Semya Pulao (Vermicelli Pilaf)

Recipe by Cook's Hideout

BM# 34: Week 4/ Day 3 Theme: Cooking from Sapana's blog Dish: Semya Pulao (Vermicelli Pilaf) It has been a busy day and I'm very late for the 3rd day post for BM# 34. I was busy prepping for the Thanksgiving party and also finishing up the necessary shopping. Weather was lousy today, gloomy, cold and rainy -- totally uninspiring and dull. I was planning to make one of Sapana's Chole recipe. I had already soaked the chickpeas, but by the time we came back from shopping, we were starving and I didn't have time to cook the beans and...

Ingredients

• 1 cup (1.25l) fish stock (Semya (I used MTR brand roasted vermicelli))
• 1 onion (- medium, thinly sliced)
• 2 cups (1.25l) fish stock (Mixed Vegetables (I used frozen mixed vegetables with green beans, carrots, green peas and corn))
• 2 tomatoes (- medium)
• 2 ~ 3 Chilies (Green)
• 3 tbsps cilantro (- chopped)
• 1 ginger (")
• 2 cloves garlic
• 8 ~ 10 Curry leaves
• 1 tsp seeds (Carom)
• (1.25l) fish stock (Red)
• (1.25l) fish stock (Ground)
• (1.25l) fish stock
• (1.25l) fish stock
• to taste Salt

Method

1. Grind tomatoes, green chilies, ginger, garlic and cilantro into a smooth paste. Set aside.
2. If using regular vermicelli, dry roast vermicelli until golden. Set aside.
3. Heat 1tbsp oil in a pan; add carom seeds and once the seeds start to splutter add the chopped onions and curry leaves. Cook until onions are translucent.
4. Add mixed vegetables and cook until tender.
5. Next add the ground paste, red chili powder, ground coriander, garam masala, turmeric and salt. Cook till the masala doesn't smell raw anymore, about 4~5 minutes.
6. Add 2 cups of water and bring to a boil.
7. Add the roasted vermicelli and cook until water is absorbed and vermicelli is tender. Serve hot and enjoy!!

View the recipe instructions at Cook's Hideout