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Menu of the week 14th Sep and Recipe for Ragi Vermicelli

Ragi Vermicelli is a breakfast option which is healthy and tastes so fantastic! You can even pack it up for the lunchbox!

It’s been a couple of months now that I have been sharing weekly menus now and the emails and response to this initiative has been overwhelming. I am so glad you think this is helping you guys in the planning too. Going forward I am thinking of sharing my grocery cart for the week to execute the menu. What I buy and when to make what so that the whole week goes on smoothly. I also spend a fair amount of time on Sunday prepping my refrigerator for the week ahead – some masalas, some sauces like pesto etc. May be, I will add that to the menu of the week  and post along with the recipe links, like I am doing for this Ragi Vermicelli. I have been thinking how else can I make the weekly menu post more efficient for me as well as you guys. What do you think I should add to this? What would you guys like to see on a weekly basis? Tell me and I promise I will try and incorporate the same as much as I can.

 

 

Recipe Links for this week’s stuff.

Sambhar

Pacharangi Dal

Chicken Curry

Chole 

Garlic Naan 

Mutton Curry 

Kheema Gobhi

Home made Pizza 

Palak Chutney 

Orange Peel Raita 

Some weeks ago, I had Ragi Vermicelli as breakfast (It is in this week’s menu as well since we love it at home!) and posted a picture on Instagram. There was so much interest in i. that I am posting its recipe this week despite of not having a great picture to go with it (I will probably update the picture when I cook it this week).

A couple of things to probably keep in mind when making ragi vermicelli would be – the brand to buy and how to basic cook them. I have seen numerous brands in the market selling them but after trying most, I prefer either Aachi or Manna. Manna more often because it is available on Zopnow and makes my life easier (online grocery shopping post coming up soon). Second is cooking, ragi vermicelli tends to get mushy very very soon and hence I personally like to steam them and the saute with the veggies. I put my rice for the day in the rice cooker and put the vermicelli on top for steaming, saves time and power and also results in perfect strands of vermicelli.

 

ragi vermicelli

 

Recipe : Ragi Vermicelli.

Menu of the week 14th Sep and Recipe for Ragi Vermicelli

Ragi Vermicelli is a breakfast option which is healthy and tastes so fantastic! You can even pack it up for the lunchbox! 
Print Recipe Pin Recipe
Course Breakfast
Cuisine Indian

Ingredients
  

  • 1.5 cups ragi vermicelli
  • 1 onion large sliced
  • 1/2 cup Carrots sliced
  • 1/3 cup Peas
  • 2 green chillies
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 1 tsp ghee or oil
  • Handful curry leaves
  • to taste salt
  • half lemon juice

Instructions
 

  • Steam the ragi vermicelli in a rice cooker or a steamer for about 5-6 minutes or till it is cooked but firm.
  • Keep aside, you add a few drops of oil and mix it if you aren't going to cook it immediately so that they don't stick to each other
  • In a kadai, heat ghee or oil and when it is hot, add hing and let it brown for about 30 seconds.
  • Add mustard seeds and when they crackle, add the urad dal and curry leaves.
  • Saute for 1 minute or so till the dal is slightly browned.
  • Add onions and fry till translucent and soft.
  • Add the green chillies along with par boiled carrots and peas (you can use any other vegetables you like too).
  • Add salt and saute further for about 2 minutes.
  • Add the steamed ragi vermicelli and mix well.
  • Switch off the gas and add lemon juice, stir and serve hot.

Notes

If you make this, share a picture with me on twitter, instagram or Facebook? I would love to hear what you have to say about it !
Tried this recipe?Let us know how it was!

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About the Author

Monika is an ex-IT person turned into a food blogger, consultant, home baker and an amateur food photographer. She loves music, writing, food, and travel, but not necessarily in that order ;)

Sin-A-Mon Tales is a canvas for her food memories. Apart from Sin -A- Mon Tales, Monika also writes for many online websites and publications. She's an avid reader and can always be found with a book in her bag, which mostly is as bright as her. She's an obsessive traveler and is always looking for the next food story. Read More…

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