Name: Soya Veggie Vermicelli recipe by Anshu Pande at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 cup Roasted Vermicelli; 1 Onion; 1 Green Capsicum; 5-6 Green Beans; 1 Carrot; 1/2 Cup Frozen Corns; 1/2 Cup Soybean Granules; 3 Cup Water; 1 tsp Mustard Seeds; 1 tsp Cumin Seeds; Salt to taste; 1/2 tsp Turmeric powder; Red Chili Powder optional; 5-6 Kaddi Patta or Curry Leaves; 1 tbsp Oil

ABOUT Soya Veggie Vermicelli RECIPE

A nutritious breakfast full of vegetables, soya granules and corn tossed in vermicelli. From my blog -The Secret Ingredient

Ingredients Serving: 4

2 cup Roasted Vermicelli
1 Onion
1 Green Capsicum
5-6 Green Beans
1 Carrot
1/2 Cup Frozen Corns
1/2 Cup Soybean Granules
3 Cup Water
1 tsp Mustard Seeds
1 tsp Cumin Seeds
Salt to taste
1/2 tsp Turmeric powder
Red Chili Powder optional
5-6 Kaddi Patta or Curry Leaves
1 tbsp Oil

Instructions

Finely chop Capsicum, Onions, Green Beans and Carrots.Take lukewarm water in a bowl and put frozen corns to thaw. Keep aside.
In a pan or wok pour some oil and add Mustard Seeds. When they start to splutter add Cumin seeds.
Put chopped onions and saute them till they start sweating.
Add curry leaves to it.
Add capsicum, green beans and carrots and cook for 5 minutes or till you see they loose their firmness.
Drain water from the corns and put them along with the vegetables to cook.
Add salt, turmeric and red chili powder.
Add water and cover with a lid and cook on medium low flame for 5 minutes till the vegetables become tender.
Add vermicelli and Soya granules.
Mix everything together and add water
Cover with a lid and let it cook on low flame till the water is absorbed.
Fluff it up and serve hot with tomato ketchup.

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