Ingredients:
Idlis (leftover from last night?) - 7-8
Mustard seeds - 1/2 tsp
Chana dal - 1 tsp
Peanuts or cashews (optional) - 1/2 cup
Green chillies, chopped - 2-3
Curry leaves - 4-5
Asafoetida - a pinch
Turmeric powder - a pinch
Coriander leaves, chopped - 2-3 strands
Oil - 1 tbsp
Salt - to taste
Servings: 2
Time (cook+prep): <10 min
Method:
Manually break the idlis into small pieces, almost close to a powder. Heat oil and add asafoetida, mustard seeds and curry leaves. When they start spluttering, add green chillies and peanuts/cashews and fry for a couple of minutes. Add turmeric and idli and mix well. Add salt and mix thoroughly. Garnish with coriander leaves.
Author: Shrinkingsodacan
Source: Based on this recipe.
Showing posts with label Upma. Show all posts
Showing posts with label Upma. Show all posts
Friday, October 7, 2011
Saturday, March 26, 2011
Brown Vermicelli (Semiya) Upma
Semiya upma is a quick and easy dish; the crunchy peanut/cashew texture along with the spicy/tangy flavour in the semiya makes this a perfect choice for your lunchbox.
Ingredients:
Vermicelli, broken into < 3" pieces - 4 cups
Ghee - 1 tbsp
Oil - 2 tbsp
Peanut/cashew pieces - 3/4 cup
Mustard seeds - 1 tsp
Ginger, chopped - 1" piece
Green chillies, chopped - 2
Onion, chopped - 1
Tomatoes, chopped - 2 med
Turmeric powder - 1/3 tsp
Salt - to taste
To garnish (optional):
Lemon juice - to taste
Coriander leaves, chopped - 1 tbsp
Time: 10 min
Servings: 2-3
Method:
Heat the ghee in a wok and add the vermicelli, stir to coat well and fry for 3 min. Remove from wok. Bring 4 or more cups of water to a boil in the wok with a few drops of oil and 1/4 tsp salt, and cook the vermicelli until soft (but not mushy) -- should take 2-3 min. Drain and run cold water on the vermicelli. Set aside.
Heat the oil in the wok and add the peanut/cashew pieces, mustard seeds, green chillies, ginger and onions. Cook until the onions start turning brown and add the tomato pieces. Stir well. After 2-3 min, add a little bit of water and cook for 2 min. Add salt and turmeric powder and mix. Add vermicelli and mix well, cook for 2 min. Leave covered for a couple of minutes. Before serving, garnish with lemon juice and coriander leaves.
Author: Shrinkingsodacan
Source: Mom's recipe
Ingredients:
Vermicelli, broken into < 3" pieces - 4 cups
Ghee - 1 tbsp
Oil - 2 tbsp
Peanut/cashew pieces - 3/4 cup
Mustard seeds - 1 tsp
Ginger, chopped - 1" piece
Green chillies, chopped - 2
Onion, chopped - 1
Tomatoes, chopped - 2 med
Turmeric powder - 1/3 tsp
Salt - to taste
To garnish (optional):
Lemon juice - to taste
Coriander leaves, chopped - 1 tbsp
Time: 10 min
Servings: 2-3
Method:
Heat the ghee in a wok and add the vermicelli, stir to coat well and fry for 3 min. Remove from wok. Bring 4 or more cups of water to a boil in the wok with a few drops of oil and 1/4 tsp salt, and cook the vermicelli until soft (but not mushy) -- should take 2-3 min. Drain and run cold water on the vermicelli. Set aside.
Heat the oil in the wok and add the peanut/cashew pieces, mustard seeds, green chillies, ginger and onions. Cook until the onions start turning brown and add the tomato pieces. Stir well. After 2-3 min, add a little bit of water and cook for 2 min. Add salt and turmeric powder and mix. Add vermicelli and mix well, cook for 2 min. Leave covered for a couple of minutes. Before serving, garnish with lemon juice and coriander leaves.
Author: Shrinkingsodacan
Source: Mom's recipe
Subscribe to:
Posts (Atom)