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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Found this amazingly simple recipe in a weekly magazine and just had to share it! Ingredients:
1 cup vermicelli |
1 onion, finely sliced |
1 inch fresh ginger, finely cut |
2 garlic cloves, finely cut |
5 green chilies, finely chopped |
1/2 carrot, sliced |
4 tablespoons green peas |
10 beans, cut into 1-inchpieces |
10 small cauliflower florets |
1 teaspoon pilaf masala |
1 teaspoon lemon juice |
4 tablespoons oil |
5 cashews, chopped and fried in ghee |
1 onion, finely sliced and fried in ghee till golden brown |
salt, to taste |
Directions:
1. Fry vermicelli in oil until golden brown.Keep it aside.
2. Heat 1tbsp oil in a wok and saute ginger and garlic.
3. Add green chillies and onions.fry till onions turn golden brown.
4. Add vegetables and salt,cook till the vegetables are soft.
5. Add the pilaf masala,lemon juice and 2cups of water.
6. When the water begins to boil,add vermicelli.
7. Cook for 8-10mins or till the vermicelli is soft and all the water is absorbed.
8. Garnish with cashewnuts and fried onions.
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