Monday, July 12, 2010

Vermicelli Bakkalabath


Vermicelli - 1 cup
Fresh thick Curd - 2 to 3 cups
Broken Cashews - 5 tsp
Pomegranate - 3 to 4 tsp
Green Grapes - Few
Dry Grapes - 2 to 3 tsp


Boil vermicelli with little salt. Add cold water to the boiled vermicelli.
Drain and cool.
Add curd to the vermicelli and mix well with little salt.
Add broken cashews, dry and fresh grapes, pomegranate and mix well.
Refreigerate and serve.
Goes well with a pickle.

(Seasonings can be altered as per your taste!
While serving, if it becomes hard add in some more curd)

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