Cooking in summer is all about spending as little time as possible in the hot kitchen. It is about making one pot meals that are nutritious, filling and quick to make. This bajra(pearl millet) vermicelli upma is one such dish that can be made with minimal effort.
What you need:
Bajra (pearl millet) vermicelli - 1 pkt (180 gms)
Onion - 1, chopped fine
Green chilli - 2, minced
Ginger - a one inch piece, julienned
Sprouted green peas - cooked, 1/4 cup
Peanuts - 2 tbsp
Salt - to taste
Oil - 1 tbsp
Broken Urad dal - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - a handful
Soak the vermicelli in plenty of water for a minute. Drain and transfer to a perforated pan. Steam cook for 5 minutes. Set aside.
Heat oil in a pan. Add the urad and mustard seeds. When the seeds pop, add the curry leaves, green chilli and ginger. Saute on low heat for a minute. Add the peanuts and fry till they start to brown. Now add the onion and saute till translucent. Stir in the green peas and heat for a minute. Add the cooked vermicelli and salt. Stir well and heat for a minute or two.
Serve hot with pickle and curd or with any chutney of your choice.
Note : If you live in or are visiting Coimbatore, Bajra vermicelli is available in Kannan Department Store, which also stocks other varieties like Wheat vermicelli and tomato vermicelli. The tomato vermicelli tastes really good too.
Veggies like carrot, beans, potatoes can be added to the upma to make it more nutritious. My little one love peas and I happened to have sprouted green peas on hand which is why it has been added.
Check out the Blogging Marathon page for the other marathoners doing BM#16.
This post goes to Smitha who is hosting Kids' Delight this month
What you need:
Bajra (pearl millet) vermicelli - 1 pkt (180 gms)
Onion - 1, chopped fine
Green chilli - 2, minced
Ginger - a one inch piece, julienned
Sprouted green peas - cooked, 1/4 cup
Peanuts - 2 tbsp
Salt - to taste
Oil - 1 tbsp
Broken Urad dal - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - a handful
Soak the vermicelli in plenty of water for a minute. Drain and transfer to a perforated pan. Steam cook for 5 minutes. Set aside.
Heat oil in a pan. Add the urad and mustard seeds. When the seeds pop, add the curry leaves, green chilli and ginger. Saute on low heat for a minute. Add the peanuts and fry till they start to brown. Now add the onion and saute till translucent. Stir in the green peas and heat for a minute. Add the cooked vermicelli and salt. Stir well and heat for a minute or two.
Serve hot with pickle and curd or with any chutney of your choice.
Note : If you live in or are visiting Coimbatore, Bajra vermicelli is available in Kannan Department Store, which also stocks other varieties like Wheat vermicelli and tomato vermicelli. The tomato vermicelli tastes really good too.
Veggies like carrot, beans, potatoes can be added to the upma to make it more nutritious. My little one love peas and I happened to have sprouted green peas on hand which is why it has been added.
Check out the Blogging Marathon page for the other marathoners doing BM#16.
This post goes to Smitha who is hosting Kids' Delight this month
