"Soba" is a Japanese word for "Buckwheat" and it refers to the thin noodles made from buckwheat flour. Buckwheat has amazing health benefits. Buckwheat noodles are fat and cholesterol free and excellent source of manganese , lean protein, carbohydrate and thiamine. Buckwheat noodles are free of gluten , supports cardiovascular health and controls blood sugar level. Many nutrition specialist suggest that, if you are on a process of reducing weight, buckwheat noodles are considered as good alternative to our traditional vermicelli, or rice noodles. If you want to make an upma, instead of vermicelli try these buckwheat. My below recipe, is a simple semiya upma. But instead of vermicelli, I used buckwheat noodles. Please try and leave your comments.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 2
INGREDIENTS:
Buckwheat/soba noodles - 200 gms
Chopped veggies - 1 cup
Onion - 1/2 cup chopped fine
Ginger - 1/2 inch sized chopped finely
Dry red chilli - 2
Red chilli powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Salt -as required
Asafoetida powder - as required
SEASONING:
Oil - 2 tablespoon
Mustard - 1 teaspoon
Cumin seeds - 1 teaspoon
Urad dal - 1 teaspoon
METHOD:
1. Cooking of soba noodles is very important. Unlike other noodles, soba noodles are very thin and little overcooking leads to all strands stick together. So the cooking time, need to be exact. Read the label of the noodles pack for exact timing of the cooking.
2. Take 200 gms of soba noodles and break them to pieces. They come in long strands. As we are making upma, it is better to break them to small strands.
3. In a vessel, boil sufficient water. There should be generous amount of water for the noodles to cook well. Sprinkle some salt in the water, so that the water gets boiled quickly.
4. Now add the soba noodles into the boiling water and check the time. In exactly 5 minutes, the noodles get cooked well. Drain the water and immediately wash the noodles in running cold water and drain it. This prevents the noodle strands from getting stick to each other .
5. Now in a separate pan, add some oil. Add mustard, cumin and urad dal. Then add few dry red chilies. Now add chopped onion and ginger. Fry till onions get translucent.
6. Now add chopped vegetables. Also add required salt, red chilli powder and garam masala powder. Sprinkle some water and cook till they turn soft.
7. Now turn off the stove. Add the cooked soba noodles to the veggies and mix gently without mashing the noodles. Sprinkle some asafoetida powder and serve with any side dish of your choice.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 2
INGREDIENTS:
Buckwheat/soba noodles - 200 gms
Chopped veggies - 1 cup
Onion - 1/2 cup chopped fine
Ginger - 1/2 inch sized chopped finely
Dry red chilli - 2
Red chilli powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Salt -as required
Asafoetida powder - as required
SEASONING:
Oil - 2 tablespoon
Mustard - 1 teaspoon
Cumin seeds - 1 teaspoon
Urad dal - 1 teaspoon
METHOD:
1. Cooking of soba noodles is very important. Unlike other noodles, soba noodles are very thin and little overcooking leads to all strands stick together. So the cooking time, need to be exact. Read the label of the noodles pack for exact timing of the cooking.
2. Take 200 gms of soba noodles and break them to pieces. They come in long strands. As we are making upma, it is better to break them to small strands.
3. In a vessel, boil sufficient water. There should be generous amount of water for the noodles to cook well. Sprinkle some salt in the water, so that the water gets boiled quickly.
4. Now add the soba noodles into the boiling water and check the time. In exactly 5 minutes, the noodles get cooked well. Drain the water and immediately wash the noodles in running cold water and drain it. This prevents the noodle strands from getting stick to each other .
5. Now in a separate pan, add some oil. Add mustard, cumin and urad dal. Then add few dry red chilies. Now add chopped onion and ginger. Fry till onions get translucent.
6. Now add chopped vegetables. Also add required salt, red chilli powder and garam masala powder. Sprinkle some water and cook till they turn soft.
7. Now turn off the stove. Add the cooked soba noodles to the veggies and mix gently without mashing the noodles. Sprinkle some asafoetida powder and serve with any side dish of your choice.
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