Sunday, November 27, 2011

Vermicelli recipes

Vermicelli is a thin form of pasta that is cooked in India in various ways. Its taste can be enjoyed with spices, vegetables or meat, and also with sugar. You can prepare yummy pudding from vermicelli.

Vermicelli has great nutritious value as its one cup has 220 calories with Saturated Fat 0.245g, Cholesterol 0mg, Sodium 326mg, Polyunsaturated Fat 0.444g, Total Fat 1.29g, Total Carbohydrate 42.95g, Potassium 63mg, Protein 8.07g, Sugars 0.78g, Monounsaturated Fat 0.182g, Dietary Fiber 2.5g 10%, Iron 7%, Vitamin A 0%, Vitamin C 0% and Calcium 1%.

Vermicelli Pudding Recipe
Indian pudding can be ready with multiple variations but here are two different recipes that are mostly tried.

  • Saffron (two Pinches)
  • Vermicelli (200 grams)
  • Ghee (8 tablespoon)
  • Cardamom powder (1 teaspoon)
  • Milk (one liter)
  • Cashew nuts (twenty Pieces)
  • Sugar (250 grams)
How to make Vermicelli Pudding
  1. Add half of ghee in frying pan and brown the vermicelli in it.
  2. Boil milk in another cooking pot. Put roasted vermicelli in boiled milk.
  3. Let vermicelli cook in milk then add sugar it in.
  4. Add saffron and cardamom powder and let all the things boil till the mixture thickens.
  5. Put off the stove and pour the boiled infusion into deep dish.
  6. Fry cashew nuts and use them for garnishing.
Vermicelli Pudding with Cardamom and Cashews
It is another way of making vermicelli pudding that is also very interesting. It is quick recipe that consumes few minutes and you prepare appealing pudding.

Thing needed for pudding
  • Cardamom seeds (quarter teaspoon)
  • Cumin seeds (eighth part of teaspoon)
  • Cashews (two tablespoons raw and without salt)
  • Raisins (one tablespoon)
  • Ghee or butter (one tablespoon )
  • Indian Durham wheat vermicelli (one cup)
  • Water (third part of cup)
  • Milk (two cups)
  • Sugar (quarter cup or according to taste)
  1. Toast the seeds of cardamom and cumin, stir them with spoon and turn off the stove as they turn brown. Grind these roasted seeds into spice grinder to get fine powder.

  2. Heat ghee or butter over slow flam, sauté cashews till they give brown color then add raisins to brown it also. Turn off the stove and take them out into some plate.

  3. Add more ghee in frying pan and sauté vermicelli till they brown. Keep on stirring ladle or else they will burn.

  4. Now pour water into the pan, stir them and cover with lid. Do not uncover it until vermicelli absorb water and swell.

  5. Add sugar and milk into the vermicelli pan, let it simmer for few minutes, slow down the flame and do not forget to stir the mixture. After adding milk, slow down flame and keep it slow till its complete preparation. Slow flame helps the vermicelli to absorb the milk in.

  6. When your pudding is about to be ready, add ground spices and stir well. Pour it in some deep bowl and cool it. It can be served warm or cold but warm pudding gives more taste.
Use reserved raisins and cashews to garnish your pudding. Sprinkle them over your pudding and enjoy it.

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