Vegetable Semiya Upma
This is one very easy to make upma variety. It serves pretty well as a breakfast option for those rushed mornings. It can be made really nutritious by throwing in a couple of veggies. It does not require any elaborate sides. It can be paired with some simple chutneys. Plain yogurt makes a pretty side as well.
Ingredients:
Store bought roasted vermicelli/semiya- 1 cup. (I used the Bambino brand)
Salt - to taste
Water- as needed. ( Generally 1 cup of roasted vermicelli requires 2 cups of water. Follow the instructions on the vermicelli packet, for guidance as to the amount of water required.)
Chilli powder- 2 tsps.
Oil-3 tsps
Vegetables used:
Frozen corn niblets- 1/4 cup
Frozen shelled peas-1/4 cup
Green bell pepper- 1/4 cup (finely chopped)
Tomato-1 chopped
Spices for seasoning:
Cumin seeds-1 tsp (This lends a nice flavor to the upma)
Preparation:
In a kadai, heat oil. Add the cumin seeds. Once it crackles, add the tomatoes, followed by the chopped bell pepper. Saute for a while. Add the frozen corn niblets and the peas. Add chilli powder and salt. Cook for a couple of minutes on a medium flame.
Add the water required to cook the semiya. When the water starts boiling, reduce the flame, and tip in the roasted semiya. Stir well. Cook covered for a couple of minutes, stirring occasionally.
Serve hot with some chutney of your choice.
Notes:
1. If using unroasted semiya, dry roast it in 2 tsps of ghee prior to cooking.
2. Generally the thicker the semiya is , more water will be required. Follow the instructions on the packet for the water quantity.
3. A key to making delicious semiya is making sure that it does not turn too mushy.
4. Instead of chilli powder, green chillies can be used as well.
5. Chopped onions can be added to give a nice flavor. If adding onions, add them before adding the other veggies. Saute onions before adding the other veggies.
This is one very easy to make upma variety. It serves pretty well as a breakfast option for those rushed mornings. It can be made really nutritious by throwing in a couple of veggies. It does not require any elaborate sides. It can be paired with some simple chutneys. Plain yogurt makes a pretty side as well.
Ingredients:
Store bought roasted vermicelli/semiya- 1 cup. (I used the Bambino brand)
Salt - to taste
Water- as needed. ( Generally 1 cup of roasted vermicelli requires 2 cups of water. Follow the instructions on the vermicelli packet, for guidance as to the amount of water required.)
Chilli powder- 2 tsps.
Oil-3 tsps
Vegetables used:
Frozen corn niblets- 1/4 cup
Frozen shelled peas-1/4 cup
Green bell pepper- 1/4 cup (finely chopped)
Tomato-1 chopped
Spices for seasoning:
Cumin seeds-1 tsp (This lends a nice flavor to the upma)
Preparation:
In a kadai, heat oil. Add the cumin seeds. Once it crackles, add the tomatoes, followed by the chopped bell pepper. Saute for a while. Add the frozen corn niblets and the peas. Add chilli powder and salt. Cook for a couple of minutes on a medium flame.
Add the water required to cook the semiya. When the water starts boiling, reduce the flame, and tip in the roasted semiya. Stir well. Cook covered for a couple of minutes, stirring occasionally.
Serve hot with some chutney of your choice.
Notes:
1. If using unroasted semiya, dry roast it in 2 tsps of ghee prior to cooking.
2. Generally the thicker the semiya is , more water will be required. Follow the instructions on the packet for the water quantity.
3. A key to making delicious semiya is making sure that it does not turn too mushy.
4. Instead of chilli powder, green chillies can be used as well.
5. Chopped onions can be added to give a nice flavor. If adding onions, add them before adding the other veggies. Saute onions before adding the other veggies.
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