Vermicelli Pulao.

Vermicelli Pulao

 

Ingredients:

2 Cups Vermicelli
1 Table carrot chopped julienne style
1/4 cup Green beans chopped diagonally
1/4 cups Fresh green peas(Frozen)
1/4 cups Mixed peppers(Green, red, yellow) chopped julienne
1 medium tomato sliced length wise.
1/2 cup Potatos diced.
5-6 Thai Chillies sliced length wise
1 medium onion julienne
1Tbsp Oil
3 Cups Water
Salt to taste.
Fresh Coriander and lime for garnish.

Kitchen Equipment/utensils:

Large skillet (wide pan) with lid. 

Cooking Method:

1. In a large skillet, dry roast vermicelli until light brown or skip this if bought roasted vermicelli.
2. Remove into  bowl, then heat oil saute chillies, onions, potatoes, beans, peas, carrots , peppers and tomatoes more or less in same order as they per there cooking time. peppers, carrots and  need very less time.
3. Add 3 cups of water and salt. Taste the water it should be slightly salty close the lid.
4. Bring it to boil and add roasted vermicelli decrease the flame to low and let it cook until soft. 
5. Remove the lid if excess moisture is present. using a wide skillet helps evaporate the moisture faster and have nice texture to the vermicelli.
6. Garnish with coriander and squeeze lime juice for extra tang Serve with chutney or with any fritter  raw plantain

Tips:

1. Mix and match as per availability and taste.

2. Consistency is key to this recipe, tends to get mushy easily. ratio is 1(vermicelli):11/2(water).

3. Use less water if the recipe gets mushy as it depends on vermicelli texture and brand.