Low Budget Recipe: Vermicelli Pulao Recipe | vermicelli upma | Silvi Cooks & vlogs | Shorts |

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Vermicelli Pulao Recipe | vermicelli upma | Silvi Cooks & vlogs | Shorts |

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  1. Title:- Vermicelli Pulao Recipe | vermicelli upma | Silvi Cooks & vlogs | Shorts |
    Today’s recipe is very delicious and tasty..If properly cooked, it tastes even better..Its healthy and filling, can be eaten as a breakfast recipe or can be eaten as the main course when you want somehing light for the palette. Hope so you will like the video and you will try if you like it..

    INGREDIENTS:
    For the vermicelli:
    Oil 1 laddle
    Vermicelli 300 grams
    Water around 1:1and 1/4 times for vermicelli:water
    Salt to taste
    1 tsp black pepper powder
    For the tempering:
    Oil 1 laddle
    Mustard seeds 1 tsp,
    cumin seeds 1 tsp, asafoetida 1/2 tsp,
    Red/Green chillies sliced as per taste,
    Curry leaves few
    Vegetables as per taste/availability:
    I have taken carrot, french beans, frozen peas, onions,
    Salt to taste in veggies,
    Black pepper powder 1/2 tsp,
    Sambar masala 1/2 sp
    Little water,
    Coriander leaves
    METHOD:
    1. Add in a wok 1 oil and vermicelli and roast on medium flame till golden brown. Keep stiring.
    2. Add salt and black pepper powder and add water, almost 400 ml (KINDLY NOTE that water is 1 and 1/4 portions to the vermicelli always, eg for 1 cup vermicelli always add 1 cup + 1/4 cup of water).
    3. Cover with the lid and cook for around 5 minutes on low flame
    4. In another pan, add oil. Once it gets hot, add mustard seeds, cumin seeds, asafoetida/hing, chillies and curry leaves and toss for a few seconds.
    5. Add veggies and salt, black pepper and sambar powder and toss till it turns golden, then add little water.cover with a lid and cook for 2-3 minutes on low flame.. Donot overcook, veggies should be crunchy
    6. Check vermicelli after 5 minues after it was covered..Add veggies andcoriander leaves and cover and cook for another 2-3 minutes
    7 Uncover and sprinkle coriander leaves and serve hot

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