Before we delve into the scrumptious Tomato Semiya Bath or Tomato Vermicelli Recipe, let’s talk about the ever-changing food preferences of our little ones. Kids can be quite fickle when it comes to their meals, often going through phases of adoring certain dishes and then suddenly rejecting them. I remember a time when my son couldn’t get enough of vermicelli, only to completely lose interest in it the next week. But as a determined parent, I didn’t give up! I decided to get creative and came up with a delightful solution: Tomato Vermicelli or Tomato Semiya Bath.
This mouthwatering dish has become a true winner with kids and a reliable lunch box recipe option. The tangy goodness of tomatoes paired with the delicate texture of vermicelli creates a magical combination that ignites their taste buds with joy. Not only is it absolutely delicious, but it also packs a nutritious punch, providing essential vitamins and minerals for growing bodies. So get ready to surprise and delight your little ones with this amazing Tomato Semiya Bath recipe, infusing their lunch box with a burst of flavor and excitement.
Tomato Semiya Bath or Tomato Vermicelli Recipe
Ingredients
- Vermicelli or Semiya – 1.5 cup
- Tomato – 2 medium sized
- Onion – 1 large
- Fennel seeds – 1/2 tsp
- Cinnamon – a small stick
- Coriander leaves – a few
- Chilli Powder – 1/2 tsp
- Coriander powder – 1/2 tbsp
- Haldi or turmeric powder – 1/2 tsp
- Garam masala – 1/2 tsp (optional)
- Cashews – 5
- Salt – as required
- Oil – 1 tbspn
Method
1. Roast the vermicelli or semiya to a light brown with a little oil.
2. In a wide kadai, heat some oil, add the fennel, cinnamon and cashews and fry till they splutter.
3. Add the onions and saute them well. When brown, add the tomatoes and cook till mushy.
4. Add all the spice powders and fry till the oil leaves the sides of the pan.
5. Then add the 1 1/2 cups of water. When it boils, add the roasted vermicelli or semiya and stir well.
6. Cover and cook on a low flame for 10 -15 minutes. Fluff well with a fork before serving.
You can increase or decrease the spice content the way you like. Try to use as little oil as possible while roasting and frying to keep it healthy. This tomato semiya bath recipe also makes a good option for a light meal, especially during summers. Just serve with something cool, like a fruit salad and see those little faces light up!!
Tomato Semiya Bath or Tomato Vermicelli Recipe
Ingredients
- Vermicelli or Semiya - 1.5 cup
- Tomato - 2 medium sized
- Onion 1 large
- Fennel seeds - 1/2 tsp
- cinnamon - a small stick
- Coriander leaves - a few
- Chilli Powder - 1/2 tsp
- Corainder powder - 1/2 tbsp
- Haldi or tuemeric powder - 1/2 tsp
- Garam masala - 1/2 tsp optional
- Cashews - 5
- Salt - as required
- Oil - 1 tbspn
Instructions
- Roast the vermicelli or semiya to a light brown with a little oil.
- In a wide kadai, heat some oil, add the fennel, cinnamon and cashews and fry till they splutter.
- Add the onions and saute them well. When brown, add the tomatoes and cook till mushy.
- Add all the spice powders and fry till the oil leaves.
- Then add the 1 1/2 cups of water. When it boils, add the roasted vermicelli or semiya and stir well.
- Cover and cook on a low flame for 10 -15 minutes.
- Fluff well with a fork before serving.
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