Namkeen Vermicelli with Bread Crumbs | Revisiting Through The Lens Series – 11

With every image I not only improve my photography but also the post-processing.

Namkeen Vermicelli with Bread Crumbs | Revisiting Through The Lens Series - 11

Namkeen Vermicelli with Bread Crumbs | Revisiting Through The Lens Series – 11

When initially I processed these images, they gave a different look and after a month when I re-looked at them, I realized that the earlier processing did not do them justice.

Namkeen Vermicelli with Bread Crumbs | Revisiting Through The Lens Series - 11

Namkeen Vermicelli with Bread Crumbs | Revisiting Through The Lens Series – 11

So I re-did using the learning I had achieved in so many months of using dSLR & post-processing.

“If your pictures aren’t good enough, you aren’t close enough”. – Robert Capa

I had thought of taking you along with my tips & tricks but I am ready to admit that I have not even learned 1/100 of tips on food photography.

Namkeen Vermicelli with Bread Crumbs | Revisiting Through The Lens Series - 11

Namkeen Vermicelli with Bread Crumbs | Revisiting Through The Lens Series – 11

Leaving with you a revisiting through the lens series post on Namkeen Vermicelli.

This recipe is among my most perused recipe. Go make them and share your experience.

Namkeen Vermicelli with Bread Crumbs | Revisiting Through The Lens Series – 11

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 1 bowl

Namkeen Vermicelli with Bread Crumbs | Revisiting Through The Lens Series – 11

A tasty and filling recipe for breakfast. Even kids love it.

Ingredients

  • 1 cup – Vermicelli
  • 3-4 – Bread slices
  • 2-3 – Green Chillies, Finely Chopped
  • 2 – medium Tomatoes, Chopped
  • 1 – medium Boiled Potato, Chopped
  • 1/4 cup – Peas
  • 1 tsp – Carom Seeds
  • 1/2 tsp – Turmeric Powder
  • to taste – Salt
  • 1/2 Tbsp – Ghee (Clarified Butter)
  • 1 Tbsp – Lemon Juice
  • Ghee for frying

Instructions

  1. Chop bread into small pieces, about 1.5 cm squares.
  2. Heat ghee in a wok & fry these bread pieces till golden brown. Remove & allow to drain ghee on paper towel.
  3. In the same ghee, roast the vermicelli. Roast in ghee even if you have bought roasted ones or have already roasted them at home. This step is what really gives the taste to this dish. Remove & drain excess ghee on paper towel.
  4. In a pan, heat ghee. When it is hot, add carom seeds, when they splutter add green chillies, turmeric powder & salt. Add peas, & boiled potatoes. Lightly roast them for 2-3 minutes.
  5. Add roasted vermicelli. Cover them with water. Add enough water to allow them to be completely submerged in it. Cover the lid & allow to cook on slow flame.
  6. When only little water is left, add tomato & mix lightly.
  7. Once totally dry, add bread pieces & mix gently. Turn off the flame. Mix in lemon juice & serve hot.

Notes:

original recipe from here

You can replace ghee with oil in all steps but trust me the taste really comes from ghee.

You can also skip roasting vermicelli in ghee/ oil completely and use pre-roasted available at grocery stores. But again roasting it at prior to cooking enhances the taste of the dish.

http://lemoninginger.com/2014/09/26/namkeen-vermicelli-bread-crumbs-revisiting-lens-series-11/

  • wow… looks so great… I wish that you would invite me some day. Amen!!