SEMIYA OR VERMICELLI UPMA

I have a blissful relationship with ‘vermicelli’ – always there to comfort me during crisis times. Doesn’t need much to work on, just add vegetables for some nutrition and you have a one pot meal ready for lunch or dinner in less than 20 mts. For those of you who dislike vermicelli, maybe it’s time to give the attention it deserves.

Ingredients

serves 2

1.5 cup(rice cup) vermicilli

1 finely sliced large onion

2 red chillies

1/2 tsp of ginger paste or finely chopped

1/2 tsp of garlic paste (optional)

1 medium sized tomato, chopped

1 medium sized capsicum chopped

5-6 beans chopped long

1/2 cup of carrots chopped

1/2 cup of peas

1 tbsp chopped coriander leaves (optional)

1/2 tbsp oil

1 tsp urad dal

1 tsp mustard seeds

5-6 curry leaves

salt to taste

How to make it

Roast the vermicelli in a pan (non stick is good) till it turns golden brown. (oil not necessary)

Heat oil in another pan, add the mustard seeds and let them splutter. Add urad dal, red chillies and curry leaves, cilantro and saute them till the dal turn slightly brown

Add the sliced onions, giner, garlic saute till onions turns transparent.

Add the tomatoes, saute for 2-3 mins and add the rest of the veggies.

Close the pan for 3-4 mins until the veggies are cooked and add 3 cups of water and salt to taste

As soon as the water boils, put in the roasted vermicelli, see to that no lumps are formed and close it again for 3 mins.

Once its cooked, garnish with coriander and enjoy it with pickle and yogurt.

p.s. - I added a pinch of home made curry powder and it was good :)

CORN SOUP

Here is my simple corn soup, that comes to my rescue , when I am too lazy to cook, and when I feel I should have something light and healthy yet filling.

Ingredients

serves 2

1.5 cups corn

About 1 cup finely chopped cabbage

8 to 10 string beans

1 small carrot

1 tablespoon cornstarch

1 teaspoon oil

1/2 teaspoon black pepper

1 teaspoon salt (adjust to taste)

How to make it

Chop cabbage, carrot, and string beans into very small pieces.

Boil the corn in about 1-1/2 cups of water until the corn is soft. Remove 1/4 cup of corn and set aside.

Blend the rest of the corn into a paste and strain.

Mix the cornstarch with 1/4 cup of water and set aside.

Heat the oil in a saucepan. Add the carrot, cabbage, beans and cook the vegetables on medium heat until they are tender.

Next, add the corn paste, corn, cornstarch mixture, and 1 cup of water to the vegetables. Bring the soup to a boil and lower the heat to medium low. Let the soup cook for another five minutes.

I am always satisfied after a bowl of this. I know many of you there out are seasoned cooks, so all suggestions to make this better are welcome