Every family has different Ramazan traditions and unique dishes they love to eat during the month and Images is no different. This Ramazan, we wanted to share with you some recipes that are close to our hearts.
Ever since I can remember, we've been having Anda Semiya at my house. My dad's side is from South India (Madras) and they brought with them several dishes that were a staple at our dining table, especially at breakfast time. One of those dishes was Anda Semiya. The original name of the dish is Semiya Upma but our version is pretty far off from the original (for one, it contains protein). I assume the recipe we make was adapted to what could easily be found in grocery stores, which is why we use regular vermicelli.
I just want to say that I know this dish isn't true to the original and it probably can't be called semiya upma. It's a variation of the dish.
Sometimes, we also just call it savoury savaiyaan, which is basically what it is. We either make it with qeema or egg, but I prefer the egg version. When I think of Anda Semiya, I think of Sunday breakfasts with my grandfather and my childhood.
Anda Semiya is a quick snack that I often make when I want something light to eat. The recipe is easy enough that anyone can make it (even a dud in the kitchen like me). For me, it's also the ultimate comfort food.
- One packet of vermicelli
- Two eggs
- One tomato
- One green chilli
- Salt to taste
- Pepper to taste
- Three lemons
- Half a cup of water
The dish is basically a scrambled egg mixed into stir-fried vermicelli. You can either make the egg while cooking the vermicelli or cook it separately. I prefer doing it separately.
You start by cooking a basic Pakistani khageena. You can add whatever you like to the egg, but I usually add tomatoes, coriander and green chillies. Cook and set aside.
You then add the vermicelli to a large wok, making sure the flame is on low. It works better if you buy roasted vermicelli, otherwise you need to an add a step to roast the vermicelli with a bit of oil yourself. Add the vermicelli and break up the long pieces with your spatula in the wok while tossing them. After about 30 seconds, add the egg you previously set aside, and mix. Make sure to keep stirring otherwise your vermicelli is going to get stuck to the bottom of the pan.
Start sprinkling water onto the vermicelli. You don't want to dump in a large amount because everything will get soggy. As you add the water, keep stirring and you'll start to feel the vermicelli soften. You want the texture to be firm and slightly chewy. There definitely shouldn't be any crunchiness and if there is, just add some more water.
Once you've got the right texture (which should take about five or so minutes), liberally squeeze lemon juice over the vermicelli, mix and enjoy!
This story is part of a four-part series on recipes close to our hearts at Images