We live in Northeast Ohio, a region definitely known for its extended winter season and the abundant snowfall we get each year. This winter also has been rather predictable with several inches of snow as well as about 4 long months of cold, dreary weather. Buckeye Chuck, Ohio's official weather-predicting ground-hog predicts an early spring this year & that’s when it struck me that we had not taken our daughter for any winter activities this year. I may have been cribbing about the bad snowfall but now I am praying for some heavy snowfall so that we can take the little one sledding before Spring arrives J Speaking of which – don’t take me wrong when I complain about snow – I do like winter and definitely the snow that comes with it as long as it does not impede my office commute- LOL !! I definitely prefer the frigid winter over scorching summer as long as the sun is out, as I prefer getting dressed in beautiful winter coats and knee high boots rather than getting a sunburn.
Lent season is very interesting as it challenges me to think of dishes that can satiate my family’s palate even though we have given up meat, eggs and fish. This particular dish is definitely one of those that keeps them happy. As far as my daughter is concerned, anything thin and long, be it spaghetti, noodles, angel-hair or vermicelli - she always has fun eating them and I feel really happy too as I always prep these up with ample vegetables to keep it healthy.
3 ½ Cup - Vegetables, chopped (I used carrots, broccoli, peas, spinach, corn and red pepper/capsicum)
1 ½ Cup - Vermicelli / Semiya, roasted
3 Cups - Water
1 - Onion
1 ½ Tsp – Garlic, grated
½ Tsp – Ginger, grated
1 Tsp - Black Mustard Seeds
2 pinch – Asafetida
1 sprig – Curry Leaves
3 – Green Chilly
¼ Tsp – Turmeric powder
½ Tsp – Jeera / Cumin powder
½ Cup – Coriander leaves/ Cilantro, chopped
1/2 Tsp – Chat Masala (optional)
2 Tsp – Lemon Juice
10 - Cashew nuts, roasted (optional)
Oil or Ghee (Clarified butter)
- Heat oil in a heavy bottomed pan and add mustard seed and allow them to splutter.
- Add asafetida followed by onions, curry leaves, green chilly, ginger and garlic and sauté until the onions are translucent
- Mix in turmeric powder, jeera powder and chat masala
- Stir in the vegetables, roasted vermicelli and water and season with salt
- Cook until all the water has been absorbed.
- Take off the heat and add lemon juice and garnish with roasted cashew nuts and fresh chopped coriander leaves (cilantro).
Notes and Tips
- Add 2 Tsp of ghee (clarified butter) to the vegetable mixture along with the water and vermicelli. This imparts a great flavor and will avoid vermicelli from being sticky
- This is a great dish for kids who like noodles. It is healthy as it has a lot of vegetables.
- Mix the cooked vermicelli with fork.
- Make sure you use roasted vermicelli for this dish.