Tag Archives: Vermicelli

Vermicelli Sago Halwa

9 Nov

vermicelli_sabudana_halwa
Vermicelli Sago Halwa.

Sago / sabudana is cooked in milk first since it takes long time to cook. Once sago is translucent and cooked, vermicelli added and cooked briefly. Vermicelli sago halwa is flavored with cardamom and garnished with dry fruits. Serve vermicelli sago halwa hot or cold.
Makes: around 4 Servings of Vermicelli Sago Halwa.

Ingredients:

Vermicelli 1/4 Cup
Sago / Sabudana 1/8 Cup
Milk 2 – 3 Cups
Green Cardamom 1 Pod
Sugar 1/4 Cup
Cashews 5
Raisins 8
Ghee 1/2 tsp

Method of preparation:

Crush the cardamom and remove all the black seeds.
Pound the black cardamom seeds into powder and keep aside.

Heat ghee in a small pan, add cashews and raisins.
Fry till cashews turn golden brown and remove from heat.

Heat milk in a sauce pot on medium heat.
Add sago and boil the milk till sago turns translucent (around 20 minutes).
Keep stirring the milk frequently to avoid sticking to bottom of the pan.
Once sago is transparent, stir in vermicelli and cardamom powder.
Boil for a minute or two or until the mixture is very thick and remove from heat.
After removing from heat, immediately stir in sugar and fried cashews and raisins.
Pour the vermicelli sago mixture onto a wide plate and let it cool to room temperature.
Once the halwa hardens, cut into pieces and serve vermicelli sago halwa.
Notes: Make sure not to burn the milk.

Suggestions: Make sure sago is cooked well before adding sugar.
Variations: You can also serve the cooked halwa hot before it cools down and becomes solid. Add your choice of dry fruits to the vermicelli sago halwa.
Other Names: Vermicelli Sago Halwa.

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Simple Vermicelli Laddu

4 Sep

vermicelli_laddu
Semya Laddu.

Vermicelli / semya is roasted in ghee till it turns golden brown in color. It is then cooled and ground into fine powder using a grinder. It it then mixed with ground nuts and sugar. The mixture is then made into lime sized balls with help of warm ghee.
Makes: around 5 Vermicelli Coconut Laddu.

Ingredients:

Vermicelli 1 Cup
Sugar 1/4 Cup
Green Cardamom 1
Cashews 4
Almonds 5
Ghee 2 tsps

Method of preparation:

Bruise the cardamom pods and grind the seeds into fine powder.
Grind sugar into fine powder using a spice blender.
Warm up the ghee and keep aside.

Blanch the almonds and peel off the skin.
Grind blanched almonds and cashews into fine powder.

Heat half a tsp of ghee in a pan on low heat, add vermicelli and fry till vermicelli is golden brown in color.
Cool the vermicelli to room temperature and grind it into fine powder using a grinder.
Use a sieve to separate coarse vermicelli and grind them again into fine powder.
Remove the ground vermicelli into a mixing bowl.

Add sugar, cardamom powder and cashew nuts and almonds powder to the mixing bowl.
Mix well, pour ghee and form the mixture into lime sized balls.
Can store vermicelli laddu in a jar for couple of days and serve as a snack.
Notes: Make sure to roast and grind the vermicelli well.

Suggestions: Adjust the sugar according to taste.
Variations: Checkout the vermicelli coconut laddu. Also garnish with chopped nuts if desired.
Other Names: Vermicelli Laddu, Semya Laddu, Semiya Ladoo.

Vermicelli Coconut Laddu

1 Sep

vermicelli_coconut_laddu
Semya Kobbari Vundalu.

Vermicelli / semya is roasted in ghee till it turns golden brown in color. It is then cooled and ground into fine powder using a grinder. It it then mixed with ground dalia, coconut and jaggery mixture. The whole mixture is formed into lime sized laddu with help of milk.
Makes: around 9 Vermicelli Coconut Laddu.

Ingredients:

Vermicelli 1 Cup
Dalia / Roasted Gram 1/2 Cup
Dry Coconut 2 Tbsps
Jaggery 1/4 Cup
Milk 2 Tbsps
Ghee 1/2 tsp

Method of preparation:

Heat ghee in a pan on low heat, add vermicelli and fry till vermicelli is golden brown in color.
Cool the vermicelli to room temperature and grind it into fine powder using a grinder.
Use a sieve to separate coarse vermicelli and grind them again into fine powder.

