Recipe - Semiya Upma

Salty pudding with semolina noodles

Summary:

Semiya Upma comes handy as a quick snack. Semiya Upma can be made with or without vegetables. I prefer to cook Upma with vegetables, keeping in mind the nutrional value for the meal or snack for kids.

I prefer to make Upma with bambino vermicelli. Vermicelli is available in pre-cut form, and the noodle thickness is perfect for semiya Upma. I have tried different brands of semiya, but would recommend bambino for making semiya Upma.

Ingredients:

• Semiya (Vermicelli) - 2 cups (roasted)
• Water - 3 cups
• Onion - 1 cup (chopped)
• Carrot - 1/2 cup (chopped)
• Green beans - 1/2 cup(chopped)
• Capsicum - 1/2 cup(chopped)
• Green chillies - 1 (according to taste)
• Dry red chilli - 3 small pieces
• Salt - 1 and 1/2 teaspoon
• Lemon juice - 1 and 1/2 tablespoon
• Curry leaves - 1 stalk
• Cilantro - 1 tablespoon
• Ghee - 1 tablespoon
• Mustard seeds - 1/2 teaspoon
• Cumin seeds - 1/2 teaspoon
• Chana dal - 1 teaspoon
• Urad dal - 1 teaspoon
  

Process:

Roast semiya in ghee till light light golden brown in color at medium high temperature. Set it aside. In the remaining ghee, add chana dal, urad dal, mustard seeds, cumin seeds, green chilli, red chilli and curry leaves. Let the seeds splutter add onion, saute onion for 5 minutes.

Add carrots, green beans, capsicum. Add salt and turmeric, cover the dish for 5 minutes at medium temperature.

Add 3 cups of water, bring the water to boil.

Add roasted semiya to the boiling water. Mix well.

Add a teaspoon of ghee(optional), cover semiya, let it cook at low temperature for 10 minutes.

Add ghee helps semiya not to stick too much after its cooked. Garnish with roasted cashews and cilantro, serve hot.

Preparation time: 20 minutes
# Servings: 2 - 4