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Vermicelli Dill Upma

22 Dec

dill_vermicelli_upma
Dill Semya Upma.

Vermicelli is boiled in water till just soft and fluffy. All the vegetables are chopped up and cooked in oil along with dill leaves and spices. Finally vermicelli is added to the vegetables and briefly cooked till it absorbs all the flavors. Serve vermicelli dill upma with a glass of buttermilk.
Makes: around 3 Servings of Vermicelli Dill Upma.

Ingredients:

Vermicelli 1 1/2 Cups
Potato 1 Small
Onion 1 Small
Carrot 1 Small
Green Chillies 4
Dill Leaves 1 Cup Packed
Cilantro Few Leaves
Salt to taste
Oil 1 tsp

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Chana Dal 1/4 tsp
Urad Dal 1/4 tsp
Broken Red Chiles 2
Curry Leaves 5
Oil 1 Tbsp

Method of preparation:

Peel, wash and finely chop the potato, onion and carrot.
Remove stems, wash and slice the green chillies.
Wash and finely chop the cilantro and dill leaves.

Heat a pan on medium heat, add vermicelli and roast until it turns light golden in color.
Bring to boil few cups of water in a sauce pot, add a tsp of oil, few pinches of salt.
When the water comes to a boiling point, add vermicelli.
Boil vermicelli for around 2 minutes or until it is cooked with a slight bite.
Immediately strain the cooked vermicelli and refresh with cold water.

Heat oil in a pan on medium low heat, add all talimpu ingredients in order.
When chana dal turns light brown, add green chillies, potato, carrot and onion.
Once onion turns translucent, add dill leaves and salt.
Fry till all vegetables are cooked and starts to turn light brown around the edges, add strained vermicelli and cilantro.
Mix carefully and cook for a minute or two to let vermicelli absorb all the flavors.
Serve dill vermicelli upma immediately.
Notes: Don’t overcook vermicelli.

Suggestions: If vermicelli is overcooked, try not to boil it for so long next time or else don’t overcook it in the pan. Make sure all vegetables are cooked well before adding vermicelli.
Variations: Add your choice of vegetables to the upma if you desire.
Other Names: Vermicelli Dill Upma, Dill Semya Upma.

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Fenugreek Puffed Rice Upma

12 Dec

fenugreek_puffed_rice
Menthikura Maramarala Upma.

Puffed rice is washed under running water and kept aside to make it soft. Chopped fenugreek leaves and onion are cooked in oil along with whole spices. Finally puffed rice is mixed in and finished with dalia powder. Serve fenugreek puffed rice upma as a breakfast or as a quick snack.
Makes: around 2 Servings of Fenugreek Puffed Rice Upma

Ingredients:

Puffed Rice 2 1/2 Cups
Fenugreek leaves 1 Cup Packed
Potato 1 Small (optional)
Onion 1
Green Chillies 1 – 2
Tamarind 1 inch Piece
Turmeric Powder a big Pinch
Garlic 2 Cloves
Dalia 1 1/2 Tbsps
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash fenugreek leaves thoroughly and roughly chop it.
Remove stems, wash and chop the green chillies.
Peel and chop the onion.
Peel, wash and finely chop the potato.
Peel and crush the garlic cloves.
Grind dalia / roasted gram into fine powder using a spice grinder.
Soak tamarind in few tablespoons of warm water and extract the thick pulp discarding any veins.

Soak puffed rice in enough water for couple of seconds to half a minute.
Strain the puffed rice and keep aside.

Heat oil in a pan on medium low heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic.
Fry briefly, add green chillies, potato (if using), onion and tamarind pulp.
Fry for a minute or two till onion is translucent and potato turns soft and stir in fenugreek leaves.
Once the fenugreek leaves are fried well, stir in soaked puffed rice and salt.
Mix carefully and make sure all the excess moisture is gone (if any).
Stir in ground dalia powder and serve fenugreek leaves puffed rice upma as a breakfast or as a snack.
Notes: Don’t over soak the puffed rice.

Suggestions: If puffed rice is over soaked, then spread it on a kitchen towel and let it dry for couple of minutes before using it.
Variations: You can also check other recipes with puffed rice here.
Other Names: Fenugreek Leaves Puffed Rice Upma, Menthikura Maramarala Upma.

Cracked Wheat Eggplant Upma

4 Dec

wheat_eggplant_upma
Vankaya Godhuma Ravva Upma.

Baby Indian eggplants are chopped up and cooked in oil along with spices and onion. Cracked wheat is briefly fried along with fried eggplant and cooked in enough water till soft and fluffy. Serve cracked wheat eggplant upma immediately.
Makes: around 4 Servings of Cracked Wheat Eggplant Upma.

