Tuesday, 12 November 2013

A HEALTHY BREAKFAST **** VERMICELLI / SEMIYA UPMA



Ingredients :-
Roasted Semiya / Vermicelli - 1cup
Mixed Vegetables - Frozen Carrot, Sweet corn, Green Peas, French Beans
Chopped Onion - 2 nos.
Grated Ginger - 1 tsp
Green Chilli Chopped - 2 nos.
Few Curry patta
Dry Red Chilli - 1 no.
Mustard Seeds - 1/2 tsp
Turmeric Powder - 1/2 tsp
Olive / Refined Oil - 2 tsp
Sugar - 1/2 tsp
Lemon Juice - 1 tsp
Salt to tatse
Water as required

Method :-
Boil roasted Vermicelli with 2 cups water and with a pinch of salt. Cook just 5-8 mins. (don't over cook) and drain the water, immedieately add cold water or can put under running tap. Spread 1 tsp oil and keep it aside. 
NOTE :- You can keep boiled Vermicelli in refrigerator for 3-4 days. The secret reveal here i.e. If you use the refrigerator wala vermicelli, its non-sticky and very quick to cook. I always cook vermicelli first and keep it in refrigerator and use when I needed. It's take less time to cook the Upma and also not sticky with each other. 

Heat oil in a pan. Add mustard seeds, dry red chilli, when it starts to dancing add chopped onion, ginger, green chilli, curry patta and saute for a while. Next add the frozen veggies and sprinkle salt, turmeric powder and mix well. Cook for 2-3 mins, the frozen one take very few time to cook. (You can use the raw veggies which take 5-8 mins. to cook). Then put the boiled Vermicelli to the pan and mix thoroughly. Sprinkle a pinch of sugar and lemon juice as your choice. Turn off the heat and Serve a HEALTHY and YUMMY Vermicelli Upma with any Chutney or Pickles...:-)
  

  

1 comment:

  1. excellent piece of information, I had come to know about your website from my friend kishore, pune,i have read atleast 8 posts of yours by now, and let me tell you, your site gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanx a lot once again, Regards,
    Semiya upma

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