Bachelor's khana is a food blog, where all the food items can be easily prepared by bachelor's who don't have much time for cooking and simple methods of cooking and dishes will be described here.Today's food item is the preparation of Semya Upma (Vermicelli Upma).
Vermicelli Upma (cooking time 5 min) (For 1 person):
Food ingredients:
1. Chopped Onions ( 1 small bowl)
2. Chopped mirchi ( 1 small bowl):
3. Vermicelli ( 1 cup):
4. Mustard seeds ( 1 tea spoon):
5. Cumin seeds (Jeelakarra) ( 1 tea spoon):
6. Ground nut seeds (1 table sppon):
7. Bengal gram (Senaga pappu) (1 table spoon):
8. Ginger paste ( 1 tea spoon):
9. Sunflower or ground nut Oil ( 2 table spoon):
10. Salt ( 1 tea spoon):
11. Water ( 1 glass - 300 ml):
Method of cooking:
1. First lit the stove and put a bowl on the burner with a medium flame.
2. Add 2 table spoon oil in it.
3. Allow the oil to heat for a minute. Then add mustard seeds ( 1 tea spoon), Cumin seeds (Jeelakarra - 1 tea spoon) followed by the addition of chopped onions and mirchi and fry the items for 2 minutes till the onilons turned into light brown color.
4. Then add 1 table spoon of Ground nut seeds followed by 1 table spoon of Bengal gram and 1 tea spoon of ginger paste.
5. Cook the items for 2 min on a blue flame (sim) and add 1 glass of water.
6. Cover the bowl with a lid on it and allow it to boil for 5 minutes.
7. After the 5 minutes, remove the lid and add 1 tea spoon of salt and stir it.
8. Then add one cup of vermicelli (semya) and stir the mix thoroughly to form a homogeneous mixture.
9. Cover the bowl with a lid and allow it to cook on a medium flame for 5 minutes. After five minutes remove the lid and mix the ingredients and check whether the vermicelli got soften or not.
10. Once you find the smooth appearance of vermicelli, then put off the flame and serve the upma into the plate. No need to garnish....because we are bachelors and we are already hungry. So, have a taste and get out of the kitchen. It is already late to the office.
(Note: all images are copy righted).
0 comments :
Post a Comment