Welcome to my kitchen...

Welcome to my kitchen...
There is no love sincerer than the love of food. ~George Bernard Shaw

Friday, 9 July 2010

Vermicelli Upma

Bored of having that same breakfast every day? Try this awesome dish…it’s easy to cook, delicious and quite wholesome. Made from Vermicelli (popularly known as Seviyan in North India), this is a type of pasta that is round in section and somewhat thinner than Spaghetti
Health Check – In South Asia, the vermicelli used is different from what is used in Italy. Here, it is made from semolina, unlike the Italian, which is made from durum wheat. Semolina contains several important B vitamins; is very high in protein and has very little or no cholesterol.

1 cup Vermicelli (serves 2-3 people) (Make sure you buy it from an Indian store, the one which is made from semolina…it is non-sticky)
1 Onion (finely chopped)
1 tomato (finely chopped)
7-8 chopped green beans
1 small cup green peas
Few curry leaves
3 tablespoon vegetable oil/olive oil
¼ teaspoon mustard seeds
1-2 green chillies (each halved into two)
Salt to taste
½ teaspoon garam masala
¼ teaspoon red chilli powder, Optional (if you want to make it spicy)
Pinch of turmeric powder
2 teaspoons lemon juice (optional)
Chopped Cilantro/Coriander leaves
2 cups water

Cooking Method
1. Take a pan and add one tablespoon oil into it. Once the oil gets heated, add the vermicelli and roast it, on low flame, until it turns light brown or orange in color.
2. Once the vermicelli is roasted nicely, take a deep pan/Kadai and add 2 tablespoons oil into it. Once the oil gets heated add the mustard seeds and curry leaves and stir fry for 1-2 minutes.
3. Now add chopped onion and stir fry it until light brown.
4. Add the chopped tomato and green chillies and stir fry for 1 minute.
5. Now add the green beans and peas and stir fry again.
6. Add all the spices – salt, red chilli powder, turmeric powder and garam masala and stir the vegetables.
7. Now add 2 cups of water into it. Once the water comes to boil, add the vermicelli and mix well. Cover the lid of the vessel and put the stove on medium to low flame. Let the dish cook for 10 minutes.
8. After 10 minutes check if the water has evaporated and vermicelli has cooked properly.
9. Garnish the dish with chopped cilantro/coriander leaves. (You can also add the lemon juice if you like)
10. Your Vermicelli Upma is now ready to be served.


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