Quick & Easy Vermicelli /Semiya Upma

This is popular South Indian breakfast.  A quick and easy recipe, this is made from vermicelli, a type of pasta. This is so satisfying and delicious to prepare when you want a quick and easy breakfast.

When I was working my  South Indian  friends used to bring different types of vermicelli upma  for tiffin / lunch box and enjoyed having them.  This is one of the most simple and quick upma to prepare.  Instead of cashew nuts you can add raw peanuts and fry them till brown.

Ingredients

2 Tablespoons Oil
1 Teaspoon Mustard seeds
1 Teaspoon Cumin seeds
1 Teaspoon Urad dal

1 Teaspoon Chana Dal
A Sprig Curry leaves

2 Dried Red Chillies
10-12 Cashew nuts
1 Medium Onion - chopped
1 - 2 Green chillies - choppedSalt to taste

A Pinch of Sugar

1/2 Teaspoon Turmeric powder

1 Cup Vermicelli
 2 Cups Water  or as Required

1 Teaspoon Lemon Juice
MethodHeat oil in kadai, add mustard seeds, cumin seeds,  dals, curry leaves and cashew nuts.

Saute them  till the dals are golden.  Add onion and green chilly, fry till translucent. Add salt and turmeric powder and vermicelli fry for a  minute. Slowly add water.  Bring this to a rolling boil and then cover the pan  and let it cook on medium low flame for a while to let it cook for 3 to 4 minutes.  Take  off the lid and check if the water has evaporated and the vermicelli is cooked.  

If there is till a little moisture  in the kadai then cook on high flame for minute stirring lightly.  Switch off the flame, cover  the kadai and let it stand  for 2 -3 minutes all the moisture will be absorbed by the vermicelli. Sprinkle lemon juice  and serve hot.

Delicious Vermicelli Upma is ready.

Labels: Mustard seeds, Urad dal, Chana Dal,  Curry leaves, Cashewnuts, Onion, Vermicelli, Pasta, South Indian, Breakfast, Lunch Box

Egyptian Rice With Vermicelli / Ruz Bil Shaareya

Egyptian Rice With Vermicelli in Arabic, is called Ruz Bil Shaareya, this is simple yet tasty and rich, goes well with a lamb, chicken or egg dish.

Ingredients 

1/2 Cup Roasted Fine Vermicelli
1/4 Cup Olive oil
1 Cup  Rice
1 Medium Onion - finely chopped
2 Cups + 1 Cup Chicken Stock
Salt to taste
Coriander for Garnishing
1 Tablespoon Butter

Method 

Boil the rice in 2 cups of chicken stock and salt to taste. The rice should be 80% cooked. Keep aside.

In a wide pan or kadai, saute onion in oil till translucent, and then add the vermicelli and lightly fry it then add the 1 cup chicken stock and bring it to a boil then add the rice and give it a quick stir. Reduce the flame and cover and cook till rice is full done and all moisture is evaporated. Add the butter and loosen the rice. 

Remove on to platter and serve garnished with chopped coriander and any saucy dish of your choice. I served this with Egg Jalfrezi and it tasted awesome.

Labels : Rice, Vermicelli, Eygpt
Check  Egg Jalfrezi recipe here

Sweet Vermicelli / Seviyan Ka Meetha

Seviyan is Vermicelli, this is a thin spaghetti which is used to make sweet and savory dishes. This is a quick dessert, usually made for festive occasions, but I make this for breakfast. We love this dish. Usually in this seviyan cardamon powder is used to flavor, but I prefer to use vanilla essence, which gives a unique flavor to this dish. Try it and see.

Week 4 day  6 of our Mega marathon and this week the theme is Breakfast from Countries.  My today's breakfast is from none other than my own country Mera Bharat Mahan.

Ingredients

1 Cup Vermicelli  - crushed in small bits
2 Tablespoon Ghee
1-1/2 Cups water
Pinch salt
1/2 Cup sugar  or to taste
2 Tablespoons sliced almonds, cashews and raisins
1/2 Teaspoon Vanilla essence or cardamom powder

Method

Melt the ghee pan over medium heat,  fry the nuts and raisins  lightly remove, keep aside.  In the same pan add vermicelli and stir fry until golden brown this should take about 4 minutes. Add water and salt. Increase the heat to high and bring it to boil. When the water starts boiling reduce the heat to low and cook till vermicelli is soft and the water is just absorbed but not dry.   Add vanilla essence,  sugar, mix it well and cook for 4 minutes over medium heat. Turn off the heat, cover the pan and let it sit for at least 10 minutes before serving.  Add the fried nuts and raisins, reserving some for garnishing.

Garnish  with the nuts and serve hot.  Enjoy!!!

My Notes: If vermicelli gets dry it will become hard after adding sugar, add 1-2 spoons of water before adding the sugar.

Labels:  Sweets & Desserts, Vermicelli, India, Blogging Marathon

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up

Vermicelli and White Chocolate Delight

For this week BM, I, choose the theme Creamy Foods. Kids love chocolate give it to them in any form and they will love it. This delight too is chocolaty and creamy, my kids enjoyed. This recipe is from a TV cookery show which was showcasing kids favorite.

Ingredients
1/2 Cup Vermicelli
1 Liter Milk
2 Tablespoons Sugar
1/2  Cup Condensed milk
1/2 + 1/2 Teaspoon Vanilla

For White Chocolate mousse

3/4 Cup White chocolate - broken into pieces
100 Ml Fresh Cream
200 Grams Khoya / Mawa
1 Cup Whipped cream
Toasted Cashew nuts and chocolate for garnishing

Method
In a pan heat milk and let it reduce to 700 Ml  then add vermicelli and 3 tablespoon sugar and let it boil till it thickens then add the condensed milk and vanilla essence mix well. keep side to cool.

For white chocolate mousse

Whip the cream well, keep aside.

In pan add fresh cream and chocolate, place it on a double boiler, till the cream starts to bubble. Remove from heat and keep stirring till the chocolate melts.

In a another pan heat the khoya till it melts then add this to the cream and white chocolate, mix well, cool slightly. Add the whipped cream and essence whip again till well incorporated.

To assemble

In a bowl first put a layer of vermicelli mixture topped with white chocolate mixture.   Garnish with cashew nuts chocolate . Chill and serve. enjoy....

Sending this to the Kid's Delight event hosted this month by Mireille .

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52.

Linking this to Valli's 'Cooking from Cookbook Challenge: May -- Week 2.

Labels : Sweets & Desserts, Kids delight, CCChallenge, Blogging Marathon, Vermicelli