Macaroni Upma

Indians love UPMA 🙂 that can be rava upma, bread upma, poha upma etc etc etc… We love to have upma for breakfast. Mainly because it is very easy and quick and is ready in no time. Today i have a new version my aunt used to make for us. The first time i had i was so impressed that i wanted to right away give it a try (That was in my teens).Just for a change from our regular upma which we make using semolina/rava.

Pastas on whole is such a versatile ingredient. You can make any type of dish using pastas. It can fall under any category easily. Be it breakfast,lunch or dinner and not to miss, in desserts too. I love my desserts with pasta in it 🙂

For this recipe, all we need is few boiled macaroni pasta. If you have excess left over from your previously made Italian dish that will also do 🙂  Make sure its plain macaroni and not the whole Italian leftover dish :).

This recipe doesn’t demand many ingredients and you can do it with what you regularly use in a semolina/rava upma.

Ingredients

Macaroni pasta – 2cups (boiled)

Onion – 1 medium(finely chopped)

Tomato – 1 medium (finely chopped)

Mustard Seeds – 1 tsp

Curry leaf – 1 spring

Turmeric powder – 1/4tsp

Ginger – 1″ (grated)

Garlic – 4cloved (chopped)

Green Chilly – 3(finely chopped)

Coriander leaves – Finely chopped

Oil – 1tsp

Method

Boiling the pasta :

  1. In a deep wide pan add 8-10 glasses of water, salt and 1tbsp of oil.
  2. Allow it to boil
  3. Turn the flame to low and add the macaroni pasta to it and stir it with a spatula
  4. Cook this for 7-8 minutes or maximum 10 minutes and not more. We need that good bite of pasta in upma 🙂 I mean the pastas have to be cooked 95%.

Upma Method

  1. In a pan add oil and allow it to heat
  2. add mustard seeds and once it crackles add curry leaves
  3. Add finely chopped onions, turmeric powder, green chillies, ginger and garlic. Saute for few minutes
  4. Add finely chopped tomatoes and continue sauteing till the tomatoes turn mushy
  5. Add salt
  6. Add macaroni and mix well
  7. Garnish with fresh coriander leaves and serve hot 🙂

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