Semiya / vermicelli upma

Ingredients:

Semiya / vermicelli roasted – one cup

Onion sliced thin – one

Tomato sliced  - one (optional)

Green chillie slit – one/two

Curry leaves for seasoning – a few

Mustard seeds – a tsp

Channa and urad dal mixed – a tsp

Salt to taste

 Oil/ ghee

Method:

Add mustard seeds, curry leaves and the dals to the hot oil,  once      the dal is roasted add the onions, green chillies and sauté.

Now add the roasted semiya / vemicilli and mix well with the onion and seasoning. Add about one and a half cups of warm water to it and add salt to taste. Cover and let the semiya cook for just a few minutes.

Garnish with chopped coriander leaves and serve hot with chutney or sauce

Aval upma

Aval /poha is also known as beaten rice.

Ingredients:

Aval – a cup

Onion chopped – one

Green chillies slit – one or two

Peanuts – about a tsp

Channa and urad dal mixed – a tsp

Chilli powder – half a tsp

Dhania / coriander powder – about half a tsp

Turmeric powder – less than half a tsp

Coriander leaves chopped – two tspns

Mustard seeds – a tsp

Oil / ghee

Method:

Wash and keep the poha aside. When the oil is hot add the mustard seeds and as soon as they began to crackle, add the peanuts and the dals and roast to a light golden.

Next add the chopped onions and green chillies and sauté.

Now add the chillie,coriander and turmeric powder to it and mix well till they blend with the onions and chillies,then add the chopped coriander leaves and salt to taste.

Once they have been mixed well ,add the poha and turn it around carefully as they can be mashed up if done in a hurry.Once the masalas and the poha has been blended ,serve it hot with  tomato sauce.

Bon Appetit!!!    

The above recipe is the basic poha preparation that can be modified with a combination of vegetables like grated carrots and beetroot,along with mango ginger root or with grated mangoes too.

The options are immense if you are ready to explore and experiment.

Kichri upma

Ingredients:

Sooji/rava/semolina roasted  – about half a cup

Semiya / vermicelli roasted – about half a cup

Onion chopped – one large

Tomato chopped – one

Green chillies – one or two

Coriander chopped – about a tbspn

Ginger and garlic paste – about  half a tsp

Cashew nut – one tsp

Peanut – half a tsp

Channa and urad dal – half a tsp

Clove – two or three

Cinnamon – about a cm

Saunf /soambu/aniseeds – just a pinch

Fresh grated coconut – about two tbspns

Salt to taste

Oil / ghee

Warm water – about one and half cups

Method:

Add the mustard seeds,clove and cinnamon stick to the hot oil and once the mustard seeds start crackling add the ginger garlic paste and fry till it turns gold ,then add the cashewnuts,peanuts,the channa and the urad dals and fry till a little golden.

Next add the onions and the aniseeds  and sauté,then add the tomato and green chillies and fry well.To this add the sooji and semiya and fry well.

Now add the warm water and salt to it.Add the coriander and the grated coconut to this when it is almost done and mix well.

Serve hot with coconut chutney or tomato sauce.

Bon Appetit!!!

Idli upma

One of the most easiest dish to be prepared  from leftover idlis.

Ingredients:

Idlis crumbled with the hands to resemble bread crumbs

Mustard seeds – a tsp

Curryleaves for seasoning  - a few

Dry red chilles , halved and deseeded – two

Turmeric powder – less than half a tsp

Salt to taste

 Oil for seasoning

Method:

Add the curry leaves,mustard seeds and the dry red chillies to the hot oil.When the crackling is done add the crumbled idlis,turmeric powder and salt and mix well.Your idli upma is ready in no time .serve it either hot or cold with sugar or tomato sauce.

Bon Appetit!!