Pizza

Ingredients:

• 4 tsp instant dry yeast
  
• 300 ml lukewarm water
  
• 500g plain flour
  
• 1 tsp saltMinced meat / Bite sized chicken chunks/hotdog 
  
• Pasta/spaggatti /tomato sauce
  
• Vegetables :( onions, capsicum, mushrooms,pineapple chunks,spinach) chopped      
• Sprinkle the yeast into 100 ml of the water. Leave to dissolve for 5-10 minutes until it is bubbling and foamy.

• Combine the flour and salt in a mixing bowl and make a well in the centre. Pour in the yeast liquid. Using a wooden spoon, work the ingredients together by pulling the flour into the liquid until it comes together. 
• Use your hand to transfer the mixture to a lightly floured surface. Knead the dough for 10 minutes or until it is smooth and elastic. Form the dough into a round loaf. Leave to rise under a clean tea towel for about  2 hours or until doubled in size.
• Punch down the dough and knead for a couple of minutes. Divide the dough into four balls. Press each dough ball out flat and using a floured rolling pin, shape into a 10 inch diameter circle. Using your knuckles, press just inside the edge to raise them slightly. Leave to rest for 10-15 minutes. 

Assembling the Pizza:

• Preheat the oven.
  
• Top  the pizza base with your favorite  tomato sauce/spaggeti sauce/pasta sauce.Add in chicken/minced meat/hotdog and mozzarella cheeseAdd in the vegetables( onions, capsicum, mushrooms,pineapple chunks,spinach )
• Sprinkle more cheese (mozzarella or cheddar).
• Drizzle a  little olive oil and Bake at 220C for about 12-15mins.
  

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.