Saturday, April 20, 2013

Vermicelli and semolina upma

Servings: 2
Total Time: 45 minutes
½cup-Vermicelli ( take vermicelli in a pan and add  1 ½ cup of water  , 1 teasp spoon oil and salt to taste; bring this mixture to boil(till vermicelli becomes soft as noodles) and then strain the water from it)
2 tea sps---roasted Semolina/rava/suji
2 medium sized---Chopped Onions
1 medium sized tomato finely chopped
½ tea sp--- Mustard seeds
1 teasp---Water
Salt to taste
 tea sps--- Soaked and roasted bengal grams
Vegetable oil
1medium--  ½ inch size chopped salted capsicum which is again roasted or fried in 1 tea spoon oil
1 large-- -Fried/roasted and salted small cubes of Potato
2 tea sps---Roasted peanuts
3-Finely-- Chopped green chillies
1 teasp---Grated ginger
½ teasps tomato ketchup
Coriander leaves to garnish


Heat some oil in a pan and add mustard seeds to it. Wait till the seeds start to splutter and then add chopped onions to it. Fry till light golden in colour and then add roasted Bengal grams, boiled and strained vermicelli and semolina to it. Add salt to taste and then add water and ketchup while continuously stirring it . Then add all the chopped potatoes and capcicum(one can also add small cubes of paneer and peas), chopped green chillies, tomatoes, roasted peanuts and grated ginger to it .Turn the flame off instantly after mixing the ingredients. Garnish this upma with some coriander leaves and serve warm with tea or  buttermilk.

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