Vermicelli

Vermicelli is a type of pasta that is round in section and is somewhat thinner than spaghetti. From where I come from the vermicelli used is different from what is used in Italy. It is made from semolina also called as cream of wheat, unlike the Italian, which is made from durum wheat.

As most of you will know, I am from India. More specifically I am a South Indian from India. And this post is about a recipe for Upma. And Upma, monsieur and madame, is a South Indian breakfast dish. This is my take on this mouth-watering dish. I can eat this for lunch, supper, dinner, midnight snack, you get the point.


Break vermicelli in half and fry without oil in a pan until its turns slightly brown.

Heat olive oil in pan and add mustard seeds. Wait for them to sputter. Add coarsely chopped onions and two green chillies. Fry till translucent.

Pour double the amount of milk and bring it to a boil.

Mix in dry roasted vermicelli and reboil.

Mix continuously so that the milk does not stick to the sides of the pan and is fully absorbed. Add salt to taste.

Serve hot!

7 comments:

  1. lovely post!(and delicious as well)

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  2. Deepti, I think you should put a caption "Innovated Upma" as this particular Upma is slightly different from the conventional one that is made. This is just a suggestion because I see that apart from Indians, people from other countries also visit ur blog. Nice innovation anyways!

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  3. that looks... incredible! i had always associated vermicelli with vietnamese dishes, but hey, ya learn something everyday.

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  4. Yummy! I am hungry now :) I love the pictures and how the food looks so real in them!

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  5. wow...love all the food pics...visit mine???...

    wanna follow me too??...many thx,, :D

    ReplyDelete
  6. Ohhh I have to try this in the weekend, it looks so delicious:)

    I hope I'll manage, I'm a complete idiot in the kitchen:(

    Ohh congrats for winning:) It's such a lovely pendant.

    Have a magical evening:)
    xo

    ReplyDelete

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