Tuesday, March 12, 2013

VERMICELLI SANZO...



This breakfast is a favorite with my whole family; it’s a good lunch box item too.

I made this for breakfast and also packed it as my son’s lunchbox who does not eat anything in the morning before he leaves for college, normally he has only a glass of milk with Bournvita.




SEVYACHO SANZO (Spicy vermicelli upma)


INGREDIENTS:


Vermicelli – 1 cup
Onion -1 big or 2 medium
1 tbsp ghee for roasting vermicelli
1 tsp lemon juice
Oil -3 tsp

1 tsp sugar
Water – 1 ¾ cup


For the seasoning

Mustard -1 tsp
Hing/Asafoetida – ½ tsp

Green chilli -1-2 chopped
Curry leaves – little

Freshly grated coconut and finely chopped coriander for garnish


 
METHOD


Thinly slice onions.

Dry roast Vermicelli till golden brown. If you are using roasted Vermicelli then you can skip this step.

Heat oil, add mustard seeds, when mustard splutters, add hing, green chilies and curry leaves.


Add onions and saute till onions become transparent.

Add water, sugar and salt as needed. Taste the water it should be a little salty.
When water starts boiling, add the roasted vermicelli.

Cook covered on low flames stirring occasionally till it is done.

Serve hot garnished with finely chopped coriander leaves and freshly grated coconut.
You can see a MODAK on the plate too which is a sweet made with rice flour and stuffed with a filling of fresh coconut and jaggery. This was made on the previous day and so I just added it on the plate as this is one more sweet loved by everyone at home.


1 comment:

vivari said...

havent made for long..will do so
vivari