For the final day of week 3 under BM#66, I am sharing yet another of those Healthy Lunches for Kids. Today’s recipe is a twist with your regular Vermicelli Bath with Vegetables and Biryani masala. I called it Pulao as I used all whole spices and it was spicy too.
This was sent only for Konda as my boys won’t even look at it. I wish I will soon see those days when they will eat everything! Or as I know some adults who still touching their 30s find it hard to eat vegetables. Anyway, I am an optimistic person!
I already have a couple of similar versions with Vermicelli. It’s more like old wine in new bottle types. Tell the kid that it’s a new and especially for them, they get so taken in by that. Konda enjoyed it much though she did mention she wished so many vegetables were not in it. Well, more the merry is what I said!
Semiya is mostly made as the regular upma types for breakfast. Chinnu lovers plain semiya assuming it to be same as Hakka noodles. Of course, it is in a way though different. I pack this for him with just salt and pepper with roasted onions that are removed. He actually loves that! I do not know how he can enjoy, he just does and I am not complaining. When I find it hard to pack his breakfast, I resort to this quick dish. I was hoping he will like this pulao version too. But he refused, seeing all that vegetables.
What’s different from cooking today’s vermicelli from my previous is the cooking method of semiya. I previously used to roast, then add the other ingredients, water, and boil. Finally, add the vermicelli as in Upma. However knowing that kids may find it sticky by afternoon, I have been cooking it first in water, drain, toss some oil and finally add to the fried masala. This way the semiya stays intact and not mushy.