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Vermicelli which is made from semolina is cooked with assorted vegetables is a popular Indian breakfast dish which loosely resembles an Indian form of a pasta dish. Its easy to make and cooks fast along with tasting really good. Its called seviya upma locally (vermicelli upma)<br><br><b>Serves:</b> 2<br><br><b>Preparation time:</b> 15 minutes<br><br><b>Ingredients:</b><br><ul><li>200g Vermicelli</li>
<li>1 onion-chopped finely/julienne</li>
<li>1 cup mixed vegetables(carrots, french/green beans, shelled green peas, cabbage, american corn)-blanched and chopped</li>
<li>1 tsp lemon juice</li>
<li>1/2 inch ginger-grated</li>
<li>3 curry leaves</li>
<li>1 tsp asafoetida</li>
<li>1 tsp cumin seeds</li>
<li>2 tbsp oil</li>
<li>2 green chillies-chopped finely</li>
<li>1 tsp brown mustard seeds</li>
<li>salt to taste</li>
</ul><br><b>Procedure:<br></b>
<ol class="decimal"><li>Soak the vermicelli in water till all of it is immersed completely. Cook the vermicelli by boiling it in water for about 4-5 minutes till it becomes soft. Drain the excess water and keep aside.<br></li>
<li>Heat oil in a pan and add the mustard seeds allowing them to crackle. Add the cumin seeds, asafoetida, curry leaves, chillies and onions. Saute the onions till they become soft.<br></li>
<li>Add the vegetables and satue them. Add the vermicelli, salt and lime juice and toss well. Put the lid on and cook for 5 minutes on low flame till the vegetables are cooked well.</li>
</ol>
 

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could curry powder be used in place of curry leaves? if so, how much are we talking about.<br>
this sounds like something that would be really good to try.
 

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Curry leaves and curry powder are not at all the same; there's not a really good sub for curry leaves.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>*AHIMSA*</strong> <a href="/forum/post/2789591"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Curry leaves and curry powder are not at all the same; there's not a really good sub for curry leaves.</div>
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thats what I was afraid of.<br>
where does one aquire these leaves? I dont recall seeing them in the grocery store,, of course, I dont actually remember looking for them either.
 

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Discussion Starter #6
Try looking for it in your local Indian/Asian goods store. And I'd recommend growing your own pot of curry leaves, very handy!
 

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to my knowledge, we dont have any indian/asian stores around here. I will have to look to be sure though.
 
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if you can get kafir lime leaves, that might be close enough. but if you can't get curry leaves, i don't hold out much hope. other than that, maybe buy a curry tree or mail order them from an indian spice retailer online. <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D">
 

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Discussion Starter #9
Don't use kaffir lime leaves. Not the same taste, it'll taste thai then!
 

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Discussion Starter #11
Not with this dish, it'll taste devastating!
 

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Discussion Starter #13
Nice! You guys know about butter beer from harry potter? Yesterday I made some of my own at home by mixing what I thought would go well. And people, I have invented a new mocktail! I Loved it, putting up a recipe soon!
 

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vinda, this dish seems simple enough and sounds awesome. I've loved Indian food for a long time now, since my vegetarian days (am now vegan). Will have to try this sometime when I can get my hands on some curry leaves and asafoetida (I'm not even sure what that is).
 
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Discussion Starter #15
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>michella</strong> <a href="/forum/post/2831672"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Curry leaves are generally used for getting the aroma and i don't think it causes a lot of difference regarding the taste . But curry powder is a must . If that's not there then i don't see the point of making this dish . Curry powder is used in almost every Indian food . It just has to be there <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"></div>
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"Curry" powder is used only for curies and that too certain specific ones. Indian food is infinitely more diverse than just curries.So curry powder doesn't have to be there always and certainly not in this dish or it will taste weird. And trust me, I live in India and have been having home made Indian food since the time I was born and we at home never use anything called "curry powder" because depending on every dish which is not always a curry, the blend of spices varies. The constant taste that curry powder imparts isn't authentic. Curry leaves are a crucial ingredient in most tadkas and this dish requires that tadka or it will not taste as good as it would otherwise.<br>
Curry is just a gravy which is only a component of the entire dish. And when you talk about curries being the only aspect of Indian you aren't even scratching the surface and I am not even ashamed to admit that being the immense foodie that I am and living here, till today in 20 years I have not sampled even half of what the Indian food culture has to offer. The type of sub-cuisines in India are just phenomenally varied and every village/town/city/state has its own type of food. Its just international commercialization that non-Indians think Indian food is only naans and curries
 

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Oh Vinda you should share some authentic recipes! What part of India are you from? I recently read that the most amazing vegetarian food is from South India.
 

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Discussion Starter #17
I stay in Mumbai and I have written about a lot of Indian recipes on my food blog, the ones that mum makes. The most amazing vegetarian food isn't only South Indian. It depends on my cravings-I absolutely love north Indian, gujarati, marathi, south Indian and even crave for the street foods of India.
 

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Ooh, will have to check out your food blog. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> I regularly check the Holy Cow! blog.<br><br>
And I'll second your comment about Indian food not needing curry powder, or Indian cuisine being all about the curries. Because, yeah, it means so much coming from a Canadian girl who's never been to India, etc., haha. <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D"> But yeah, michella, I've also had Indian dishes that haven't been anywhere near curry powder, and if all you've tried is curry things, you're really missing out!
 

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yum yum yum I will be checking out your blog, vinda!
 
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