Swetha's Fusion

Vermicelli Cutlet | Semiya Tikki | Shevige Cutlet - from leftover Vermicelli Umpa

Wednesday, July 10, 2024

Here is one more recipe made from leftover Vermicelli Upma, just like my previous post Vermicelli Pakoda. A wonderful and tasty twist. You can make these patties in the morning, let it cool to room temperature then pack it for lunch. Kids love it. You can serve as a snack with evening tea.

Also, check out recipes for - broccoli and spinach patties and palak/spinach Pathrode

Ingredients:

2 cups - Vermicelli Upma
2 tsp - red chili powder (or as per taste)
1 tsp - lime juice
2 tsp - finely cut fresh coriander leaves
½ cup - boiled and mashed potato helps in binding
½ cup - bread crumbs [store brought or home made] [Suji rava may be used instead]
½ cup - oil -for brushing

Method:

Take the leftover Vermicelli upma in a mixing bowl.

Add red chili powder, lime juice and mashed potato. Mix it all together.
Take about 2 tablespoon vermicelli mixture and form into a ball. Press it gently to form patty shape. Place it on a plate. Shape the rest of mixture into patties and keep it ready.

Put a flat pan on stove and turn the flame to medium heat. Spread little on the pan surface.
Now, place each patty in the bread crumbs, coat both side and place it on the hot pan. Repeat the same with rest of the patties.

Lightly spray or brush cooking oil over the patties. Let it cook for about 4 to 5 minutes or until the underside it crispy and roasted.

Now, flip the patties to cook on the other side. Brush bit oil.
Once the patties is ready, remove from the pan and serve.
Serve hot Vermicelli cutlets with green chutney or ketchup.

NOTE:

Vermicelli culets can me cooked in regular oven or air fryer as well.
If you do not have ready bread crumbs, you can substitute with suji rava / semolina.
Mashed potato helps for binding and keep the patties shape. Also, adds to the flavor.
If you don't have leftover Vermicelli upma, just follow the direction on the packet to cook the vermicelli and use it to make the patties. You will need add salt and more chili powder.

Labels: Lunch-box, Snack, Tiffin Variety, Vermicelli

~ Vermicelli Cutlet | Semiya Tikki | Shevige Cutlet - from leftover Vermicelli Umpa ~
Posted by Swetha @ 7/10/2024 09:57:00 AM :: 0 comments

Swetha's Fusion :: permalink

Vermicelli Pakoda, Semiya Bonda, Shevige Bajji in Air Fryer (from leftover Vermicelli Upma)

Wednesday, July 03, 2024

Yesterday I posted recipe for Vermicelli Upma, so what to do with the leftover upma. Here is a secret, I prepare extra upma so that I can make Vermicelli Pakoda or Vermicelli cutlet for snacks. It goes so well with evening tea or filter-coffee. Now that we have air-fryer it makes my life more easy, I don't have to stand in front of the hot oil and constantly monitor it. Of course, it is more healthy as there is very little oil needed to prepare it in Air-fryer.

Also, check out recipes for - onion pakoda 1, onion pakoda 2, Ridge Gourd bonda, Breadfruit bonda, Balekai/Plantain pakoda and paneer pakoda

Ingredients:

2 cups - Vermicelli Upma
2 tsp - red chili powder (or as per taste. Pakodas are usually more spicier then the upma)
1 tsp - green chutney (optional)
1 tbsp. - curds [1 tsp lime juice can be used instead]
½ cup - boiled and mashed potato (optional) helps in binding
½ cup - oil -for brushing

For dipping batter:

2 tbsp. - Besan | Chickpeas flour
1 tbsp. - corn flour [for Air fryer recipe, if you want to fry in oil, just add 1 more cup of Besan]
1 tsp - chili powder
1 pinch - hing | asafetida
2 tsp - oil
salt as per taste

Method:

Take the leftover Vermicelli upma in a mixing bowl.
Add red chili powder, green chutney, curds (or lime juice) and mashed potato if using. Mix it all together.

In another smaller mixing bowl, Take all the ingredients for making dipping batter and mix.

Now slowly add little water at a time and mix to form thin batter.

Put a liner in the Air Fryer basket. This is a optional step, but helps from batter dripping.
Take about 1½ tablespoon vermicelli mixture and form into a ball. Press it in between you palm to form vada shape. Place it on a plate. Shape the rest of mixture into vada and keep it ready.

