Bambino Vermicelli Pulao | How to make Bambino Vermicelli Pulao

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ByPrabal Kirtika
Created on 11th Oct 2015
  • Bambino Vermicelli Pulao, How to make Bambino Vermicelli Pulao
Bambino Vermicelli Pulaoby Prabal Kirtika
  • Bambino Vermicelli Pulao | How to make Bambino Vermicelli Pulao (15 likes)

  • 1 review
    Rate It!
  • By Prabal Kirtika
    Created on 11th Oct 2015

About Bambino Vermicelli Pulao

These days I am on the look out for some healthy low calorie dishes. Today I just got some bambino vermicelli in my pantry, which I bought some time back and the packet was lying as it is untouched. So I thought of prepare something using these for a nice, colourful & nutritious breakfast. It is high in fibre and low in calories and the colourful vegetables make it a feast for the eyes. Bambino vermicelli pulao is a breakfast dish that is made from roasted vermicelli. It is a traditional South Indian recipe. South Indian cuisine includes the cuisines of Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana. The name of this dish is given Bambino vermicelli pulao because in this pulao bambino vermicelli is used in the place of rice. They are the ultra thin noodles, that are made of white semolina. Preparation of Vermicelli pulao is not so difficult. Take the dry roasted bambino vermicelli and keep it aside. Now add one spoon oil in a pan and fry the peanuts till they become light brown. Take another pan and add oil, mustard seeds and cumin seeds and fry them until they crackled. Add ginger, curry leaves, onions and chilies and fry them till they become soft. Now add the vegetables like potatoes, carrots, beans and peas and stir them till the vegetables are done perfectly. Add salt, chili powder, chat masala, roasted bambino vermicelli and water. Close it with a lid and cook it until the water dries up and the vermicelli is cooked. Garnish with the fried peanuts and coriander leaves. Serve this with coconut chutney or tomato chutney. Children love this pulao for their school lunch box. Bambino vermicelli pulao is a nutritious breakfast with high fiber, low calories and the so many colorful vegetables.

Bambino Vermicelli Pulao, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Prabal Kirtika. Bambino Vermicelli Pulao is a dish which demands no explanations, it's a whole world of flavour in itself. Bambino Vermicelli Pulao is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Bambino Vermicelli Pulao by Prabal Kirtika is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Bambino Vermicelli Pulao.

  • Prep Time0mins
  • Cook Time20mins
  • Serves4People
Bambino Vermicelli Pulao

Ingredients to make Bambino Vermicelli Pulao

  • Vermicelli- 1 cup
  • Mustard seeds- 1/2tsp
  • Cumin seeds- 1/2tsp
  • Peanuts- 20
  • Curry patta- 8
  • Green chillieschopped- 2
  • Potatoes cubed - 1 large
  • Tomatoes chopped- 1 medium
  • Carrots chopped- 1/2 cup
  • Onion chopped- 1 medium
  • Ginger chopped- 1 inch piece
  • Lemon juice- 1 tsp
  • Salt to taste
  • Red chilli powder- 1/2 tsp
  • Chat masala- 1/2 tsp
  • Water- 2 cups
  • Coriander leaves chopped for garnishing

How to make Bambino Vermicelli Pulao

  1. In a pan dry roast vermicelli, stirring constantly till golden brown. Remove and keep aside. In the same pan fry peanuts in a tbsp of oil till light brown. Remove and keep aside.
  2. In the same pan heat 1 tbsp oil, add mustard seeds and cumin seeds and let it splutter. Add ginger, curry leaves and green chillies. Stir for a minutes and add onion and cook till translucent.
  3. Add potatoes, carrots and peas and cook for 3-4 minutes and add chopped tomatoes also. Keep stirring till the vegetables are done add salt, chilli powder and chat masala.
  4. Add fried vermicelli and water. Stir and cook covered with a lid till all the water dries up and the vermicelli is done. Sprinkle lemon juice and add fried peanuts .
  5. Garnish with chopped coriander leaves. Serve hot with either chutney or curd.
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kiran nayana year ago
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