Tag: kids lunchbox

Breakfast

🥕 Vegetable Semiya Upma – A Simple Morning Bowl of Comfort

Puspa

🌅 Morning Calm in a Bowl

Some mornings call for something warm, light, and fuss-free — and that’s when semiya upma comes to the rescue. I grew up watching my mother toss handfuls of roasted vermicelli into a kadhai while onions sizzled gently in ghee. She’d add whatever vegetables were at hand — carrots, peas, beans — and somehow, in under 15 minutes, breakfast was ready.

Unlike poha or idli, semiya upma felt luxurious because of its silky texture, soft yet not mushy. The toasted aroma of vermicelli and the light heat from green chilies made it our cozy family favorite. It was what we packed in lunchboxes, what we made for guests when dosa batter ran out, and what we often had with a cup of chai on a slow Sunday.


🧾 Ingredients (Serves 2–3)

1 cup roasted semiya (vermicelli)

2 tsp oil or ghee

½ tsp mustard seeds

½ tsp urad dal (optional)

1 green chili, chopped

1 tsp grated ginger

1 small onion, thinly sliced

1 small carrot, finely chopped

¼ cup green peas

5–6 beans, finely chopped

A few curry leaves

Salt, to taste

2 cups water

Fresh coriander leaves, for garnish

A squeeze of lemon (optional)



👩‍🍳 Method

1. Prep the vermicelli:
If using unroasted vermicelli, dry roast it in a pan over medium heat until golden brown. Keep aside.


2. Temper:
Heat oil or ghee in a kadai. Add mustard seeds and let them splutter. Add urad dal (if using), chopped green chili, ginger, and curry leaves.


3. Sauté aromatics:
Add sliced onions and sauté until translucent. Then add all the chopped vegetables and a pinch of salt. Cook for 2–3 minutes until slightly tender but still vibrant.


4. Add water & cook:
Pour in 2 cups of water and bring it to a gentle boil. Add salt to taste.


5. Add semiya:
Slowly add the roasted vermicelli, stirring continuously to avoid lumps. Reduce the flame to low, cover, and cook for 4–5 minutes until all water is absorbed and the semiya is soft and fluffy.


6. Finish & garnish:
Fluff the upma gently with a fork. Garnish with fresh coriander and a squeeze of lemon juice if you like it tangy.




🍽 Serving Tips

Best served hot with coconut chutney or plain curd.

Add cashews or peanuts in the tempering for extra crunch.

For a satvik version, skip onion and garlic — it still tastes amazing with just chilies, ginger, and veggies!



🪔 Why You’ll Love It

Quick to cook – Done in under 15 minutes

Customizable – Add your favorite veggies or even paneer cubes

Light yet filling – Perfect for breakfast, brunch, or a travel tiffin

Breakfast

Oats Chilla with Mint Chutney: Quick, Healthy Weekday Breakfast

Puspa

Breakfast is often called the most important meal of the day, yet busy schedules mean many of us skip it or grab unhealthy snacks. In those hectic mornings, I find comfort in a warm, homemade oats chilla – a quick, savory pancake loaded with vegetables and fiber. Oats chillas can be made in just a few minutes, providing a nutritious start to the day. They taste fluffy and slightly crispy, much like an Indian-style pancake, and they’re packed with nutrients: oats are a gluten-free whole grain rich in soluble fiber and high-quality protein. This makes the chilla filling and blood-sugar friendly, perfect to keep you energized through a busy morning.

In my kitchen, I often double the recipe because leftovers can be stored or sent in lunchboxes. Kids especially love these chillas when the spice is toned down – one recipe suggests skipping chilies for small children, and even packing the chillas in their tiffin box. In fact, leftover chillas can be enjoyed later or paired with toast.

For the perfect accompaniment, a fresh mint-coriander chutney adds a tangy kick. This vibrant green chutney is made by blending fresh mint leaves, cilantro (coriander), green chilies and lemon juice into a smooth paste. It takes literally 2 minutes to make, and its spicy, citrusy flavor complements the oats chilla beautifully.

Wholesome Oats Chilla Recipe

Ingredients:

1 cup rolled oats (ground into a coarse flour) and ¼ cup gram flour (besan)

½ cup grated carrot and 2 tablespoons finely chopped onion

1–2 green chilies (finely chopped), ½ tsp grated ginger, and a handful of finely chopped spinach or fresh coriander leaves (optional)

½ teaspoon cumin seeds, a pinch of turmeric, and salt to taste

~1¼ cups water (adjust to achieve a pourable batter)

Oil or ghee for cooking


Directions:

1. Prepare the batter: Grind the oats into a coarse flour in a blender or coffee grinder (or use ready-made oat flour). In a mixing bowl, combine the oat flour and besan with cumin, turmeric, and salt. Stir in the grated carrot, onion, green chilies, ginger, and coriander (or spinach).


2. Mix to a batter: Add about 1 cup water to the bowl and whisk until smooth, then add more water as needed to form a thick but pourable batter. Let the batter rest briefly (it will thicken as it sits).


3. Cook the chillas: Heat a non-stick or cast-iron pan over medium heat. Lightly grease it with oil. Pour about ¼ cup of batter onto the hot pan and gently spread it into a ~6-inch circle. Drizzle a little oil around the edges. Cook until the bottom is set and brown spots appear on the surface, then flip and cook the other side until golden brown.


4. Repeat: Stir the batter before each chilla (it may thicken; add a splash of water if needed) and cook the remaining chillas similarly. Each pancake should turn golden-brown on both sides.


5. Serve hot: Serve the warm oats chillas immediately with mint chutney on the side. (They taste best fresh and crisp; if saving for later, keep them warm in an insulated container.)



Refreshing Mint-Coriander Chutney Recipe

Ingredients:

1 cup fresh mint leaves (stems removed)

1 cup fresh coriander (cilantro) leaves

1–2 green chilies, or to taste

1 small onion or a clove of garlic (optional)

Juice of 1 lemon (or 1 tablespoon tamarind paste)

Salt and ½ tsp roasted cumin powder, to taste

A little water for blending


Directions:

1. Combine ingredients: In a blender or food processor, add the mint leaves, cilantro, green chilies, and onion (if using). Squeeze in the lemon juice and add salt and cumin.


2. Blend to a paste: Pour in a splash of water and blitz until smooth, stopping to scrape down the sides as needed. The chutney should be a vibrant green, with a thick but pourable consistency. It literally takes a couple of minutes to make!


3. Adjust seasoning: Taste and adjust with more salt or lemon juice if desired. The chutney should be tangy and slightly spicy.


4. Serve: Transfer to a bowl and chill briefly to let flavors meld. Serve alongside the hot oats chillas.



Serving Suggestion:

Serve each golden oats chilla with a spoonful of mint-coriander chutney on the side. The spicy, tangy chutney perfectly balances the savory pancake.

Tip: Oats chillas are best eaten fresh off the pan. You can make the batter ahead and refrigerate it, then cook chillas on demand. Any leftover chillas can be kept warm in a roti box or insulated container until serving.