We usually eat this dish with spicy rice and a salad mix of sliced tomatoes, onions, green chillies and lemon. The mix of sweet and spicy and crunchiness of the salad makes for a mouth-watering main course.
100 grams of vermicelli
¼ cup of raisins
2 tablespoonfuls of olive oil, butter or ghee
½ tsp crushed cardamom
Sugar to taste or honey
1 cup of water
Slivered almonds or any other kind of nut
Fry the vermicelli in the oil (ghee or butter gives it a particularly delicious flavour) until lightly browned. Don't take your eyes off the pot as the vermicelli browns very quickly. Add water, honey or sugar, cardamom, raisins and slivered almonds. Keep stirring until the mix thickens. Add more water slowly to ensure it cooks through and does not stick to the pan. Cook until the water evaporates and the vermicelli is soft.