Aditi's kitchen: Indian Breakfast

Showing posts with label Indian Breakfast. Show all posts

Sambari Vermicelli Upma

Ingredients

1. Vermicelli (aka Sevai/Sivaya/Shimai) - 1 cup

2. Frozen Peas - 1/4 cup

3. Potato - 1 small

4. Onion - 1/2 small

5. Frozen Corn - 1/4 cup (optional)

6. Tomato - 1 small (optional)

7. Sambar powder - 2 spoon

8. Salt and Turmeric

9. Mustard Seeds - 1/2 spoon

10. Green Chili - 1 or 2

Method

1. In a pan, add 4-5 spoons oil.

2. Once its warm, add mustard seeds and chopped potatoes and sauté till its soft. Add curry (kadipatta) leaves if you like.

3. Add chopped onions, green chili and tomatoes. Sauté for 3-4 mins.

4. Add chopped tomatoes, peas, corn. Then add the vermicelli and roast for 3-4 mins. The vermicelli should turn golden brown.

5. Then add water (For 1 cup vermicelli add 2 cups of water) , salt and turmeric, sambar powder and cover and let it cook.

6. Cook till the water dries out and it will become like noodles. Ensure you dont add too much water else it will become very sticky.

7. Serve hot. Garnish with coriander and sprinkle some lemon juice (optional). It is mainly a breakfast item or even a quick lunch/dinner.

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Idli Upma

Do you have left over Idlis and not sure what to do? Well, here's a simple recipe for Idli Upma.

Ingredients -

Left Over Idlis (can't make it with fresh idlis as it is difficult to grind it to powder)
Red Chillies - 2
Red Onion - 1
Coriander
Lemon juice
Mustard Seeds
Jeera Seeds
Peanuts
Urad Dal
Turmeric

Method -

Break the idlis into big chunks and grind it to a coarse powder in a food processor.
Put little oil in the pan (5-6 tbps) and heat it. Add mustard seeds, jeera seeds, red chillies, urad dal. Once they crackle a bit, add the peanuts and chopped onions.
Once the onions have a light brown color, add turmeric powder, idli powder, salt to taste, a little sugar and mix well. Mix well for 5 mins.
Before serving add a little lemon juice and garnish with chopped coriander.
Serve hot and enjoy! This can be served as breakfast or as an evening snack.

Sabudana Khichdi

Having lived in Mumbai, I grew up eating this great dish. It is usually eaten during fast(upvas) but I can simply eat it any time of the day, any time of the year. It took me a long time to actually cook this the right way, but after 3 yrs of relentless trying and practicing, have finally managed to get it right :)

Ingredients -

Sabudana (Tapioca) - 1 cups
Boiled Potatoes - 1 (medium sized)
Chopped Coriander
Jeera
Roasted Peanut powder
Ginger - Chili paste
Sugar
Lemon juice

Method -

The first thing I learnt after trying this recipe multiple times is, ensure you buy good quality Sabudana (look for bigger anf fuller grains - If you live in US, I like to buy the Laxmi brand sabudana)
Soak the sabudana for 20-30 mins in water. Then drain the water completely. Now take some water and sprinkle over the grains just so that all the grains are wet. Cover with a lid and keep it for 4 hrs.
Roast some peanuts and grind it with 1/2 tbsp red chili powder to make a coarse powder.
Take a wok. Add oil + little ghee and heat it. Make sure it is on medium-low flame.
Add 1 tbsp Jeera seeds, once the seeds crackle add a tbsp of ginger - green chili paste
Cut the boiled potatoes into small pieces and add it in the wok. Mix it for 1-2 mins.
Add the sabudana and peanut powder
Add salt to taste, 1 tbsp sugar, lemon juice
Keep mixing it. Add 1 tbsp of ghee, then some chopped coriander. If you feel the grains seem a little dry, feel free to sprinkle some water.
Mix it 7-8 mins and its ready. Serve hot! Enjoy!!!!