This is a quick and easy snack item, ready in less than 10 minutes once you have all the ingredients ready and the vegetables sliced and diced. My toddler also enjoys this for her dinner and if a picky eater like her can eat some of this, I guarantee you, the rest of us will eat it up in no time!
Prep time: 15 min
Serves: 2-3
Ingredients: Vermicelli (or even rice noodles will do)- 1 cup, Broccoli (10 florets), carrot (1 long stick), green peas (fresh or frozen) - 1/4 cup, tomato (1- medium), serrano peppers (1), ginger (1/2 inch), lime juice (2 -3 tsp), 2 and 1/4 cups of water,salt to taste
Ingredients for tempering: 2 tsp canola oil or olive oil, 1 tsp cumin, 2 tsp mustard seeds, 2 tsp black gram dhal
Cook away...
> Dice the carrots and tomato, serrano pepper
> Heat a pan on medium and dry roast the semolina for a couple of minutes until golden brown and set aside
> Heat the same pan on medium high and add the oil and ingredients for tempering
> Once the mustard seeds start spluttering, add all the chopped vegetables and grate the ginger on the top
> Saute for about 3-4 minutes
> Now add the water and salt to taste
> Once water boils, add the roasted semolina and lower the heat and continuously stir
> Stir until all the water is gone and turn off the heat
> You can garnish with cilantro and/or some cashew halves roasted in oil/butter
> Serve hot!
My Thoughts..
> I usually skip the serrano pepper if I am making this for my toddler (and the cashews too) and I substitue the oil with a little bit of butter for the tempering
> You can add more vegetables to this, if you like (potato, zucchini, onions, green beans, cauliflower...the possibilities are endless :))
> I usually serve this with some ginger chutey or tomato chutney on the side (yum!) or even tomato ketchup
For the next post, I want to do a little write up about the concept of tempering (that I use in almost every recipe) and a little info on the ingredients involved, hopefully with some pictures.
Enjoy!!
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