Tomato Vermicelli (Semiya) Upma

 

             Tomato Vermicelli Upma or Semiya Upma is a very common breakfast dish in many South Indian homes and Restaurants. It is prepared with roasted vermicelli and tomato. There are many variations to this simple and extremely quick breakfast. 

             Chopped mixed veggies can be added to make it more healthy. Quite wholesome and nutritious, it can be a great evening snack or a lunch box meal. In fact, it can be enjoyed anytime of the day just as it is or with coconut chutney. So check out the step by step pictorial recipe to prepare this quick one-pot dish.

• 1/2 cup roasted vermicelli
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 dry red chili
• 1 tsp. urad dal 
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1 tomato, chopped
• 1/3 cup frozen green peas
• salt to taste
• 10-12 roasted cashew
• 1 tsp. sambar powder
• 1 tsp. lime juice
• 1-2 tbsp. coriander leaves, chopped

           Heat oil in a pan and temper with mustard seeds, cumin seeds and dry red chili.  Sauté for a few seconds.

          Add the urad dal and asafoetida. Sauté again for a few seconds more. 

          Now add the onion, curry leaves, ginger, garlic and green chilies. Stir fry till light brown. 

          Add turmeric powder, roasted cumin powder and roasted coriander powder. Mix well.

          Add the chopped tomato and sauté till it is well mashed.  

          Add the vermicelli, green peas, salt to taste, roasted cashew and sambar powder. 

Combine everything well.

          Add 3/4 cup water and simmer on a medium flame till all the moisture has evaporated. 

          When done, switch off the flame and rest for 2-3 minutes. Add lime juice and coriander leaves.

          Serve as it is or with coconut chutney for a wholesome breakfast, 

                       Heat oil & temper with mustard seeds, cumin seeds & dry red chili.  

                            Sauté for a few seconds.

                            Add urad dal & asafoetida. Sauté again for a few seconds more. 

          Add the onion, curry leaves, ginger, garlic & green chilies. Sauté till light brown. 

        Add turmeric powder, roasted cumin powder & roasted coriander powder. Mix well.

                       Add the chopped tomato and sauté till it is well mashed.  

  

                 Add vermicelli, green peas, salt to taste, roasted cashew & sambar powder. 

                 Combine everything well.

                        Add 3/4 cup water & simmer till all the moisture has evaporated. 

                 Switch off the flame & rest for 2-3 minutes. Add lime juice & coriander leaves.

                           Serve as it is or with coconut chutney for a wholesome breakfast, 

Vermicelli Upma (South Indian Breakfast)

 

           Upma is traditionally prepared with sooji / rava / semolina. But for a change, do try this simple and an equally easy breakfast recipe with vermicelli. It is very common in many of the South Indian homes / restaurants and can be dished out in a jiffy. 

         Healthy and delicious, it can also be a perfect tiffin recipes and lunch box meal. I have garnished the end product with fresh grated coconut, cashew, nuts, Slices of lime, green chilies and coriander leaves to enhance the flavor and visual effect. Enjoy as it is or with coconut chutney as an accompaniment.

• 1 cup roasted vermicelli
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 8-10 peppercorns
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 1 tsp. urad dal 
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• 2 tbsp. roasted peanuts
• 1/2 cup frozen green peas
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili flakes
• 1 tsp. lime juice
• 1 tsp. sambar powder
• 1 tbsp. fresh grated coconut, coriander leaves, few cashew nuts, slices of lime & green chilies to garnish

          Heat oil in a pan and temper with mustard seeds, cumin seeds, peppercorns, urad dal and asafoetida. Sauté for a few seconds.

          Add the onion, curry leaves, ginger, garlic, green chilies and turmeric powder. Stir fry till light brown. 

          Add the vermicelli, green peas, 1 cup water, salt, roasted peanuts, red chili flakes and sambar powder. 

          Mix everything well and simmer on a medium flame till all the moisture has evaporated. 

          When done, switch off the flame and rest for 4-5 minutes. Add lime juice and give it a stir. 

          Serve, garnished with coriander leaves, cashew nuts, fresh grated coconut, slices of lime and green chilies.

Vermicelli Upma - South Indian Breakfast

          Upma is traditionally prepared with sooji / rava / semolina. But for a change, do try this simple and an equally easy breakfast recipe with vermicelli. It is very common in many of the South Indian homes and can be dished out in a jiffy. 