Break jaggery into small pieces with help of a pestle or a heavy object.
Grind dalia, dry coconut and jaggery into fine powder.
Remove onto a mixing bowl and stir in vermicelli powder.
Add milk to the mixture and form into lime sized balls.
Can store vermicelli coconut laddu in a tight jar for couple of days.
Serve vermicelli coconut laddu as a snack.
Notes: Make sure to roast the grind the vermicelli well.

Suggestions: Make sure to add more milk if necessary.
Variations: You can also use warm ghee instead of milk to make the laddu. Using ghee increases the shelf life of the vermicelli laddu.
Other Names: Vermicelli Coconut Laddu, Semya Kobbari Vundalu.

Vegetable Vermicelli Upma

30 Aug

vermicelli_upma
Semya Upma.

Vermicelli is boiled in water till just soft and fluffy. All the vegetables are chopped up and cooked in tempered oil till done. Finally vermicelli is added to the vegetables and briefly cooked till it absorbs all the flavors. Serve vermicelli upma with a glass of buttermilk.
Makes: around 3 Servings of Vegetable Vermicelli Upma.

Ingredients:

Vermicelli 1 1/2 Cups
Potato 1 Small
Onion 1 Small
Bell Pepper 1 Small
Carrot 1 Small
Green Chillies 4
Fresh or Frozen Green Peas 1/2 Cup
Roasted Peanuts 2 tbsps
Yogurt 1 1/2 tbsps
Cilantro Few Sprigs
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Chana Dal 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 1 tbsp

Method of preparation:

Peel, wash and finely chop the potato, onion and carrot.
Wash, remove stem, discard seeds and finely chop the bell pepper.
Remove stems, wash and slice the green chillies.
Wash and finely chop the cilantro.

Heat a pan on medium heat, add vermicelli and roast until it turns light golden color.
Bring to boil few cups of water in a sauce pot, add a tsp of oil, few pinches of salt.
When the water comes to a boiling point, add vermicelli.
Boil vermicelli for around 2 minutes or until it is cooked with a slight bite.
Immediately strain the cooked vermicelli and refresh with cold water.

Heat oil in a pan on medium low heat, add all talimpu ingredients in order.
When chana dal turns light brown, add green chillies, potato and onion.
Once onion turns translucent, add carrot, bell pepper, green peas and salt.
When carrot turns soft, add strained vermicelli and yogurt.
Mix carefully and cook for a minute or two to let vermicelli absorb all the flavors.
Garnish with chopped cilantro and serve vermicelli upma.
Notes: Don’t overcook vermicelli.

Suggestions: If vermicelli is overcooked, try not to boil it for so long next time or else don’t overcook it in the pan. Make sure all vegetables are cooked well before adding vermicelli.
Variations: Also add chopped tomato along with vermicelli if you wish. Add your choice of vegetables to the upma.
Other Names: Vermicelli Upma, Semya Upma.

Vermicelli Idli

29 Jul

semya_idli
Semya Idli.

Vermicelli is soaked in yogurt and spices. It is then tempered with spices and batter is left aside for sometime.Then it is filled in idli moulds and steamed till done. Vermicelli idli can be served with sambar or with any chutney of your choice.
Makes: around 8 Vermicelli Idli.

Ingredients:

Vermicelli 1 Cup
Yogurt 1 Cup
Green Chiles 1 – 2
Ginger 1 inch Piece
Salt to taste
Cilantro to garnish

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Wash and finely chop the cilantro.
Remove stems, wash and mince the green chiles.
Peel, wash and mince the ginger.
In a mixing bowl, mix together vermicelli, yogurt and salt.

Heat oil in a pan, add all talimpu ingredients in order.
When cumin seeds change color, add ginger and green chiles.
Fry briefly and remove from heat and add to above vermicelli bowl.
Add around quater cup of water to make the mixture little running so that vermicelli can soak up the flavor.
Set aside the vermicelli mixture for around 15 minutes.

Grease the idly mould with little ghee.
Pour a big scoop of vermicelli mixture into each idly mould.
Steam the idlis for 15 minutes and remove from heat.
Let the idli cool off a bit before removing onto a bowl.
Garnish with cilanto and serve vermicelli idli with any chutney of your choice.
Notes: Make sure to steam the idli well.

Suggestions: For a more firmer idli, reduce the amount of yogurt and water a bit.
Variations: Check out other vermicelli recipes here .
Other Names: Vermicelli Idli, Semya Idly.