How to cook
- Fry the entire pack of MTR Vermicelli in 2 tbsp cooking oil until it turns golden brown. Keep aside.
- Sauté ½ tbsp of ginger-garlic paste in 1 tbsp cooking oil for 2 minutes.
- Add about 50g chopped onions and 100 g cooked vegetables (carrot, peas, beans etc.). Sauté for 7-8 minutes.
- Add 1 tsp MTR Pulao Masala, lemon juice and salt to taste.
- Add 500 ml of water and heat to boil. Add fried vermicelli.
- Add 5g fried cashew nuts and cook for 6-8 minutes.
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