Now, dip each vada in the batter and place them on the liner in the air fryer basket.

Lightly spray cooking oil on the vada and place the basket in the air fryer.

Air fry on 375°C (700°F) for 12 minutes.
After 12 minutes, remove the vada, turn them over and place them directly in basket with out the liner. Spray or brush cooking oil over the vada and cook for another 8 to 10 minutes or until done.

Serve hot Vermicelli pakoda with green chutney or ketchup.

NOTE:

Using corn flour helps the pakoda get crispy outer coating.
Adding bit of mashed potato helps for binding and keep the vada shape. Also, adds to the flavor.
If you don't have leftover Vermicelli upma, just follow the direction on the packet to cook the vermicelli and use it to make the pakoda. You will need add salt and more chili powder.

Labels: Air Fryer, Appetizers, Bonda/Pakoda, Fritters, Snack, Vermicelli

~ Vermicelli Pakoda, Semiya Bonda, Shevige Bajji in Air Fryer (from leftover Vermicelli Upma) ~
Posted by Swetha @ 7/03/2024 07:50:00 PM :: 0 comments

Swetha's Fusion :: permalink

Shavige Uppittu | Vermicelli Upma | Semiya Upma |

Tuesday, July 02, 2024

Virmicelli is know as Shavige in Kannada and Semiya in Hindi. And Uppittu in Karnataka and Upma in North-India for savory seasoned dish usually prepared for breakfast and also packed for lunch-box. Upma can be made with different base ingredients. All tasty wholesome healthy breakfast. Refer to the list below. Vermicelli upma is mostly prepared in South part of India.

Other Upma Variety: Rava upma, Sago upma, Bread upma, Avalakki upma, Shavige upma, String Hopper (Indian Rice Noodles) Upma, Millet (Siridhania) upma, Wheat/Godi kadi upma, Oats upma, Quinoa upma, Buckwheat upma, Amarnath seeds upma the list goes on.

If you end up with some leftover Vermicelli Upma, and family makes a face looking the leftover dish, no worries, you can make Vermicelli Pakoda or Vermicelli cutlet. It's fun and yummy.

Ingredients:

2 cups - Vermicelli - broken ( I used MTR brand vermicelli here)
1 cup - Chopped Onion
1 cup - Vegetables (like peas, carrots and string beans)
1 - green chili (or as per taste)
1 tsp - Urad dal | Black gram
1 tsp - Chana dal | Bengal gram
2 tsp - Sugar
½ tsp - mustard seeds
2 tbsp. - oil or ghee
7 to 8 - curry leaves
7 to 8 - Cashew nuts [optional]
½ cup - grated coconut [optional]
6 cups - water or add as required
salt - as required
coriander leaves (cilantro) for garnishing

Preparation:

Soak Urad dal and Chana dal for about 20 minutes, drain and set aside.
With ½ tsp of ghee or oil, stir and roast vermicelli on a medium-low flame until Golden in color. Transfer to another bowl and set aside.

Finely cut onions and green chilies
Cut beans and carrots.
Finely chop fresh coriander/cilantro leaves
Separate curry leaves from its stem

Method:

Making Vermicelli Upma, heat oil or ghee in a pan.
Add the mustard seeds and once it starts to sputter, add soaked urad dal and chana dal. If you plan on using Cashew nuts, add them now. Fry them till they are slightly browned.
Next add curry leaves and green chill.
Stir for 30 seconds, then add chopped onions and ½ tsp of Sugar.

Sauté till the onions become translucent.
Mix-in the cut veggies.

Now add water, salt and sugar. Mix and cover.
Let the mixture come to a rolling boil on a medium flame.
Once it starts to boil, add the roasted vermicelli. Mix the vermicelli well
Lower the flame, cover the pan and cook the vermicelli till they become soft and all the water is absorbed.
Once the vermicelli is cooked completely, mix-in grated coconut and 1½ tsp of sugar.
Switch off the flame.
Serve hot of warm vermicelli upma garnished with a few coriander leaves along.

Notes:

Cashew nuts are optional to use. When you have guests, adding cashew will make upma special.
Grated coconut is also optional, its a Mangalorean thing, we add coconut for everything. Anyway, it does give sweet nutty flavor to your dish.