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This is a typical parsee dish usually cooked on auspicious occasions.
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Break the vermicelli into small pieces. In a small pan put the water to boil.
In a big non-stick pan heat ghee and add vermicelli. Roast the vermicelli till light brown. Add sugar to it and mix well. Lower the flame.
Add boiling water and pinch of salt to the vermicelli till the vermicelli is soaked till its surface. Mix well and put a griddle under the pan, cover the pan with a lid and on low flame let the vermicelli cook till soft.
After about 7-8 minutes open the lid and check whether the vermicelli is cooked well. If not one can add slight water. But since we have added boiling water, the vermicelli is sure to cook well.
Once the vermicelli is cooked try to separate it with the help of a fork. Empty it in a serving bowl, sprinkle pinch of cinnamon & cardamom powders.
Now in a separate small vessel heat 2 tspn of ghee, add almond, pistachio and raisins. Saute till raisins puff up and the almonds go light brown. Remove from heat and spread them over the vermicelli as garnish and serve.
SERVING: 4
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I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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