Semiya Upma with Vegetables | Vegetables Vermicelli Upma

Semiya Upma with Vegetables, a quick & easy to make breakfast/tiffin with vermicelli and vegetables. Few weeks before, when i had shared this simple vermicelli upma in Instagram, many have requested the recipe, that's when i realized that this recipe is still not in the blog. 

It happens all the time, some how i always skip the simple recipe to post here, to be honest, it not even crossed my mind to post such a simple recipes. Guess, it's time to change that habit :-) Like i have already said, it's one of the easiest recipe to make in a jiffy. 

Back in Amma's place, she often make this as evening tiffin alone with coffee/tea for a long day or when we feel little hungry in the evening.  It tastes awesome with sip of tea/coffee. Do give it a try if you haven't already. 

Yesterday the temperature here was above 5c after almost 3 months and it was such a pleasant day  to be outside(with all those winter jackets of course  :-)). It's really amazing how our body adapts to the environment.

Back in days, when i was newly married, even the Tiruppur cold in December made me sick and had cold & fever for a few days. That reminds me of the quote " No such things as bad weather only bad clothing" . Realized how true is that here in this winter !!! Ok, now let's check out the semiya upma recipe.

Related : How to make Rava Upma 

Semiya Upma with Vegetables

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Breakfast/Tiffin | Recipe Cuisine: Indian
Semiya Upma with Vegetables, Vegetable semiya upma, Vermicelli Upma,Breakfast upma, Tiffin Upma, Semiya Upma with Vegetables, a quick & easy to make breakfast/tiffin with vermicelli and vegetables.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Semiya/ Vermicelli - 3/4 cup

Onion - 1/2 (small)
Tomato - 1/2(small)
Carrot - 1(small)

Green Chili - 2 nos
Ginger - 1/4 inch piece

Curry leaves - few
Coriander leaves - few
Sugar - 1/2 tsp
Coconut Oil - 1 tsp

Mustard & urad dal - 1 tsp

Water - 1 cup

Salt - to taste

Procedure

Cut the onions,tomato,carrot & ginger into small pieces and slit the green chili into half.Heat the pan with oil, add mustard & urad dal , let the mustard  splutters.Then add the onion ,chili and curry leaves and saute till the onions become translucent.

Next add the carrot and saute in the oil for 2-3 mins.

Add the tomatoes and saute till the tomatoes are soft. Then add the water.

Next add the salt & sugar , bring into boil.

Add the semiya (i have used roasted semiya here, see notes at the end for un-roasted semiya),give a good mix and cover the kadai with lid and keep the flame in medium. Keep it covered for 4-5 mins or until the  semiya is well cooked.

Finally add the coriander leaves, give a good mix and switch off the flame.

Tasty Semiya Upma with vegetables  is ready.Serve it with your favorite chutney. We had it with coriander chutney and coffee.

Related : How to make Idli Upma 

Related : More Upma Recipes 

Notes:

• I have used roasted semiya here, if you have un-roasted semiya, roast it in a 1/2 tsp of ghee till it's aromatic and starts to change color
• Roasted semiya gives non-sticky and fluffy upma. 
• In addition to carrot, beans can also be used in this upma.
• Adding sugar balance out the taste, so don't skip it.
• Coconut Oil & ginger gives such a nice aroma to the upma, highly recommend to add it.
• In addition to coriander leaves, grated coconut can also be added.
  

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Vermicelli Vegetable Biryani | Semiya Biryani | Semiya Recipe

Semiya Biryani, a delicious biryani recipe made with vermicelli and mixed vegetables. First time, i came to know about this biryani at my friend's marriage reception, i really liked the taste and texture of this biryani. Later i had tried this biryani few times to get the perfect texture,now it became the regular menu in our home. It tastes so good on its own or serve it with onion raita like me.
For this biryani, the texture of the vermicelli is very important. It shouldn't be mushy, to get that perfect texture, always use roasted vermicelli. If you don't have roasted vermicelli, then first roast the vermicelli with 1/2 tsp of  ghee in slow flame until it becomes golden brown evenly. Set it aside and let it cool before using. And then the water quantity, depends on the brand, you may need more or less of the water that i have mentioned. But in most cases, it takes around 3/4 to 1 cup of water for 1/2 cup of vermicelli. 
 

