MASALA SEMIYA /VERMICELLI UPMA

                      The reason I call it Masala Upma is the addition of Cloves and cinnamon while tempering to give that extra spice flavor. 
                       I love to add a lot of carrots to most of my breakfast (upma /idli/oothappam) or any Rice varieties or Pasta recipes or either have it in the raw form, so that you wont be missing its goodness. That is why you can see a lot of my dishes with carrot.........
                       A simple breakfast I make very often on the weekends and has a perfect combination of vegetables like Carrots,Corn,Peas. This upma requires vermicelli:water ratio to be 1:1-1/4 i.e. for 1cup of vermicelli use 1-1/4 cup of water. With this measurement the upma is not sticky and soggy instead just cooked with enough steam. 


INGREDIENTS: Serves 3-4 people.

Vermicelli--------------------1-1/2 cups

Frozen Cut veggies---------1/2 cup(I use Carrot,Peas,Corn)
Onion-------------------------1/2 med one chopped
Cloves-------------------------2 
Cinnamon sticks-------------few small ones
Mustard seeds----------------1/4 tsp
Jalapenos----------------------2
Oil-----------------------------4 tbp

Cashews/channa dal--------optional
Curry leaves-----------------few

DIRECTIONS:

1.Add 1 tsp of oil in a pan and roast the vermicelli to light golden colour.

2.Ina separate deep vessel add 3 tbp of oil and add the mustard, cashews/channadhal and curry leaves.

3.When the mustard pops add the cloves,cinnamon sticks then Onions and chopped jalapeños and fry till translucent.

4.Now add 2 -1/2 cups of water(standard measuring cup),salt to taste and cover the pan with a lid. Need to add less water compared to rava upma.

5.When the water comes to a boil add the roasted vermicelli and cook for few minutes till the water is absorbed. Close the lid and reduce the flame to low for the semiya to be completely cooked in steam.

6.Cook for few minutes and then Garnish with few sprigs of cilantro.


This is my entry to the food blog event ‘The Saas, Bahu Aur Sensex Contest’ hosted by Nags of Edible Garden and also to Vandana Rajesh's---