Name: Bambino Vermicelli in Curd Rice Style recipe by Jaideep Singh (Jai Ki Rasoi Se) at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 10
Ingredients: Bambino Vermicelli - 250 Grams; Curds (Dahi) - 500 Grams; Milk (Doodh) - 1 Cup; Finely Chopped Ginger (Barik Kata Adrak) - 1 Table Spoon; Split Bengal Gram (Chana Dal) - 1 Table Spoon; Split Black Gram (Urad Dal) - 1 Table Spoon; Cumin Seed (Jeera) - 1 Tea Spoon; Mustard Seeds (Rai) - 1 Tea Spoon; Curry Leaves (Curry Patta) - 20 to 25; Dry Red Chillies (Sukhi Lal Mirch) - 5 to 6; Finely Chopped Coriander (Barik Kata Hara Dhaniya) - 1 Bunch; Slit Green Chilies (Kati Hari Mirch) - 5 to 6; Asafetida (Hing) - ½ Tea Spoon; Oil - As Per Requirement; Salt according to taste

ABOUT Bambino Vermicelli in Curd Rice Style RECIPE

Bambino has been synonymous to vermicelli and sphere of pasta products. These ultra-thin noodles are made of wheat semolina. They can be used in so many delicious ways. Such as Sweet Kheer, Savory Upma, or toss it with boiled vegetables for a wholesome Pulao. Today in Jai Ki Rasoi Se given a different avatar and made "Bambino Vermicelli in Curd Rice Style". This recipe I learnt from my NCC friend Ms Anju Prasad

Ingredients Serving: 10

Bambino Vermicelli - 250 Grams
Curds (Dahi) - 500 Grams
Milk (Doodh) - 1 Cup
Finely Chopped Ginger (Barik Kata Adrak) - 1 Table Spoon
Split Bengal Gram (Chana Dal) - 1 Table Spoon
Split Black Gram (Urad Dal) - 1 Table Spoon
Cumin Seed (Jeera) - 1 Tea Spoon
Mustard Seeds (Rai) - 1 Tea Spoon
Curry Leaves (Curry Patta) - 20 to 25
Dry Red Chillies (Sukhi Lal Mirch) - 5 to 6
Finely Chopped Coriander (Barik Kata Hara Dhaniya) - 1 Bunch
Slit Green Chilies (Kati Hari Mirch) - 5 to 6
Asafetida (Hing) - ½ Tea Spoon
Oil - As Per Requirement
Salt according to taste

Instructions

Boil water in a vessel. When it comes to boiling point add bambino vermicelli, 1 Table Spoon Oil and salt according to taste. Cook it for 3 to 5 minutes or till they become soft
Drain out the water from the cooked vermicelli cook immediately. Keep aside to get it cool
Heat oil in non stick pan or kadai. Once the oil is hot add asafetida, cumin & mustard seeds, curry leaves, dry red chillies, split bengal and black gram. Mix all and cook till the bengal and black gram becomes light brown. Keep it aside
In a vessel add cooked vermicelli, curds and milk. Mix all
Now add finely chopped ginger & green coriander and slit green chillies. Mix all and check the seasoning. If required add salt according to taste
Finely add the tempering and mix all
Now the dish is ready to be served

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