Wheat Semiya-500 Gm

Organic

5 in stock

₹110.00

Delivery day:

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*Ragi Vermicelli Upma* a curated recipe from *Dr. Nirupa Bareja*,  one of our customer from Lakeshore homes.

*Ragi vermicelli Upma – savoury – recipe *

*Ingredients*:

  1. Ragi vermicelli -1/4 packet
  2. Black mustard seeds- 1 tea spn
  3. Urad dal split -1 table spn
  4. Curry leaves – 1 sprig
  5. Turmeric powder -1/4 teaspoon
  6. Green chillies – 2 fresh
  7. Fresh coconut grated -2 table spoons
  8. Desi ghee -1 & 1/2 tabke spoons
  9. Asafoetida – a few sprinkles
  10. Cashew nuts -~. 10
  11. Almonds ~ 6 for garnish
  12. Fresh coriander leaves finely chopped -for garnish
  13. Salt to taste

*Method :*

In a shallow saucepan warm the ghee

Add mustard seeds , as they splutter, add the urad dal, fry until golden brown, add asafoetida(hink) and continue frying for a few minutes – don’t burn.

Add the curry leaves & fry

Alongside take water in a saucepan add a little salt and bring to a boil.

Add the vermicelli and just blanch for a couple of minutes.

*Strain immediately and pour cold water over the strained vermicelli to arrest further cooking*

Add this cooked vermicelli to the saucepan with mustard etc

Stir for a few more minutes, add salt to taste and continue stirring for a couple of minutes more. Turn off the flame.

Take a small seasoning pan and add a little ghee to toss the cashew nuts to golden colour.

Add this to the cooked vermicelli and blend in.

 

*To serve :*

Take a serving dish and transfer the vermicelli .

Garnish with coriander , fresh coconut as in picture .

Finish off with the almond garnish

Serve hot !

– Dr Nirupa Bareja ( Dolly)


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Dhruvdhaanya

Delivery day

PanIndia, Monday, Tuesday, Wednesday, Thursday, Friday, Saturday
Overview

*Ragi Vermicelli Upma* a curated recipe from *Dr. Nirupa Bareja*,  one of our customer from Lakeshore homes. *Ragi vermicelli Upma - savoury - recipe * *Ingredients*:

  1. Ragi vermicelli -1/4 packet
  2. Black mustard seeds- 1 tea spn
  3. Urad dal split -1 table spn
  4. Curry leaves - 1 sprig
  5. Turmeric powder -1/4 teaspoon
  6. Green chillies - 2 fresh
  7. Fresh coconut grated -2 table spoons
  8. Desi ghee -1 & 1/2 tabke spoons
  9. Asafoetida - a few sprinkles
  10. Cashew nuts -~. 10
  11. Almonds ~ 6 for garnish
  12. Fresh coriander leaves finely chopped -for garnish
  13. Salt to taste
*Method :* In a shallow saucepan warm the ghee Add mustard seeds , as they splutter, add the urad dal, fry until golden brown, add asafoetida(hink) and continue frying for a few minutes - don’t burn. Add the curry leaves & fry Alongside take water in a saucepan add a little salt and bring to a boil. Add the vermicelli and just blanch for a couple of minutes. *Strain immediately and pour cold water over the strained vermicelli to arrest further cooking* Add this cooked vermicelli to the saucepan with mustard etc Stir for a few more minutes, add salt to taste and continue stirring for a couple of minutes more. Turn off the flame. Take a small seasoning pan and add a little ghee to toss the cashew nuts to golden colour. Add this to the cooked vermicelli and blend in.   *To serve :* Take a serving dish and transfer the vermicelli . Garnish with coriander , fresh coconut as in picture . Finish off with the almond garnish Serve hot ! - Dr Nirupa Bareja ( Dolly)

Additional information

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Weight:

Product type:Organic

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Overview

Description

Wheat Semiya
Ingredients: wheat
Shelf life: 6 months
No artificial colours or flavours 100% natural

 

*Ragi Vermicelli Upma* a curated recipe from *Dr. Nirupa Bareja*,  one of our customer from Lakeshore homes.

*Ragi vermicelli Upma – savoury – recipe *

*Ingredients*:

  1. Ragi vermicelli -1/4 packet
  2. Black mustard seeds- 1 tea spn
  3. Urad dal split -1 table spn
  4. Curry leaves – 1 sprig
  5. Turmeric powder -1/4 teaspoon
  6. Green chillies – 2 fresh
  7. Fresh coconut grated -2 table spoons
  8. Desi ghee -1 & 1/2 tabke spoons
  9. Asafoetida – a few sprinkles
  10. Cashew nuts -~. 10
  11. Almonds ~ 6 for garnish
  12. Fresh coriander leaves finely chopped -for garnish
  13. Salt to taste

 

*Method :*

In a shallow saucepan warm the ghee

Add mustard seeds , as they splutter, add the urad dal, fry until golden brown, add asafoetida(hink) and continue frying for a few minutes – don’t burn.

Add the curry leaves & fry

Alongside take water in a saucepan add a little salt and bring to a boil.

Add the vermicelli and just blanch for a couple of minutes.

 

*Strain immediately and pour cold water over the strained vermicelli to arrest further cooking*

 

Add this cooked vermicelli to the saucepan with mustard etc

Stir for a few more minutes, add salt to taste and continue stirring for a couple of minutes more. Turn off the flame.

 

Take a small seasoning pan and add a little ghee to toss the cashew nuts to golden colour.

Add this to the cooked vermicelli and blend in.

 

*To serve :*

Take a serving dish and transfer the vermicelli .

Garnish with coriander , fresh coconut as in picture .

Finish off with the almond garnish

Serve hot !

Dr Nirupa Bareja ( Dolly)

 

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