Balaleet : Traditional Arabic Vermicelli Dish

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" Balaleet "

This is my favourite,, i love to have it as my breakfast.. we only eat it at breakfast or dinner time... its very light and yummy too..

ingredients:

- 1 bag of vermicelli

- 5 small cups of sugar

- saffron

- 2 table spoon rose water

- 1 teas spoon ground cardomom

- 2 tablespoon ghee or butter

- 1 teaspoon turmeric

- water for boiling

- eggs (i prefer omelet)

method:

- place water in a pan and bring to boil. season with turmeric

- add vermicili and boil once, remove from heat and drain

- add sugar , cardomom, and rose water, mixed with saffron

- grease a tray with ghee and pour vermicili in it. pour remaining ghee and cover. bake in an oven preheated to 150 degree for 10 minutes

- remove from oven and place in the serving dish with eggs.

Note: * DONOT over boil vermicili : 3 minutes is ENOUGH!!!
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The balaleet with omelet egg on top just how i like it

For RaaBeah

VERMICELLI UPMA RECIPE

Ingredients:

2 cups Vermicelli
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard seeds
2 tsp Cashewnuts
2 tsp Peanuts
1 Onions
2 Green chillies
1/2 inch Ginger
1 Potatoes
1/4 cup Peas
1 Carrots
1 Tomatoes
4 1/2 cups Water
3 tblsp Oil
2 tblsp Ghee
3 sprig Curry Leaves
Salt to taste

 

How to make vermicelli upma :

• Chop the onions, chillies, ginger, tomatoes , potatoes, carrots into small pieces and keep aside.
• Heat oil and add chana dal, urad dal, mustard seeds and curry leaves. When they start to crackle , add peanuts and cashewnuts. Fry till they turn golden brown.
• Add potatoes, carrots and fry for 4-5 minutes.
• Then add chillies, ginger , onions, peas and tomatoes.
• Cook until they are done.
• After that add salt and 41/2 cups of water, cover with a lid and let it boil .
• When the water comes to boil add vermecelli and simultaneously stir ( so that no lumps will be formed).
• Cover the upma with a lid for 5-6 minutes and then add 2tbsp of ghee and stir well.
• Serve hot with coconut chutney.