Semiya Baath

INGREDIENTS
Vermicelli or Semiya - 1.5 cup
Tomato - 2 medium sized
Onion 1 large
Fennel seeds - ½ tsp
cinnamon - a small stick
Coriander leaves - a few
Corainder powder - ½ tbsp
Haldi or turmeric powder - ½ tsp
Garam masala - ½ tsp (optional)
Cashews - 5
Salt - as required
Oil - 1 tbspn

Preparation :
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 1½ 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.

Always check with your paediatrician before introducing any new food.
Pic Source: Google
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