Capsicum Carrot Upma #Breakfast/Brunch

Breakfast Brunch

レシピ

材料・調味料 (2 人分)

Vermicilli roasted: 175 grams

Onion chopped: 60 grams

Capsicum cubed: 1 medium size

Half a carrot chopped: 60 grams

Green chilli chopped (optional): 1 ring finger size

Water: 260 grams

Salt: to taste

Oil for cooking: 2 to 3 tablespoons

Musrard and cumin: 1/4 teaspoon each

作り方

0: Heat oil on a deep pan and temper the mustard and cumn seeds.

1: Add green chilli and onion and sauté for 20 seconds.

2: Add carrot and capsicum, salt to taste, sauté, close the lid and reduce the flame or heat to minimum.

3: open the lid and see if the veggies are half cooked. Add water, increase the heat and bring to simmer.
Taste and check for desired taste.

4: Once the water is simmering, close the lid and reduce the flame and cook for 2 minutes and turn off the heat. Let the recipe sit for 2 more minutes and serve hot.

ポイント

Use a thick bottom pan. Cast iron is the best. Use the right sized pan for less quantity. The flame should not spread more than the size of the pan. else there are chances of burning.

Lid is important here, so choose the right lid that fits.

For best results in this recipe, use double roasted vermicelli.

This is a simple salted recipe, so salt should dominate ( to taste of course!).