2 chopped bell pepper.

Add 1/2 cup frozen peas, chopped carrots, chopped french beans. Add salt and 2 tbsp water. Mix well. Cover and let the veggies cook.

Add boiled vermicelli and mix well.

Cover and cook for 4-5 minutes for flavors to merge well.

Serve while it is steaming hot and fresh. 
But, it surely is an ideal food for pack for lunch.

Dried cranberries add to the sweetness, and compliments the spice from green chillies.
You could also add in some chopped fruits like grapes, pineapple, apples.

Deliciously Delicious!!

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