Vegetable Vermicelli

This is a one pot meal with everything you need in a meal, like vegetables, carbs and nuts. I made this for a quick dinner, as my kids love to eat this noodle type dish. Vermicelli is actually a pasta, which is thinner than sphagetti and thicker than angle hair pasta.

Here is all you need to make this dish, (I decided not to list salt, oil, turmeric as they go with almost every cooking, not to make my list bigger)

Ingredients:

Vermicelli noodles - 4 cups

Carrots - 2 medium (a cup shopped as long sticks)

Bell peppers - 1/4 big one (a cup shopped as long sticks)

Potato - 1 Medium (chopped long stickes)

Mushrooms - 6 chopped (a cup)

Onion - 1 medium (hand full, sliced length wise)

Tomato - 1/2 (hand full, thinly chopped)

Cumin - 1/2 tsp

cinnamon - 1 inch, cloves - 4

Ginger - 1/2 inch juliened

Cashews - hand ful split up

Black Pepper powder - 1/2 tsp

Green chillies - 7

Method:

1. In a deep pan, add 2 or 3 Tbsps oil and fry cumin, cloves, cinnamon, cashews, green chillies, ginger in a gentle flame, do not burn this stuff.
2. Later add 1/2 tsp turmeric, followed by onions, carrots and potatoes, cook for 4-5 mins, later add peppers and mushrooms as these guys need less cooking time than the other veggies. Finally add tomatoes, salt, pepper powder and mix well, cover the lid for 3-4 mins.
3. To save time we can boil water in another pan on the other stove as we cook veggies, or else just pour water in the veggies and let the whole mixture boil. Finally test the salt/spice taste of this water and add more if needed.
4. Now you can add the vermicelli and cook until done. Leave the dish a little moist so that the pasta flows easily on to the serving plates and also doesnt lump up soon. This dish has to eaten rightway for the right texture, or else as time passes the stuff solidifies and lumps up.
5. If u r making this dish ahead for friends or family, pasta can be cooked in a separate pan and added to the veggies mixture with right amount of water/moisture/oil in it to keep the pasta from sticking and lumping.
6. This dish can be made anytime of the day, breakfast, lunch or dinner..enjoy.