Vermicelli Coconut Burfee

Ingredients:

• Butterfly Vermicelli - 1 Cup
• Milkmaid - 1/2 Tin
• Fresh grated Coconut - 1 Cup
• Almonds/ Cashew Nuts/Pistachios - 20g ( chopped )
• Saffron: few strands, soaked in a little milk

Method:

• Dry roast the vermicelli till light brown.
• Cook vermicelli in boiling water till slightly soft and drain.
• Mix together Milkmaid, cooked vermicelli, coconut and nuts.
• Cook this mixture in a non - stick pan for about 5-7 Mins on low heat.
• Add in the Saffron .
• Spread on a greased flat tray.
• Cool well before cutting into desired shapes.

Vermicelli French Toast

Ingredients:

• Butterfly Vermicelli - 1 cup


• Bread slices - 4


• Eggs - 2


• Mixed Vegetables - 1 cup ( carrot, beans,cabbage,potatoes,etc chopped )
  Salt and pepper to taste

Method:

• Cook vermicelli with mixed vegetables like you do for Semiya beriyani/ Fried vermicelli.


• Take a slice of bread and spread this vermicelli mixture on top.


• Cover with a second slice and cut into 4 small cubes.


• Beat the eggs in a bowl ,seasoned with salt and pepper.


• Dip these bread cubes in egg and deep fry till golden brown.


• Serve hot with tomato/chili sauce.

Vermicelli Fish Cutlet

Ingredients:

• Butterfly Vermicelli - 1 cup
• Fish Fillet - 200g
• Boiled Potatoes - 100g
• Onion - 1 , finely chopped
• Ginger - Garlic paste - 1 tsp
• Chili power -1 tsp
• Turmeric powder - 1 tsp
• Spring onion - 50 g chopped finely
• Salt to taste
• oil for frying
• Egg- 1

Method:

• Boil fish fillets in water mixed with a little turmeric power and salt.
• Cook till done and mash it into flakes and keep aside.
• Mash potatoes and mix with the flaked fish fillets.
• In a pan, fry onions in oil, add ginger garlic paste, chili power,turmeric powder and salt.
• Add this fried onion to the fish -potato mixture.
• Add in chopped spring onions and combine everything well.
• Shape into small balls and flatten it into oval cutlets.
• Dip this cutlets in egg and roll in vermicelli.
• You can either deep-fry or shallow fry according to your wish.
• Serve hot with tomato/chili sauce.

Vermicelli Rava Pancake

Ingredients:

• Butterfly Vermicelli - 1 cup


• Rava ( Semolina ) - 1 cup


• Onion - 2 chopped


• Green Chillies - 4 chopped


• Coriander Leaves - 2 Tbsp chopped


• Soda Bicarbonate - 1 Tsp


• Water for mixing the batter


• Salt to taste


• Oil for frying

Method:

• Cook vermicelli in boiling water and drain well.


• Mix the rest of the ingredients except oil in a bowl.


• The batter should be of thosai batter consistency.


• Leave the batter to ferment for about 30 Min's.


• Heat a non- stick pan, add a tsp of oil and pour in the batter.


• Cook on both sides till roasted to a golden brown colour.


• Serve hot with tomato/coconut chutney ,any other spicy gravies or even tomato/chili sauce.


• Vegetables like grated carrot, chopped tomatoes , mushrooms or any vegetables you prefer can be added to the pancake mixture.

Vermicelli ( Semiya ) Idlis

Ingredients:

• Butterfly Vermicelli - 2 cups


• Rava ( Semolina ) - 3/4 cup


• Green Chilli - 2 chopped


• Curd ( Yogurt ) - To mix the batter


• Ghee - 2 Tbsp


• Mustard seed , cashew nuts, Urad Dhal, curry leaves for seasoning


• Oil - For seasoning and to grease the idli moulds


• Salt to taste
  Method:

• Add 1 Tbsp ghee and fry the rava till roasted.


• Remove from pan and keep it aside.


• Add remaining ghee and roast the vermicelli also.


• Mix the roasted rava and semolina in a bowl.


• Add in the chopped chilli , salt and curd and mix well.


• Fry the seasonings in a separate pan and add it to the vermicelli- rava mixture.


• Stir well and leave batter aside for about 15 Min's.


• Add in more curd or water if the batter is too thick.


• Grease idli moulds , pour the batter and steam the idlis for 10 - 15 Min's, just like the Rice idlis.


• Serve hot with tomato chutney.

Shredded Lamb with Vermicelli

Ingredients:

• Butterfly Vermicelli - 2 cups


• Shredded Lamb - 1 cup


• Onion Chopped - 1


• Garlic crushed - 2 cloves


• Spaghetti Sauce ( tomato ) - 1 can


• Parmesan cheese - 1/2 cup grated


• Olive oil / Butter - 1 Tbsp


• Salt and pepper to taste

Method:

• Cook vermicelli in hot water ,strain and keep aside.


