Doing a special series on kids vacation special recipes I myself ended up on an unplanned vacation from the blog. A trip to science museum, planetarium, a midnight ice cream treat and uncountable get togethers....well vacation is all about it. Back from the break, today I have another breakfast recipe. It is mild and very low on spice and hence a favorite among kids. So, here it is Vermicelli upma or sevaiyan upma.
Tempered with mustard seeds and curry leaves, Vermicelli upma is a very easy and tasty dish. The addition of cashew nuts gives a crunch to the bite and make you want more and more of it.
The first time I had this vermicelli upma was from my friend's lunch box. Her sister packed it for her on a regular basis as it was the most quick and easiest dish to prepare and ever since it has been my favorite. If you are looking for more recipes to try with vermicelli or seviyan then look out for Vermicelli kheer, Kheema Seviyan biryani and Lemon seviyan from My Mom's Kitchen. Now, to the recipe :-
Ingredients:
- Vermicelli - 3 to 4 cups
- Onion - 1 no
- Cashew nuts - 12 to 15 nos
- Ginger garlic paste - 1tsp
- Mustard seeds - 1 tsp
- Curry leaves - 1 sprig
- Green chilies - 3 nos
- Lemon juice - 1 tsp
- Salt - to taste
- Oil - 2 tbsp
Method :
- Cook vermicelli according to package instructions. Keep aside.
- Heat oil in a pan.
- Add mustard seeds followed by cashew nuts. You can use whole cashews or divide into two.
- When the cashews turn slightly golden add ginger garlic paste and slit green chilies.
- Add curry leaves and onion. Add salt to taste. Saute till onions turn translucent.
- Add this to the cooked vermicelli give a good mix.
- Adjust the salt and switch off the flame.
- Add lemon juice, mix again. Serve hot.
Also try Kheema Macaroni, Murmura Upma, Sutriyan, Palak paratha and Egg Macaroni from My Mom's Kitchen!
Hope your vacation is going good. Do write to me in the comments section below.
Happy Cooking!!!
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