How to make Semiya Paneer Upma -
Upma made from vermicelli and cottage cheese
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Vermicelli (वरमिसेली), Cottage Cheese
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Semiya Paneer Upma checkout Vegetable Vermicelli Upma, Parsi Sev, Mixed Vegtable Sevaiyaan, Rice Noodle Fritters . You can also find more Snacks and Starters recipes like Fruit Kebabs Set Dosa - SK Khazana Paneer Pakora Grilled Mushroom Melts
Semiya Paneer Upma 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 : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Semiya Paneer Upma Recipe
Vermicelli 1 1/2 cups
Cottage Cheese cut into cubes 100 grams
Salt to taste
Oil 2 tablespoon
Mustard seeds 1/2 teaspoon
Curry leaves 6-8
Split black gram skinless (dhuli urad dal) 2 teaspoon
Ginger finely chopped 1 inch pieces
Onion finely chopped 1 medium
Green chillies slit 2
Turmeric powder 1/4 teaspoon
Lemon juice 1 tablespoon
Fresh coriander leaves chopped 2 tablespoon
Method
Step 1
Bring five cups of water to a boil in deep non stick pan; add vermicelli, salt and one tablespoon of oil. Cook for one minute or till vermicelli is slightly cooked.
Step 2
Drain, refresh under cold water and drain again. Heat remaining oil in a non stick pan and add mustard seeds and curry leaves. When the mustards seeds begin to splutter, add urad dal, ginger and onion.
Step 3
Sauté till the onion turns light brown. Add green chillies and stir. Add cottage cheese and turmeric powder and sauté for four to five minutes. Add cooked vermicelli and salt and stir gently.
Step 4
Cook for five to six minutes. Remove from heat. Mix in the lemon juice. 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.