• Heat oil in a pan and add in garlic and onion.


• Fry till aroma comes and add in the shredded lamb.


• pour the spaghetti sauce and let the mixture simmer for about 8- 10 Min's.


• Keep stirring till lamb is cooked and the sauce thickens.


• Add in salt and pepper to taste.


• Spoon the vermicelli on a plate, pour the sauce on top and sprinkle grated cheese on top.

Vermicelli Cream Sandwich

Ingredients:

• Butterfly Vermicelli - 1/2 cup


• Milk - 1 cup


• Fresh Cream - 1 cup


• Ghee - 1 Tbsp


• Caster Sugar - 1/2 cup


• Bread - 5 slices


• Vanilla Essence - 2 tsp


• Butter - To butter the bread

Method:

• Heat the ghee in a deep pan.


• Fry Butterfly Vermicelli on low heat till golden brown.


• Add in milk and cook till the milk is absorbed.


• Remove from fire and let it cool completely.


• Fluff up the vermicelli till each strand is separate.


• Beat fresh cream,sugar and vanilla essence together in a bowl.


• Beat till mixture thickens and slowly add in vermicelli gently.


• Spread this vermicelli mixture on toasted bread slices.


• Cut into triangles and serve hot.

Vermicelli Soup

Ingredients:

• Butterfly Vermicelli - 1 cup
  
• Oil - 2 Tbsp
  
• Chicken Stock - 2 cups


• onion -1



• Tomato -2



• Garlic - 1 clove



• Carrot and coriander leaves - For Garnish



• Salt to taste
  

Method:

• Fry Butterfly vermicelli in oil till golden brown in a large pan.



• Blend the chicken stock, onion, tomatoes, garlic and salt in a blender.



• Pour blended mixture over the vermicelli and allow to simmer till cooked.
  


• Add in shredded carrot and chopped coriander leaves just before serving.
  

You can substitute the stock with vegetable/beef/seafood stock or even use chicken bullion cubes. Can also add in meat/chicken /seafood if you want the soup to be richer.

Vermicelli Lemon Rice

Ingredients:

• Butterfly Vermicelli - 1 cup


• Lemon - 1


• Tumeric Power - 1/2 tsp


• Mustard - 1/4 tsp


• Channa Dhal - 1 tsp


• Dried Red Chilli - 2


• Oil - 1 Tbsp


• Curry Leaves - A Few


• Salt to taste


• A pinch of asafetida

Method:

• Boil 3 cups of water and add in the vermicelli.


• Cook for 3-4 minutes till done ,strain the vermicelli and keep aside.


• Extract the juice from the lemon.


• Add turmeric powder and the salt to the juice.


• Heat oil in a pan , add mustard, chana dhal and red chilli.


• Once the chana dhal turns golden brown,add in curry leaves and asafetida


• Add in the lemon juice and let mixture boil for 2 mins


• Cool this lemon mixture a little before mixing with the cooked vermicelli.
  

Vermicelli Pulihora

Ingredients:

• Butterfly Vermicelli - 1 packet


• Tamarind Pulp - 40ml


• Oil - 3Tbsp


• Peanuts - 50g


• Mustard - 1 tsp


• Urad Dhal - 1 tsp


• Channa Dhal - 1 tsp


• Dried red chilli - 4


• Curry Leaves - A bunch


• Salt to taste


• A pinch of asafoetida
  

Method:

• Boil 6 cups water and add in the vermicelli.


• Cook for 3-4 minutes till done ,strain the vermicelli and keep aside.


• Heat oil in a pan, add mustard seeds.


• When they splutter, add red chilies, urad dal, chana dal,
  curry leaves and fry for a minute.


• Then add in the peanuts and fry for another minute.


• Add in tamarind juice , a little water and asafoetida.


• When the mixture comes to a boil, remove from the fire.


• Add this tamarind mixture to the cooked vermicelli and mix well.


• Season with salt to taste and serve hot.

Vermicelli ( Semiya ) Beriyani

Ingredients:

Butterfly Vermicelli - 1 packet ( 250g)

Chicken - 100g ( chopped into bite size pieces )

Onion chopped - 2

Tomato chopped-2

Green Chilli - 4

Ginger Garlic Paste - 3Tbsp

Coriander and mint leaves - 30g

Yogurt - 3Tbsp

Cinnamon,cardomom and cloves - Few nos

Ghee - 1/4 cup

Lemon - 1

Salt to taste

Method:

Heat ghee in a big pan.

