Concept
| Item | Description |
|---|---|
| Base | Vermicelli |
| Side | None |
| Palate | Mild Spicy & Tangy |
| Age | Above 18 |
| Not For | TBD |
| Allergens | TBD |
| Expiry | 1 day (20 hrs) |
Ingredients
| Ingredient | Quantity |
|---|---|
| Boiled Vermicelli | 180 gm |
| Oil | 7.5 ml |
| Mustard Seeds | 0.5 gm |
| Julienne Capsicum | 20 gm |
| Julienne Yellow Bell Pepper | 20 gm |
| Julienne Red Bell Pepper | 20 gm |
| Julienne Onion | 20 gm |
| Chopped Green Chili | 5 gm |
| Maggi Masala | 15 gm |
| Salt | 2 gm |
| Lemon Slice | 2 |
| Chopped Coriander | 2 gm |
Recipe
| Steps |
|---|
| 1. In a fry pan, add oil and make tempering with mustard seeds and curry leaves. |
| 2. Add all vegetables and sauté for 2-3 minutes. |
| 3. Add boiled vermicelli and sauté again. |
| 4. Add Maggi masala and salt; check seasoning. |
| 5. Add one slice of lemon juice and chopped coriander. |
| 6. Vermicelli is ready. |
| 7. Garnish with chopped coriander and a lemon slice. |
Equipment Required
| Equipment |
|---|
| Frypan |
Additional Sections
| Section | Description |
|---|---|
| Nutrition Value | TBD |
| Internal Trial | Already running in Xc Kitchen. |
| Customer Experience | TBD |
| Unique Selling Point | TBD |
| COO Conclusion Phase-1 | TBD |
| Production Cost | TBD |
| Packaging Method | Delivery: 500ml Square Box Dine In: Boat |
| Availability Aspects of Ripple | TBD |
| Scalability Aspect | TBD |
| Final Images from PMF | TBD |
| COO Final Conclusion | TBD |