Veg Semiya Upma

Veg Semiya Upma

Vegetable Semiya Upma is liked by my both kids and they call it as "Noodles Uppuma".  If you add some good , colourful veggies to this upma, it will be delicious and yummy with a nice chutney of your choice.

Ingredients

Vermicelli Semiya - 2 Cups

Olive Oil - 4 tbsp.

Salt - To Taste

Asafoetida - 1/2 tsp

Mustard Seeds - 1 tbsp

Jeera - 1 tbsp

Urad Dal ( Ullutham Paruppu ) - 2 tsp

Channa Dal ( Kadalai Paruppu / Senagalu ) - 2 tsp

Curry leaves - 1 Stem ( if you have )

Red Chilly Dry - 1

Carrot - 1/2 Carrot nicely cut into fine small pieces / cubes.

Potato - 1 small one cut into fine small cubes.

Beans - 5 medium size beans nicely cut into small pieces.

Peas - 1 handful

Onion - 1 medium size nicely cut into small pieces.

Tomato - 1 ripe medium size cut into small cubes.

Green Chillies - 2 Big Ones or 3 Medium Ones ( Depending upon your spicy taste).

Ghee - 1 tsp ( just to add some rich flavour at the end )

Sugar - 1 small pinch.

Method

1. First, wash the vegetables and cut it into desired shapes. Keep things ready for making the Upma.
2. On the kadai , add Olive oil first. When its heated, add mustard seeds, jeera, asafoetida, urad dal ( Ullutham Paruppu ), channa dal ( kadalai Paruppu/senaga pappu) , red chilly, curry leaves, hing ( asafoetida) one by one.
3. After tempering is done, add the cut onions into the mixture. Slightly fry the onions with a pinch of salt to quicken the process.
4. Then, add the green chillies and tomato pieces into the kadai. Let the mixture cooks on a medium flame till the tomato pieces fully cooked and mashed.
5. Add all the cut vegetables into the kadai. Fry all the ingredients on medium heat till the vegetables get slowly fried, cooked and reduce little bit in its quantity.
6. Don't add any water while frying the vegetables. Cover the lid and let it cook slowly.
7. After 4-5 minutes, add 2 cups of water into the kadai.
8. Add salt to taste and a pinch of sugar into the kadai and close it. Let the vegetables get cooked and when the water boils, add the roasted vermicelli into the boiling water slowly.
9. Keep the heat on low flame while adding the vermicelli / semiya to the boiling water.
10. Mix everything in the kadai thoroughly and close the lid for the semiya to cook.
11. After 3-4 minutes, open the kadai and stir it nicely and check if the vermicelli / semiya is cooked uniformly.
12. Stir it for 2 more minutes and switch off the heat. Let it cools down for couple of minutes and it will be ready to serve.

Tips

Don't add more water while making this upma. It will make the upma very pasty and spoil it.

Allow the tomatoes to get cooked and mashed fully so that the tangyness of the tomatoes spread equally in the upma.

Variations

You can add any other vegetables you like into this upma. ( Only the ones which we use for Veg Biryani).

You can even substitute peas with groundnuts in this upma. ( Depends on availability and your taste ).

Drumstick Leaves Dal Dosa / Murungai Keerai Adai

Drumstick Leaves Dal Dosa / Murungai Keerai Adai

Adai , a lentil based dosa is loaded with lots of protein, iron and dietary fiber and good amino acids. In addition, if drumstick leaves are added to the dal mixture, it contributes more of its good nutrition to the dosa and makes it a complete healthy meal. Its an excellent meal for the kids with a combination of fresh curd. They will love it like that.

Ingredients

Boiled Rice / Idly Rice - 1 Cup

Channa Dal / Kadalai Paruppu / Senaga Pappu - 1/2 cup

Thoor Dal / Thuvaram Paruppu / Kandhi Pappu - 1/4 cup

Moong Dal / Payatham Paruppu / Pesara Pappu - 1/4 cup

Urad Dal / Ulutham paruppu  / Mina Pappu - 1/4 cup

Ginger - 1 small cube

Jeera - 1 tsp

Dry Red Chillies - 3 or 4 medium size

Asafoetida / Hing - 1 tsp

Salt - 1.5 tbsp ( According to your taste)

Olive Oil - For frying the Dosa

Drumstick Leaves - 1 cup

Method

1. Wash all the dals, rice and soak it in cold water for 2-3 hours. Then, drain the water and grind it coarsely ( not like a paste) along with dry red chillies, ginger piece, jeera seeds, asafoetida. Keep it aside.
2. Meantime, take out the drumstick leaves carefully from its stem, wash the leaves and slightly cut those into pieces.
3. Add the cut drumstick leaves into the dal mixture. Add 1.5 tbsp of salt to the adai mixture.
4. On medium heat, keep the dosa frying pan and put 1 tsp of oil. After its heated uniformly on all sides, spread the adai batter into a big round shaped adai.
5. Put little oil on the edges of the adai. When its cooked and fried to your satisfaction, flip it to the other side.
6. When its cooked and fried on both sides completely, take it out of the pan.
7. Continue the process for the rest of the batter and serve the adais with aviyal, fresh curd, pickle of your choice.

Variations

You can add finely cut onions into the adai mixture if you like the taste of  adai  with onions in it.

You can add more salt or red chilly based on your taste buds.

Tips

Before the frying pan gets heated uniformly, if you spread your adai on the pan, it will totally spoil the crispyness, taste of the adai. Wait till it gets heated and then spread the batter slowly on a very low flame. After you spread the adai, increase the flame to medium.

Also, you should flip it onto the next side only if the first side is done completely. Otherwise, you will end up having a soggy adai.