How to make Semiya Upma (Vermicelli Upma) | Breakfast Recipes | Upma Recipes

Vegetable Semiya Upma or Vermicelli Upma is one of a popular and easy to do breakfast recipe in TamilNadu, when u got bored of the usual Idli, dosa or pongal. Vermicelli is similar to pasta kind of a dish. During my childhood days I do not eat dishes prepared with Semiya except semiya payasam. My friend compelled me to try when I went to her house and after the taste I started liking it and now it is one of our regular breakfast item. 

How to make Vegetable Semiya Upma Recipe

Preparation time: 15 min | Cook Time: 10min | Serves:3
Recipe Category: Breakfast | Recipe Cuisine: South Indian

Ingredients 

• Semiya/vermicelli - 2 cups
• Water - 4 cups
• Mixed Veggies - 1 cup ( carrot, beans, cauliflower, peas, potato)
• Oil - 1 tsp
• Mustard - 2 pinch
• Black gram - 1/2 tsp
• Bengal gram - 1 tsp
• Green chillies - 2 or 3
• Onion - 1
• Garlic - 3 pods (finely chopped)
• Curry leaves - few
• Cashews - few ( optional )
• Ghee - 1 tsp ( optional )

Method
1. Take 2 cups vermicelli.

2. Dry roast the vermicelli till they become nice golden brown. ( you can skip it if your vermicelli is already roasted).

3. Chop the garlic, onions and green chili and the other veggies into fine pieces.

4. In a kadai add oil and throw in the mustard seeds, urad dal, channa dal, chilies and the curry leaves.

5. When the mustard splutter and the dals turn nice golden brown colour, add the garlic and fry for a min.

6. Add the chopped onions and Saute till it turns pink.

7. Add in the veggies now and sauté it.

8. Add the salt and turmeric powder. Mix well.

9. Now add the water and let the veggies get cooked. (3/4th cooked)

10. Now add the roasted vermicelli and give a stir keeping the flame low.

11. Allow to cook.

12. Check whether the upma is ready by taking little vermicelli and slightly smash by fingers and if they broken, it means it is cooked.  Switch off the flame.

13. Add ghee and give a light stir.

14. Serve hot with any chutney or pickle.

15. We had it with pottukadalai chutney. 

Note:

1. You can add any veggies of your choice. 
2. If you like you can roast few cashews in ghee and add it to make it rich. 
3. Adding ghee is optional, but it tastes great when added. 

You can check other upma recipes below
Idli Upma
Aval Upma
Vegetable Rice Sevai Upma
Crab upma

Tags: Breakfast Recipes, Upma Recipes, Semiya Recipes, Tiffin Recipes, Dinner Recipes, Semiya upma Recipes, Vermicelli Upma Recipes, Vermicelli Upma, How to make Semiya Upma, How to make Vermicelli Upma, Semiya Upma, How to make Vegetable Semiya Upma, How to make Vegetable Vermicelli Upma

Vegetable Kothu Poori | Minced Poori Recipe | Left over Recipes | Poori Recipes

Kothu Poori is the name sounds different ??? Last week, we had some guests and did Poori as breakfast for them and we got more poori's left over. I do not want to waste it or have it again for the dinner. I have made some Idli Manchurian and idli upma from left over idli. But never tried anything with leftover Poori. After the guidance from my Facebook friends, got this idea of preparing - "Vegetable Kothu Poori" similar to kothu parota. The next morning I prepared this Vegetable kothu poori with just Onion Raita as the side dish and It was a super hit with my family members and it got over within minutes. Hereafter going to prepare more poori's to try this kothu poori / minced poori.

Check here how to make Poori.

