Think of India and one of the first things that come to mind is its diversity. A large populous country divided into many states; each with its own unique traditions and gastronomic fare. Indian cooking is one of the most popular cuisines across the globe. Not only is it popular among the large Indian diaspora but also among the mainstream population of North America and Europe. For the uninitiated, Indian food may seem foreign, scary, spicy and not for the faint of heart.But the Indian foods break all these barriers and and become a memory for those who have tasted it here at MAMA's KITCHEN I am going to teach you how to cook some gastronomes Indian dishes.

Wednesday 13 June 2012

SEMIYA (VERMICELLI) UPMA

SEMIYA (VERMICELLI) UPMA


INGREDIENTS


  1. SEMIYA - 2cups (roasted without oil)
  2. BEANS - 1/2 cup (chopped)
  3. GREEN CHILLIES- 2
  4. MUSTARD SEEDS- 1tbsp
  5. OIL - 1tbsp
  6. WATER - 4 cups
  7. SALT

METHOD

  1. TAKE OIL IN A KADAI AND HEAT IT. ADD THE MUSTARD SEEDS, WHEN IT BEGINS TO CRACKLE AND THE BEANS AND GREEN CHILLI AND SAUTE IT.
  2. WHEN IT IS HALF COOKED ADD HOT WATER. THEN ADD THE SEMIYA AND SALT AND COOK TILL ALL THE WATER EVAPORATES.
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