Add in cinnamon,cloves and cardomom when ghee is melted.

Add in onion,tomato and green chilli and fry in ghee till cooked.

Add in Ginger garlic paste , chilli power and coriander and mint leaves

Fry this mixture till the aroma comes.

Add in chicken pieces , yogurt and salt to taste.

Once the chicken is cooked, add in Butterfly vermicelli and cook in low heat.

When vermicelli is half cooked, add in the juice of 1 lemon and mix well.

The chicken gravy should be enough for the vermicelli to cook.

but if the beriyani is too dry,you can sprinkle some water .

Serve hot with onion raitha.

Vermicelli Sago Pudding

Ingredients:

• 1 cup Butterfly Vermicelli



• 1 cup small sago pearls ( Javarsi )



• 6 cups boiling water



• 1 block good quality palm sugar ( Karupatti ) + 3 tbsps water
  


• (Heated in a pan for 20 minutes till dissolved and smooth to make a thick syrup)



• 1 cup Thick coconut milk or coconut cream
  
  

Method:

• Boil water in a large pot and pour in sago pearls when water is bubbling profusely.



• Keep stirring on medium heat till sago pearls are half cooked.



• Add in Butterfly vermicelli and cook till both are transparent.



• Scoop out into jelly moulds/pudding cups and leave to cool for 30 minutes.



• Allow to set in the fridge for at least 2 hours before turning out to serve
  


• Drizzle with palm sugar syrup and coconut milk to serve.


• You can increase or decrease the amount of coconut milk and palm sugar syrup accroding to your taste.
  
  

Vermicelli Wrapped Shrimps

Ingredients:

• Medium Prawns
• Plain flour
• Butterfly Vermicelli
• Chilli Powder
• Ginger Garlic Paste
• 1 Egg beaten
• Salt to taste
• Oil for deep-frying

Method:

• Remove the shells of the shrimps, leaving only the tail.
• Devin the back and belly of the shrimp.
• Make 3 or 4 slits across the belly of prawn so it will not curl so much when
  frying.
• Marinate shrimps with chili powder, ginger garlic paste and salt.
• Let it stand for 1-2 hrs so that shrimps soak up the flavours.
• Dip the shrimp in the flour and then the beaten egg.
• Coat the shrimp in vermicelli.
• Fry the shrimps in hot oil.
• Remove when the shrimps turn golden brown.
• Serve hot with chili/tomato sauce .
  

you can vary the marinade according to your taste.

Can add chilli flakes, green chilli or even tandoori masala power.


Just get imaginative......

Vermicelli Cracker ( Sweet )

Ingredients:

• Cheese Crackers - A few number


• Butterfly Vermicelli -1/2 cup


• Sugar - 1/4 cup


• Ghee - 1Tbsp


• A pinch of kesari powder


• Whole Almonds/cashew nuts - few nos.
  

METHOD:

• Fry the Butterfly vermicelli in ghee until golden brown and set aside.


• In a pan add 1cups of water and bring it to boil and a pinch of kesari powder to it.


• Add in the vermicelli to the boiling water and cook till the water is absorbed.


• Now add the sugar and mix well for 3 mins.


• Remove from heat and let it cool.


• Spoon on top of the cheese crackers and garnish with almond/cashew nut on top.


• Serve immediately or the cracker will turn soggy.

Vermicelli Cracker ( Spicy )

Ingredients:

• Cheese Crackers - A few numbers


• Chicken Breast - 1 piece


• Lettuce chopped - 1/4 cup


• Mayonnaise - 3 Tbsp


• Salt and pepper - To taste


• Carrot Juliennes - For garnish

Method:

• Cook the chicken breast with a little bit of water.


• Shred the cooked chicken into small tiny pieces.


• Mix Mayonnaise,chicken pieces, lettuce together in a small bowl.


• Add salt and pepper to taste.


• Spoon this mixture on top of the cheese crackers.


• Garnish with a piece of carrot on top.


• Serve immediately or the cracker will turn soggy if left for long.

Curd Semiya

Ingredients:

• 2 cups Butterfly vermicelli


• 2 cups yogurt


• 1 red chilli


• 1/2 tsp mustard seeds


• 1/2 tsp urad dal


• 2 tspoon oil


• curry leaves


• 4 cups water


• salt to taste

Method:

• Heat a wide bottomed pan with 1 tspoon oil and lightly roast the vermicelli. Set it aside.


• In the same pan, boil 4 cups water and add the vermicelli.


• Cook for 3-4 minutes till done (but don't overcook).


• Strain the vermicelli and run it under cold water.


• Heat the rest of the oil and temper it with mustard seeds, red chilli, urad dal & curry leaves


• Add it to the vermicelli and yogurt.


• Mix it well and add salt to taste.


