{"id":331,"date":"2009-10-24T03:56:35","date_gmt":"2009-10-24T11:56:35","guid":{"rendered":"http:\/\/www.thezeal.com\/cooking\/?p=331"},"modified":"2009-10-27T03:48:29","modified_gmt":"2009-10-27T11:48:29","slug":"spicy-semiya-upma","status":"publish","type":"post","link":"https:\/\/www.kaizen.ist\/cooking\/spicy-semiya-upma\/","title":{"rendered":"Spicy Semiya Upma"},"content":{"rendered":"<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>Semiya (Vermicelli)- 200g<\/li>\n<li>Onions &#8211; 1 (chopped lengthwise)<\/li>\n<li>Chilli powder &#8211; 3\/4 tsp<\/li>\n<li>Cinnamom Stick &#8211; 1 stick<\/li>\n<li>Garlic &#8211; 4 cloves &#8211; roughly chopped<\/li>\n<li>Salt to taste<\/li>\n<li>Oil &#8211; 2 tbsp<\/li>\n<\/ul>\n<p><strong>Method:<br \/>\n<\/strong><br \/>\nSlightly roast the semiya in a dry pan and set aside. In another pan, heat the oil, add cinnamon, then add the onions and garlic and saute for a while. Pour about 2-3 cups of water to this. Add some salt and mix well and allow the water to boil. When the water is boiling, add in the semiya and cook till done. (till the water all evaporates). If you add too much water, the upma might become sticky.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: Semiya (Vermicelli)- 200g Onions &#8211; 1 (chopped lengthwise) Chilli powder &#8211; 3\/4 tsp Cinnamom Stick &#8211; 1 stick Garlic &#8211; 4 cloves &#8211; roughly chopped Salt to taste Oil &#8211; 2 tbsp Method: Slightly roast the semiya in a dry pan and set aside. In another pan, heat the oil, add cinnamon, then add [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[60],"tags":[],"class_list":["post-331","post","type-post","status-publish","format-standard","hentry","category-upmas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.13 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Spicy Semiya Upma - Priya&#039;s Food Bites<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.kaizen.ist\/cooking\/spicy-semiya-upma\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Spicy Semiya Upma - Priya&#039;s Food Bites\" \/>\n<meta property=\"og:description\" content=\"Ingredients: Semiya (Vermicelli)- 200g Onions &#8211; 1 (chopped lengthwise) Chilli powder &#8211; 3\/4 tsp Cinnamom Stick &#8211; 1 stick Garlic &#8211; 4 cloves &#8211; roughly chopped Salt to taste Oil &#8211; 2 tbsp Method: Slightly roast the semiya in a dry pan and set aside. 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