Friday, March 30, 2012

Vermicelli Upma

Vermicelli Upma

1 cup vermicelli (semia)
3+1 Tbsps. extra-light olive oil
¼ tsp. fenugreek seeds (methi)
¼ tsp. black mustard seeds
1 bay leaf
5-6 curry leaves
1 large onion, chopped
1 tsp. ginger paste or 1” ginger, chopped
1 jalapeno pepper, chopped
1 pkg. Bird’s Eye frozen vegetables for soup
2 cups hot water
½ tsp. sugar
Salt to taste
1 Tbsp. cilantro, chopped
1 tsp. ghee

  1. Heat 1 Tbsp. oil in pan over high heat, brown vermicelli and set aside.
  2. Heat remaining oil over high heat.
  3. Fry fenugreek and mustard seeds, bay leaf and curry leaves until the seeds begin to sputter.
  4. Add onions, jalapeno and ginger paste and fry till onions turn translucent.
  5. Add frozen vegetables and stir well.
  6. Add browned vermicelli, stir until combined with vegetables.
  7. Add hot water and sugar to contents in pan, adjust salt to taste and cook until water evaporates.
  8. Garnish with cilantro, dot with ghee and serve.

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