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, 

Upma Modak - Fusion style

 

                   Upma is a very common breakfast dish in many South Indian homes and Restaurants. It is prepared with roasted semolina / sooji and there are many variations to this simple and extremely quick breakfast. I added green peas and a small tomato. Chopped mixed veggies can also be added to make it more healthy. 

                    Quite wholesome and nutritious, it can be a great evening snack or a lunch box meal. You can enjoy it with coconut chutney and idli  podi (gunpowder) as an accompaniment.

          However, I gave a slight makeover to this upma by giving it a modak shape with a sprinkle of some idli podi for a visual treat. It looks quite appetizing and can be a great party recipe. Kids especially will go for it. 

• 1/2 cup semolina / sooji 
• 2-3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal
• 1 dry red chili, broken
• 1 onion, chopped
• 1 tsp. grated ginger
• 1-2 green chilies, slit
• 1 sprig curry leaves
• 1 tomato, chopped
• 1/4 cup green peas (I used frozen peas)
• salt to taste
• 2 cups water
• 1 tbsp. coriander leaves, chopped
• 1 tsp. ghee
• 1 tsp. lemon juice

• 

          Heat a pan and dry roast the semolina for 2 minutes or till you get a nice aroma. Keep aside. 

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

          Now add the onion, curry leaves, ginger and green chilies. Stir fry till light brown. Add the tomato and continue to sauté till well mashed. Then add water, salt and green peas. Bring it to a boil.

          Add the semolina, little at a time and keep stirring continuously till it turns thick and starts to leave the sides of the pan. 

 

          When done, switch off the flame. Add coriander leaves, ghee and lemon juice. Mix well and serve with coconut chutney and idli podi for a nice comfort breakfast. 

          Alternatively, you can give a round shape to the upma, coat with nylon sev and serve it in an innovative style.

Black Rice Vegetable Upma

 

         Upma is traditionally prepared with sooji / semolina. It is a very common breakfast in many South Indian homes / restaurants and can be dished out in a jiffy. Healthy and delicious, it can also be a perfect tiffin recipe and lunch box meal. 

          However, in this recipe, I replaced semolina with Black Rice and it turned out real amazing. So it is a nice change from the usual sooji upma and you can introduce something new to your dear ones. 

          I have garnished the end product with cashew, slices of lime and coriander leaves to make it more appetizing. This recipe can be considered as a wholesome meal. You can serve as it is or with pickle, podi, coconut chutney, fried curd chilies or some chips. So check out the step by step pictorial recipe to prepare this amazing one pot comfort meal.

          Black rice, also know as forbidden rice is widely found in the North Eastern states of India where it is very popular. It is also found in other countries like Indonesia, Philippines and Thailand. 

          This forbidden rice has numerous health benefits as it has a good amount of anti oxidants, proteins, fibers and is low in calories. 

          It is good for the prevention of obesity and diabetes. Black rice is nutty in taste and texture with a very unique flavour. 

          You can prepare many healthy and interesting recipes with this wonder rice. Apart from vegetable upma, you can also prepare Paniyaram, idli, dosa, tikki, uthapam and desserts like kheer and phirni too.

• 1/2 cup Black Rice
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal
• 1 dry red chili, broken
• 2-3 green chilies, slit
• 1 sprig curry leaves
• 1 tsp. ginger, grated
• 1 onion, chopped
• handful of roasted cashew nuts / peanuts
• 1 cup mixed chopped veggies (beans, carrot, cauliflower)
• 1/4 cup green peas
• salt to taste
• 1-2 tbsp. coriander leaves, chopped
• 1 tsp. ghee
• 1 tsp. lemon juice

          Wash the black rice well and rinse. Keep aside to dry completely. Dry roast in a pan for 4-5 minutes till it starts popping. 

          Then grind into a slightly coarse powder, just like semolina and keep aside. 

          Heat oil in a pan and temper with mustard seeds and dry red chili. After it stops spluttering, add green chilies, urad dal, curry leaves and ginger. Sauté for a minute.