• You can add in grated carrot, cubed cucumber ,pomegranate seeds, grapes and chopped coriander leaves just before serving to make the dish even more intresting.

Vermicelli ( Semiya ) Kesari

• 2 cups of Butterfly Vermicilli


• 1 cup sugar


• 1/4 cup ghee


• 1/4 cup chopped cashews and raisins


• a pinch of kesari powder


• 2 elaichi and cinnamon, slightly crushed

METHOD:

• Fry the cashews and raising in a tsp of ghee until golden brown.


• Fry the Butterfly vermicelli in another tsp of ghee until golden brown and set aside.


• In a pan add 4 cups of water and bring it to boil, add elaichi and a pinch of kesari powder to it.


• Add in the vermicelli to the boiling water and cook till the water is absorbed.


• Now add the sugar and mix well for 10 mins.


• Finally add the remaining ghee, cashews and raisins and mix well.


• You can adjust the amount of sugar, nuts and ghee as per your need.


• Can serve it individually in separate bowls or spread on a greased plate and cut into diamonds.

Vermicelli Chocolate Balls

Ingredients:

1 cup Butterfly vermicelli

3 cups of whole milk

1/2 cup sugar

1/4 tin Condensed milk ( eg Milkmaid)

50g cooking chocolate

1/2 cups nuts of your choice (cashew nuts, almonds, pistachios)

2 tsp ghee/clarified butter

Method:
Fry the vermicelli in a tsp of ghee till they turn golden brown and keep aside.
Heat 3 cups of milk in a pan.Let it come to a boil then stir in the fried vermicelli.
Cook the vermicelli till it turns soft and constantly stirring it.
Add the sugar , condensed milk and cooking chocolate and cook for another 2-3 mins till the mixture becomes thick.

Let the mixture cool slightly before rolling it into balls.

Finally roll these chocolate balls again in some fried vermicelli.

Cool the choclate balls before serving.

Kids will simply love it.

Vermicelli Payasam

1 cup Butterfly vermicelli
3 cups of whole milk
1 cup sugar
1/2 cup heavy cream
few strands of saffron
1/2 tsp cardamom seeds powder
1/2 cups nuts of your choice (cashew nuts, almonds, pistachios)
3 tsp ghee/ butter for tempering

• Fry the vermicelli in a tsp of ghee till they turn golden brown and keep aside.



• Meanwhile heat 3 cups of milk in a pan. Let it come to a boil then stir in the fried vermicelli.



• Cook the vermicelli till it turns soft while constantly stirring it. By this time the milk will be absorbed by the vermicelli and the consistency will become thick.



• Add the sugar and heavy cream and cook for another 2-3 mins till the sugar dissolves.



• Add cardamom powder and saffron



• Temper the nuts in ghee and pour ontop.



• Vermicelli Payasam is ready. Can be served hot or chilled.

FRIED VERMICELLI ( BEE HOON GEORENG)

INGREDIENTS:
1 pack Butterfly semiya
2 big onions chopped finely
60g cabbage ,chopped finely
20g bean sprouts / carrot (jullined)
2 eggs
any seafood like prawns,squid,crabstick( optional if you want to put chicken or meat)oil to fry2 tbsp sambal ( see below)
spring onion for garnishred chillies chopped for garnish

SAMBAL :
Small onion - 14
dried red chilli - 20
ginger garlic paste - 2 tbsp
dried prawns/anchovies - few nos.
peanut power - 4 tsp
cloves,cardomom,cinnamon,cashew nut,almond- to taste

Grind all these items into paste
-fry this paste in lots of oil till fragrant
- season to taste with salt and sugar

Method for Bee Hoon:
- add oil to wok- add in the meat or seafood, cook till transparent
-add in the onions and cabbage
- put the sambal in
-add in the vermicelli and add a little water for it to cook
- add in beansprouts, chilli and spring onions till cooked
-serve hot and add in extra chopped chilli if you like it hotter

Vermicelli Omellete

4 eggs

1/2 cup coriander chopped

6 onions chopped

1/2 teaspoon salt

4 cups vermicelli ( noodles) cold

2 tablespoons oil

Whisk in the eggs.

Stir in coriander, onions, and salt. Add the vermicelli.

Heat a well-seasoned pan over medium heat.

Place 1/3 cup of the vermicelli mixture into egg rings or handle-less, metal biscuit cutters.

Cook in batches for 3-5 minutes on each side, until golden on low heat.

Alternatively, it can be made as a big omelette and cut into wedges before serving.

Any leftover cookedmaggi,macaroni or even noodles can be replaced instead of the vermicelli.You can be creative by adding more veges, tofu or meat.Can be eaten as snacks or even as a meal by itself......very filling