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.