How to make vegetable kothu poori / minced poori recipe

Ingredients 

• Leftover Pooris - 10
• Mixed vegetables - 1 cup (carrot, beans, corn, peas)
• Onion - 1 big (cut in squares)
• Tomato - 1 big
• Fennel seeds - 1/2 tsp
• Cumin seeds - 1/4 tsp
• Coriander powder - 1 tsp
• Chilli powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Salt - as per taste
• Oil - 1 tsp
• Water - 1 cup (more or less)
• Lemon juice from 1/4 piece of lemon

Method

1. Tear or cut the leftover poori's into small pieces. ( 2 inch size should be ok ). Keep it aside.

2. In a pan/ kadai add the oil. When hot add the fennel seeds and jeera and fry for a while.

3. Add the onion and saute for a while.

4. Add the ginger garlic paste. Sauté till the raw smell of the garlic goes off.

5. Now add in the tomatoes and sauté well.

6. Wash the veggies and keep ready.

7. Add the vegetables at this stage and add 1/2 cup water first for the veggies to cook. If the vegetables have not cooked add some more water. But do not over cook the vegetables as they turn to be mushy. So keep it but crunchy. 

8. Add the chilli powder, turmeric powder, coriander powder, cumin powder and salt.

9. Now add the poori pieces and mix well, so that the masala are coated well in the poori's. 

10. If the poori's are bit hard, sprinkle litte water and give a stir.

11. Add little lemon juice and another stir. this step is optional.

12. Garnish with coriander leaves and serve with Raita. 

13. Delicious vegetable kothu poori is ready.

You can also view other left over recipes
Idli manchurian
Idli upma
Masala Bread with cheese
Banana bonda from left over banana

Tags: Leftover Recipes, Poori Recipes, kothu poori Recipe, vegetable kothu poori Recipe, South Indian kothu poori Recipe, Tamil+nadu+kothu poori Recipe, Minced Poori Recipes, vegetable Minced Poori Recipes, How to make Minced Poori Recipes, how to make vegetable kothu poori Recipe, How to prepare vegetable kothu poori Recipe, what to do with left over poori

Soya Chunks Cutlet - How to make Meal Maker Cutlet | Breakfast Recipes | Soya Recipes | Meal maker Recipes

I always love the cutlet. That too the protein rich Soya chunks cutlet or the Meal maker Cutlet. Kids will definitely love this kind of cutlet, with different shapes. It is a perfect party snack, and easy to prepare too. Here I have deep fried the cutlets, and you can make it shallow fry it in a tawa itself. Both tasts awesome with simple tomato sauce.

How to make Soya chunks Cutlet / Meal maker Cutlet

Ingredients

• Soya Chunks (meal maker) - 2 cups
• Potato - 1 large(boiled n peeled)
• Vegetables - 1 cup ( I used mixed vegetables of corn, carrot, beans and peas)
• Green chillies - 1 (chopped finely)
• Chilli powder - 1/2 tsp
• Coriander powder - 1/4 tsp
• Garam masala powder - 1/4 tsp
• Bread crumps - 3 tsp
• All purpose flour - 2 tsp
• Corn flour - 1 tsp
• Water - 1/4 cup
• Oil - for frying
• Salt - as per taste

Method

• Wash and Soak soya chunks in water for 20 to 30 mts.
• Squeeze out the water completely.
• Grind in a mixer grinder or food processor.
• Cook the vegetables with little water and a pinch of salt.

• Drain the water and keep aside.
• Now in a big vessel, add the grinded soya chunks, chilli powder, green chillies, coriander powder, garam masala and mix well.
• To this add the potato, and smash it nicely.
• Now add the cooked vegetables, and salt and again mix nicely to form a thick dough consistency.

• Take a small portion of the vegetable mixture and make into a desired shapes.
• In a small bowl, add the all purpose flour and corn flour and mix water to it.
• Now dip the cutlet to the all purpose and corn flour mix and immediately put it into the bread crumps and turn it to the other sides also, till they are well coated with the bread crumps. (click here to make bread crumps at home)

• Now in a pan, pour oil and heat it.

• When the oil is hot, fry the coated cutlets one by one and fry nicely, until it is brown in colour.
• Remove from oil, filter the oil.

• Serve the soya cutlets with a ketchup.... 

Sending the cutlets to Pari's and Raji's Only event- Snacks n Starters

Sending my Soya chunks gravy to Sangeetha and Prabha's Show me your HITS event.

Soya Chunks Gravy