This is a very basic recipe for this very popular breakfast dish. Vermicelli is a very versatile ingredient, that can be used to make dishes like pulav, Bisi Bele bhath and even Curd bhath, and sweet dishes.
1. Wheat Vermicelli- 1.5 Cups
2. Mixed vegetables, cut in 1/2 inch cubes- 1 Potato, 1 carrot, peas, 15 beans, 1/2 capsicum( Tomato and Onion optional)
3. Green Chilies split- about 6
4. Curry Leaves- 1 sprig
5. Chopped coriander leaves- 3 sprigs
6. Fresh coconut- For garnish( Optional)
7. Oil- 4 Tbsp
8. Mustard seeds- 1/2 Tsp
9. Channa Dal- 1 Tsp
10. Urad Dal- 1 Tsp
11. Turmeric powder- 1/4 Tsp
12. Asafetida- a pinch( only if onions not used)
13. Salt- To taste
14. Lemon juice
15. Fried Cashews
Boil 5 cups of water in a vessel, with a little oil and some salt. Roast the vermicelli well with a spoon of oil, till it starts turning light brown. Put the vermicelli in the boiling water, and cook till done. Strain all the water from the vermicelli and run under cold water to stop the cooking process.
In a wide Kadai or vessel, make a tempering by heating the oil, and adding the mustard seeds. When the seeds start spluttering, add the Channa dal, and Urad dal. When these brown, add the asafetida, curry leaves and split green chilies. If onions are being used, add now and saute till translucent. Add the remaining vegetables, salt and turmeric powder, mix well, sprinkle a few drops of water and cook on a low heat till done.
To this vegetable mixture, add the Vermicelli, and mix well, saute for a few minutes and add the fried cashews. Garnish with chopped coriander and coconut. turn off the heat and add the lemon juice.
Serve hot with coconut chutney.
A recipe thats a bit different from the normal Upma.
Time for cooking- 30 minutes
1. Coarse Rava- 1 cup
2. Mixed diced vegetables- 1 cup of Potato, capsicum , carrots, peas, choyote, beans( tomato & onion are optional)
3. Sambhar powder- 1 Tsp
4. Vangibhath powder- 1 Tsp
5. Tamarind paste- 1/2 Tsp
6. Jaggery/sugar- 1/4 Tsp
7. Salt- to taste
8. Fresh grated coconut- 1 Tbsp
9. Chopped coriander- 3 to 4 sprigs
10. Turmeric powder- 1/4 Tsp
11. Boiling water- 2.5 cups
12. Ghee- 2 Tsp( optional)
1. Mustard seeds
2. Urad Dal- 1 tsp
3. Channa Dal- 1 tsp
4. Cashews- about 5, halved
5. Red chillies- 2
6. Ginger- 1 inch piece, chopped fine
7. Asafetida-1 inch
8. Curry leaves- 10
9. Oil- 4 Tbsp
Roast the rava with a little oil, till it starts turning light brown. Cook the vegetables with a little salt . Make the tempering with all the ingredients given above. Add the cooked vegetables, and saute for a few minutes. Add the salt, turmeric powder and masala powders. Add 2 cups of water, reserve the remaining water for later. When the water start coming to a boil, add the tamarind, jaggery, coriander and coconut.
Let the mixture cook together for 2 minutes. Add the rava and stir well to avoid lumps. Add the remaining water only if the mixture becomes too dry. Add the ghee, cover, and cook on a low heat for 5 minutes.
I have done a post on the versatile ‘Quinoa’ before. So continuing with the experimentation, I found that this otherwise bland tasting seed, could be used to make, rather conventional kharabhath( the type made with regular rava or semolina). The quinoa has a slight crunch, which gives a new dimension to this recipe.
1. Quinoa- 1 Cup, slightly roasted, for a few minutes
2. Mixed Vegetables- 1 cup, diced( carrots, peas, potatoes, green beans, etc)
3. Kasoori methi( optional)- 1 Tbsp
4. Vangibhath powder/Palyada pudi- 2 Tsp
5. Tamarind paste- 1/2 Tsp
6. Sugar/jaggery powder- 1 Tsp
7. Turmeric powder- 1/4 Tsp
8. Fresh grated Coconut( Optional)- 1 Tbsp
9. Curry leaves- 1 Sprig
10. Mustard seeds- 1/2 Tsp
11. Channa daal- 1 Tsp
12. Urad Daal- 1 Tsp
14. Asafetida- A pinch
15. Salt to taste
16. Oil- 2 Tbsp
16. Fresh Coriander- Chopped
Cook the roasted quinoa with 1 1/2 cups of water, till the tiny white coils pop out. Take the oil in the kadhai and make a tempering of mustard seeds, Channa daal, urad daal, asafetida and curry leaves. Add the diced vegetables, stir well. Add the turmeric powder, salt and Kasoori methi. Close the kadai with a lid and lower the flame. Cook the vegetables till they are tender and just done. To the cooked veggies, add the Vanghibhath powder, tamarind paste and the sugar, and mix well. Mix in the cooked quinoa. Check the seasoning. Garnish with grated coconut and chopped coriander. Serve hot, with some yogurt.