Wednesday, November 22, 2006

vermicelli bhonda

Vermicelli ¼ kg

Grated cabbage 100 gm
Grated carrot 50 gm
Oil to fry ¼ kg
Ghee or dalda 50 gm
Chana flour or besan 1 cup
Rice flour 1 cup
Onion 1
Green chillies 4
Red chillie powder 1 tsp
Curry leaves 1 tbsp
Coriander leaves 2 tbsp
Mustard seeds ¼ tsp
Cumin seeds ¼ tsp
Baking powder ½ tsp

Heat ghee and fry the vermicelli a little and keep aside.

Take a pan heat 4 tbsp of oil and add mustard, cumin

seeds and fry a little. Then add finely cut onions and

green chillies and curry leaves and fry a little more

then add shredded cabbage and carrot and salt as

required and cover it with lid for a while. After it is

cooked on slow fire add two glasses of water and boil.

When the water is boiling add friend vermicelli slowly

and keep mixing till all the water is reduced. Keep on

fire for 3 min more. Add finely cut coriander and remove

from fire…Mix besan, rice flour, salt, red chillie powder

and baking powder and mix well. Adding water make into

pouring consistency but not very watery. It should coat

the mixture. Make small lemon sized balls of vermicelli

mixture. Heat the oil in a pan. Dip the vermicelli balls in

the flour mixture and put in hot oil. Fry till they r

golden brown and remove on to absorbing tissue.

Serve hot ….