         Healthy and delicious, it can be a perfect lunch box meal too. I have garnished the end product with some fried onions, idli podi, cashews and coriander leaves to enhance the flavour. So do give it a try by checking out the step by step pictorial recipe to prepare it.

• 1 cup roasted vermicelli, crushed coarsely
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 8-10 peppercorns
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 1 tsp. urad dal (split green gram)
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 fresh red chilies, chopped
• 2 tbsp. roasted peanuts
• 1 cup mixed veggies (I used frozen veggies)
• salt to taste
• 1/2 tsp. pepper powder
• 1 tsp. lime juice
• 1 tsp. idli podi
• 1 tbsp. coriander leaves
• 1 tbsp. fried onions
• few cashews

           Heat oil in a pan and temper with mustard seeds, cumin seeds and peppercorns. After it stops spluttering, add the urad dal and asafoetida. Sauté for a few seconds.

         Add the onion, curry leaves, ginger, garlic, chilies and roasted peanuts. Fry till light brown. Then add the mixed veggies. Sauté for a minute.

          Add the vermicelli, salt and pepper powder. Mix everything well and add 1 cup water. Simmer on a medium flame till dry. When done, add the lime juice and give it a stir.

         Serve, garnished with coriander leaves, fried onions, cashews and idli podi. 

                 Heat oil & temper with mustard seeds, cumin seeds & peppercorns. Add
                 urad dal & asafoetida. Sauté few seconds. Add onion, curry leaves, ginger, 
                 garlic, chilies & fried peanuts. Fry till light brown. 

Then add mixed veggies. Sauté for a minute.

                         Add vermicelli, salt & pepper powder. Mix well & add 1 cup water.

                              Simmer on a med. flame till dry. Add lime juice & give it a stir.

                     Serve, garnished with coriander leaves, fried onions, cashews & idli podi. 

Macher Muro Diye Dal (Moong Dal With Fish Head - Bengali Cuisine)

          This is a traditional dal (lentil) recipe where moong dal (split green gram) is dry roasted and cooked with fish head. It is had with steamed rice and is considered a delicacy on a Bengali platter. Generally Rohu fish head is used in this recipe.

          It is usually a Sunday lunch menu in most of the Bengali homes and it is also prepared on special occasions. A tsp. of ghee to the end product gives an ultimate flavor to this dish. So check out the step by step pictorial recipe to prepare this delicacy. 

• 1/2 cup moong dal (split green gram), dry roasted
• 1 Rohu fish head, deep fried
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste / 1/2 cup tomato puree
• 4 tbsp. mustard oil
• 1/2 tsp. panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
• 1" cinnamon
• 2 green cardamoms
• 4 cloves
• 2 bay leaves
• 1 dry red chili, broken into half
• 1 tbsp. roasted coriander-cumin powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1/2 tsp. garam masala powder
• 1 tsp. red chili powder
• 1-2 green chilies, slit (opt)
• 1 tsp. ghee 

          Boil the dal with 1 & 1/2 cups of water for 4-5 whistles. When cool, whisk well along with salt and turmeric powder and keep aside.

          Heat oil in a pan and temper with the panch phoron, bay leaves, dry red chili, cardamoms, cloves and cinnamon. Sauté till they stops spluttering.

          Add the onion and sauté till light brown. Now add the ginger-garlic paste, coriander-cumin powder, turmeric powder, chili powder, tomato paste and garam masala powder mixed with 2-3 tbsp. water.

          Sauté till the oil separates. Add the boiled dal, salt, green chilies and the fried fish head (broken into half). Add 1/2 cup more water.

          Simmer on medium flame till the gravy thickens a bit. When done, add ghee and mix well Serve hot with hot steamed rice.

                                Dry roast moong dal (split green gram).

                    Boil in 1 & 1/2 cups water for 4-5 whistles. When cool, whisk well along 
                    with salt & turmeric powder. Keep aside.

                    Deep fry fish head after marinating with a pinch of salt & turmeric powder.

                     Heat oil & temper with panch phoron, dry red chili, cinnamon, cardamoms,
                     cloves and bay leaves. Sauté till it stops spluttering.

                                  Add onion and sauté till light brown.

                      Add ginger-garlic paste, turmeric powder, red chili powder, coriander-
                      cumin powder, tomato paste & garam masala powder mixed with 2-3 
                      tbsp. water.

                      Add boiled dal, salt, green chilies & fried fish head (broken into half). 
                      Add 1/2 cup more water. Simmer on med. flame till gravy thickens. 
                      When done, add ghee & mix well.

                      

                                  Serve hot with hot steamed rice.