This time I am posting a two in one recipe –with lemon and coconut with rice noodles/vermicelli.
Try to cook this instead of rice for a change .
Its sumptuous ,light and easy to cook too.
Rice vermicelli is available in all super markets at Ostrava J
Let’s start by cooking the rice vermicelli.
Take a big bowl (2 ltrs) of water and put it to boil. Add oil and salt when it starts boiling.
When the water is boiling reduce the flame to very low and add the rice noodles in it and cover it with lid. The whole pack of noodles (200 gm.) should be immersed in the water. Put the gas off once the noodles are dropped inside and covered with lid.
Leave it for 3 min .The vermicelli is cooked.
As we are preparing two flavors boil 400 gm of vermicelli (200 gm each.)
Keep it in water only for five minutes. Leaving for longer time may make the noodles over cooked.
Drain the water in a colander. The vermicelli should not have any water in it. Then add 3 tbsp of oil on the top of the noodles and stir it gently in the colander.
Leave it till you prepare the different flavor to go with it.
Oil 3 tbsp
Mustard seeds (semena hořčice) 1tsp
Small urad dal * 1tsp
Chana dal * 1tsp
Green chilli ** 1or 2 depends on the spice level
Whole red chilli *** 1(broken into two halves).
Curry leaves a few strings.
Turmeric powder (kurkuma) 1tsp.
Heat oil in a pan. When the oil is warm, add mustard seeds and when it starts to crackle add the chana dal urad dal and when the dal is slightly colored switch off the gas and add the chillies and curry leaves, then add turmeric powder and keep it aside.
Now squeeze the juice of a lemon in a small cup and add required salt to it-let the salt to dissolve .
Add the cooked and drained vermicelli (200 gm) into the seasoning kept in the pan.
Add the lemon juice and mix it gently. Add the juice and salt mixture little by little.
Your Lemon Vermicelli is ready. Garnish with coriander leaves.
*Dear friends of Ostrava you don’t get Urad dal and chana dal in Ostrava.
If you are not having it skip them while cooking – it still works out well without them too!
If you want to use it-I can help in procuring the same – I shall give you few online links from where to procure. You can stock it as we use in many of our recipes.
It has a longer shelf life.
**Green chillies - If you add red chillies then add one green chilli and one red chilli. (increase according to your need of spice level).
As we don’t get green chilli in Ostrava- I used red chillies for the recipe.
***Whole red chillies are available in a shop next to Tesco Futurum adjacent to New Yorker-Where you can buy all the Indian condiments.
Spoiler alert – The yellow color comes from turmeric powder and not from lemon J
Rice vermicelli 200gm
Oil 2 tbsp
Melted butter(ghee) * 1 tbsp
Mustard seeds(semena hořčice) 1tsp
Urad dal 1 tsp.
Green chillies ** 2
Curry leaves a string.
Coconut grated 1 full coconut
Desiccated dry coconut powder 300 gm
Heat oil and butter in a pan. When it is warm add the mustard seeds and when it crackles add the dal, curry leaves and green chilli .(please keep the flame in medium low).
Then add the desiccated coconut or dry coconut powder with required salt.
If you are using the dry coconut powder-then reduce the flame to low and stir it well for two minutes. Don’t burn the mixture as the dry coconut powder tends to get fried fast.
If you are using freshly grated coconut-Please stir the mixture in low flame till the moisture evaporates and its slightly dry to look. When you remove the mixture in a spoon it should look like a powder and not wet.
Once it is done-remove the pan from the stove and allow the mixture to cool for 5 minutes and add the cooked rice vermicelli.
Stir well and check the salt. Garnish with coriander leaves.
*If you cannot prepare ghee try coconut oil.
Check the link for procuring the same. Dear guys, It is less fat than butter and has a better flavor. You can use this for baking too.
**Please use whole red chillies instead of green chillies (if you are not having it).
Please look for egg Vermicelli in this column soonJ