Semiya Biryani

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Breakfast/Lunch | Recipe Cuisine: Indian

Ingredients
Vermicelli/ Semiya - 1/2 cup(heaped)
Mix veg - 1 cup(potato, carrot & peas)
Onion -1 small
Tomato - 1
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Garam Masala - 1/2 tsp
Salt - to taste
Oil - 1 tsp
Ghee - 1 tsp
Coriander leaves - few
Curry leaves - few
Water - 1 cup
To Temper
Cinnamon - 1 inch piece
Cloves - 3 
Cardamom - 1

Procedure

Cut the veggies(potato & carrot) into small cubes, place it on the steamer plate along with soaked peas and steam it for 10 mins in the medium flame. Heat the oil & ghee in the pan, add the tempering ingredients listed under "To Temper" and sauté it in the oil for 30 secs.Add the chopped onion& curry leaves and sauté it till it becomes translucent.Then add the ginger garlic paste and sauté  till the raw smell leaves, then add the tomatoes.Add the spice powder(turmeric, red chili & garam masala powder) & salt. Sauté till the tomatoes becomes mushy and then add the cooked veggies.Add the water and coriander leaves and bring into boil.Add the semiya ,give a good mix and then close the pan with lid & cook it in medium flame for 3-4 mins.After 4 mins, semiya is cooked well and also all the water would be absorbed. Switch off the flame and it's ready to serve.Serve Vermicelli Biryani with onion raita.

Notes:

• While steaming the veggies, cook till it's almost done. No need to cook till it soft, otherwise it becomes mushy in the end.
• Add few mint leaves if you have, i'm out of stock on that day, so didn't add it.
• Ghee & garam masala gives great flavor to this semiya biryani.
• I have used roasted semiya biryani. 
• Give some resting timing to biryani before serving, it helps to get the flavor well.
  

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Semiya Kesari | Vermicelli Kesari | Seviyan Kesari

Semiya Kesari, an easy to make sweet recipe that you can prepare in a jiffy when you have an unexpected guests  or it's a quick fix for your sudden sweet craving.I had this semiya kesari zillion times as evening snack during my schooldays. I had seen my mom made this in minutes and in those days i even prefer this kesari over rava kesari.The preparation of this keasri is almost similar to rava kesari,but here you no need to worry about lumps formation,even beginers can make this kesari prefectly at first time without any fuss.And the other thing i like about this kesari is it doesn't need much sugar & ghee like rava kesari.Even with little sugar and ghee, it taste absolutely delicious.

Semiya Kesari

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Sweets | Recipe Cuisine: Indian

Ingredients
Semiya/Vermicelli - 1/2 cup
Sugar - 1/4 cup
Water - 3/4 cup
Cardamom - 2 
Ghee - 3 tsp
Cashews(broken) - 1 tsp

Procedure

Heat the pan with half of ghee , add the cashews and roast till it becomes golden brown.Add the vermicelli/Semiya and roast it for 1 mins, then add the water and mix it well.Cover the pan with lid and cook the semiya till it becomes soft,then open the lid , add a pinch of food color and mix it well.Add sugar and mix it well, keep in medium and cook it becomes thicken.Once it becomes thick, add the crushed cardamom & the remaining ghee,mix it well & switch off the flame.That's it Quick & Tasty Semiya Kesari is ready.

Notes:

• I like my semiya to cook as soft yet retain its shape, if you want mushy semiya,add extra 1/4 cup of water and cook little more.
• In addition to cardamom, you can use few strand of saffron to enhance the flavor.
• I used MTR variety of semiya.
• If you're using any other variety of semiya, add water as per the package instructions.

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Semiya Payasam | Vermicelli Kheer | Desserts | Video recipe

Semiya Payasam , an easy and quick dessert that we make on almost all of the auspicious occasion in our home. Today i'm sharing this sweet recipe with you all to celebrate the 300th post of my blog and to make it's so special,i have made the recipe video too.This is my best video recipe and it's really fun to shoot the video and have learned a lot in shooting & editing the video.Without further let's move on to the recipe now.

Happy New Year to all

Semiya Payasam | Vermicelli Kheer

Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 2 or 3  
Recipe Category: Desserts | Recipe Cuisine: Indian

Ingredients
Semiya/Vermicelli - 1/2 cup
Sugar - 1/4 cup + 2 tbsp
Milk(Boiled and cooled) - 3/4 to 1 cup
Cardamom - 2
Ghee - 2 tsp
Cashews - 6
Water - 1 cup

Procedure

Heat a pan with 1 tsp of ghee,let it melt and add the broken cashews into it.

