How to make Instant Wheat Vermicelli Upma-SK Khazana -
A snack that can be ready in a jiffy and can be enjoyed anytime
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Whole wheat vermicelli, Oil (ऑइल)
Cuisine : Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Shahi Mutton Tikkas Palak Murgh Kabab Tandoori Lollipop Breakfast Casserole
Instant Wheat Vermicelli Upma-SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 0-5 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Instant Wheat Vermicelli Upma-SK Khazana Recipe
Whole wheat vermicelli roughly broken 1 1/2 cups
Oil 1 tablespoon
Split skinless black gram (dhuli urad dal) 1 teaspoon
Mustard seeds 1 teaspoon
Green chilli finely chopped 1
Curry leaves 10-12
Peanuts 1 tablespoon
Medium tomato finely chopped 1
Turmeric powder 1/4 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Lemon juice 1 teaspoon
Fresh coriander leaves finely chopped 1 tablespo for garnishing
Method
Step 1
Heat oil in a non-stick pan, add split black gram and sauté till it turns golden brown.
Step 2
Add mustard seeds and let them splutter. Add green chilli and curry leaves and sauté. Add peanuts and sauté for 30 seconds.
Step 3
Add tomato and sauté till soft. Add 1 cup water, turmeric powder, chilli powder and salt, mix and let the mixture come to a boil.
Step 4
Add wheat vermicelli, mix, cover and cook for 2 minutes or till done.
Step 5
Add lemon juice and 1 tablespoon coriander leaves and mix well.
Step 6
Serve hot garnished with coriander leaves.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
