I was happily married to Maggi....till vegetable vermicelli lured me into an extramarital affair!
No matter how much the advertising gurus fool us, each time I eat a bowl of ready to eat noodles, my health conscious heart says, "Get a life dude!"
The love affair began soon after my son was born, and the bond has gone deeper and deeper ever since!
The advantages are many - easy way to include vegetables, the goodness of durum wheat vermicelli, no preservatives and most importantly, the ease of preparation. In fact, a night before I delivered my daughter, I wanted to eat something spicy but was feeling too lazy to cook, so it took me 10 minutes to prepare this vegetable vermicelli. Its the best alternative to preservative laden ready to cook stuff, and can make up for a quick, healthy breakfast, snack or solution to a midnight hunger pang!
For preparing 2 plates of vegetable vermicelli, you need
Roasted vermicelli - 2 small katori/1 cup
Onion - 1 medium, sliced
Tomatoes - 2 medium, finely chopped
Capsicum - 1 medium, coarsely chopped
Potato - 1 small, cut into small thin pieces
Carrot - 1 chopped
Peas - 1 fistful
Green chillies - 2
Mustard seeds - 1 tsp
Curry Leaves - 3-4
Red chilli powder - 1tsp
Salt - to taste
Vegetable/Oilve oil - 1tbsp
Lets get started!
Heat oil in a pan. Add mustard seeds and curry leaves. Enjoy the spluttering for a minute
Add sliced onion and saute till golden brown
Add the potatoes, peas and capsicum
Add the chopped carrots and tomatoes
Add salt and red chilli powder. Cover and cook for 4-5 minutes or till the vegetables are tender
Add water just to cover the vegetables and increase the flame to high. Adjust seasoning
Add the roasted vermicelli and mix well. Cover and cook on low flame for 3-4 minutes
Veggie vermicelli is ready!!!