Friday, February 11, 2011
Hi friends, am back from after a long vacation. Hope you all had a great Christmas and New Year!!!! Have been tied up this whole week unpacking. Will catch up with all your updates now :-). Haven't got into the mood of cooking proper course so far. I had this recipe posted for my guest post in Nitu's blog. Thought would just have this one posted here for today and I promise I will be back in a day or two with more dishes. This is the regular Vermicelli upma with a slightly different preparation method. My maternal grandmom told me about this method. It came out really well. My mom and dad had to go out for a function one day. My sister and I stayed at home that day and I made this upma for our dinner. My sisters great contribution (cutting veggies :-) ). Thanks to her...
Vermicelli - 2 cups
Mixed Veggies - 1 Cup cut lengthwise
Onion - 1 Small cut lengthwise.
Salt - to taste
For seasoning :
Oil - 1tbsps
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Curry leaves - 8
Cook Vermicelli like how we cook pasta. Boil water in a pan, add salt and a tbsp oil. When it starts to boil, add vermicelli and let it cook till it becomes tender. Drain the water and keep vermicelli aside.
In a pan, heat oil , add mustard seeds. When it splutters, add cumin seeds, curry leaves, green chilli . Add onions and fry till it caramelizes. Now add veggies, salt and cook till veggies become tender. Sprinkle water when necessary.
When veggies get cooked, add vermicelli and mix everything well.
Vermicelli pulao is ready. Its slightly different because of its process. The taste actually varies slightly. If you need, you could add bay leaf when you are seasoning. It add more flavor to the dish.
See you soon with more!!!!