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Semiya upma with scrambled egg

>> Friday, December 11, 2009




Most of our sunday food menu begins with this delicious yet simple semiya upma with the touch of scrambled egg for additional flavour.  Combination of cinnamon, cloves & mint leaves will bring unique taste to this dish.  It simply taste yummy :)

Ingredients :
  1. Vermicelli semiya - 1 cup
  2. Oil - 1 tsp
  3. Cinnamon stick - 1 no
  4. Cloves - 2 nos
  5. Mint leaves - 1 tbsp
  6. Green chillies - 3 nos
  7. Onion - 1 no
  8. Water - 1 1/4 cup
  9. Ghee - 1 tsp
  10. Salt to taste
  11. Egg - 1 no
  12. Black pepper to taste
Direction to cook :

#   Heat ghee in the pan & roast the semiya.  Keep aside.

#   Heat oil in the another pan, add cinnamon stick, cloves, mint leaves, green chillies & lengthwise sliced onions.  Saute for 4 mins.

#   Add water & salt to taste.  Bring it to boil.

#   At this stage add the roasted semiya.  Cover and cook till done.

#   Meanwhile break the egg in the another pan.  Add salt & scramble when it is half cooked.  Finally add the pepper powder. 

#   When the semiya is cooked, add the scrambled egg & mix throughly.  Switch off the flame immediately.



Serve warm.

7 comments:

Geeta December 11, 2009 at 6:24 AM  

Even I make this at home often these days..looking good

Tina December 11, 2009 at 9:12 AM  

Never add egg to this...Nice idea dear. Sounds yummyyyyy....

priya December 11, 2009 at 2:06 PM  

upma with egg?..looks delicious!....great combo!

Divya Vikram December 13, 2009 at 11:06 AM  

Have never thought of adding egg to upma. Great way to start a weekend.

Nasreen Basu December 6, 2013 at 12:06 PM  

wonderful information, I had come to know about your blog from my friend nandu , hyderabad,i have read atleast 7 posts of yours by now, and let me tell you, your website gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanks a ton once again, Regards, Semiya upma

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