Hello, I am Kate. Today, we’re going to prepare vermicelli stuffed squid recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Vermicelli Stuffed Squid Recipe
Vermicelli Stuffed Squid is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Vermicelli Stuffed Squid is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have vermicelli stuffed squid using 28 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Vermicelli Stuffed Squid:
- Get 5 medium Squid whole
- Prepare 2 medium Onion
- Prepare 2 medium Tomatoes
- Take 1 tsp Ginger Garlic paste
- Prepare 1 tsp Red chilli powder
- Take 1/2 tsp Turmeric powder
- Take 1/2 tsp Garam masala
- Get to taste Salt
- Take 3 tbsp Oil
- Get For stuffing:
- Make ready 6 medium Squid / calamari / kanava fish
- Prepare 1 packet Vermicelli
- Take 2 medium Onion
- Make ready 2 medium Tomatoes
- Make ready 1/2 tsp Ginger Garlic paste
- Prepare 1 tsp Red chilli powder
- Make ready 1/2 tsp Coriander powder
- Make ready 1/2 tsp Turmeric powder
- Make ready 1/2 tsp Garam masala
- Make ready 4 tbsp Oil
- Make ready 1/2 tsp Ghee
- Get 2 Cloves
- Prepare 1 Cinnamon stick
- Get 1 Bay leaf
- Prepare 2 Cardamoms
- Make ready to taste Salt
- Prepare 1/2 bunch Coriander leaves
- Take 1/2 bunch Mint leaves
Instructions to make Vermicelli Stuffed Squid:
- For stuffing
- In a non stick pan or kadai, heat oil and ghee, add cloves, cinnamon, bay leaves and cardamom. - Then add onion and sauté till the onions turn translucent. Then add the coriander leaves and mint leaves and sauté.
- Add ginger garlic paste and sauté till the raw flavour of ginger goes. - Then add tomatoes and sauté till done. - Add red chilli powder, coriander powder, turmeric powder and garam masala and fry till oil separates on the top of the gravy.
- Add water as per the vermicelli package. I added 400 ml of water per packet. - Let the gravy come to a boil. Meanwhile fry the vermicelli with a little ghee. - Add the vermicelli little at a time so as to cover the pan. Don’t stir it immediately. Let all the water absorb.
- Clean the squid / kanava thoroughly 5 times. Chop then into cubes and add them to the gravy. - Sauté for 3 minutes. Add little water, cover and cook over medium flame for 15 - 20 minutes.
- After about 5 minutes, stir it once, close it and keep the water vessel on top. - After about another 5 minutes, turn off the flame, mix it once, cover and keep the water vessel on top and leave it for 15 minutes. - This is dum vermicelli type. Serve
- In the adjacent stove, heat a dosa tawa. Mix this vermicelli biryani once and transfer the vessel and place it on top of the dosa tawa, reduce the flame to low. Cover with lid and place a vessel filled with water on top of the kadai.
- Add ginger garlic paste and fry till the raw flavour goes. Then add tomatoes, red chilli powder, turmeric powder and garam masala and saute till the tomatoes are done. Fry well till the oil separates on the top. - Stuff the squid with the biryani.
- For the stuffed squid:
- Clean the squid thoroughly inside it’s cavity. Keep the body cavity whole for filling. The tentacles can be used in the biryani recipe for stuffing inside. - In a pan, heat oil and add the onions and saute till they turn translucent.
- Add it to the gravy and cook till done for about 15 minutes, stirring occationally. - Serve with raita and squid vermicelli biryani
So that’s going to wrap this up with this exceptional dish vermicelli stuffed squid recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
