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Vermicelli Sesame Upma

1 Nov

vermicelli_sesame_upma
Semya Nuvvulu Upma.

Vermicelli is boiled in water till just soft and fluffy. Roasted sesame is ground into powder with red chiles and mixed with the vermicelli. Serve vermicelli sesame upma immediately.
Makes: around 2 Servings of Vermicelli Sesame Upma.

Ingredients:

Vermicelli 1 Cup
White Sesame Seeds 4 Tbsps
Whole Red Chiles 1
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:

Roast the sesame seeds in a pan on low heat until they turn golden brown in color.
Roast the red chili for few seconds in the same pan and remove from heat.
Grind the red chili and salt into powder using a grinder.
Then add the roasted sesame and grind again into powder and keep aside.

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 cooked vermicelli, ground sesame powder and salt (if necessary).
Mix carefully and thoroughly to mix everything well.
Remove from heat to avoid over cooking the vermicelli.
Serve vermicelli sesame 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: Check other vermicelli recipes here.
Other Names: Vermicelli Sesame Upma, Semya Pallila Upma.

Vermicelli Peanut Upma

27 Oct

vermicelli_peanut_upma
Semya Pallila Upma.

Vermicelli is boiled in water till just soft and fluffy. Roasted peanuts are coarsely ground and mixed with the vermicelli. Serve vermicelli peanut upma immediately.
Makes: around 2 Servings of Vermicelli Peanut Upma.

Ingredients:

Vermicelli 1 Cup
Roasted Peanuts 4 Tbsps
Scraped Fresh Coconut 4 Tbsps
Green Chiles 2
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:

Remove stems, wash and slice the green chiles.
Coarsely grind the roasted peanuts and keep aside.
If using frozen scraped coconut, microwave for few seconds to soften and keep aside.

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 green chillies.
Fry for few seconds, add scraped coconut and peanut powder.
Add the cooked vermicelli and salt.
Mix thoroughly and remove from heat to avoid over cooking the vermicelli.
Serve vermicelli peanut 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: Use roasted vermicelli in place of vermicelli. For roasted vermicelli, heat a pan on medium heat, add vermicelli and roast until it turns light golden in color.
Other Names: Vermicelli Peanut Upma, Semya Pallila Upma.

Spinach Puffed Rice Upma

11 Sep

spinach_puffed_rice
Palakura Maramarala Upma.

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

Ingredients:

Puffed Rice 2 1/2 Cups
Spinach 2 Cups Packed
Potato 1 Small (optional)
Onion 1
Green Chillies 1 – 2
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 spinach thoroughly and finely 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 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) and onion.
Fry for a minute or two till onion is translucent and potato turns soft and stir in spinach.
Once the spinach wilts, 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 spinach 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: Spinach Puffed Rice Upma, Palakura Maramarala Upma.

Sago Upma

5 Jul

sago_upma
Saggu Biyyam Upma.

For sabudana upma, sago is soaked for around an hour and strained. They are then briefly cooked along with whole spices, onion and potato. Dish is finished with lemon juice and serve sago upma immediately.
Makes: around 2 Servings of Sago Upma.

Ingredients:

Sago 1 Cup
Onion 1 Small
Potato 1 Small
Lemon Juice 2 Tbsps
Turmeric Powder a Pinch
Salt to Taste
Cilantro few Sprigs

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:

Wash sabudana under water for few times and soak them in water for around an hour.
Strain the sago and leave it for another hour or so till sago pearls are moist but separate and don’t stick to each other.

Remove stems, wash and chop green chiles.
Clean, wash and finely chop cilantro leaves.
Peel, wash and chop potato into small cubes and soak the cubes in water until required.
Peel and finely chop the onion.

Heat oil in a pan, add add all talimpu ingredients in order.
When cumin seeds starts to change color, add chopped green chiles, onion, potato and salt.
Cook covered on medium flame until potato turns just soft but whole.
Uncover, stir for a minute and stir in soaked sago pearls, cilantro, turmeric powder and sufficient salt (if necessary).
Mix carefully and cook for 3 – 5 minutes until sago pearls change color and become translucent.
Remove from heat, add lemon juice.
Serve sabudana upma immediately.
Notes: Make sure to dry the sabudana after soaking to avoid getting mashed up in the khichdi.

Suggestions: Sabudana khichdi is little grainy – soak sago for longer next time.
Sabudana khichdi is mushy – reduce the soaking time and increase the drying time.
Variations: Check other sabudana recipes here.
Other Names: Sago Upma, Saggu Biyyam Upma.

Poha Methi Upma

13 Jun

poha_methi_upma
Atukulu Menthi Kura Upma.

Poha / Flattened rice / Rice flakes are soaked in water to turn them soft. Onion and potato are fried in oil along with whole spices and fresh fenugreek leaves. Once the vegetables are cooked, poha is added. The poha methi upma is finished with lemon juice. Serve poha methi upma immediately.
Makes: around 2 Servings of Poha Methi Upma.

Ingredients:

Thick Poha 1 Cup
Fenugreek Leaves 1 Cup Packed
Potato 1 Medium
Green Chiles 1 – 2
Garlic 1 Clove
Onion 1 Small
Turmeric Powder a big Pinch
Lemon Juice 2 Tbsps
Salt to Taste

Talimpu:

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

Method of preparation:

Peel, wash and chop the potato into small pieces.
Peel and finely the onion and garlic cloves.
Remove stems, wash and slice the green chiles.
Thoroughly wash the fenugreek leaves.

Wash the poha under warm water.
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 garlic and green chiles.
Fry briefly, add chopped potato and onion.
Fry till onion turns golden brown in color and potato is soft and start to brown around the ends.
Add fenugreek leaves and salt and cook till fenugreek leaves wilt.
Fry briefly, stir in soaked poha, turmeric powder and salt (if necessary).
Stir carefully to mix everything and remove from heat and stir in lemon juice.
Serve poha methi 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 minutes. Fry methi leaves for longer time to reduce the bitterness.
Variations: Check other recipes with poha here.
Other Names: Poha Methi Upma, Atukulu Menthi Kura Upma.