Capsicum Semia Upma

I have talked often about my undying love for upma. It is funny how I don’t make it very often anymore. I think that’s what blogging does to me. I want to make newer stuff so that I can update my blog and thanks to that, I forget about my favourite foods. Because I’ve already blogged about them, I don’t bother to make them. Have you faced this too?

Anyway, here’s a simple breakfast number that doubles up as a lunch or dinner number when you’re rushed for time. It combines two of my favourites, capsicum and upma, in one dish.

1 cup Roasted Vermicelli

1 Onion, finely chopped

1 Capsicum, finely chopped

1 tsp Chilli Powder

1 tsp Turmeric Powder

1 tsp Oil

1 tsp Cumin Seeds

1/2 tsp Mustard Seeds

1/4 tsp Asafoetida

Salt to taste

Heat the oil in a pan and add the mustard, asafoetida and cumin seeds. When the mustard splutters, add the onions and fry for 2-3 minutes. Add the chopped capsicum and fry for 2-3 minutes. Add the chilli powder, turmeric powder and salt. Add the roasted vermicelli along with a cup of hot water. Cover and cook for 5 minutes.

This is off to me for the WBB: Express Breakfasts.