An easy tiffin / snack. Here is the sure recipe for that perfect non stick semiya kichidi.
- Heat 1 tsp of oil in a non stick pan and roast 1 cup of semiya (vermicelli) for 1 minute on medium flame and set aside
- Boil 3 cups of water with 1 tsp of salt and 1/2 tsp of oil for 3 minutes
- Toss the roasted semiya into the boiling water and cook on medium flame for 5 minutes uncovered
- Drain the water and wash the cooked semiya gently in running COLD tap water
- This ensures that the semiya will remain separate. Else God forbid, you may end up with the dreaded mushy kichidi. LOL.
- Steam 1 cup of frozen 'peas and carrot' in microwave for 5 minutes. You may sprinkle some salt while steaming the vegetables.
- Scoop out the seeds and liquid from 1 small tomato, wash the tomato well, cube it and set aside
- This step ensures that the kichidi will not get soggy with the tomato juice but you still get the slight tangy taste from the tomato
- In a nonstock pan, heat 2 tsp of oil and season the oil with 1tsp of mustard seeds, 1 tsp of cumin seeds, 3 chopped green chillies, 1 coarsely crushed garlic pod, 1 spring of curry leaves, a pinch of hing, a handful of cashewnuts, a handful of peanuts
- Toss in 1 finely chopped medium red onion and saute the onion till they turn translucent
- Sprinkle some salt, a pinch of turmeric powder
- Toss the steamed vegetables and tomato cubes
- Saute the contents for another minute
- Toss the drained and cooled vermicelli
- Stir the contents well and adjust salt
- Simmer the stove to lowest flame and cover the pan and cook for an additional 2 minutes
- Garnish with a handful of cilantro leaves and optionally you may squeeze little lemon juice before serving
- Serve it hot with Coconut chutney or lemon pickle
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