Microwave Vermicelli Bath

I have never tried making any type of breakfast in the microwave, except Maggi Noodles and for reheating the leftovers. But thanks to the blog events, we get to experiment different kinds of food in different ways.

Please Note: This vermicelli bath was prepared using a 1200 watt microwave oven. Adjust the cooking times according to individual ovens. The overall time took according to my oven is 30 minutes.

Ingredients:

• 2 cups Vermicelli
• 4 Tomatoes
• 1 small Onion
• 2 green Chilies
• A small piece of Ginger
• 3 cups Water
• Salt as required

For Seasoning:

• 2 tsp Oil
• ½ tsp Mustard Seeds
• ¼ tsp Cumin Seeds
• ½ tsp Bengal Gram (Pachi Senaga Pappu, Chana dal)
• ½ tsp Black Gram (Minappappu, Urad dal)
• Some broken Cashews (Optional)
• 1 small dry red chili
• Some Cilantro and Curry Leaves

Preparation:

Chop tomatoes, onion, green chilies and ginger into fine pieces and keep aside.

In a microwave safe bowl, add the vermicelli and run it for 1 minute or until the vermicelli is roasted. Transfer the vermicelli to a plate and keep aside.

In the same bowl, add 2 tsp oil along with the mustard seeds, cumin seeds, urad dal, chana dal, cashews and red chili. Cover and run the microwave for 2 minutes or until the mustard seeds pop.

Remove the cover and add the chopped tomato, onion, green chili, ginger pieces along with the water, cover and run the microwave for 10 minutes.

Remove the cover and add the vermicelli and salt and mix well. Be very careful as the bowl will be very hot. Then cover the bowl again and run the microwave for an additional 15 minutes or until the bath thickens. Let stand it for 2 or 3 minutes.

Serve hot with Peanut Chutney or Ginger Chutney.

This is my entry to WBB – Microwave Foods originally started by Nandita of Saffron Trail now being hosted by Easycrafts of 100% Microwave Cooking.