Vermicelli Stuffed Squid

Name: Vermicelli Stuffed Squid
Cuisine: Indian
Ingredients: 5 medium Squid whole; 2 medium Onion; 2 medium Tomatoes; 1 tsp Ginger Garlic paste; 1 tsp Red chilli powder; 1/2 tsp Turmeric powder; 1/2 tsp Garam masala; to taste Salt; 3 tbsp Oil; For stuffing:; 6 medium Squid / calamari / kanava fish; 1 packet Vermicelli; 2 medium Onion; 2 medium Tomatoes; 1/2 tsp Ginger Garlic paste; 1 tsp Red chilli powder; 1/2 tsp Coriander powder; 1/2 tsp Turmeric powder; 1/2 tsp Garam masala; 4 tbsp Oil; 1/2 tsp Ghee; 2 Cloves; 1" Cinnamon stick; 1 Bay leaf; 2 Cardamoms; to taste Salt; 1/2 bunch Coriander leaves; 1/2 bunch Mint leaves

Alboni Victoria @cook_9569144

Vermicelli Stuffed Squid

Alboni Victoria @cook_9569144

Saved

Ingredients

5 mediumSquid whole
2 mediumOnion
2 mediumTomatoes
1 tspGinger Garlic paste
1 tspRed chilli powder
1/2 tspTurmeric powder
1/2 tspGaram masala
to tasteSalt
3 tbspOil
Forstuffing:
6 mediumSquid / calamari / kanava fish
1 packetVermicelli
2 mediumOnion
2 mediumTomatoes
1/2 tspGinger Garlic paste
1 tspRed chilli powder
1/2 tspCoriander powder
1/2 tspTurmeric powder
1/2 tspGaram masala
4 tbspOil
1/2 tspGhee
2Cloves
1"Cinnamon stick
1Bay leaf
2Cardamoms
to tasteSalt
1/2 bunchCoriander leaves
1/2 bunchMint leaves

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Steps

1

For stuffing
2

In a non stick pan or kadai, heat oil and ghee, add cloves, cinnamon, bay leaves and cardamom.
Then add onion and sauté till the onions turn translucent. Then add the coriander leaves and mint leaves and sauté.
3

Add ginger garlic paste and sauté till the raw flavour of ginger goes.
Then add tomatoes and sauté till done.
Add red chilli powder, coriander powder, turmeric powder and garam masala and fry till oil separates on the top of the gravy.
4

Add water as per the vermicelli package. I added 400 ml of water per packet.
Let the gravy come to a boil. Meanwhile fry the vermicelli with a little ghee.
Add the vermicelli little at a time so as to cover the pan. Don't stir it immediately. Let all the water absorb.
5

Clean the squid / kanava thoroughly 5 times. Chop then into cubes and add them to the gravy.
Sauté for 3 minutes. Add little water, cover and cook over medium flame for 15 - 20 minutes.
6

After about 5 minutes, stir it once, close it and keep the water vessel on top.
After about another 5 minutes, turn off the flame, mix it once, cover and keep the water vessel on top and leave it for 15 minutes.
This is dum vermicelli type. Serve
7

In the adjacent stove, heat a dosa tawa. Mix this vermicelli biryani once and transfer the vessel and place it on top of the dosa tawa, reduce the flame to low. Cover with lid and place a vessel filled with water on top of the kadai.
8

Add ginger garlic paste and fry till the raw flavour goes. Then add tomatoes, red chilli powder, turmeric powder and garam masala and saute till the tomatoes are done. Fry well till the oil separates on the top.
Stuff the squid with the biryani.
9

For the stuffed squid:
10

Clean the squid thoroughly inside it's cavity. Keep the body cavity whole for filling. The tentacles can be used in the biryani recipe for stuffing inside.
In a pan, heat oil and add the onions and saute till they turn translucent.
11

Add it to the gravy and cook till done for about 15 minutes, stirring occationally.
Serve with raita and squid vermicelli biryani