August 21, 2007

SPICY VERMICELLI UPMA For WBB # 14

This is one more authentic breakfast dish. This is my entry to Candy's Ethnic Breakfast Event. This Weekend Blogging Event #14, created by Nandita over at the Saffron Trail. Thanks girls. Lovely event with lovely theme. For this event, this is my ethnic breakfast dish, which is related to our Andhra food. Very easy to prepare with delicious taste. Here is my recipe:


Semiya Upma:
Prep time : 5 minutes
Cooking time : 10 minutes
Serves : 2
Cuisine : Andhra

Ingredients:
2 cups Roasted vermicelli
2 tbsp oil
1 tsp Jeera
1 tsp Mustards
1 tsp urad dal
few curry leaves
1 finely chopped small onion
2 green chillies (slit them lengthwise)
2.5 cups water
salt as per taste

Method:
1. Heat oil in a kadai, add jeera and mustards, let them pop, add urad dal and curry leaves, fry for few seconds on low heat.

2. Add onions and green chillies, fry till tansparent. Then add vermicelli, fry for few seconds and add water and salt.

3. Mix, covered, cook till done. Serve with spicy groundnuts powder.


Note: 1. If you are using normal vermicelli (non-roasted) just fry for 2 minutes with 1 tsp oil. Then make the same process.
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27 comments:

  1. Hi jyothi,
    You have a nice site.

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  2. Thanks latha and keep coming.

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  3. Upma looks delicious! A perfect breakfast item.

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  4. Hi Jyothi,
    This is my fav...Nice picture..

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  5. Hi Tee, thanks for dropping by.

    Hi Sukanya! thanks a lot dear.

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  6. Good one for WBB!! Looks yum!:)

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  7. Great entry for WBB and its always a comfy food for breakfasts...

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  8. I always imagined that vermicelli can be cooked as a savoury dish but I only ever had it as a sweet dish with lots of milk, raisins and spices.

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  9. This is my fav and very often prepared dish at my home Jyothi. I add carrot and peas too.

    Lovely entry.

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  10. you are correct padma. Thanks for stopping by dear.

    Hi Cynthia, once you try this, surely you love it. Thanks for dropping by.

    Hi Seec, next time I will try your variation. Thanks for your suggestion and also for your lovely words.

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  11. its one of my favorite. nice entry.

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  12. Nice entry. I love sevai upma :)

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  13. I love semia upma.

    But Jyothi, my understanding is that you should make a breakfast item that has ethnicity other than your own.

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  14. Jyothi, the upma is lovely. Viji

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  15. Hi Sharmi! this is my favourite too. Thanks for your lovely comments.

    Hi Archana! thanks dear.

    Hi Raaga! thanks for your suggestion. I will check it out again.

    Hi Viji, thanks dear.

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  16. My all time fav breakfast, Love it anytime.

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  17. Hi Jyothi.....Bambino Upma is my all-time fav......Now my mouth is watering after seeing it dear :-))))

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  18. Hi Jyothi,
    Looks yummy!!!

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  19. Hi Shivapriya! even this is my favourite breakfast. Thanks for dropping by.

    Hi Sirisha, prepare and have it. Thanks for your lovely words.

    Hi Menu, Thanks a lot.

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  20. Hey Jyothi,
    check out my blog, you have an award waiting for you. :)

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  21. Mmmmmmmmmmm, looks so delicious.

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  22. i had just sent in my entry to WBB before i came here :) nice entry :)

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  23. anusharaji(www.talimpu.com)August 26, 2007

    wow
    i have lots of posts to catch up
    upma looks plain
    where r those onions n chillies?
    guess what? i made this upma yday
    vl post someday

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  24. Hi Tee, I checked it and dropped the comment too. Thanks for a lovely award and also for your message.

    Hi Saju, thanks.

    Hi Nags, thanks.

    Hi Raji, I think now-a-days, you are quite busy. :)D...If you observe the photo, you can see onions and that green ones are chillies only. I like plain only. Thanks for dropping by.

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  25. excellent piece of information, I had come to know about your website from my friend kishore, pune,i have read atleast 8 posts of yours by now, and let me tell you, your site gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanx a lot once again, Regards,
    Semiya upma

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