Bambino Vermicelli in Curd Rice Style

Name: Bambino Vermicelli in Curd Rice Style
Cuisine: Indian
Ingredients: 250 grams Bambino Vermicelli; 500 grams Curds (Dahi); 1 Cup Milk (Doodh); 1 tablespoon Finely Chopped Ginger (Barik Kata Adrak); 1 tablespoon Split Bengal Gram (Chana Dal); 1 tablespoon Split Black Gram (Urad Dal) - 1 Table Spoon; 1 teaspoon Cumin Seed (Jeera); 1 teaspoon Mustard Seeds (Rai); 20-25 Curry Leaves (Curry Patta); 5-6 Dry Red Chillies (Sukhi Lal Mirch); 1 Bunch Finely Chopped Coriander (Barik Kata Hara Dhaniya); As Per Requirement Oil; 5-6 Slit Green Chilies (Kati Hari Mirch); 1/2 teaspoon Asafetida (Hing); to Taste Salt According

Jaideep Singh Thakur @cook_16765234

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".

Jaideep Singh Thakur @cook_16765234

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Ingredients

250 gramsBambino Vermicelli
500 gramsCurds (Dahi)
1 CupMilk (Doodh)
1 tablespoonFinely Chopped Ginger (Barik Kata Adrak)
1 tablespoonSplit Bengal Gram (Chana Dal)
1 tablespoonSplit Black Gram (Urad Dal) - 1 Table Spoon
1 teaspoonCumin Seed (Jeera)
1 teaspoonMustard Seeds (Rai)
20-25Curry Leaves (Curry Patta)
5-6Dry Red Chillies (Sukhi Lal Mirch)
1 BunchFinely Chopped Coriander (Barik Kata Hara Dhaniya)
As Per RequirementOil
5-6Slit Green Chilies (Kati Hari Mirch)
1/2 teaspoonAsafetida (Hing)
to TasteSalt According

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Steps

1

Boil water in a vessel. When it comes to boiling point add bambino vermicelli, 1 tablespoon Oil and salt according to taste. Cook it for 3 to 5 minutes or till they become soft
2

Drain out the water from the cooked vermicelli cook immediately. Add cold water and keep aside to get it cool
3

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.
4

In a vessel add cooked vermicelli, curds and milk. Mix all
5

Now add finely chopped ginger & green coriander and slit green chillies. Mix all and check the seasoning. If required add salt according to taste
6

Finely add the tempering and mix all
7

Now the dish is ready to be served