VERMICELLI BAGALA BATH

Instructions

Method

• ·        Heat a Pan and add 1 Tsp of Ghee and fry the Vermicelli until in turns to Golden Brown colour.  You may also buy MTR or Other brands of pre-fried Vermicelli from the Market.
• ·        Use the same Pan and Add 2 Tsp of Ghee.  When it is hot, fry the Raisins and Cashew Nuts.  Take out these two and keep it aside.
• ·        Re-use the same hot Ghee, add mustard seeds, Urad Dal, Red Chillies, Green Chillies and Curry Leaves and let it splutter for few seconds.
• ·        Add Chopped Ginger and Asafoetida in the end and turn it off.
• ·        Boil 6 Cups of Water in a vessel, add the Vermicelli and Salt.  Allow it to boil for 5 Mts in medium Flame.
• ·        Once the Vermicelli is cooked, drain the water from the Vermicelli.  Add Cold Water again and drain it.
• ·        Mix the Cooking Oil in it to avoid Vermicelli sticking from each other.  Allow it to Cool.
• ·        Mix 4 Cups of Curd and 1 Cup of Water in a bowl and keep it aside.
• ·        Take a bowl and move the Vermicelli and add the Mix of Curd and Water to it and mix well.  Add enough Curd to make the mixture very soft and creamy.
• ·        Add the Fried Cashes, Raisins, Grated Carrot, Cucumber in this and mix well.
• ·        Add the Seasoning Mixture, Coriander leaves and Mix well and keep it in a refrigerator.
• ·        Just before you serve the food add Pomegranate Seeds.  If you mix them early, the colour of the Bagala Bath will change.  If the Bagala Bath becomes dry while serving, you may add some water and/or Curd to make the texture softer.