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Namkeen vermicelli
Namkeen vermicelli
Eisha has an adorable 4 year old daughter, Naisha. When Eisha took Naisha to her naani’s home in Delhi during the summer vacation, I asked her to click a photo of her favorite dish cooked by her mom and send me the recipe. Thank you so much aunty for this yummy recipe. And thank you Eisha for sending me the pics and the recipe. You have always been extremely encouraging of my blog right from the beginning. I am going to use this space to say thank you to a few more fellow moms who’ve been very encouraging. A big thank you to Sheetal, Josceline, Shilpi, Sandhya, and Shweta.
Naisha with her naani
Naisha with her naani

This is a first recipe from a grandmother. I should start posting more recipes from grandmothers. After all we moms owe everything we know to our moms and there’s so much to learn from them. I promise there will be more grandmoms’ recipes coming up. Meanwhile I hope you and your child enjoy this namkeen vermicelli.

Eisha with her mom
Eisha with her mom

This dish is suitable for kids who can chew food like corn kernels properly.

Namkeen Vermicelli Recipe

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Recipe of vermicelli (Indian rice noodles) with assorted vegetables. A healthy breakfast or snacks idea for you and your kids.
Author Mukta Tikekar


  • 1 cup roasted vermicelli Eisha’s mom uses MTR
  • 1-2 tbsp sweet corn kernels
  • 1 cup finely chopped carrots French beans, and capsicum
  • 1/4 th tsp mustard seeds
  • 1/4 th tsp cumin seeds
  • 1/4 th tsp black pepper powder
  • One piece of lemon
  • 2 tsp oil
  • Salt to taste
  • Namkeen vermicelli
  • Namkeen vermicelli


  • Boil 2 and a half cups of water in a pan, and then add oil and 1 tsp salt to the boiling water.
  • Add vermicelli and the vegetables, and then close the pan with a lid. (Eisha’s mom saying that if you are not using pre-roasted vermicelli, then you should roast it first with a little bit of ghee. I’m guessing this is ensure that the vermicelli doesn’t become sticky after it is cooked.)
  • Cook the vermicelli and vegetables for exactly 7 minutes.
  • Strain the vermicelli (or noodles as Eisha’s li’l one calls it) and vegetables under running water to stop further cooking, and to give the vermicelli the desired texture (al dente).
  • Heat a non-stick pan and add 1 tsp oil.
  • Add mustard seeds and when they crackle add cumin seeds, salt, and pepper powder, and then stir the mixture.
  • Add the vermicelli and vegetables and sauté for a couple of minutes till there is no water left in the mixture.
  • Turn off heat and close the kadai with a lid for about a minute.
  • Squeeze a little lemon and mix it gently with the vermicelli, and your vermicelli is ready to serve.
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