Pasta/ Vermicelli Salad

    23 mins

    This is an easy way to have lunch, that is delicious and healthy. Enjoy!


    Dhaka, Bangladesh
    1 person made this

    Serves: 4 

    • 1 cup water
    • 1 cup toasted cashews (caju badam)
    • ¼ cup lemon juice
    • 2 tablespoons ghee
    • 1 teaspoon mustard seeds
    • 3 tomatoes, cubed
    • 1 teaspoon red chili powder
    • 250 g drained and boiled thin Vermicelli
    • Salt to taste
    • 200 g thin green beans (stemmed)
    • Pepper (to taste)
    • ½ cup chopped cilantro

    Prep:10min  ›  Cook:8min  ›  Extra time:5min other  ›  Ready in:23min 

    1. Mix water, ½ cup cashews and lemon juice in a blender, Blend until smooth. Set aside.
    2. Heat ghee in a saucepan. Then crack the mustard seeds and add to the pan.
    3. Add tomatoes, chilli powder, and cashew paste. Stir well and remove from heat.
    4. Add vermicelli with the cashew-tomato mixture in the saucepan.
    5. Now boil water in a large pot with salt. Add green beans and boil.
    6. Add the drained green beans on to the vermicelli mixture. Turn the heat on.
    7. Sprinkle salt and pepper to taste. Mix properly and sprinkle rest of the cashews and all of cilantro before serving.

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