Srivalli or sweetly called as Valli is the head of our BM family. She blogs at Spice Your Life and Cooking 4 All Seasons. If you are wondering what is BM, it is Blogging Marathon. Being a senior in blogging, she started BM as a way to do non stop blogging which surely motivates us bloggers. I was always afraid to send her posts, thinking that she would reject me from group. Now when I think back, that was so silly. She is the most down to earth person and never lets a chance to meet fellow bloggers go by. I have met her so many times and every time I am awed. Maintaining a large group is not an easy deal but she does it with ease. Her blog is full of amazing recipes and chocolates dominate them. I think she is the chocolate queen of our group. Though the group members live far apart, we do chat daily and are like a closely knit family. I am so proud of this group and this family comes next to my hubby and kid. And we all united to make Valli’s birthday special by posting a recipe from her blog. I hope she loves this.
I can talk about Valli and BM family the whole day but I will stop here and let me present you a dish I made from her blog. Though I was so much tempted to try out a chocolate brownie, I selected this savoury dish from her blog because this week passed with too many cakes. We all love pulao and vermicelli. So when I saw this vermicelli pulao in Vall’s space, I was tempted. This went to my daughter’s lunch box yesterday. I did some changes according to our taste and served it topped with pomegranate seeds and a simple onion raitha. It tasted awesome. Serve it hot to relish it.
Recipe Source: Srivalli
Wheat Vermicelli -2 cups
Oil – 2tbs
Fennel Seeds-1 tsp
Turmeric Powder-1/4 tsp
Green Peas-1/2 cup
Pomegranate seeds for garnish
Coriander Leaves for garnish
For The Spice Paste:
Mint Leaves-1 handful
Coriander Leaves – a handful
Ginger a small piece
Green Chillies- 4-5 (according to taste)
Grind all the ingredients given for the spice paste to a smooth paste adding some water.
Roast vermicelli until slightly brown and fragrant. Set aside.
In a tawa, add oil and add the spices.
When they crackle, add onions and sauté until brown. In a separate pan, boil green peas until tender. Drain and set aside.
Once the onions are done, add the spice past, turmeric and mix well.
Add in the cooked peas and sauté until it lets out oil.
Add water and salt to taste.
When the water starts boiling, add the roasted vermicelli and let it cook.
Once all the water is absorbed, switch off flame and cover the pulao with lid.
Serve it hot after five minutes topped with pomegranate pearls and coriander leaves.
Valli, Happy Birthday Once again. Have a wonderful year ahead..