          Then add the chopped onion and cashew nuts. Sauté till light brown. Now add all the veggies and green peas. Stir fry for 2-3 minutes. 

          Add 2 cups water and salt to taste. Bring it to a boil. Then gently add the ground black rice and keep stirring till it thickens.

          Switch off the flame. Add the ghee and lime juice. Give it a mix and garnish with chopped coriander leaves. 

          Serve this amazing healthy upma with coconut-mint chutney, pickle, podi, fried curd chilies or some chips. 

        Wash the black rice well & rinse. Keep aside to dry completely. 

Dry roast in a pan for 4-5 minutes till it starts popping. 

Grind into a slightly coarse powder, just like semolina & keep aside. 

  Heat oil in a pan & temper with mustard seeds & dry red chili. 

                       After it stops spluttering, add green chilies, urad dal, curry leaves 

                       and ginger. Sauté for a minute.

                               Add the chopped onion & cashew nuts. Sauté till light brown.

 Now add all the veggies & green peas. Stir fry for 2-3 minutes. 

   Add 2 cups water and salt to taste. Bring it to a boil. 

Then gently add the ground black rice & keep stirring till it thickens.

                                 Switch off the flame. Add the ghee and lime juice. 

                                 Give it a mix and garnish with chopped coriander leaves. 

                       Serve this amazing healthy upma with coconut-mint chutney, pickle,

                       podi, fried curd chilies or some chips. 

Foxtail Millet Mor Kali (Buttermilk Porridge - Tamil Nadu Style)

 

           Mor Kali is a traditional recipe from Tamil Nadu. This is a simple and an easy porridge made of rice flour and buttermilk. It is served as breakfast or as a snack / tiffin when cut into slices. However, I gave a twist to the original recipe by replacing rice flour with Foxtail Millet flour. So it is a diabetic friendly recipe that can be relished guilt free. For more variations, you can also try Mor Kali with oats flour, ragi flour or any other millet flour. 

          Mor Kali can be had anytime of the day for a light and a healthy meal. It can be relished as it is. However, it tastes yummy when had with pickles, coconut chutney, fried curd chilies or idli podi (Gunpowder). So check out the step by step pictorial recipe to prepare this healthy version of Mor Kali. 

• 1 cup Foxtail Millet flour
• 1 cup thick yoghurt 
• 2  & 1/2 cups water
• salt to taste
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 2 dry red chilies
• 1/4 tsp. asafoetida
• 1 tsp. split urad dal (black gram lentil)
• 1 sprig curry leaves
• 2-3 green chilies, slit
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. ghee
• idli podi, coconut chutney or pickle to serve

          In a bowl, whisk together millet flour, yoghurt, water and salt. Keep aside. 

          Heat oil in a pan and temper with mustard seeds, cumin seeds and dry red chilies. Allow it to splutter.

          Add urad dal, curry leaves, green chilies and asafoetida. Sauté for a few seconds and add the whisked buttermilk mix, followed by the coriander leaves. 

          Keep stirring continuously on a medium flame till it gets thick. Add the ghee and keep stirring for 1-2 minutes more. 

          Transfer to a greased plate and keep aside to cool down. Then cut into slices and serve with just a sprinkle of idli podi. You can also enjoy with pickles or coconut chutney.

                                  In a bowl, add millet flour, 

                                  yoghurt, 

                                  water and salt. Whisk well and keep aside. 

                          Heat oil in a pan & temper with mustard seeds, cumin seeds & dry 

                          red chilies. Allow it to splutter.

                        Add urad dal, curry leaves, green chilies & asafoetida. Sauté for a few

                        seconds.

                                  Add the whisked buttermilk mix.....

                                  and coriander leaves.

                       Keep stirring continuously on a medium flame till it gets thick. Add the

                       ghee and keep stirring for 1-2 minutes more. 

                                 Transfer to a greased plate and keep aside to cool down. 

                                 Cut into slices.

                       Serve with just a sprinkle of idli podi. It can also be enjoyed with pickles

                       or coconut chutney.