"God! I hope there is something to eat" is how I wake some days knowing fully well the fridge racks are empty and it is too early to have takeaways delivered
It is at times like this that the good old semiya (vermilli) can save a morning or evening or whatever time you need to have a bout of energy
The best part of vermicilli is it cooks fast and keeps you feeling light. Because it is upma, I believe you can add anything to it. Like I say, modify the ingredients to suit your taste :D :D Standard protocols are boring unless of course you crave boredom ;-)
What I used
It is at times like this that the good old semiya (vermilli) can save a morning or evening or whatever time you need to have a bout of energy
The best part of vermicilli is it cooks fast and keeps you feeling light. Because it is upma, I believe you can add anything to it. Like I say, modify the ingredients to suit your taste :D :D Standard protocols are boring unless of course you crave boredom ;-)
What I used
- Vegetable oil: 1/2 cup
- Mustard seeds: 1 teaspoon
- Diced onion, carrots, potatoes: 1 cup each
- Chopped green chilli: 2
- Salt: to taste
- Curry leaves: 1 sprig
This is optional. You don't have to use it if you don't like it, I just find the aroma of curry leaves in Indian cooking refreshing - Roasted semiya (vermicilli): 1.5 cups
- Water/chicken/ vegetable stock: enough to cook the semiya fully, usually about twice the amount of the semiya used
How I made it
- In a wok, heat the oil and splutter the mustard seeds
- To this add all the vegetables, chillies, salt and curry leaves till they are half cooked
- Add the water/stock and bring to a boil. The vegetables would be almost done by the time the liquid comes to a boil. Make sure they don't overcook and become squishy unless you are making this for babies :D :D (I know.. poor babies)
- To this add the vermicilli, ensuring it is fully immersed in the water/stock
- When vermicilli cooks, it's size increases. When this starts, stir the contents on medium flame to ensure complete mixing and let it cook for a few minutes. When most of the liquid has been absorbed, turn off the fire and keep the wok covered for about 15 minutes. By that time, all the liquid would have been absorbed and what you get is a hot semiya upma!!
Mix everything once again to prevent them from sticking to each other and then grab a fork! ;-)
This is a very simple recipe and takes less than 30 minutes to prepare if you can chop fast ;-) Ya .. that is the disclaimer for upma making ;D ;D
The above upma is very light and if you would like to make it more filling, you can add freshly grated coconut while sauting the vegetables along with 1/4 teaspoon of turmeric powder for color. Now a few spoonful of that and you will be ready to hibernate :D :D
