Vermicelli kheer

1cup Roasted Vermacili
1.5 liter Milk
1/2 tsp. Cardamom Powder
1/2 tsp. Saffron
Dry fruit and resins

Boil the milk in a broad mouth pan add the roasted Vermicelli and sugar to taste. Let it boil till thick. Dissolve saffrom in 1tsp. Water. Add cardamom and saffron to the thick vermacelli and milk mixture Garnish with soaked almonds and resins.

vermicelli puliyagora

Vermicelli 200 gm
Oil 50 gm
Groundnut 40 gm
Lemon 2
Green chillies 3
Red chillies 4
Turmeric ¼ tsp
Salt as required
Curry leaves 1 tbsp
Ginger julienne 1 tsp
Chana daal 1 tsp
Urad daal 1 tsp
Rai ¼ tsp
Zeera ½ tsp


Measure vermicelli in glasses. Take the double quantity

of the no. of glasses of vermicelli and boil in a big vessel

adding turmeric. When the water is boiling add

vermicelli and cook till ¾th done and pour in a strainer

and add cold water on vermicelli. This stops the further

cooking of vermicelli and keeps it separate and not

sticking to each other. Heat oil in a pan. Add red chillies,

chana daal, urad daal, rai, zeera, curry leaves,

groundnut one after other and fry a little. Then add

slit green chillies and ginger juliennes and remove

from fire. Now add lemon juice. Take the cooled

vermicelli in a flat vessel and add required salt and

mix well. Now add the tampering mixture to this

vermicelli and mix from all sides well and

keep aside for 10 min…

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 ….

vermicelli kheer

vermicell 100 gms

sabudana 50 gms
milk 1/2 litre
cardamom powder 1 tbsp
saffron 5-6 strands
almonds 5 (finely cut)
ghee 1 tbsp

Heat ghee in a pan. Fry the vermicelli till light pinkish.

boil sabudana in water till they become transparent.

Add milk and boil till the vermicelli is cooked. Then

add sugar, cardamom powder and cook till it becomes

little thick for 5 minutes. Serve hot or chilled garnished

with finely chopped almonds.