Sunday, June 5, 2016

Egg Rice Noodles/ vermicelli

Hi again,

After a long break , another simple recipe with rice noodles. In my earlier blog ,I introduced rice noodles with coconut and lemon. Now with the eggs.

All you need is just half an hour- Preparation time of 10 mnts and cooking time of 15 -20 mnts.

Now for the ingredients.

Boiled Rice noodles*           -200 gms.
Eggs (large size)                   -2 nos.
Tomatoes                              -2 small sized or one big size.
Garlic                                    -2 pods finely chopped.
Onion**                                -1 big size.
Red chilli powder                  -1/2 tsp
Coriander powder                  -1/2 tsp
Oil                                          -2 tbsp
Mustard(semena hořčice)      -1 tspn
Salt                                         -to taste
Curry leaves                           -1 string
Bay leaf                                  -2
Kalpasi or stone flower***    -1 small pinch

*Please check my earlier post where I have shared how to cook the rice noodles without getting stickyJ.

**I love to have more onions in all my dishes. So, please add one more onion if you like the taste of onions in food. You can cut into small cubes or thin slices too as it will have great visual appeal. I made it with finely chopped onions. 

***Usually kalpasi or stone flower is added to give extra flavor to the food in small quantity. As it is not available in Ostrava I cooked without this. My friends in India –please add this to enhance the flavor as its easily available in the markets.

Ingredients to roast and grind.
1. Pepper                              -1 tsp
2. Fennel seeds                     -1tsp
3. Cinnamon                         -1/2 inch
4. Cloves                               -2

First dry roast the ingredients (1 to 4) till nice aroma comes out from the ingredients. Make it into coarse powder in mortar and pestle. Keep it aside.

Next step is to grind the tomatoes into puree.  keep it aside.

Heat oil in the pan and when it is warm add the mustard seeds. When it crackles add the bay leaves and curry leaves. During this process let the heat be in medium flame. Then add the chopped garlic .Before it turns into brown add the onions and sauté well. When its slightly cooked(transparent) add the ground powder. Now add the tomato puree and mix well. Now add the chilli powder, corriander powder and salt.  Saute well till the oil separates and the water from the tomatoes evaporates. It should be like a thick mixture consistency.

Break the eggs and pour it on the top of the mixture and scramble the eggs well .Put the flame on slow temperature when the eggs are cooked.

Now add the cooked rice noodles to the egg mixture and mix well.

Garnish with coriander leaves.

Your egg vermicelli is ready to serve.

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