Ingredients:

Cracked Wheat 1 1/2 Cups
Baby Indian Eggplants 3
Green Chiles 5 – 6
Ginger 1 inch Piece
Onion 1 Small
Lemon 1/4 Piece
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove stems, wash and chop eggplants into small pieces.
Remove stems, wash and chop the green chiles.
Peel and finely chop the onion.
Peel and mince the ginger.

Bring to boil 3 cups of water in a sauce pot and keep aside.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add minced ginger, onion, green chiles, eggplant and salt.
Fry for few minutes until eggplant turns little soft, stir in cracked wheat.
Fry briefly and pour the boiled water and mix well.
Cover and simmer for 2 – 3 minutes and remove from heat.
Leave it covered for around 5 minutes before stirring and adjust salt if necessary.
Squeeze quarter of a lemon and serve cracked wheat eggplant upma immediately.
Notes: Make sure not to overcook the eggplant.

Suggestions: Adjust spice with green chiles.
Variations: Check other recipes with cracked wheat here.
Other Names: Cracked Wheat Eggplant Upma, Vankaya Godhuma Ravva Upma.

Vermicelli Spinach Upma

22 Nov

vermicelli_spinach_upma
Semya Palakura Upma.

Vermicelli is boiled in water till just soft and fluffy. Freshly chopped spinach is cooked in oil along with onion and mixed with the vermicelli. Serve vermicelli spinach upma immediately.
Makes: around 2 Servings of Vermicelli Spinach Upma.

Ingredients:

Vermicelli 1 Cup
Spinach 2 Cups Packed
Onion 1 Small
Green Chiles 2 – 3
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 6 – 8
Curry Leaves 6
Oil 2 tsps

Method of preparation:

Wash the spinach leaves and finely chop them.
Peel and finely chop the onion.
Remove stems, wash and finely chop the green chiles.

Bring to boil few cups of water in a sauce pot, add a tsp of oil, few pinches of salt.
When the water comes to a boiling point, add vermicelli.
Boil vermicelli for around 1 – 2 minutes or until it is cooked with a slight bite.
Immediately strain the cooked vermicelli and refresh with cold water to stop further cooking of vermicelli if necessary.

Heat oil in a pan on medium low heat, add all talimpu ingredients in order.
When urad dal turns light brown, add chopped onion and green chiles.
Fry for around a minute or until onion starts to change color.
Stir in chopped spinach and salt.
Cook on low flame till spinach wilts and most of the water has been evaporated.
Then stir in cooked vermicelli and mix carefully.
Remove from heat to avoid over cooking the vermicelli.
Serve vermicelli spinach upma immediately.
Notes: Don’t overcook vermicelli.

Suggestions: If vermicelli is overcooked, try not to boil it for so long next time or else don’t overcook it in the pan.
Variations: You can also add few tablespoons of frozen peas if desired. Check other vermicelli recipes here.
Other Names: Vermicelli Spinach Upma, Semya Palakura Upma.

Poha Coconut Upma

8 Nov

poha_coconut_upma
Atukulu Kobbari Upma.

Poha / Flattened rice / Rice flakes are soaked in water to turn them soft. Shallot is sliced and fried in oil along with whole spices and scraped coconut. Once the vegetables are cooked, poha is added. The poha coconut upma is finished with lemon juice. Serve poha coconut upma immediately.
Makes: around 2 Servings of Poha Coconut Upma.

Ingredients:

Thick Poha 3/4 Cup
Scraped Fresh or Frozen Coconut 1/4 Cup Packed
Green Chiles 1 – 2
Shallots 2
Lemon Juice 1 Tbsp
Cashews 5 (optional)
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 6 – 8
Asafoetida a Big Pinch
Curry Leaves 5
Oil 1 Tbsp

Method of preparation:

Remove ends, peel and slice the shallots.
Remove stems, wash and slice the green chiles.
Roughly chop the cashews (if using) and keep aside.
Wash and tear the curry leaves.

Wash the poha under warm water for few seconds.
Strain the poha and keep aside for around 5 – 10 minutes for poha to absorb the water and puff up a little.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add cashews and green chiles.
Fry briefly, add sliced shallots.
Fry briefly, add coconut and salt.
Stir in soaked poha and carefully mix and remove from heat and stir in lemon juice.
Serve poha coconut upma immediately.
Notes: Make sure not to over soak the poha.

Suggestions: If poha is not soaked well, sprinkle water on the poha to make it soft. If poha is over soaked, spread and let it dry for few extra minutes.
Variations: If using grated coconut, pulse the coconut couple of times before using. Check other recipes with poha here.
Other Names: Poha Coconut Upma, Atukulu Kobbari Upma.