The Love Affair and Vermicelli

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!

Ingredients

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!

Method 

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!!!