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What's Cooking? Indian recipes <<What's Cooking?

Share recipes and cooking tips. Every fortnight, a selected entry will be featured in What’s Cooking? and its sender crowned NRI Pulse’s Gourmet Chef. Pls. send contributions to contact@NRIPulse.com with What’s Cooking? in the subject line.

Oodles of Vermicelli NRIS! Do you know?
Unlike its other pasta counterparts, vermicelli has been used in traditional Indian dishes for a long time now. Here we reproduce four delicious possibilities.
Latest NRI family benefits!


Vermicelli Upma

Ingredients:

2 tbsp ghee/oil 
2 cups broken vermicelli 
1 tsp mustard seeds 
1 tsp husked split black gram 
2 green chilies slit 
1 sprig curry leaves 
2 cups hot water 
4 tbsp fresh grated coconut (optional)
Salt to taste

Method:
1. Heat half of the ghee/oil in a pan. Fry the vermicelli, stirring continuously to a golden color on medium / low level for about 2 minutes. Keep aside. 
2. Heat the remaining ghee/oil in a pan. Toss in the mustard seeds, and when they begin to splutter, add the split black, green chilies, curry leaves and fry for a while. 
3. Add the hot water along with salt to taste and bring to a boil. Reduce the heat and add the vermicelli. Cover and cook whilst stirring often on low-medium level for about 3 minutes or till all the water has evaporated and the vermicelli is well cooked. Remove from heat and stir in the fresh grated coconut. 


Vermicelli Cutlet

Ingredients:
1 cup vermicelli
2 bread slices
4 medium potatoes
3 green chilies
Cilantro
Mint leaves
½ cup chopped onion
½ cup chopped tomatoes
½ tbsp ginger paste
½ tbsp garlic paste
Salt required amount
2 cups refined oil

Method:
1. Cut vegetables into small cubes.
2. Boil water and add vermicelli with a little oil and salt, cook for 2 - 3 minutes, then drain excess water and keep aside.
3. Soak bread in water for 1 minute, squeeze out the water and mash it. 
4. Peel and mash the boiled potatoes. 
5. Now mix the vegetables, cooked vermicelli and boiled potatoes with the required amount of salt.
6. Knead them well.
7. Shape them and deep fry them in oil.
8. Serve with your choice of sauce.

Vermicelli Kheer

Ingredients:
750 gm milk
1-1/2 cup sugar
100 gm vermicelli
1/4 cup chopped & fried dry fruits
1 tsp pure ghee or butter 

Method:
1. Heat ghee in a pan. Add vermicelli and fry well. Remove from fire and keep aside. 
2. Now heat milk in a bowl and let it boil until the milk reduces to half. Then add roasted vermicelli and cook for a while. 
3. Add sugar and simmer for a while. Stir in dry fruits. Cool and serve. 

Vermicelli Cheese Toast

Ingredients:
200 gms roasted vermicelli
50 gms each of finely chopped carrots, green beans, spring onion
2 green chilies
10 bread slices
2 tbsp grated cheese
Salt to taste
1 tbsp oil
3 tsp butter
Cumin Seeds
½ tsp pepper powder
Water

Method:
1. Heat oil in a pan. 
2. Add cumin seeds and pepper. 
3. To the seasoning, add finely chopped vegetables. 
4. Sauté the above mixture for 2 min. and add little water. 
5. Add Toasted Vermicelli and cook. 
6. Remove the mixture from heat and cool it. 
7. Add grated cheese. Mix well.
8. Spread a little of the mixture on a slice of bread and close it with another slice. 
9. Toast the above on a pan or toaster for few minutes and serve with your choice of sauce.


Archives:

February 16th issue: Fruity Soufflés

February 1st issue: Sweets for My Sweet: Valentine's Day Recipes

January 16th issue: Elaborate Veggies

January 1st issue: There's Mutton in it

December16th:  issue: Christmas Goodies!

December 1st  issue: Salads Rock

November16th  issue: Indian Bread Recipes

November1st  issue: Mithai Sensations

October 1st issue: In a Jiffy!

September 16th issue: Veggie Flavors

September 1st issue: Dip ' Dressings

August 16th issue: Four Ways To Say Cheese

August 1st issue: Thanda Thanda, Cool Cool

July 16th issue: Sweet Temptations

July 1st issue: Chini Chow

June 1st issue: Mango Tango

 

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