Friday, November 17, 2006

Sevige Baath (Vermicelli Baath)


Vermicelli is a dry thin wheat noodles used for making kheer, upma. This is my mothers recipe and my favorite veggie and noodle combination.

So here is the recipe



Vermicelli 2 cups (dry roasted untill light golden brown colour)


Vegetables like carrot, peas, lima beans, snowpeas, onion, chayote squash, green bell pepper mixed all togehter about 1 cup.


For Grinding Cilantro/corriender leaves few, poppy seeds (white) 2 tsp, coconut 2 tsp, Roasted channa dal or dalia 2 tbsp, few chillies and small peice of ginger.

cloves and cinammon few.

Salt to taste.



  1. Dry roast the vermicilli untill its light brown colour.

  2. Chop/ cut all the veggies to bit size peices.

  3. Grind above ingredients together using enough water to make a smooth paste.

Heat 2 tsp of oil in a thick bottomed skillet add mustard when its hot.

Then add veggies saute it for few minutes untill little soft.

Next add the griend paste add about 4 cups of water. I used 1:2 ratio (1 cup noodles to 2 cups of water)

Add salt adjust taste, when it come to boil add roasted vermicelli mixe well.

Cover with a lid and simmmer it down on low heat and leave it for 12-15 min. After that mix well, close and leave it like that untill serving.

* It can also be done in pressure cooker, use less water and switch off after one whistel. and cook on medium heat.


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