Close up of birch tree bark in my front yard. I just love its foliage.

keep nuts in refrigataot
2 oz coursed walnut 1 appricot 1 date

Doesn't matter its water or ice, we love to play!

macro lens nikon photo

Rice vermicelli upma

easy and quick

gluten free

cooking time 25 minutes

breakfast







Ingredients 

3 cups full cooked rice vermicelli
1-2 tbsp oil
mustard seeds
green chillies as per taste
asafetida
green curry leaves 10 - 12
1 small chopped onion  
coriander green finely chopped
fresh lemon juice
4 oz cashews(or peanuts)
9-10 black pepper
1/4 tsp (flat) readymade pickle masala
1 tsp MTR dry chutney powder
1 tsp ghee

       Keep water for boiling. Add 1 tsp oil and once water starts boiling, add rice vermicelli(break it few times). stir it with fork occasionally. It doesn't take much time for cooking. Once it it is cooked, put it in strainer. Don't overcook it. 
Heat kadhai on medium heat with oil. Once the oil is hot, add mustard seeds.
When the seeds crackle, reduce the heat and add vertically cut green chillies, curry leaves, cashews, black pepper and saute it . Add asafetida and stir it and then add thin cut onions. Cover it. Once onion becomes translucent, add pickle masala, chutney powder, lime juice, coriander green, salt and ghee.
      Add boiled vermicelli and saute. Serve it hot. You can garnish it with shredded coconut and sev.