Veggie semiya

Today 's recipe is to make Semiya with mixed vegetables.I would name my recipe as vegetable semiya alone  rather than adding the word "Upma"  as it doesnt contains the step of seasoning.

Semiya when  fortified with vegetables they make a meal by itself.
Vegetable Semiya  is one of my favorite dish.I prefer anil semiya and without tarka(thaalithal in tamil) . I have used vegetables(carrot and potato) but you can even make plain dish without vegetables or with your favorite veggies too.Its an easy to cook and tasty to eat recipe.


Prep Time : 10 mins

 Cook Time : 20 mins 
 Serves: 3
 Recipe Category: Breakfast
 Recipe Cuisine: South Indian


   Needed Ingredients:

1.   Vermicelli - 270 grams (I used Anil  fine short Semiya)
2.    Ginger-garlic(g-g) paste - 1/2 a tsp
3.    Red chilly powder-1/2 tbsp
4.    Turmeric-a pinch
5.    Anjinomoto-a pinch(optional)
6.    Salt to taste
7.    Water as needed to boil semiya

   Vegetables 

•    Onion -1 big or 2 medium
•    Tomato-1 medium
•    Carrot -2
•    Potato - 1 big (peeled and chopped)
•    Lemon- squeeze 1/2 of it.
•    Cilantro/coriander to garnish

Preparation

Thinly slice or finely chop onions.

Chop all the vegetables finely.

Roast vermicelli until light golden brown on tawa or microwave it for 1 min 30 secs.Even if you are using ready made roasted semiya or roasted vermicelli ,i  recommend  you to follow this step for extra roast.

Method

1.Heat oil add onions saute until it become transparent, add tomato  and saute well.

2. Add g-g paste(2),mix it well.

3.Then add finely chopped vegetables and add the 2 powders (3,4) and salt saute until half cooked.

4.Add water and  a pinch of ajinomoto (which is optional ).

5.When water starts boiling, add the roasted vermicelli.

6.Cover and cook on low flames 

7. Squeeze half a lemon and  stir occasionally until it is done.

8. Granish it with cilantro leaves.

Serve hot with any chutney or pickle.

Tips  for water measurements:

>To check for salt, taste the water (step 4), if it is a little salty, then the salt added is right. Once you add semiya it will be perfect.

>Usually it is 2 cups of water for 1 cup of Vermicelli, if you are using thick ones. For thin fine semiya, use less water, approximately 1 cup of water for 1 cup of semiya.

Ratio -Vermicelli : water - 1:2 for thick semiya
Ratio - Vermicelli : water - 1:1 for fine semiya

I have used Anil fine short roasted semiya, so I have used 2 glasses of water. You have to learn the correct quantity of water through trial and error depending on the variety of vermicelli used. I have given a general measurement.

My notes:

!   Check for salt during the gravy boiling state itself and  adjust according to your taste.

!!  Chop the veggies finely

!!! Add  roasted semiya(step 5) only after the veggies are soft and cooked.