Indian Borage Vermicelli Bake | How to make 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

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 Sharma9 months ago

Yummilicious!
Reply