Vermicelli Upma
Hi all,
I normally hate evening times, primarily because I'm hungry and in sudden need of food . Normally my In laws have tea with bakery items like biscuits, rusk, farzan like mixtures etc. I come from a background where we don't like those type of food, also I personally don't have tea, so I end up feeling hungry and hell and end up starving cos I'm too lazy to make food for myself.
This vermicelli Upma is however a very quick recipe and feels as good as eating instant Maggi. The only work is chopping an onion .
Most people nowadays have chilly ginger and garlic already in a ready to use paste form. This is very convenient for busy people like me who want food quickly and can't wait.
Let's see how it's done..
Vermicelli Upma
Ingredients
1. Roasted vermicelli/semiya- 1 cup or 250 grams
2.onion- 1 small sliced thinly
3. Tomato -1 small (optional )
4. Ginger and green chillies - 1 teaspoon (either chopped thinly or in paste form)
5. Mustard seeds - 1/4th of a teaspoon
6. Curry leaves - 3 or 4 (optional)
7. Turmeric powder - a pinch
8. Salt and oil for frying
Method
Chop the onion into thin slices. If you are using fresh ginger and chillies, slices them as well.
Take a pan and add a spoon of oil. Once hot add the mustard seeds and let it splutter. Now add the curry leaves and wait till the spluttering is over. Add the onion ginger and chillies. Toss, add salt and turmeric powder, toss and let it cook on medium flame. Meanwhile chop the tomatoes (if you are adding them). Once you see the onions browning a little or if you feel the onions are sticking to the. Bottom of the pan, then they have been cooked, add the tomatoes and let it cook till the tomatoes have smashed up and bubbling. Now add water. You will need at least 2 cups but you need to use your skills here, the water should be enough to soak the vermicelli later on yet not too much that the Upma turns soupy.
Wait for the water to boil .
Once boiled, slowly add the vermicelli, here again, just because the recipe calls for 1 cup, don't just dump it in, use your conscience, one trick is : the vermicelli should just be added till the level of water such that some of them floats on top . Unlike rava Upma, vermicelli does not absorb water until it cools, hence you need to submerge the same.
Cook till the vermicelli softens and you are able to squish it with your fingers.i normally cover and cook on high for 6 minutes and then turn the heat to low and simmer till cooked, then I cook without lid on medium till the water evaporates. Once the water is starting to dry up, you need to constantly stir.
Serve hot!- optionally, I add some freshly grated coconut on top .you can serve it with raita or plain yogurt.
Thank you!
I normally hate evening times, primarily because I'm hungry and in sudden need of food . Normally my In laws have tea with bakery items like biscuits, rusk, farzan like mixtures etc. I come from a background where we don't like those type of food, also I personally don't have tea, so I end up feeling hungry and hell and end up starving cos I'm too lazy to make food for myself.
This vermicelli Upma is however a very quick recipe and feels as good as eating instant Maggi. The only work is chopping an onion .
Most people nowadays have chilly ginger and garlic already in a ready to use paste form. This is very convenient for busy people like me who want food quickly and can't wait.
Let's see how it's done..
Vermicelli Upma
Ingredients
1. Roasted vermicelli/semiya- 1 cup or 250 grams
2.onion- 1 small sliced thinly
3. Tomato -1 small (optional )
4. Ginger and green chillies - 1 teaspoon (either chopped thinly or in paste form)
5. Mustard seeds - 1/4th of a teaspoon
6. Curry leaves - 3 or 4 (optional)
7. Turmeric powder - a pinch
8. Salt and oil for frying
Method
Chop the onion into thin slices. If you are using fresh ginger and chillies, slices them as well.
Take a pan and add a spoon of oil. Once hot add the mustard seeds and let it splutter. Now add the curry leaves and wait till the spluttering is over. Add the onion ginger and chillies. Toss, add salt and turmeric powder, toss and let it cook on medium flame. Meanwhile chop the tomatoes (if you are adding them). Once you see the onions browning a little or if you feel the onions are sticking to the. Bottom of the pan, then they have been cooked, add the tomatoes and let it cook till the tomatoes have smashed up and bubbling. Now add water. You will need at least 2 cups but you need to use your skills here, the water should be enough to soak the vermicelli later on yet not too much that the Upma turns soupy.
Wait for the water to boil .
Once boiled, slowly add the vermicelli, here again, just because the recipe calls for 1 cup, don't just dump it in, use your conscience, one trick is : the vermicelli should just be added till the level of water such that some of them floats on top . Unlike rava Upma, vermicelli does not absorb water until it cools, hence you need to submerge the same.
Cook till the vermicelli softens and you are able to squish it with your fingers.i normally cover and cook on high for 6 minutes and then turn the heat to low and simmer till cooked, then I cook without lid on medium till the water evaporates. Once the water is starting to dry up, you need to constantly stir.
Serve hot!- optionally, I add some freshly grated coconut on top .you can serve it with raita or plain yogurt.
Thank you!
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