Vermicelli Uppuma

After Prithviraj’s good looks, KK’s soulful voice and bottles of Nutella, the Work from Home concept may be the best gift ever given to womankind. Imagine being at home, humming a merry tune and watering your plants as your friends huff and puff to get to their bus stop. A hot cup of fresh tea made just to your liking and the day’s newspaper on your balcony while the others wrinkle their nose at the overly sweet cardamom tea that a mindless machine makes. A clearer mind while you work because you didn’t have to get up at an ungodly hour to prepare the day’s meals and pack them. Instead, you would be doing the cutting, chopping, sauteing and roasting as you attend your calls or wait for the program run to be over. The breaks are not spent in the pantry but reading a book to the little one. The little one, who incidentally doesn’t suffer from nappy rashes anymore because you get to change his diapers on time, unlike the nanny you entrusted him to. The world is at peace and while you may spend more time on your work at home than in office, you do it with all your heart. I mean, a firm that lets you be with your child all the time deserves your very best, right?

Vermicelli Upma is the kind of breakfast that I make when I have plenty of time on my hands. Not that it takes a lot of time to make, but just that this is the kind of breakfast you would want to sit back and relish.

  • Servings: 2-serving
  • Time: 30 mins
  • Difficulty: medium
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After Prithviraj’s good looks, KK’s soulful voice and bottles of Nutella, the Work from Home concept may be the best gift ever given to womankind. Imagine being at home, humming a merry tune and watering your plants as your friends huff and puff to get to their bus stop. A hot cup of fresh tea made just to your liking and the day’s newspaper on your balcony while the others wrinkle their nose at the overly sweet cardamom tea that a mindless machine makes. A clearer mind while you work because you didn’t have to get up at an ungodly hour to prepare the day’s meals and pack them. Instead, you would be doing the cutting, chopping, sauteing and roasting as you attend your calls or wait for the program run to be over. The breaks are not spent in the pantry but reading a book to the little one. The little one, who incidentally doesn’t suffer from nappy rashes anymore because you get to change his diapers on time, unlike the nanny you entrusted him to. The world is at peace and while you may

Summary

  • Cuisine: south indian
  • Course: breakfast
  • Cooking Time: 30 mins

Ingredients

2 cups vermicelli
4 cups boiling water + cube powdered chicken stock / veg stock powder 1
1/2 teaspoon mustard seeds
1/2 cup onion , chopped
2 green chilies , chopped
3/4 cup 3/4 cups carrot + beans , chopped into small bits
3/4 cup capsicum , chopped into small bits
handful coriander leaves , chopped
1 chicken stock cube
1 tablespoon lemon juice
1 tablespoon ghee
2 tablespoons oil
1/2 teaspoon 1/2 teaspoon salt + pepper powder

Steps

  1. Heat ghee in a pan. Saute vermicelli over low heat till it changes color lightly. Add 4 cups of boiling water and the powdered cube chicken/vegetable of stock and let the vermicelli cook at medium high till just done. Drain and wash with plenty of cold water. Keep aside.
  2. Heat oil in a pan, pop in mustard seeds and let them splutter. Saute onions till translucent. Add the carrot and beans and saute at high heat till just cooked. Toss in capsicum and the powdered chicken/vegetable stock cube. Add cooked vermicelli and mix well using a fork. Finally mix in coriander leaves, lemon juice and adjust seasoning.

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