Vermicelli Raita
This unusual raita recipe comes from my sister Reeta's neighbour in Noida , India. It is easy to make and quite tasty. Give it a try-Mamta. Serves 4 Boil vermicelli in plenty of boiling water for about 8-10 minutes (see instructions on the ... [... more]
Mamta's Kitchen |
Lemon Basil Vermicelli
Toss vermicelli with scallions, lemon basil, pepper, lemon juice, soy sauce, and hot chile oil. In a wok or large frying pan, heat the corn oil with the sesame oil over medium heat. Stir-fry vermicelli mixture in the hot oil for about 5 minutes, ... [... more]
International Vegetarian Union |
Idli, Rice and Lentil Steamed Dumpling
This is originally a South Indian dish but now popular all over India. This version is made the proper way, by fermenting the rice and lentil batters together. Many ready made mixes are available like Semolina Idli mix and semolina and vermicelli ... [... more]
Mamta's Kitchen |
Falooda Vermicelli for Kulfi Ice-cream
Falooda is vermicilli made from ground Arrowroot or fine corn flour. This falooda is different from the falooda drink that is served in Mumbai and countries like Iran. It is served chilled with Kulfi, the Indian ice-cream called Kulfi. see Kulfi ... [... more]
Mamta's Kitchen |
Savoury Vermicelli 1
A popular dish for breakfast in Northern India. It can also be served as a light lumnch or snack, or as a side dish in a party. Add mustard seed and cover until spluttering finishes, otherwise seeds will go every where! Add ginger, green ... [... more]
Mamta's Kitchen |
Sev, A Hot and Crispy Gram Flour Vermicelli Snack
Besan Sev is one of those snacks that you can find all over India, even in little tea shops in villages. Every housewife in North India used to make them at home until recently. Now of course they are available ready-made in packets. They are ... [... more]
Mamta's Kitchen |
Rice Vermicelli with Tinned Chop Suey (Vegetable)
This is a quick dish for unexpected vegetarian guests. It is quick to make and quite delicious! Serves 4 A handful of dry Chinese fungi, soaked for an hour and clean. Now add Thap Cam Chai, corn, fungi, lily, vermicelli and Soya sauce. Stir fry ... [... more]
Mamta's Kitchen |
Vermicelli Milk Pudding
This dessert uses Indian vermicelli called jave or senvian. In India, they are made by women in their spare time, during monsoon season. I remember my grandmother teaching me how to roll them by hand. She would make a very soft dough with plain, ... [... more]
Mamta's Kitchen |
Savoury Rice Vermicelli (Upma)
This is a mildly spiced version of a South Indian dish called Upma. It is delicately flavoured with curry leaves and coconut. It can be eaten as a main meal or as a snack. Serves 3-4 Add vermicelli to boiling water and cook uncovered for 5 ... [... more]
Mamta's Kitchen |
Tropical Pasta
Cook and drain vermicelli per package directions. Rinse with cold water and drain. Toss vermicelli and remaining ingredients except peanuts. Sprinkle with peanuts. 4 ounces uncooked vermicelli 1 medium red bell pepper cut into -- 2 x 1/4" ... [... more]
International Vegetarian Union |
Vermicelli w/Tomato-Basil Sauce
While pasta is cooking, coat a Dutch oven with cooking spray; place over medium heat until hot. Add garlic and onion and cook, stirring constantly, 5 minutes or until onion is tender. Reduce heat and simmer, uncovered, for 15 minutes, stirring ... [... more]
International Vegetarian Union |
Vermicelli w/Chunky Vegetable Sauce
In a nonstick skillet over medium-high heat, stir red peppers, onion, and celery until tender, about 5 minutes. Drain and pour into a wide serving bowl. Add zucchini and garlic; cook until zucchini is tender. Add tomatoes, tomato paste, salt, ... [... more]
International Vegetarian Union |
