Indian Borage Vermicelli Bake

By Swathi Joshnaa Sathish  |  4th Dec 2018  |  
5 from 1 review Rate It!
Indian Borage Vermicelli Bakeby Swathi Joshnaa Sathish
  • Prep Time

    25

    mins
  • Cook Time

    17

    mins
  • Serves

    4

    People

0

1

About Indian Borage Vermicelli Bake Recipe

This Baked Vermicelli incorporates Indian Borage leaves , green peas , protein rich eggs making it a power house of health benefitting minerals and vitamins . This vermicelli bake is an instant no oven version . Best for kids. Indian Borage curbs cold and flu. All herbal and healthy . Delicious as well . #earnwithbetterbutter

Indian Borage Vermicelli Bake is an aromatic, flavorful and delicious dish which is very much popular in Fusion. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Indian Borage Vermicelli Bake is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Indian Borage Vermicelli Bake at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 25 minute for the preparation and 17 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Indian Borage Vermicelli Bake by Swathi Joshnaa Sathish in step by step with pictures so you can easily learn how to cook the perfect Indian Borage Vermicelli Bake at your home without any difficulties. Indian Borage Vermicelli Bake is one of the representative dishes of Fusion which you can serve in any special occasions.

Indian Borage Vermicelli Bake

Ingredients to make Indian Borage Vermicelli Bake

  • Green peas 50 grams
  • Indian Borage leaves a handful
  • Green chili 1
  • red chili 1
  • water 3 cups + 1/4 cup + 3 tablespoons
  • Roasted vermicelli 2 cups
  • salt 1 teaspoon+ 1/2 + 3/4 teaspoon
  • ginger garlic paste 1 teaspoon
  • butter unsalted 2 tablespoons
  • onions medium sized 3 finely chopped
  • Soya nuggets 12 chopped
  • Black pepper powder 1 teaspoon
  • cumin powder 1 teaspoon
  • Garam masala 1/2 tablespoon
  • Large eggs 6
  • Cooking oil 6 tablespoons

How to make Indian Borage Vermicelli Bake

  1. In a blender take 50 grams green peas .
  2. Add handful of Indian Borage leaves .
  3. Add 1 green chili and 1 red chili.
  4. Add little water required for grinding .
  5. Grind all into a thick purée. Keep it aside .
  6. Boil 3 cups water . Add a teaspoon salt .
  7. Add 2 cups roasted vermicelli in the hot boiling water .
  8. Cook vermicelli until soft . Remove from the heat.
  9. Melt 2 tablespoons unsalted butter in a round nonstick pan.
  10. Add 3 medium sized onions finely chopped .
  11. Add 1/2 teaspoon salt . Sauté until onions turn translucent.
  12. Add 1 teaspoon ginger garlic paste. Sauté until raw smell leaves.
  13. Add the chopped soya nuggets.Soak 12 soya nuggets in hot water , squeeze the air out and then chop.
  14. Sauté soya until crunchy . Pour in the ground purée.
  15. Add 1/4 cup water if the content looks dry .
  16. Add 1 teaspoon black pepper powder .
  17. Add 1 teaspoon cumin powder .
  18. Add 1/2 tablespoon garam masala powder . Mix all to a gravy like consistency.
  19. Add in the cooked vermicelli . Mix and toss until vermicelli gets coated well in the gravy.
  20. When vermicelli absorbs the gravy , remove from the heat . Transfer in a wide bowl.
  21. Break and pour 6 large eggs .
  22. Pour eggs in batches . Mix and then add remaining eggs . Beat the mix well .
  23. Heat 6 tablespoons oil in a round nonstick pan .
  24. Add 3/4 teaspoon salt in the egg mixture and beat again gently .
  25. Pour in the egg vermicelli mixture in the hot oil .
  26. Spread the mix throughout the pan like a cake . Level the surface . Maintain a medium heat .
  27. Cover the pan and bake for 15 minutes.
  28. When the sides are ready to leave,insert a toothpick to check how well the egg vermicelli is baked.
  29. Remove the pan and place another round tawa . Heat in low heat . Brush little oil .
  30. Now tilt the pan on the tawa so the other side also bakes well . Bake until there is no moisture.
  31. Bake for another 7 minutes. Remove the upper pan . The baked vermicelli falls on the tawa.
  32. Indian Borage Vermicelli Bake is ready . Cut like pizza and serve hot .

Reviews for Indian Borage Vermicelli Bake (1)

Shelly Sharmaa year ago

Yummilicious!
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