Take 2 glasses of water in a vessel, add two tsp of ghee and add the vermicelli. Boil till the vermicelli is cooked smooth. Drain water and keep the vermicelli aside.

To a frying pan, add ghee and heat. Saute the garlic shreds first. Next, add the cashew nuts and fry. Add the maida flour and fry till brown and add the milk slowly and boil.

To the above, add the green chilly pieces, button mushrooms(each cut into two halves) and tomato pieces. Cook well until the preparation slightly thickens.

To this, add the cooked vermicelli, white pepper powder and sufficient salt. Mix well and continue to cook until the ghee shows up.

Fry the preparation for some more time.

Serve hot with coconut-curd chutney.