I was unaware such a thing exist till last month when I heard it from one of my friend. Tried it. It came out great.
Ingredients :
Vermicilli - 1 cup
Salt - 1/2 spoon
Oil / Ghee
Onions
Beans
carrot
Peas
(The whole vegetables can be from 1/2 cup to 1 cup based on choice)
Milk -1/2
To temper :
Mustard
Urad Dal
Green chilli -1
Bay leaf -1
Cinnamon
Cardamom
Cloves
Khus Khus
Cashews
Fry the Vermicilli in dry tava for few minutes till the aroma comes /colour changes. Keep aside.
Add a spoon of oil in tava, temper the masala ingredients.
Fry onions, Add the cut vegetables, add 1/2 cup of water and keep them covered to cook in low flame.
Once cooked, add the 1/2 cup of milk, add salt, let it boil.
When the whole mixture is boiling hot, (you may choose to taste this water and add salt as required) add the vermicilli little by little parallely mixing them so as not to form any lumps.
Add a spoon of ghee.
Once boiled , Switch off and keep covered for sometime.
Vermicilli Upma / Semia Upma
Ingredients :
Vermicilli - 1 cup
Salt - 1/2 spoon
Oil / Ghee
Onions - 1 (Optional.)
To temper :
Mustard -1/4 spoon
Urad Dal - 1/2 spoon
Ginger
Green chilli - 1
Red chilli - 1
Cashew
Curry Leaves
Fry the Vermicilli in dry tava for few minutes till the aroma comes /color changes. Keep aside.
Add a spoon of oil in tava, temper the ingredients, fry onions, add 1 glass of water, add salt.
When the water is boiling hot, (you may choose to taste this water and add salt as required) add the vermicilli little by little parallely mixing them so as not to form any lumps.
Add a spoon of ghee (more ghee will increase the taste)
Once boiled , Switch off and keep covered for sometime.
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Here again, amount of water required can be estimated in one or two trials. Add 1:1 of water for the vermicilli. Keep some boiling water parallely and add them as required.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Vermicilli - 1 cup
Salt - 1/2 spoon
Oil / Ghee
Onions - 1 (Optional.)
To temper :
Mustard -1/4 spoon
Urad Dal - 1/2 spoon
Ginger
Green chilli - 1
Red chilli - 1
Cashew
Curry Leaves
Fry the Vermicilli in dry tava for few minutes till the aroma comes /color changes. Keep aside.
Add a spoon of oil in tava, temper the ingredients, fry onions, add 1 glass of water, add salt.
When the water is boiling hot, (you may choose to taste this water and add salt as required) add the vermicilli little by little parallely mixing them so as not to form any lumps.
Add a spoon of ghee (more ghee will increase the taste)
Once boiled , Switch off and keep covered for sometime.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Here again, amount of water required can be estimated in one or two trials. Add 1:1 of water for the vermicilli. Keep some boiling water parallely and add them as required.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Rava Upma
Hmmm yummy, comes handy when I am not in mood to spend time but need a yummy tiffin to eat :)
Ingredients :
Rava - 3/4 cup
Salt - 1/2 spoon
Oil / Ghee
Onions - 1 (Optional.)
To temper :
Mustard -1/4 spoon
Urad Dal - 1/2 spoon
Ginger
Green chilli - 2
Red chilli - 1
Cashew
Curry Leaves
Fry the rava in dry tava for few minutes till the aroma comes /colour changes. Keep aside.
Add a spoon of oil in tava, temper the ingredients, fry onions, add 2 glasses of water, add salt.
When the water is boiling hot, (you may choose to taste this water and add salt as required) add the fried rava little by little parallely mixing them so as not to form any lumps.
Add a spoon of ghee (more ghee will increase the taste)
Once boiled , Switch off and keep covered for sometime.
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The amount of water required for rava varies with each brand. It can be known in one or two trials.
Unfortunately the brand I grabbed from the Indian grocery is not so good. I need atleast 4-5 glasses of water for 1 cup of rava.
This could be made as Vegetable upma too. Add the vegetables like carrot/beans/cabbage.Add the cut vegetables after tempering, fry them a little, add water and let it boil. Once boiled, add the rava and proceed the same way.
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Ingredients :
Rava - 3/4 cup
Salt - 1/2 spoon
Oil / Ghee
Onions - 1 (Optional.)
To temper :
Mustard -1/4 spoon
Urad Dal - 1/2 spoon
Ginger
Green chilli - 2
Red chilli - 1
Cashew
Curry Leaves
Fry the rava in dry tava for few minutes till the aroma comes /colour changes. Keep aside.
Add a spoon of oil in tava, temper the ingredients, fry onions, add 2 glasses of water, add salt.
When the water is boiling hot, (you may choose to taste this water and add salt as required) add the fried rava little by little parallely mixing them so as not to form any lumps.
Add a spoon of ghee (more ghee will increase the taste)
Once boiled , Switch off and keep covered for sometime.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The amount of water required for rava varies with each brand. It can be known in one or two trials.
Unfortunately the brand I grabbed from the Indian grocery is not so good. I need atleast 4-5 glasses of water for 1 cup of rava.
This could be made as Vegetable upma too. Add the vegetables like carrot/beans/cabbage.Add the cut vegetables after tempering, fry them a little, add water and let it boil. Once boiled, add the rava and proceed the same way.
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Tips for fried curries
No big deal about making a fry curry I know, still there are little things one can follow to make it better.
-Always use a WIDE pan. This helps spreading the vegetables into SINGLE LAYER and helps quick and nice frying.
-Dont keep sauteing the vegetables, leave them undisturbed and saute every 5 mins.
- Its not always possible to cut the vegetables evenly, there are chances few may bigger pieces and few smaller and the difference in shape makes the cooking un-even. While frying, always try to pull thin pieces towards the corners and the bigger pieces towards the centre of the tava where heat is more and fry them for some time. This way we avoid thin pieces getting over-burnt and bigger pieces getting cooked. This way you can add little oil towards center and no need to drizzle oil all over again and again.
-Add chilli powder towards the end and cook for few mins and switch off else you ll end up sneezing till the fry is done.
-Rather than adding chilli powder totally, add half sambar powder and half chilli powder. The spices in the sambar powder gives a good taste to the curries.
-Always use a WIDE pan. This helps spreading the vegetables into SINGLE LAYER and helps quick and nice frying.
-Dont keep sauteing the vegetables, leave them undisturbed and saute every 5 mins.
- Its not always possible to cut the vegetables evenly, there are chances few may bigger pieces and few smaller and the difference in shape makes the cooking un-even. While frying, always try to pull thin pieces towards the corners and the bigger pieces towards the centre of the tava where heat is more and fry them for some time. This way we avoid thin pieces getting over-burnt and bigger pieces getting cooked. This way you can add little oil towards center and no need to drizzle oil all over again and again.
-Add chilli powder towards the end and cook for few mins and switch off else you ll end up sneezing till the fry is done.
-Rather than adding chilli powder totally, add half sambar powder and half chilli powder. The spices in the sambar powder gives a good taste to the curries.
