Know how to make Vermicelli Upma with Chef Ruchi Bharani <br /> <br />Think of breakfast and the first quick and easy dish that pops up or mind is UPMA! Our chef Ruchi Bharani brings this yesteryear recipe with a twist. Watch the video and learn how to make Vermicelli Upma! <br /> <br />Ingredients <br /> <br />1 tbsp urad dal <br />1 tbsp oil <br />1 tsp mustard seeds <br />1/2 tsp asafoetida <br />curry leaves <br />1 tbsp chopped garlic <br />1 green chilli, finely chopped <br />2 tbsp peanuts <br />1 cup vermicelli <br />1 onion, cut lengthwise <br />1/4 tsp turmeric powder <br />salt to taste <br />1/2 cup grated coconut <br />1 tomato, finely chopped <br />1/4 tsp black salt <br />coriander leaves to garnish <br /> <br />Method: <br /> <br />- Dry roast the vermicelli. Once it is golden brown, allow it to cool down a bit. <br />- Heat oil in a pan and fry few peanuts. <br />- Flavor the peanuts with black salt and red chilli powder. <br />- Mix them well and remove them in a bowl. <br />- Heat oil in a pan and add mustard seeds, urad dal, curry leaves, asafoetida, finely chopped garlic, onion, finely chopped green chillies, finely chopped de-seeded tomatoes, green peas. <br />- Cook it for few seconds and later add the vermicelli. <br />- Add red chilli powder and black salt. <br />- Add salt to taste. <br />- Add boiling hot water. <br />- Cover it and let it cook for 5 minutes. <br />- Add turmeric powder. <br />- Add coriander leaves and grated coconut. <br />- Upma is ready to serve! <br />- Serve it with grated coconut and masala peanuts. <br /> <br />Director- Suchandra Basu <br />Camera: Kawaldeep Singh Jangwal, Manjeet Katariya, Narayan Thakur <br />Editing: Dinesh Shetty <br />Creative Head: Kavya Krishnaswamy <br />Producer: Rajjat A. Barjatya <br />Copyrights: Rajshri Entertainment Private Limited
