BREAD KHICHDI RECIPE

Ingredients:

2 cup Vermicelli
1 no sliced thinly Onions
1 small sized, chopped Beetroot
1 cup fresh Green Peas
1/2 cup Cauliflower (cut into small florettes)
1/2 cup chopped Capsicum (Shimla Mirch)
To taste Salt (Namak)
1 tsp Curry Powder
2 flakes Chopped Garlic (Lasan / Lahsun)
1 tsp chopped Ginger
1 tsp Mustard Seeds
3 chopped Geen Chillies
3 tblsp Refined Oil
1/4 cup Cashew Nuts
1 tblsp Lime Juice

How to make mixed vegetable semiya:

• Cook the beetroot, green peas and the cauliflower seperately in a sauteuse with a little salt and sufficient water to cook the vegetables.
• Drain when cooked.
• Keep aside.
• Cook the vermicelli in plenty of boiling water in a sauteuse( bring the water to boil first and then add the vermicelli) till done.
• Drain and refresh.
• Keep aside.
• Heat 2 tbspns of the oil in a pan and add the onions.
• Fry till golden brown over a medium flame stirring continuously.
• Remove and keep aside.
• In the same oil fry the cashew nuts till golden brown over a gentle flame stirring the nuts continuously.
• Keep aside.
• Heat the remaining fresh oil in a pan over a gentle flame.
• Add the mustard seeds.
• When they crackle add the ginger , garlic and the green chillies and fry for 2 minutes.
• Add the cooked vegetables,curry powder and the capsicum and fry for 5 minutes over a low flame.
• Add the vermicelli and toss the mixture till all the ingredients are thoroughly mixed.
• Remove from the flame and transfer to a bowl.
• Sprinkle the lemon juice on top and serve garnished with the fried onions and the cashew nuts.