Vermicelli Upma:

1. Heat 3 tbsp oil in a pan and crackle with 1/2 tsp mustard seeds. Add 1 tbsp peanuts, 1 tsp Chana dal, 1/2 tsp Urad dal, and sauté until brown. Add 4 cut green chillies and a few curry leaves. Sauté well.
2. Add 2 medium-sized chopped onions and sauté until translucent. Add 3 cups (600 ml) water, cooked vegetables, and salt to taste. Mix well.
3. Once the water starts boiling, add 2 cups (200 g) of MTR vermicelli and cook for 8-10 minutes on medium flame. Serve hot. 

Vermicelli Vegetable Biryani:

1. Dry roast 2 cups (200 g) vermicelli for 3 minutes and keep aside.
2. Heat 3 tbsp oil or ghee in a pan, add 2 slit green chillies, 2 tsp ginger and garlic paste, and sauté until the raw flavour goes off.
3. Add 1 cup of pre-cooked vegetables and sauté well. Step 4: Add 1/4 cup fried onion, 2 tsp MTR Biryani masala, 1/2 tsp coriander leaf, 1/2 tsp mint leaves, 3 cups (600 ml) water, and salt to taste. Once the water starts boiling, add roasted vermicelli and 1 tsp lemon juice. Cook for 8-10 minutes on medium flame. Add 3 drops of rose water and mix well. Serve hot.

Vermicelli Payasam (Kheer):

1. Dry roast 1 cup (100 g) vermicelli for 3 minutes and keep aside.
2. Boil 6 1/2 cups (1300 ml) milk in a heavy-bottomed vessel, add roasted vermicelli and cook for 8 minutes. Add 3/4 cup (150 g) sugar and cook for 5 minutes. Add 1/4 tsp cardamom powder. Switch off the flame.
3. Heat 2 tsp ghee in a tadka pan, add 1 tbsp cashew nuts, sauté until light brown, add 1 tbsp raisins, fry until the raisins puff, and add to the Payasam. Mix well and serve hot.