Vermicelli chicken

1/4 kg vermicelli
1/2 kg chicken
4 onions, sliced
1 tsp coriander powder
1 tsp fresh garam masala
1 1/2 tsp ginger garlic paste
1 tsp chilly powder
10 cashew-nuts
Coriander leaves
oil
salt
Marinate the chicken pieces with coriander powder, garam masala, chilly powder, 1 tsp ginger garlic paste and salt. Heat oil in a pan and fry half the sliced onions. Add the marinated chicken to it and cook till done. Heat oil in another pan and fry the remaining sliced onions and add 1/2 tsp ginger garlic paste and cashew-nuts and fry for 1 or 2 minutes. Add some water to this for the vermicelli to cook. When water starts to boil add vermicelli. When it is half done add chicken to it. Cook till it is done and dry. Sprinkle some hot water if more water is needed to cook. Serve garnished with coriander leaves.

Vermicelli with mince meat

2 cups minced meat (chicken, beef or mutton)

500 gm vermicelli, cooked

2 tbsp ghee

1 onion, chopped

1 tsp ginger garlic paste

Salt

2 tsp chilly powder

Coriander leaves, chopped

2-3 green chillies, chopped

2 lemon

Fry onion in ghee till brown. Add mince meat, chilly powder, salt and ginger/garlic paste and cook till mince is completely cooked and quite dry. Add vermicelli to the mince and cook for another 10 minutes stirring occasionally with a little sprinkle of water if required. Serve sprinkled with chopped coriander leaves and green chillies and a squeeze of lemon.

 

 

Vermicelli egg dessert

250 gm Vermicelli

1 tbsp cardamom powder

1 1/2 tbsp ghee

1 cup sugar

3 eggs

Fry vermicelli in ghee till light brown. Boil water and cook vermicelli in it and drain. Add sugar and cardamom to the drained vermicelli and mix well. Beat eggs and 2 tsp sugar and make an omelette. Place the vermicelli in a serving dish and cover with the omelette and serve.