Vermicelli Sweet Corn Usli Recipes

SWEETCORN SUNDAL |SWEET CORN USLI RECIPE

Steps:

• Heat water in a steamer and steam sweetcorns for about 8-10 minutes.
• In a pan , heat 1 Tbsp of oil . Add mustard seeds and allow it to splutter.
• Now add in cumin seeds/ jeera seeds and split urad dal , allow it to change colour.
• Add chopped green chilies , 1 sprig curry leaves , and 2-3 broken dry red chilies. Also add in 1/4 Tsp of Hing / asafoetida , mix well everything and Saute for 2-3 minutes.
• Now add in steamed sweet corns and stir well everything.
• Add salt as per taste and mix well everything.
• Add in grated fresh coconut , mix well everything on high heat and turn off the stove.
• Garnish with coriander leaves and squeeze in fresh lime juice , mix well and serve.

RECIPE FOR SWEET & DRY VERMICELLI/WHEAT STRINGS/SHEVYO/SEVIYA

Steps:

• In a non stick vessel/pan, dry roast the vermicelli on medium flame till it starts darkening in colour and giving out a roasted kind of an aroma. It takes about 5-7minutes. Keep stirring
• After 5-7 minutes, Add the ghee/oil and give it a nice mix and keep stirring for another 5-7minutes
• After 5-7 minutes, Add the dry fruits(if using), milk, water, salt, cardamom powder and jaggery or sugar, reduce the flame to low and continue stirring
• Keep stirring until all the moisture gets evaporated and the vermicelli starts looking grainy and separated.Note:- This took me exactly 7 minutes
• Once all the moisture has evaporated from the Pan, Turn off the flame.
• Cover the vermicelli with a lid and let it rest for about 5 minsNote:- This technique helps to make the Vermicelli sodsodith(konkani term used for smooth and separated, epecially for Rice and Vermicelli)
• After 5 minutes take off the lid and with the help of a fork(use the back of the fork)gently spread the Vermicelli. Serve in bowls and garnish with dry fruits. Note:- The fork helps to keep the vermicelli strings unbroken and separated.Vermicelli is best enjoyed Hot as it contains Ghee and may turn greasy when cold.

VERMICELLI CUP WITH KESAR PISTA SHRIKHAND

Steps:

• Put butter in a non stick pan and roast vermicelli on medium flame till it becomes brown in colour. Keep on stirring so that it gets evenly roasted.
• Switch off the flame and add condense milk. Mix it until well combined.
• Now take a Silicone cup and spread the vermicelli mixture in a cup while still warm. Press it lightly with the help of spoon so that it takes the shape of cup.
• Now keep the cup in a refrigerator for an hour to set.
• To make hung curd put the curd in a strainer and keep a bowl under the strainer to collect the liquid. Keep yogurt with strainer in a fridge for an hour so that all liquid separates from the curd. After an hour you get a thick cheese like curd called hung curd.
• Meanwhile take 1 tbsp of warm milk and soak the few strands of saffron. Mix it well and keep aside.
• After an hour put the hung curd in a bowl and adds powdered sugar (but be careful as the vermicelli has condensed milk so adjust accordingly), cardamom powder, chopped pistachios, kesar mixed with little milk. Beat slowly till everything mixed properly & curd becomes light & creamy.
• Kesar pista Srikhand is ready. Cover and chill for an hour.
• Take out the Vermicelli cup from the silicone mould and fill the srikhand into vermicelli cups.
• Garnish with some chopped pista, saffron and some pomogranate.
• Serve Chill.

VERMICELLI SWEET CORN USLI

Steps:

• For complete instructions, visit the original site at https://cooking.nytimes.com/recipes/1022490-vermicelli-sweet-corn-usli?campaign_id=58

VERMICELLI SWEET CORN USLI

Steps:

• Heat 1 tablespoon coconut oil in a medium pot with a fitted lid over medium heat. If the noodles are on the long side, break them up into roughly bite-size pieces. Add them to the pot, and use a wooden spoon to keep them moving so they get lightly toasted, about 2 minutes. Scrape into a bowl.
• In the same pot, heat the remaining tablespoon oil over medium and fry the mustard seeds. When they pop, add the urad dal (if using), the onion, curry leaves, chile and salt. When the onion is completely softened, but not yet browned, add 1 cup water.
• As soon as the water comes to a boil, add the toasted noodles, corn kernels, cashews, cilantro and coconut; stir well. Cover, and cook on low for 5 minutes, then turn off the heat, and let it rest for another 5 minutes.
• Season to taste with salt and lime juice, then garnish with extra coconut and cilantro, and serve warm or at room temperature.

MY FAVOURITE SWEET TOASTED VERMICELLI FOR RAMADAN

Steps:

• Break the vermicelli in half. Place the ghee, rose water, sugar, cardamom & saffron in a large pan. Heat through gently then add the vermicelli.
• Mix very well to coat thoroughly & to break up a little. Cook on as low heat as possible for approx 25-30 minutes or until the vermicelli is glossy & has absorbed everything.
• At this point, stir in the mixed fruit & nuts. Serve.

GROUND BEEF VERMICELLI

Steps:

• In a large skillet, saute vermicelli in butter until browned. Add beef; cook over medium heat until meat is no longer pink. Stir in the tomato sauce, celery, onions, corn, green pepper and seasonings. Cover and simmer for 25 minutes. , Arrange cheese slices over the top. Cook, uncovered, until the cheese is melted, about 5 minutes.