Vermicelli Upma Recipe


Vermicelli Upma is Q’s favorite of all kinds of upma. It really is a magic how the basic ingredients for all upma are almost same yet it tastes so different. And the best part is that you get to lay on table variety everyday. Check it out….you will surely like it.

Roasted Vermicelli – 3 cups
Onion – 1 no big
Coriander – finely chopped
Garlic – 2 flakes (finely chopped) – optional
Ginger – ½ inch (finely chopped)
Mustard seeds – 1 tsp
Gram daal or white lentils – 1 tsp (also called chana daal / Urad daal)
Sugar – 2 pinches
Lemon juice – 1 tsp
Oil – 1 tbsp
Chilli powder – 1 tsp
Salt to taste
Roasted or Fried peanuts / Cashew – for garnish (optional)

  1. Boil vermicelli just like pasta. Drain and keep aside. Take care it does not get overtly cooked. Else it will turn into one sticky mass
  2. In a pan heat oil and add mustard seeds. Once its stops spluttering add Gram daal
  3. Now add Ginger and Garlic and sauté lightly
  4. Add onions and sauté.
  5. Add chilli powder and coriander and sauté.
  6. Add boiled vermicelli, salt, peanut or cashew and mix gently.
  7. Sprinkle sugar and lemon juice and mix lightly.
  8. Garnish with coriander and serve.

You can also use finely chopped green chilli in place of red chilli powder. Q likes to add an additional dash of sugar to his vermicelli upma. That also tastes yumm with the sugar crystals crunching in your mouth along with the tasty salty upma 🙂 Do try it out.

Till next time….happy cooking!

Masala Aloo (Potato) Recipe


You have no idea how happy  I used to be when mom packed Masala Aloo for lunch in school days. I was quite fussy about other green veggies actually. Anything healthy I was allergic to. Two years of hostel life made be appreciate good things in life including spinach :). Offlate I have discovered that Masala Aloo / potato is not only my favorite, but Q’s and other friends as well. It’s super easy and so very tasty. Check it out!

Potato – 5 nos medium sized (diced)
Cumin seeds – 1 tsp
Chilli powder – 1 tsp
Coriander powder – 2 tsp
Turmeric – ½ tsp
Dry mango powder (aamchur) – 1-2 tsp
Garam Masala – ½ tsp
Oil – 2 tbsp
Salt to taste
Coriander leaves – for garnish

1.    Heat oil in a wok and add cumin.
2.    Add diced potatoes as soon as you get the aroma of the cumin.
3.    Close lid and cook on low flame until the potatoes are almost cooked.
4.    Now add all the spices and salt and mix well
5.    Garnish with coriander.
6.    Serve with chappatis

If you have daal to go by, even better since this dish is a dry item.

Liked it? Please leave a feedback…it means a lot to me.

Till tomorrow….happy cooking!