Vermicelli Upma/ Semiya Upma

It is vacation time and for the first time blogging from a place other than home in Dubai. It feels good to be home and lot of changes have happened in a year - our family of doggies grew from 2 to 3, trees have been replaced by roads and places are beyond recognition, the bakery with my favorite egg samosa seems to have closed down, swipe machines have appeared even at the smallest of stores - demonetisation effect and yet the Gudbud ice cream tastes heavenly except for the increasing price and the decreasing glass size!!

While I feast on my mom's food and savor every moment - why don't you guys virtually feast on the recipe from my archives - Vermicelli Upma. I love the sweetness of this and for me it goes well even without a chutney. Ghee enhances the flavor and peanuts adds the crunch. So here we go -

Ingredients

(Serves - 2)

Vermicelli - 1 cup
Water - 1 cup
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Chana dal - 1 tsp
Curry leaf - 1 sprig
Onion - 1 small chopped
Green Chilly - 1
Ginger - 1/4 tsp chopped
Carrot - 4 tbsp chopped
Peanuts - 2 tbsp
Cashewnut - 1 tbsp
Raisins - 1 tbsp
Sugar - 1 tbsp heaped
Salt
Ghee

Method

Heat a skillet and add 2 tbsp of ghee. Fry the peanuts, cashew nuts and raisins separately and set aside on kitchen towel to drain excess ghee.
In the same skillet, add the mustard seeds and let it splutter.
Add the urad dal and chana dal. Once this browns add the curry leaf as well.
Now, add the chopped onion along with the ginger and green chilly and cook until the onions are done.
Add the chopped carrots along with the vermicelli and cook it for about a minute and half before adding water.
Adjust salt at this stage and a tablespoon of sugar for the sweetness.
Cook until done. Add the nuts and raisins at this stage and give it a good mix.
Serve along with coconut chutney.

You may also note

Cooking time of vermicelli depends largely on the type that you buy. I used the thin one which got cooked quite fast uncovered.
You may use coriander leaf for the final garnish.

Comments

Traversing the Deutschland-Frankfurt on foot

No better way to explore a new place than on foot - soaking in the ethereal rays of the sun and the gentle breeze setting the tone for the late afternoon, we set out to explore the pristine town of Frankfurt along River Main. Half a day in Frankfurt was all we had, nevertheless, we managed to comfortably traverse the city and all we wanted to see and do in 6 hours. Given that we visited Frankfurt in the end of April, the weather ranged from 6 to 20 degree, warm clothing is always recommended. Setting out from the B&B Hotel in Frankfurt, we headed in the direction of the river. A city along the banks of a river, gives the place a special charm, atleast that what I think! Every travel brings about new revelations. I come from a place where there is no dearth for sunlight and hence, probably do not value it enough and here I was at a place where the glorious sun presents itself in its full glory once a while. The green pastures along the banks of the river had people sleeping shirtles...

Kundapura Chicken Curry/ Kundapura Koli Saaru

Kundapura Chicken Curry is a traditional chicken preparation popular along the coastal belt of Mangalore - Udupi - Kundapura region. It is an excellent accompaniment for kori rotti, sanna , neeru dosa and rice as well. So that is another jog down the memory lane. Takes me back to Brahmavar and the tastes of Brahmavar which I grew up to love. It's not just the food but also the special people in my life who cooked this for me. My two akkas Geetha akka and Sabitha akka who took care of me and my sister just like their kids. I am sure Geetha akka is still waiting for me to get home to prepare her special dishes. Here I have the recipe of Kundapura Chicken for you - Ingredients Onions - 2 chopped Tomato - 1 chopped Curry Leaves - 1 sprig Cumin seeds - 1 tsp Coconut milk - 1 cup Chicken - 1/2 kg Oil salt to taste For the paste - Ginger - 1 tsp chopped Garlic - 1 tsp chopped Cinnamon sticks - 1 inch stick Cloves - 5 to 6 Whole pepper - 1 tsp Coriander see...

Thukpa - Noodle Soup

I had never heard of this dish until a year before, when I had it for the first time from a small Tibetan restaurant in Viveknagar, Bangalore and more recently heard of it on Roti, Rasta aur India's Ladakh leg of the show. My husband spoke highly of Thukpa. This is what he had to say - light yet a wholesome meal, wonderful for cold and fever. I can't agree better. It is definitely light but quite filling and what more -it is the best and delicious way to consume the healthy vegetables which you might normally loathe. For all the mothers, it may be a really good way to get your kids to eat some vegetables. My husband swears on the health benefits of the soup. Apparently, he used to have thukpa when he was down with cold and it gave him a lot of relief as the soup found its way down the throat through the food pipe clearing the throat. I have always brought packets of Knor or Maggie soup but never attempted to make one. That is when I thought about beginning my ...

Wanderberry Tales

Search This Blog