May 27, 2016

KHEEMA VERMICELLI UPMA

Ingredients:
Kheema - 250 gms
Onions - 2
Green chillies - 4
Ginger garlic paste - 2 tsp
Coriander powder - 1 tsp
Cardamom - 2
Cloves - 2
Cinnamon - 1 stick
Salt to taste
Turmeric - 1/4 tsp
Chilli powder - 1 tsp
Curry leaves -  few
Coriander leaves - 1 tbsp (chopped)
Vermicelli - 2 cups
Lemon juice - 1 tbsp
Oil - 3  tbsp

Method:

  • Heat the oil in pressure cooker, add cloves, cinnamon, cardamom and curry leaves and fry them.
  • Add chopped onions and green chillies; fry till onions are light brown the add kheema, ginger garlic paste, salt, turmeric, chilli powder and coriander powder.
  • Mix and fry in medium flame for 5 minutes.
  • Add 1 cup of water ad close the lid. Cook upto 3 whistles in high flame then in ow flame for 5 minutes.
  • Switch off the flame and wait until the id open.
  • In the meantime, heat 1 tsp of oi; fry vermicelli to light golden colour.
  • Once the lid is open, cook again until the water is completely evaporate.
  • Add vermicelli and one cup of water. Mix well and cook another 3-4 minutes in low flame.
  • Garnish with lemon juice and coriander leaves. Serve hot.


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