Vermicelli/Semiya chicken masala upma

Vermicelli/Semiya Upma is a breakfast or snack that I make fo my kids. This version of masala upma that I make is a rescuer at times when my son insists for chicken noodles. Kids just loves it and for adults it is a hand-licking treat. You will never get bored of this dish and an ezee one to prepare when you are in jiffy whether it is for an ezee snack or breakfast. Go for it guys, it is just awesome :)

Ingredients:-

Boneless chicken breast - 2 halves( cut into small bite size pieces or cubes)

Onion - 1 big finely chopped

green chilly - 2 chopped

ginger, garlic - crushed or finely chopped
tomato finely chopped

turmeric powder - 1/2 tsp

pepper powder - 1/2 tsp
garam masala - 1 1/2 tsp
few curry leaves
coriander leaves chopped

Vermicelli/Semiya - 2 cups
water - 4 cups
salt to taste
Oil

Preparation method:-

1) Dry roast the Vermicelli/Semiya till golden brown.

2) Boil the water by adding a pinch of turmeric powder and salt.

3) Add Vermicelli and cook it till firm but not overly soft and set aside. Drain off excess water if any so that vermicelli do not stick together(If you feel they might become sticky add a tsp of oil while boiling the semiya, this helps them remain separate)

4) In another pan add oil, onion, green chilly, ginger, garlic, salt, curry leaves and saute well on med flame.

5) When onion turns translucent add tomatoes, little coriander leaves and saute till tomato is soft

6) Add the masalas and saute for a min, add chicken and saute well to mix masala and chicken well.
7) Close the pan and let the chicken cook for 10-15 mins or till chicken is soft in a med flame. Open the lid and check for the salt and taste, the chicken masala should be juicy but not watery.(If you feel the masala has excess water keep the id open and cook for a while till water is evaporated)

8) When chicken is cooked well, add the cooked vermicelli and mix gently so that it absorbs all the moisture from the masala and masala gets mixed well with vermicelli.

9) Switch off the flame and move to a serving dish. Garnish with few chopped coriander leaves and serve hot..

Ezee Vermicelli Upma

Here I'm sharing today the all famous Vermicelli Upma, the quickest and easiest breakfast and all time favorite of my kids. My son believe it is a kind of non-sticky noodle because of its texture and similarity in looks. You can either cook the Semiya/vermicelli in boiling water, drain them off and add to seasoning/tempering/thadka or do the seasoning and add the boiled vermicelli to it and mix. If you do the second way, you'll get to taste all crunchy nuts but if you are in jiffy go for the first method. This gets cooked in no time, so is a great option for woking women on their busy mornings. Try it out, Enjoy!!!!

Ingredients:-

Vermicelli - 1cup
green chilly - 2 finely chopped
Onion - 1 finely chopped
ginger - 2 tbsp finely chopped
dry red chilly -2 broken into half
mustard seeds - 2 tsp
peanut - 2tbsp
urad daal - 2 tsp
curry leaves - few
coconut oil- 3 tbsp
water - 1 3/4 cup
Veggies - ½ cup

Preparation Method:-

• Dry roast the vermicelli and keep aside(you will find the roasted vermicelli in stores, opt out roasting if you buy that).
• Heat a frying pan, add oil and splutter the mustard seeds. Add urad daal, peanut, curry leaves, dry red chilly and stir for a min.
• Add onion, green chilly, ginger and saute for 2-3 mins till onion is translucent(don't over fry the onion).
• Add the water and get to boil, add salt as well. Lower the flame to med and add the roasted vermicelli slowly and stirring it slowly.
• Keep stirring till it absorbs all the water(take care of vermicelli not to become sticky).
• Switch off the flame and serve warm as breakfast or tea time snack....

Note:- You can add mixed veggies while sauting the onion, it tastes great and serves a great, healthy breakfast