Saiyun Patata/ Sweet Vermicelli With Spicy fried potatos

Dad used to be such a foodie,he would wake up in the morning and over the first cup of morning tea he would discuss the menu for the rest of the day with my mom . Sunday's were usually fun for him as he enjoyed participating and giving directions to my mom in the kitchen. Which my mom did not seem to mind :) So Sunday mornings were mostly  all about varieties of  delectable breakfast,lunch and dinner:)  My father & mom would explore options and than close on one, so basically we as kids never choose the menu either for breakfast,lunch or dinner ,not that it bothered us, we had grown to enjoy all the choices made primarily by my dad and then stamped by my mother :)

Sunday's were always associated with breakfast laid on the dining table, and mom hurrying around the Kitchen with dad over seeing the entire breakfast affair. I especially, remember enjoying  Sunday's  when the menu said- saiyun Patata/sweet vermicelli with fried potato . My mom made it the best,the vermicelli prepared by her is always so fluffy and fragrant with cardamom and her fried potato's are the BEST !!! ( she does not cook much now) I have to remind her this time in India to make me this  for breakfast or may be I could make her some :)

The dish is very unique as in the vermicelli is sweet and the potato's are spicy,and you have to try this to agree how well the sweetness and spices compliment each other . A very popular way of eating these two is with papad/poppadom and some mango pickle. mmm-mmm  All the memories from the past have flooded back in a snap-Like this :)

Preparation Time: 10 Minutes
Cooking Time: 20 minutes
Serves: 4

Vermicelli: 1 packet ( crush the packet and break the vermicelli)
sugar: to taste
Almonds: few( sliced)
Cardamom: 2
Pistachios: few( cut into fine pieces)
Butter (unsalted) or ghee: 4 tbsp

Method:
Take a big kadai and heat 4 tbsp butter and roast fry the broken vermicelli till it turn a nice dark brown and starts to emit a fragrant aroma. Add the almonds,cardamoms and pistachios too.

Now add a glass of water and sugar to it. Cook till all the water is absorbed and the vermicelli is soft but fluffy and not sticking together. If you like it softer and gooey then add more water. I like mine to be fluffy and light.

Tariyal Patata/fried potato's

Ingredients:
Potato's : 1 pound chopped into small pieces
Salt: to taste
Oil: 2 tbsp
Cumin: 1/2 tsp
Red pepper: 1/2 tsp
Coriander powder: 1 tsp
Cilantro: to garnish

Method:
take a kadai and heat 2 tbsp oil; when the oil is hot add cumin and then the chopped and washed potato's go next. Add salt and cover and cook. When the potato's are almost done,add the dried masalas and sprinkle some water and cover and cook for couple minutes again. garnish with cilantro & enjoy with the vermicelli/saiyun and papad/poppadom :)