Wednesday, September 17, 2008

Semiya Vegetable Upma -2


Preparation :-

  • Chop 1 potato , 10 beans , 3 green chillies , 1 onion , 1 carrot. wash frozen peas and corn kernels.

  • Take 2 glasses of Bambino vermicelli and dry fry in a pan till they turn golden brown colour and transfer them into a plate or a bowl.

  • In same pan add 2 tbspns oil . When it turns hot add 1/4 tspn cumin seeds , 1 tbspn bengal gram , 1/4tspn mustard seeds , 2 dry red chillies , add 7-8 crushed indian garlic pods , 3 chopped green chillies ( very long and spicy) , add 4 strigs of curry leaves.

  • Add chopped onion , fry nicely. Add chopped potato , chopped carrot , chopped beans , few green peas (fresh / frozen) , add few corn kernels (fresh / frozen) . Fry them nicely .

  • When it is halfdone add 2 tspns kwality noodles masala powder . Mix nicely & fry till vegetables are cooked .

  • Add 1& 3/4 glass water , add 1 & 1/4 tspn salt ( i used tata salt) . When water boils fully add fried semiya and stir it nicely .

  • When semiya is cooked add chopped coriander leaves and when it turns little dry switchoff stove and put a lid.

  • After 2 mins takeout lid and stir it once and put lid again . (if u do like this semiya comes separate separate)

  • Serve hot after 5 mins .

2 Comments:

  1. Dhivya said...
    hi preethi,
    this is Dhivya frm chennai. i've tried many of ur recipes n it turned out well :) thanks. i've a small doubt in ur vege semiya upma.could u pls tel me y u add "kwality noodles masala"??? is there any special flavour in it n suggest me an alternate masala fr it... thx :)
    Anonymous said...
    awsome piece of information, I had come to know about your website from my friend vinod, indore,i have read atleast seven posts of yours by now, and let me tell you, your blog 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! Thanks a ton once again, Regards, Semiya upma

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