Veggie Vermicelli Uppma

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Work at office is becoming so very hectic day by day... Do u think that I am telling this more often. Oh yeah. I am!!! My last post also had the same starting. Oh guys but this forum is the only place where I can blabber and u guys hear. So please am sorry.

Food blogging has introduced me to many easy and yummy recipes. Thanks to you guys, I have got to know many recipes which are coming in handy in these critical situations. This is one such recipe.

Apart from cooking and blogging, the only refreshing and regular task that I do these days is my early morning work-out. Running the thread-mill without giving a thought about the day has become my perfect hobby. On the whole, I need a break from work. Not 3 or 4 days but a minimum of 1 month. I need time to cook, to bake, to browse thru' recipes, to decorate my blog, to try new recipes, to breathe in the mesmerizing smell of freshly baked bread, to work-out regularly, to rejuvenate myself with energy, to relax my nerves and to do many more...

I am tired with the regular dosas with regular chutneys, repeating occurrences of uppma versions (--vermicelli, semolina, / broken wheat) on our dinner plates. I want something new, something tasty, something simple yet simply out of the world. Morning when I drive my vehicle towards office, I just think "Have to leave early from office. Bake something sweet and nice, cook a different menu for dinner"... But some or the other work comes up and I am turning home late. Exhausted and drained out of energy, I just have no other option than to make the usual dosas / upmas for our dinner. One comforting deed is that I vary my side dishes. It is not just plain chutneys but I make different curries.

So whenever I come across a simple and different recipe, I bookmark it and dump it into my kitty. One such recipe is the Spiced Vegetable Upma from A2Z Healthy cuisine. I had a glance and fell totally in love with the color. I usually make a similar dish with broken wheat but never had the idea to try it out with vermicelli. I tweaked the recipe to vary the spiciness and had it with some curd and I am in love with this recipe.

~*What U Need*~
Semiya/Vermicelli - 2 cups
Water - 1 1/2 cups
Chopped Vegetables - 1/2 cup
Onion(Large) - 1
Green Chilli(slit lengthwise) - 1
Ginger(finely chopped) - 1/2 tsp
Red Chilli powder - 1/2 tsp (optional)
Turmeric Powder - 1/4 tsp
Chopped coriander leaves - 2 tbsp
Salt - as needed
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Channa dhal - 1/2 tsp
Groundnuts - a handful
Red chilli - 1
Curry leaves - 2 sprigs

How I Made it:
I used roasted vermicelli and hence skipped the step of roasting. But if you are using plain vermicelli then add 1 tsp of oil to a kadai and roast your broken vermicelli till it turns light golden brown on low heat. Slice the onions and chop the veggies. I used beans, carrot, capsicum. You can add veggies of ur choice - potatoes, green peas, sweet corn etc.
In a non stick pan, add oil and when hot add the mustard seeds and allow to crackle, then add the cumin seeds and roast.
Then goes in the curry leaves, urad-, channa dhal, red-, green chilli and groundnuts and fry till brown.
Add the onions and saute till transparent. Now add the veggies and fry for 3 mins.
Add the salt, turmeric powder and red chilli powder. Adding chilli powder is totally upto you. For us the green and red chillies itself seemed to satisfy the heat and hence I skipped it.
Add water to this and allow it to boil. Check if the veggies have softened and when done add the vermicelli.
Cover with lid and cook till the vermicelli has puffed up and is completely done and non-sticky.
Garnish with coriander leaves.

Serve hot for breakfast/snack. The dish itself is complete with all the veggies and spiciness but you can also serve a simple chutney as an accompaniment.
My note: Try it with some fresh not so sour-curd and U will love it.

Verdict:
Even-though I skipped adding the red chilli powder, I felt that the dish was spicy still and hence used curd to cool down the heat. Sounds different though, but tasted good... :))) The only time consuming part of this recipe is roasting the vermicelli and chopping the vegetables. Both of which you can cut down by getting store-bought roasted vermicelli (I use ANIL brand) and by asking your husband to go chop!! chop!! with the veggies. Mr.A liked it to the regular upma that I make and I liked it because of the wholesome meal we had. To me veggies in my plate completes my meal.

So thats it Folks...
With Love,

Signs off!!!
Have a great and yummy weekend...

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