Wednesday, July 6, 2011

Semiya / Vermicelli Upma - Low-Fat Spiced Veg Vermicelli Noodles

Know What You Eat: A quick easy and handy LOWFAT semiya upma/spiced vermicelli upma  very common to many of my friends comes to rescue when I run out of breakfast ideas or evening snack. Its as easy as we cook any other noodles adding your favorite vegetables with a spunk of lemon juice for that refreshing lemony taste. Adding peanuts, raisins or any other nuts is a richer variation along with some freshly grated coconut. Oh ya, not to forget a cup of hot tea/coffee.This fast and simple recipe goes to “Quick and Easy Recipe Mela”

seviya upma,upma

Preparation time:10 min
Cooking time: 20-25 mins
Serves: 4

  2 C Semiya/Vermicelli Noodles
  1-1/2 C Water (Cook noodles in water and drain it)
  1/2 C mixed Vegetables (I added Bellpepper,boiled-Potatoes,Carrots,Peas)
  1 Onion, peeled & diced
  2 Green chilli,finely chopped
  1 inch Ginger, finely chopped
  2 tsp Red chilli pwd
  1/4 tsp Turmeric pwd
  Handfull of corianderleaves, finely chopped
  Salt to taste
  Juice of 1 Lemon

For Tempering:
    2 Tbsp Olive Oil
   1/2 tbsp Mustard seeds
   1/2 tbsp Cumin seeds
   1 tbsp Chana dal/split Chickpeas
   1 dry Red chiili
   6-9 fresh Curry leaves

1.  Add a table spoon of oil to a heavy bottom cooking vessel and roast vermicelli to light golden brown on low heat. Set aside.
2. In the same pan add oil, mustard seeds and let it splutter, then add cumin seeds, split chickpea, dry chilly , few curry leaves.Mix it with a spatula.
3. Add diced onions and fry till translucent. Now add mixed vegetables, green chilli, salt, red chilli powder and turmeric powder.
4. Now add water and when the water starts to boil add fried vermicelli. Just how you cook pasta/noodles in hot boiling water. 
5. Cover it with lid and cook till vermicelli gets completely cooked on a low flame.
6. Garnish with chopped coriander leaves and lemon juice.
7. Serve as a quick yummy breakfast or delightful evening snack.


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