Cornflour Vermicelli

• 4 ozs (115 g) cornflour or nishasta
• 1¼ pt (720

Dissolve cornflour in ¼ pt (120 mils) water; add the remaining quantity of the water and cook on medium fire, stirring constantly, for 12 to 15 minutes. The cornflour first becomes thick, then develops a slightly bluish tinge