Roast the cashews till it becomes golden brown, remove it on the plate. In the same pan, add the remaining 1 tsp of ghee  and let it melt.Add the semiya and roast till it becomes brown here and there.Keep it aside.Heat a sauce pan with water.Bring to rolling boil and then add the roasted semiya and stir it well to avoid sticking at the bottom.Let it boil and then keep the flame in medium and cook till the semiya becomes soft.Then add the sugar.Followed by crushed cardamom and let it cook till the sugar completely dissolved.Add the milk and bring to boil,keep it in the flame for 3-4 mins and then finally add the roasted cashews and switch off the flame.Tasty & creamy Semiya Payasam is ready to serve.Notes:

• For rich version, instead of using water , you can use milk to cook the semiya.
• I personally like the freshly crushed cardamom than the powder for wonderful aroma.But you can use the powered cardamom too.
• While cooking the semiya, stir in between constantly to avoid sticking at the bottom.
• I used MTR semiya here,but amma always use anil brand variety,it blends well with the payasam than the MTR variety.
• I used 3/4 cup of milk here, you can increase or decrease the amount of milk as per your preferred consistency.
  

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Javvarisi Semiya Payasam | Sago Vermicelli Payasam | Paal Payasam

Javvarisi Semiya Payasam/Paal Payasam, a delicious & authentic payasam(kheer/sweet) made from tapioca pearls, vermicelli & milk.In south tamilnadu, this payasam is the must in marriage function and it's been served in banana leaf along with sweet boondi on the top !!! 

But i like to crush some appalam and sprinkle on top of this payasam, the combo is divine. If you haven't heard about this, it may sound weird combo, but those who have it already would agree with me definitely. 

Without any rich ingredients like condensed milk or saffron, this payasam can be made so creamy and delicious. The tapioca pearl gives such a creamy texture to the payasam and with subtle cardamom flavor, it's truly divine.  

In our home, we make this javvarisi semiya payasam on all auspicious day and next to paruppu payasam, this is my favorite since childhood. Even the beginners in cooking can make  this payasam without any difficulties, make sure to read the notes section for tips to knack this payasam on first attempt itself. 

Also it's my favorite dessert recipe to make on any get together or party, it's really a crowd pleaser and it taste good whether it's served warm or cold. Now let see how to make this javvarisi semiya payasam 

Javvarisi Semiya Payasam

Preparation Time : 30 mins | Cooking Time : 20 mins | Serves : 4   
Recipe Category: Sweet/Dessert | Recipe Cuisine: Indian
Javvarisi Semiya Payasam,Sago Vermicelli Payasam,Paal Payasam,Semiya Payasam,Javvarisi Paal Payasam,Semiya javvarisi Paal Payasam,Semiya Sago Payasam Javvarisi Semiya Payasam/Paal Payasam, a delicious & authentic payasam(kheer/sweet) made from tapioca pearls, vermicelli & milk.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Javvarisi/Sago - 1/2  cup
Semiya/Vermicelli - 1/4 cup
Milk - 1 1/4 cup
Cardamom - 3 crushed
Sugar - 1/2 cup* 
Cashew - 1 tbsp
Ghee - 1tbsp + 1 tsp

*I used 1&1/2 tbsp of sugar less than mentioned here

Procedure

Heat the sauce pan with 1 tsp of ghee and add semiya. Roast till it becomes slightly brown.

Add water just to immerse the semiya and cook till it  becomes soft.Remove it on the plate and keep aside till use.

Soak the javvarisi for 1/2 hr. Heat the another sauce pan, add enough water and add javvarisi, cook till the javvarisi becomes transparent.

In the same time,heat the milk in another sauce pan, add the sugar and cardamom.

Bring the milk to boil and then keep it in medium flame till it becomes slightly thick and reduces a bit.In the mean time, mix javvarisi and semiya evenly well.

Add the javvarisi semiya mixture in the milk and stir well. 

Roast the cashew in 1tbsp of  ghee and add it in payasam. 

That's Javvarisi Semiya Payasam is ready to serve.

Related : How to make Javvarisi Jaggery Payasam

Notes:

• This payasam thickens when it's cooled.
• You can change the ratio of javvarisi and semiya as per your like.
• If you prepared this ahead, take some of the boiled milk before adding the javvarisi semiya mixture.At the time of serving, reheat the reserved milk and add it in the payasam.So it won't be thick at the time of serving.
• Adjust the sugar according to your taste.
• Don't strain the cooked water of javvarisi, it will give creaminess to the payasam.
• If wish, roast the raisins in ghee along with cashew, and add it in payasam. Biting raisins in between eating the payasam gives slight sourness, i don't like that taste in my payasam, so i don't add raisins in payasam, but some people add raisins especially for that taste. It's really up to you to add raisins or not. 
• Javvarisi and Semiya takes different time to cook, so it's always better to cook separately.
• If desired, reduce the amount of milk & sugar and add sweetened condensed milk, it gives rich taste.
• If wish, add few standard of saffron, but i like mine as white, so leave as it is.

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