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