Wednesday, December 23, 2009
Indian Style Pasta - Semiya Bath
When one is bored of the Rava upmas , semia upma is good for a change. I have used the pre roasted variety of semia made from durum wheat. Though the upma appears lumpy when it is hot, it loosens out once it cools down . This makes a good , filling, tiffin box meal too.
Semiya ( vermicelli ) - 1 1/2 cups, roasted
Water - 3 cups
Onion - 2 medium , sliced
Green chilly - 5 no.s
Ginger - 1 tbsp , finely shredded
Oil - 3 tbsps
Cinnamon - 1'' piece
Cloves - 3
Elaichi - 1
Carrot - 1/2 cup, juliennes
Beans - 1/2 cup , juliennes
Lemon juice - 1 tbsp
Sugar - 1/2 spoon
Coriander - a little
Salt - to taste
Drop the whole spices into hot oil to release it's flavors.
Stir in the chillies & after a minute add the onions, ginger & vegetables & stir fry till done.
Pour the measured water & add the salt & bring to a boil.
Toss in the semia & cook till all the water is absorbed.
Put off the gas & mix with lemon juice & sugar.
Garnish with coriander.
Can use tomatoes to add some color & tang.
Fried cashews & coconut shavings would make an attractive & tasty garnish.