Thursday, 12 June 2014

Low Oil Sewai Upama (Low oil Indian Savory Of Vermicelli )


Breakfast of Sewai (Vermicelli) Upama with Tomato-Dates Chutney and Sweet lime (Mausami) juice
Vermicelli (Sewai) is used in India in different ways. It is used to make sewai kheer, Sewai cutlets, Sewai upama….. Sewai upma is very tasty easy to make healthy breakfast / snack. It is a good variation for children lunch box. If upama is made with lots of vegetables then certainly it makes it colorful, attractive, appealing and of course healthy and nutritive. Since oil used is very less so it is least fattening. The carbs come from sewai and fibers, vitamins, minerals from all vegetables we add. Sewai upama with Tomato-dates chutney / Coconut chutney
http://jyotsna-pant.blogspot.in/2012/08/tangy-delicious-coconut-chutney.html
tastes absolutely yummy. So why wait try this great sewai dish today only and see the surprised smiling face of your family members.

Preparation Time: 5 min.
Cooking Time: 10 min
Servings: 4-5 Large Servings

Ingredients Required For Making Sewai Upama:
  • 150 gm. Sewai (Vermicelli)
Sewai (Vermicelli)
  • 1 Medium size Carrot
  • 8-10 French Beans
  • 1 medium size Onion
  • 2 cm. Ginger piece
  • 1-2 Green Chilies
  • 1 ml. Olive oil / any cooking oil
  • Salt to taste
  • 1/2Teaspoon Red Chili powder
  • 200 ml. water
Directions For Making Sewai Upama:
  • Roast sewai in a wok on low flame till they are very light brown (Golden brown)
Roasted Sewai
  • Cut carrots, beans, Onion, green chilies and tomatoes to small fine pieces.
  • Grate ginger.
  • Take oil in a thick bottom wok and heat till smoking hot.
  • Add
    • Mustard seeds
    • Cumin seeds and let them splutter.
  • Add
    • Green chilies
    • Ginger and cook for 30 sec.
  • Add onion and cook till they turn transparent. (Not brown).
  • Add beans and carrot and cook for one minute.

Vegetables cooking for Sewai Upma
  • Add roasted vermicelli and mix nicely.
Sewai added to vegetables

Salt and Chili powder added and mixed
  • Add 
    • Salt 
    • Chili powder and mix.
  • Add 150 ml. water mix nicely.
  • Bring the flame to high and when it starts boiling bring the flame to low.
Water added and is brought to boil on high heat
  • Cover and cook o low flame for 2-3 minutes.
  • Stir and cover and cook till the sewai become soft and all liquid gets soaked in sewai. (If required add the remaining 50 ml. water and cook).
Sewai Upama Ready to be Served
  • Remove on a serving bowl garnish as per your liking with grated fresh coconut/finely cut coriander/Mint.
Sewai Upama with Tomato-dates Chutney
http://jyotsna-pant.blogspot.com/2013/07/tomato-dates-chutney-thick-sauce-of.html
  • Serve hot with tea /coffee as snack.
  • Combined with fresh fruit juice sewai upama makes a complete breakfast.
Tips:
  • Sewai can be roasted and kept in a airtight container /zip pouch.
  • The requirement of water may change with the type of sewai. If it is thin one then water required will become less. The present proportion is for the sewai shown in the picture.
  • Always check green chili for hotness before adding and change the amount as per the hotness and your requirement.
Suggested Variations:
  • Peas can be added along with other vegetables.
  • If more color and spicy flavor is required then 1 tea spoon of red chili powder can be added.
  • 2 Medium size tomatoes can be cut finely and added to vegetables before adding sewai. Cook till the mixture leaves the edges then ad vermicelli and cook as directed earlier.

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